Instant Pot Trinidad Chicken Stew
A few things collided to bring you this amazing chicken stew which I have happily adapted for the instant pot. Trinidad Chicken Stew aka Trini Chicken Stew is sweet, spicy, herby, and savory. In short, it is a flavor explosion in a comforting chicken stew. So, someone in the Facebook group talked about the stew and alluded to trying to work it as an instant pot version. This being Caribbean Heritage month, I thought it would a fun thing to work into our SundayGlobalAdventures. And so I worked on this Instant Pot version.
My Trini Chicken Stew Story
I worked off a recipe from a cookbook called Sweet Hands. If you want to see me in action, you can actually see the facebook live video. And now on to my instant pot version. I think having made this so many times that my family is kind of getting rather fed up of it. But, since it does get all finished in fairly record time I think this will be in favor for a while.
At the heart of this stew is a green seasoning mix – essentially a mixture of garlic and an assortment ofherbs. I used chives, cilantro, oregano, parsley, and thyme. I love using fresh herbs in my cooking so I think I have been quite liberal in its use. This gives the stew a lovely floral undertone.
The deep brown color is a combination of browning the chicken in caramelized sugar and soy and Worcestershire sauce. Yes, can you see the hint of colonial influences here? In face, that is what makes the cuisine of the Islands so much fun. They seem to combine a little bit of everything – Indian, Chinese, and the British influence to make it a melting pot that is unique. Another recipe worth trying is a recipe for Aloo Pie.
And while the stew tastes great with steamed rice, I also enjoy it with my Jamaican Rice and Peas.
Something that you can maybe also whip up in your instant pot. Here is wishing everyone another good week ahead.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A lovely wholesome Trinidad Chicken Stew done in the instant pot
Ingredients
- 2 cloves garlic
- 1 tablespoon each of chopped chives, cilantro, oregano, parsley, and thyme
- 3 pounds, skinless chicken on the bone cut into smaller pieces
- 2 tablespoons avocado or other vegetable oil
- 2 tablespoons sugar or brown sugar
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- 1 teaspoon freshly grated ginger
- 1/2 medium sized red bell pepper, thinly sliced
- 2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 tablespoon hot sauce such as sriracha
- 1 bay leaf
- 1 cup water or chicken broth
Instructions
- Place the garlic and mixed herbs in a mortar and pestle and crush to a paste.
- Toss the chicken in this seasoning mix and marinate for about 2 hours or longer (I usually do this overnight)
- Turn the instant pot onto the saute mode and add the oil. Heat for 2 minutes and add in the sugar. Allow the sugar to melt and turn pale golden. This will take a few minutes.
- Add in the chicken with the green seasoning and stir well to coat and brown the chicken for 3 to 4 minutes.
- Add in the onion, garlic and ginger and stir well and cook for about 4 minutes. Turn off the saute mode.
- Add in the bell pepper, soy sauce, Worcestershire sauce, hot sauce, bay leaf, and the water or chicken broth.
- Stir well, using the liquid to de-glaze the pot. Cover and set to 5 minutes of high pressure. Allow a natural release or release the pressure after 3 to 5 minutes.
- Stir well. Serve the chicken stew with rice.
Instant Pot Trinidad Chicken Stew - Randy Salars News And Comment
[…] https://spicechronicles.com/instant-pot-trinidad-chicken-stew/ […]