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Trinidadian-Style Chicken recipe

Trinidadian-Style Chicken recipe

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Chicken is coated in a mixture of garlic, salt, cayenne and sazon seasoning before being cooked in caramelised sugar and pak choi. It's a delicious, yet easy recipe to make any day of the week.

40 people made this

IngredientsServes: 6

  • 1.1kg bone-in chicken pieces
  • 2 tablespoons garlic granules
  • 1 tablespoon sea salt
  • 1 tablespoon cayenne pepper
  • 5g sazon seasoning
  • 2 tablespoons caster sugar
  • 3 pak choi stalks, chopped

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Stir together the garlic granules, salt, cayenne pepper and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
  2. Heat a heavy frying pan with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan and stir gently until it becomes liquid and caramelises. Add the chicken, cover and cook for about 25 minutes.
  3. Remove lid and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the pak choi and cook just until wilted.

Sazon seasoning

Can be found online. It's a combination of herbs and spices that carries Latino and Caribbean flavours.

Recently viewed

Reviews & ratingsAverage global rating:(43)

Reviews in English (36)

by I. Ferguson

My boyfriend, who is Trini, loved this recipe, but I too altered it. I eliminated the bok choy, then instead of letting the liquid dry out I sauteed some onions in the sauce. Once the onions were soft I tossed in some cooked rice. It was so good, my sweetie ate nothing else but this until it was gone, the next day!-10 Apr 2007

by Soup Loving Nicole

The only change I made is that I used boneless chicken because that is what I had in the freezer. I loved this recipe and I especially loved the bright orange the sazon season made it. The bok choy blended in perfectly in this sauce. This was so easy to make and the end result was very impressive.-04 Aug 2011

Trinidadian-Style Chicken

Amise Marinade
6 cloves garlic, chopped
2 shallots, coarsely chopped
Bunch green onions, trimmed and chopped
Bunch fresh flat-leaf parsley, leaves and stems coarsely chopped
1/2 cup vegetable oil

1. Place the garlic, shallots, onions, parsley, and vegetable oil in a food processor, and puree.
2. Transfer the garlic mixture to a container, and set aside.

Trinidadian-Style Chicken with Plantain
1 (3-pound) whole chicken, cut into pieces
1 cup sugar
1/4 cup vegetable oil
1/2 white onion, cut into small dice
1 green chile, seeded and halved lengthwise, optional
1 unripe plantain, halved lengthwise and chopped
4 plum tomatoes, chopped
1/4 cup Worcestershire sauce
1/2 cup chicken stock
Kosher salt
1 cup fresh cilantro leaves

1. Put the chicken pieces in a bowl and add half of the Amise marinade, cover, and marinate in the refrigerator for a maximum of 24 hours.
2. In a wide-based pan, heat the sugar and vegetable oil over medium-high heat.
3. Swirl the glaze until the sugar caramelizes and browns, approximately 7 to 10 minutes.
4. As soon as the sugar caramelizes, add the chicken pieces, in one layer skin-side down and brown the chicken on all sides, about approximately 5 minutes.
5. Add the onion, chile, plantain, tomatoes, and Worcestershire sauce to the pan, and stir.
6. Pour in the chicken stock, and bring the ingredients to a boil.
7. Add in the reserved marinade and reduce the heat to medium.
8. Cook for 30 to 40 minutes, and season the dish with salt, to taste. Turn off the heat.
9. Transfer the chicken to a serving plate and garnish with the cilantro leaves just before serving.

4 servings.
Recipe courtesy of Man Fire Food.



Recipe Summary

  • 2 ½ pounds bone-in chicken pieces
  • 2 tablespoons garlic powder
  • 1 tablespoon sea salt
  • 1 tablespoon cayenne pepper
  • 1 (.18 ounce) packet sazon seasoning
  • 2 tablespoons white sugar
  • 3 bok choy stalks, chopped

Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.

Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.

Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.

Delicious Curry Chicken - Trinidad Style

Today I bring to you another staple dish from of the Caribbean. Delicious curry chicken.

I am addicted to curry. I would eat curry something every day if given the chance. I'm often referred to as a curry mouth.

Like our stewed chicken, curry chicken is another dish that you just must know how to make once you are from the Caribbean. Methods vary from island to island on how this is cooked (later I will show you the Jamaican process), but today we are going to walk through the process of creating this mouth watering dish, Trinidad and Tobago style.

What makes curry amazing is being able to bring out the flavors of the curry. We burn the curry for a bit so that the heat brings out the flavors of the curry.

Before I start mixing, I have my curry paste ready to go. My curry, some green seasoning and water mixed to make a paste. The best curry for me is Chief Curry Powder. My coworkers always ask me to grab a few bags for them when I travel home.

With a hot pot, with heated oil I add a piece of garlic to burn it for a bit. About 4 minutes or until it's pretty blackened but not burnt. This makes the garlic infuse the oil easier.

I then remove the garlic (don't discard) and then easily add my onions and chive and cook until onions are opaque

Now we are ready to add our curry paste. This is what we refer to as "choonkay-ing" our curry. We burn the curry before adding our meat so that the flavor has time to release.

And we cook the curry, stirring constantly until it starts to become grainy and we know the curry flavors are starting to release.

Then we are ready to add the chicken to the pot and stir coating the chicken.

Now we are going to leave our chicken to cook for a bit on high, covered until all the liquid that is in the pot evaporates.

We now add our Chief Roasted Geera or if you just have cumin you can use that also, which heightens the curry adding another level of spices. I also add the burnt garlic back to the pot

Add your salt and pepper and cover your pot until the liquid that has been created in the pot evaporates. This usually takes about 20 minutes with some stirring in between.

We can now lower the temperature to medium and add water. And leave covered to finish cooking.

This water is what is going to be used to make your gravy, so don't let it evaporate too much. Here you can add a whole hot pepper if you wish for added seasoning and also test for salt. Just be very careful NOT to let that pepper pop in the pot!!

Now it's time to dive in. Curry chicken can be eaten with anything, but my main choice is always roti if I have on hand, (or even buss up shut). Rice is also a second runner up.

Then we can also pair it up with some pumpkin choka and curry aloo

To describe how this curry tastes would be wasting time. You just need to go ahead and make this and come back and let me know what you think.

Trinidad Curry Chicken


  • 1 whole chicken, cut up and seasoned
  • 1 tablespoon green seasoning (make your own)
  • 2 cups water
  • 3 tablespoons water
  • 2 tablespoons curry
  • 1/2 teaspoon geera
  • 1 hot pepper (optional)
  • 2 tablespoons oil
  • 1 clove garlic
  • 1/2 medium onion, sliced
  • 2 stalks chive, chopped


  1. Mix tablespoons of water, curry, and green seasoning together to form a paste and set aside
  2. Heat a heavy pot on medium - high heat
  3. Add oil
  4. When heated add garlic to pot and stir till burnt
  5. Set garlic aside
  6. Add onions and chive and cook until onions are opaque
  7. Add curry paste to pot, stirring until the curry becomes grainy
  8. Add seasoned chicken to pot, ensuring that chicken is evenly coated with curry paste
  9. Add geera and salt
  10. Cover pot and cook until water has evaporated from the pot, stirring occasionally.
  11. When water has evaporated, stir fry chicken for a few minutes
  12. Add remaining water to put, along with hot pepper if using
  13. Add salt and black pepper to taste
  14. Turn heat down to medium
  15. Cover pot and let water evaporate enough to create a gravy
  16. Serve with favourite side

Thanks so much for stopping by and reading my posts. It is much appreciated. Please, if you can like, share, yum and/or pin this, especially if you enjoyed it. Subscribe to my blog for personalized updates delivered straight to your inbox. You can also follow me on Twitter and for some extra food porn on Instagram. If you hang out on Pinterest and Facebook too, please check me out there and say hi.

Renz HomeMadeZagat

Hi guys, I’m Renz. I am the chief cook and bottle washer here at HomeMadeZagat. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes.

Trinidadian Style Curry Chickpeas (Curry Chana)

Here are some variations on how I make Trinidadian style curry chickpeas (or curried chana). You can also use basically these guidelines on chicken, provided you cut it up in small bits (I cut a drumstick in 2-3 pieces with a cleaver). I ended up combining one of the best shrimp curry recipes out there (this Trini version from CaribbeanPot that I’ve made many times: ) and the recipe from Wendy Rahamut’s ‘Curry, Callaloo & Calypso, The real taste of Trinidad & Tobago‘.

Doubles in Trinidad & Tobago: curry chana on top of a fried bara, topped with hot sauce and culantro (not cilantro!) sauce. Cost something like $1 on the University of the West Indies, St. Augustine campus.

The truth is I don’t really make this in the same way every time, so it’s not really a recipe, just general steps I found work so I don’t mess up. Getting a very good curry often has to do with: a) not ruining it b) adjusting the flavor to your taste c) using spices you like. Sometimes this depends: I’ve made overly salty and/or spicy curry which was then balanced by a relatively bland paratha. Or kind of bland curry that was saved by nice amounts of hot sauce and kuchela (a type of spicty chutney)

The basic steps would be: cooking onions, then ginger, garlic and curry, simmering chickpeas in the sauce. But there are many ways to do this, and to spice things up along the way.

Curry chickpeas I made following this recipe, with homemade hot sauce and mango chutney, with a side of buss up shut Trinidadian roti I made for it.

The basic ingredients I use are always:

1 can of chickpeas (or dried chickpea equivalent, can find ways to modify the recipe accordingly)

1 can coconut milk, whole fat (this isn’t necessarily traditional, but it’s becoming increasingly common and I really like it). Chaokoh is pretty nice, and Jamaican Choice is good as well.

1 onion or more

Fresh ginger (I usually use a piece that’s around the size of my thumbnail), crushed/minced. you can use more

2-3 garlic cloves, peeled and crushed. The type which has the cloves with pink skin seems to work best.

3 tbs of curry powder (I usually use Chief that’s made in Trinidad, the mild version - not the one for goat or duck which has more geera/toasted cumin, but a nice Madras curry will work just as well. You can also make your own: ). In the US you can usually find Chief in Stop & Shop and other grocery stores.

Salt, to taste.

1-3 tbs of Green Seasoning: okay, this is actually almost mandatory. If you don’t have all the ingredients around, at least use green onions and cilantro (and/or or culantro if you can get it), it will help your curry a lot by making the flavors much more fun and fresh in a way. A good recipe for green seasoning is here, but you can also just chop some of these ingredients and add them to the curry: . You can also top the curry at the end with some cilantro leaves if you’re feeling fancy.

Some hot pepper, or hot sauce, preferably Matouk’s, or some West Indian/Caribbean hot sauce from Trinidad/Barbados/Jamaica/Grenada/Guyana. You can find this type of sauce in quite a few grocery stores now, or online, and since it will be cooked it won’t matter a lot which one. The point is it should be neutral relative to this curry (so Sriracha wouldn’t make sense, as the flavor profile is totally different). A scotch bonnet or a habanero can work. I also like to make my own hot sauce, that has a mix of scotch bonnets or habaneros, vinegar, garlic, ginger, turmeric and maybe mustard.

1-2 small potatoes, peeled and chopped offer some bulk to the curry, especially as the starch thickens the sauce a bit. Potatoes also add some subtle sweetness and umami to the curry.

Brown sugar, to taste - if you ended up with a slightly bitter curry from burning the spices or something like this, some brown sugar can rescue it.

For topping at the end: if you have Matouk’s hot sauce or mango kuchela (again, in many grocery stores, or you can easily make your own green apple kuchela ( will make the curry stand out even more.

1tbs garam masala at the end

So basic steps:

1) Press the chickpeas in some way slightly, with your fist or a spoon. Just press enough on them that the skins separate or a bit more. It will spare you a lot of cooking time and make the the curry flavor go into the chickpeas faster

In a medium-sized saucepan we do the rest of the cooking

2) Cook the onions: one way is to cook the onions low and slow, then add the garlic then the rest of the ingredients (making sure the garlic doesn’t burn). Another (from America’s Test Kitchen) is to brown the onions in some oil (and chopped potato, if using) at medium heat for

3) Add finely chopped ginger, garlic and curry powder mixed with half a cup of water when the onion is translucent and brown-ish and very quickly after add the coconut milk. This makes sure your curry is cooked enough to not taste raw, but you also prevent the curry powder, as well as the garlic, from getting burned and bitter.

4) Add coconut milk and chickpeas and cook through.

30-45 min at medium-low heat, or until the chickpeas taste cooked through and don’t taste like raw chickpea. Then you can adjust the flavors to your taste and cook some more uncovered to thicken the sauce. I like to add

2 tbs of green seasoning around 5 min before I’m done cooking so it adds some more complexity, and a small amount of garam masala. Some more hot sauce, salt, or even a bit of sugar can be added at this point to balance the flavors. I like to taste the curry a lot and make minor adjustments until it tastes to my liking at this point and stop cooking when I’m happy. This is really up to your taste, and optional.

I like to eat this with mango kuchela and/or Matouk’s hot sauce, as it leads to a more ‘party in your mouth‘ flavor experience, as Trinidadian food is often described as.

Chicken Soup Trinidad Style

2 oz yellow split peas
12 oz seasoned chicken
brown sugar
2/3 green bananas peeled
three quarters of a pound of yellow yam (or Eddoes or Dasheen)
half a pound of sweet potato
half onion chopped
8 oz tin tomatoes
plain flour
salt pepper and browning

Take 2 oz yellow split peas wash and boil in plenty of water for 30 minutes.
Using 8-12 oz seasoned chicken. Heat 1 tablespoon oil in a wok with 2 teaspoon of sugar until sugar goes caramel. Put chicken into pot and cook for 20 minutes. After 5 minutes add 1/2 pt of water. Let simmer checking water. Drain most liquid away and reserve. Add 1 tablespoon of ketchup cover and continue to cook for 5/10 minutes. Take out of pot and save.

Take 2/3 green bananas and 3/4 lb of yellow yam (or Eddoes) and 1/2 lb sweet potato peel and chop into cubes about 1 inch. Put a tablespoon of oil in the wok on high heat and add 1/2 an onion peeled and chopped. Add vegetables, then drain split pea water into chicken water and save, and add split peas to mixture in pot and stir. Cook for a minute or two then add 1 pt boiling water (cold water makes the vegetables go watery). Add the other liquid saved and salt and teaspoon of seasoning and half a small tin tomatoes. Bring to boil and simmer.

Make some small dumplings with plain flour and water. Pull off small lumps and roll in the hand then flatten into a shape like an African shield. Put these into the soup after 25 minutes. At the same time add pepper, a few drops of browning, check salt and also add a knob of butter. Cook for another twenty minutes or so, check vegetables are cooked.

Trinidadian Curry Chicken

A flavorful and not too spicy curry from the Caribbean. I can’t even tell you how good this is. You will just have to try it.

If you can get your hands on fresh rotis you are a lucky person indeed. This chicken is by far the best when eaten with a roti. But it still tastes great with rice or potatoes.


  • 8 whole Chicken Thighs (doesnt Have To Be Thighs, Just Not The Breast)
  • ½ whole Medium Onion, Diced
  • 1 whole Large Tomato, Diced
  • 2 Tablespoons Green Seasoning (See Note)
  • 1 whole Scotch Bonnet Pepper, Cut In Half With Seeds Removed
  • 2 whole Green Onions, diced
  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons Curry Powder ( I Used Chiefs Brand From Trinidad)
  • ¼ teaspoons Ground Cumin
  • 1 cup Water ( You Will Likely More Up To Double This Amount)
  • Salt And Pepper, to taste


1. Put the chicken into a large non-reactive dish. Add the onion, tomato, green seasoning, scotch bonnet pepper (just throw the two halves in), green onions and salt and pepper. Toss to coat the chicken in the mixture. Cover and put it into the refrigerator to marinate overnight if possible, but for at least 2 hours.
2. When you are ready to cook the chicken, heat the coconut oil in a large skillet on medium high heat. Add the curry powder and cumin to the oil and fry for a couple minutes. It will get a bit dry. Add ½ cup of water and cook for a couple minutes more, stirring as it cooks. Take one of the scotch bonnet halves out of the marinade and add it into the spices. You can use both halves if you like but with only one half, my daughter can eat it with no problem and it still has a little kick.
3. Pull the chicken out of the marinade and shake off any veggies that stick. Set chicken set aside.
4. Drain the liquid off of the leftover veggies in the bag of marinade otherwise it gets weird when you cook it. Add the veggies into the spices and continue to cook. Cover and turn the heat down to medium.
5. Keep cooking the onions and tomatoes until they start to melt into a sauce. Keep adding a bit of water here and there if you need to. It can take a while for the tomatoes to melt into a sauce. You want this to turn into your gravy and it’s best if its not really chunky. When it’s thick and smooth, you are ready to move to the next step.
6. Add the chicken to the skillet and stir to coat it with the gravy. Cover the skillet and let it cook for about 20 minutes. Check it every once in a while to stir and add water if needed. The chicken will release its juices so you shouldn’t need too much water.
7. After 20 minutes, check the chicken. If there is no pink in the middle, you are done! If it’s still pink in the middle, cook for a few minutes longer.
8. Scoop out the curry chicken and serve it with rice or a roti or both. Enjoy!

Note: You can find green seasoning and Caribbean curry powder at a Caribbean market, but if you don’t have one of those nearby you can use regular curry powder and combine a tablespoon each of thyme, cilantro and shallots for the green seasoning.

Republished with Permission, National Chicken Council


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Calories per serving: 610

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    Cornmeal dough and pastelle assembly

2 cups yellow cornmeal
3 cups warm water (not tepid, lukewarm or room temperature. If in doubt boil the water first and leave it to cool for 5-10 minutes)
1/2 cup butter
1 1/4 tsp salt

1. In a food processor or by hand, combine cornmeal with butter and salt.
2. Add water and process to make a soft, pliable dough.
3. Divide the dough into 12 balls. Cover with a damp cloth to prevent drying.
4. Place one piece of dough on a greased fig leaf and press into an eight-inch square.
5. Spoon two tablespoons of filling onto the middle of the dough and fold and seal pastelles.
6. Wrap in fig leaf and tie into a neat package. (you can also use foil)
7. Steam pastelles for 45 minutes until cooked.

Chicken and beef pastelle filling

1 lb chopped beef and chicken, chicken only, or beef only
2 onions, finely chopped
2 tbs olive oil
1 cup chopped chives
1/4 cup chopped fresh thyme
2 pimento peppers, chopped
4 cloves garlic, chopped
1 tbs chopped celery
1/2 Congo pepper, seeded and chopped (optional)
1 tsp freshly ground black pepper
1 tsp salt
1/4 cup tomato sauce
4 tbs capers
3 tbs stuffed olives, sliced
1/4 cup raisins
2 tbs fresh thyme

1. Combine beef with chicken. Add salt and black pepper.
2. Add a quarter-cup chopped chives and one tablespoon thyme.
3. In a large saute pan heat olive oil.
4. Add onion and garlic. Saute until fragrant.
5. Add pimento peppers, remaining chive, pepper and thyme.
6. Add meat and cook until brown.
7. Add tomato sauce, cover and simmer for about 15 minutes.
8. Add raisins, capers and olives and stir to combine.
9. Cook for about five minutes more. Taste and adjust seasoning.
10. Add two tablespoons fresh thyme and stir to combine.

11. Remove from heat and cool.
12. Prepare dough as in recipe above and fill and fold pastelles as indicated.

How to use Trini green seasoning

If you follow me on Instagram then you already know that I gave birth. My little girl was born a couple of weeks early on Jan 19th. We&rsquore both healthy and the whole family is totally in love.

Life has however become, to say the least hectic. Luckily my mom came to my rescue! She made a huge batch of green seasoning and has been whipping up all of my favorite Trinidadian dishes like:

Give this delicious Caribbean Green Seasoning Marinade a try. You won&rsquot regret it!


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