Trinidad and Tobago

Trinidad Stewed Chicken

-1 (4 pound) whole chicken, cut into pieces
-3 Tbs finely chopped green onion
-3 Tbs chopped fresh cilantro
-1 tsp minced garlic
-1 tsp chopped onion
-1 tsp salt
-1/2 tsp ground black pepper
-1 Tbs vegetable oil
-1/4 C brown sugar
-1 C water
-1/2 C canned coconut milk (OR use chx broth for a lowfat, still
delicious version)
-1 tsp red pepper flakes (optional)
-2 Tbs ketchup
-1 Tbs butter

1) Put the green onions, garlic, onion, salt, pepper, and a little
water or vinegar in a blender/food processor, to achieve a paste-like
consistency. (may add hot peppers if desired)
2) Rub mixture on chicken, and marinate at LEAST 30 minutes--
preferably overnight!
3) Heat the vegetable oil in a deep pot over medium heat. Stir in the
sugar, and cook until the sugar has melted into a nice golden brown
syrup. Add the chicken pieces, and brown quickly while turning
continuously. Cover the pot, and let it cook for 2 minutes.
4) Pour in 1 cup of water, coconut milk (or chx broth) and pepper
flakes. Replace the lid, and cook over medium heat for 10 minutes.
5) Stir in the ketchup and butter. Continue cooking until chicken is
fork tender, 20 to 30 minutes. Taste and season with additional salt
and pepper if needed. Serve chicken with the sauce in the pot as a
gravy. Serve with rice.