Trinidad Style Stewed Chicken with Pepper Dem

Trinidad Style Stewed Chicken with Pepper Dem

Hawt Sawhcey Trinidad Style Stewed Chicken

Prep Time: 30 mins | Cook Time: 45 mins | Serves: 4-6

THE STORY

This is not just stew. This is the taste of Caribbean technique meeting deliberate heat. Caramelized onions, scotch bonnet fire, potatoes that break apart in a sauce so rich it coats every bite. The browning—that is the secret. It is not just colour, it is depth. And when Hawt Sawhcey finishes the plate? That is when it becomes yours.

INGREDIENTS

For the Stewed Chicken:

  • 2.5-3 lbs chicken (thighs and drumsticks work best—they stay tender)
  • 4 tbsp browning (or make your own by burning sugar slowly in a pan)
  • 3 medium onions, diced
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 fresh scotch bonnet pepper (leave whole if you want heat throughout, split it if you want to control the spice)
  • 4 medium potatoes, cut into 2-inch chunks
  • 3 tbsp soften butter or cooking oil
  • 2 tbsp tomato paste
  • 1 cup chicken broth
  • ½ cup coconut milk (optional but traditional)
  • 2 bay leaves
  • 1 tsp fresh thyme (or ½ tsp dried)
  • 1 tsp cumin
  • ½ tsp black pepper
  • Salt to taste
  • ½ cup fresh cilantro or chadon beni (optional, for garnish)
  • 2 scallions, sliced (for garnish)

For the Jasmine Rice:

  • 2 cups jasmine rice
  • 3 cups water
  • 1 tsp salt
  • 1 tbsp butter
  • 2-3 whole cloves (optional, for aroma)

INSTRUCTIONS

Prepare the Base:

  1. Pat chicken pieces dry with paper towels (this is crucial for browning)
  2. Season chicken generously with salt and pepper on all sides
  3. Dice onions, mince garlic and ginger, cut potatoes
  4. Have all ingredients prepped and ready (mise en place)

Build the Flavor:

  1. Heat butter or oil in a large, heavy-bottomed pot (Dutch oven preferred) over medium-high heat
  2. Working in batches, sear chicken pieces 3-4 minutes per side until golden brown (you are building flavor, not cooking through)
  3. Remove chicken and set aside on a plate
  4. In the same pot, add diced onions and cook 4-5 minutes, stirring occasionally, until softened and beginning to turn golden
  5. Add minced garlic and ginger, stir constantly for 30 seconds until fragrant
  6. Add tomato paste and stir for 1-2 minutes (this develops deep savory flavor)

The Browning (THIS IS KEY):

  1. Reduce heat to medium
  2. Add the browning in a thin stream, stirring constantly to combine evenly
  3. Cook for 1-2 minutes, letting it darken the mixture (you want a rich mahogany color, not burnt)
  4. The browning should coat everything—this is what gives Trinidad stew its signature color and depth

Bring It Together:

  1. Pour in chicken broth, stirring to deglaze the pot and combine with the browning
  2. Add coconut milk (if using)—stir to combine
  3. Return chicken pieces to the pot
  4. Add bay leaves, thyme, cumin, and the whole scotch bonnet pepper (be careful not to split it unless you want more heat)
  5. Bring to a simmer, then reduce heat to medium-low
  6. Cover and simmer for 20 minutes

The Potatoes:

  1. Add potato chunks and stir gently to submerge
  2. Continue simmering, covered, for 15-20 minutes until potatoes are tender and chicken is cooked through (internal temp 165°F)
  3. Taste the broth and adjust seasoning with salt and pepper
  4. Remove the scotch bonnet pepper carefully (set aside if you want to use it for plating)

Rest & Finish:

  1. Let the stew sit off heat for 5 minutes—this allows flavours to settle.
  2. Taste one more time—the sauce should be rich, slightly thick, with a gentle heat from the scotch bonnet

JASMINE RICE (COOK SIMULTANEOUSLY)

  1. Rinse jasmine rice under cold water until water runs mostly clear (removes excess starch)
  2. In a separate pot, bring 3 cups water to a boil with salt and butter
  3. Add whole cloves if you want subtle aroma (optional)
  4. Add rinsed jasmine rice and stir once
  5. When water returns to a boil, reduce heat to low
  6. Cover tightly with a lid
  7. Cook for 15-18 minutes (rice should absorb all the water)
  8. Turn off heat and let sit, covered, for 5 minutes
  9. Fluff gently with a fork before serving

TO SERVE

  1. Serve stew over a bed of fluffy jasmine rice
  2. Spoon the rich sauce and potatoes generously over the rice
  3. Arrange chicken on top, garnish w finely chopped Chadon Beni [ or cilantro ] 
  4. Place the scotch bonnet pepper (or a slice of it) on the side of the plate as a garnish. [ we enjoy having the raw pepper as well :) ]

THE FINISH

This is where it gets real. The stew has already delivered heat, that scotch bonnet whisper throughout. But now, with the plate assembled and the jasmine rice still steaming, you are ready for the final move.

Drizzle Hawt Sawhcey's Pepper Dem.  Do not cover it. Do not drown it. A proper finish respects what came before.

The Caribbean technique + the scotch bonnet + the depth of that browning... they have all done their job. Now Hawt Sawhcey arrives not as a mask, but as an ending. It is heat with humility. It is the final word in a conversation that started with caramelized onions and will end with jasmine-scented steam rising from the plate.

This is Trinidad meets mastery. This is heat that understands complexity.

CHEF NOTES

  • The Browning: This is non-negotiable. It is what separates a good stew from a Trinidad stew. The browning adds color, depth, and a subtle bittersweet note that cannot be replicated with regular ingredients.
  • The Scotch Bonnet: It should heat the entire pot evenly. If you split it, you will get more direct spice. Leave it whole for a gentler, more integrated heat.
  • The Potatoes: They break down slightly and help thicken the sauce naturally. This is why we do not use pigeon peas—potatoes give body without competition.
  • Rest Time: Do not skip the 5-minute rest after cooking. It lets the proteins relax and the flavorus fully develop.
  • Jasmine Rice: The delicate floral notes complement the rich, savory stew perfectly. It is not a filler—it is a balance.

VARIATIONS

  • More Heat: Split the scotch bonnet and let its seeds disperse through the stew
  • Creamier: Increase coconut milk to ¾ cup
  • Vegetable-Forward: Add diced carrots, celery with the potatoes
  • Spice Blend: Add a pinch of allspice (pimento) for a more traditional island profile

FROM THE KITCHEN OF HAWT SAWHCEY