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Family Recipes, Made Simple!

Print Recipe

Trinidad Stew Chicken & Rice

Servings : 4 to 6


2 Pkgs. of Chicken drumsticks (approx. 14), skin removed and drumsticks washed

Chicken Marinade: 2-4 garlic cloves minced, salt and pepper, 1 onion chopped, chives

2 Tbsp oil

4 Tbsp brown sugar

2-4 Cups of water (just enough to fill pan)

1 Can red kidney beans, drained & rinsed

2-3 Potatoes, diced

Additional vegetables can be added during cooking, like sweet pepper or carrots

Cooked long grain white rice to serve.


  1. When the chicken drumsticks have been skinned and washed, put them in a large bowl, mix the marinade all over the chicken, and set aside.
  2. On the stove top, heat the oil in a large pan, when the oil is hot, reduce the heat slightly and add the brown sugar to the oil to caramelize it for a few minutes.  When it starts bubbling, the sugar has melted and it is a deep golden colour.
  3. Then carefully, put all the drumsticks into the pan with the caramelized sugar, being careful not to get splashed with the hot liquid.
  4. Stir the chicken with a spoon to coat all the sides, then cook until it has browned all over, about 5 minutes.
  5. Increase the heat to high and add the water, stir the mixture, adding the kidney beans and potato and mix again, (additional vegetables can be added at this point).  Cover the pan with the lid, when it is boiling again, then reduce the heat to medium low and let it simmer for 30 minutes, stirring occasionally.
  6. Check it after 30 minutes to see if the chicken and vegetables have cooked completely and the meat is falling off the bones.
  7. When it is done, turn off the stovetop and remove from the heat.
  8. Serve with rice.

Here's the video on how to do it!

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