I am of Guyanese and Trinidadian descent. My mom is from Guyana, S.A. and My dad is from the island of Trinidad & Tobago. Every Sunday, you went to church and you came home and dinner was usually the same. Macaroni Pie, Stew Chicken and Callaloo. This is a staple dish in Trinidad. I took the original recipe and put a bit of a Guyanese spin on it with the ingredient I brown and stew the chicken in. It is called Guyanese Pomaroon Casareep. It is made of spices and cassava and it is what gives it a unique taste similar to the burnt sugar used in Trinidad. This chicken is pure heaven and goes great with any side. Enjoy!
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258 per serving
- 12 Chicken Legs or Thighs
- 2 Lemons, These lemons are for cleaning the chicken
- 2 tablespoons Adobo
- 2 tablespoons Seasoned Salt
- 1 tablespoons Garlic Powder
- 1/2 tablespoons Ground Pepper
- 1 teaspoons Paprika
- 6 tablespoons Worcestershire Sauce
- 3 tablespoons Guyanese Pomaroon Casareep, You many use sugar if you can't find this ingredient. You will have to burn the sugar to get the caramel color and taste for the chicken.
- 6 tablespoons Canola Oil, You can use six tablespoons or enough to coat the bottom of the pot
- 1/4 cup Low Sodium Chicken Broth
Measure out 2 tbsps of Adobo, 2 tbsps of Seasoned Salt, 1 tbsp Garlic Powder, 1/2 tbsp of Ground Pepper, and 1 tsp of Paprika in a small bowl. In a separate small bowl, measure out 6 tbsps of Worcestershire Sauce.
Cut excess fat off the chicken and cut the two lemons. Squeeze the juice of the two lemons over the chicken. Rinse the chicken thoroughly.
Rub the chicken with the spice mix. Massage the spice mix into the chicken. Pour the Worcestershire Sauce over the chicken so all pieces are covered.
Heat a large dutch oven or pot on medium heat. Add the 6 tbsps of Canola Oil.
Measure out a 1/4 cup of low sodium chicken broth.
Add the chicken one by one to the hot oil. Make sure you drizzle all the good seasoning bits over the chicken.
Add 3 tbsps of the Guyanese Pomaroon Casareep or 3 tbsps of granulated sugar. Stir the chicken so the Casareep gets distributed evenly. Let the chicken cook for five minutes with the lid on. * If using sugar it is customary to brown the sugar until it get a deep caramel color. This will give it a unique taste and help to create a sweet and savory brown gravy.
After 5 minutes, add the 1/4 cup of low sodium chicken broth to the pot. This will help to make a nice, rich gravy.
Continue to let the chicken cook on medium heat for 20 minutes, watching it closely to see if more broth needs to be added.
Chicken can be cooked on low heat with the lid on for the remaining 10 minutes of cooking. You will know the chicken is done when the meat starts to pull away from the bone.
Take the chicken off the heat and ladle it onto a platter or into a casserole dish. Serve with your favorite side dish and enjoy!