Trinidadian Chicken
The flavor-packed rub is what makes this chicken dish spicy without being hot. Factor in some chickpeas and potatoes, all swimming in a boldly seasoned broth, and this is the perfect food to help bring a little heat to your table.
Ingredients
Chicken Prep
- 2 lbs chicken breast cubed
- ½ tsp white pepper
- 1 tbsp minced garlic
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp curry powder
- ½ tsp chicken bouillon powder see recipe notes
Trinidadian Chicken Roti
- 1 tbsp vegetable oil
- 3 tbsps curry powder
- ½ white onion chopped or pureed
- 1 tsp allspice
- 1 ½ tsps smoked paprika
- 1 ½ tsps dried thyme
- 1 tsp cumin
- 1 tsp white pepper
- 1 can chickpeas drained and rinsed
- 2 russet potatoes cut into 1" cubes
- 1 tbsp chicken bouillon powder see recipe notes
- 4 cups chicken broth
- 1 tsp chili powder
Instructions
Chicken Prep
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Add all the spices to a medium-sized bowl and mix well. Add chicken and minced garlic and mix everything together to evenly coat the chicken with the spices and garlic. Cover or transfer to a plastic bag and allow it to chill in the fridge for 3-4 hours.
Trinidadian Chicken Roti
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Heat oil in large saucepan. Add chicken, onion, and spices, and saute everything over medium-high heat until the chicken has browned. You can add a bit of stock to the pan if things start to burn, but you should be fine.
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Add the broth, chickpeas, and potatoes to the pan. Bring everything to a boil, then turn down the heat and simmer, uncovered, for 20-25 minutes, until it thickens.
Recipe Notes
If you are using the type of bouillon that comes in little rectangular cubes, crumble up one of them into a small container or baggy, then measure out the amount you need for the spice rub, then use the remainder for the stew prep.
Recipe modified from one found at African Bites.