@lokkaptr23: #CapCut

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Monday 10 August 2026 15:50:47 GMT

2022

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Arul Dosmon :

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2026-08-11 04:57:27

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STEWS of the CARIBBEAN A D | Welcome to Caribbean stews, my new series where i’ll be exploring the world of Caribbean stews. I recently got back from this incredible part of the world and It made me realise a few important things, with one of them being how incredible this region is at making stews.. Todays episode takes us to the beautiful Caribbean Island of Trinidad & Tobago, to make a rich Brown Stew Chicken , using @Sainsbury’s Taste the Difference ingredients as simple ways to elevate summer hosting, proving memorable moments don’t require complicated preparation. I’ve attached the full recipe below, enjoy :) 2 Sainsbury’s Taste the Difference chicken thighs 2 Sainsbury’s Taste the Difference chicken drumsticks 4 tbsp green seasoning 1/2 tsp coconut oil 1/4 tsp ground cloves 1 tbsp garlic powder 1 tsp ground pimento 1 tsp ground black pepper 1 tsp smoked paprika Salt to taste 2 tbsp coconut oil 2 tbsp caster sugar 1/2 brown onion diced 2 spring onions diced 3 garlic cloves minced Small thumb size of ginger minced 1 peeled tomato chopped 6 sprigs of fresh thyme 1 bay leaf 1 scotch bonnet 1 tbsp tomato paste 350ml chicken stock 100ml coconut cream 200g dried macaroni 350g cheddar cheese grated 100g mozzarella cheese grated 20g butter 1 large egg beaten Salt 1 small cabbage 4 large carrots Mayo Salt White pepper Season the chicken with the marinade listed, place in the fridge overnight for best results or a few hours, before cooking. Heat up a large stew pot on a medium high heat, then add the oil and sugar sugar, mixing frequently until the sugar starts to bubble and turn a dark brown but not burnt (as seen in video). Add the chicken and brown all over for a couple of minutes, then remove. Add the onions, garlic, ginger, and tomato and saute for a few minutes. Then add the chicken back to the pot, cover and allow the chicken to spring in its own juices for 10 minutes. Remove the lid and add the tomato paste, stock, bay leaf, thyme and scotch bonnet, cover and cook for 10 minutes. Remove the lid, add the coconut cream and cook for a further 15 minutes uncovered, until the chicken is cooked through and the sauce is nice and thick. Season to taste with salt and black pepper, then serve and enjoy! The macaroni is super simple, simply boil your macaroni to packet instructions. Grease an oven proof tray, then add a thin layer of 1/4 of the cheese on the bottom, then follow with the macaroni and the remaining cheese on top. Drizzle the egg over the top, then place in the oven and bake for 30 minutes or until golden brown on top. Allow to cool before slicing. The coleslaw is super simple too, just combine everything with mayo, salt & pepper to taste. #caribbeanfood #brownstewchicken #trinidadfood #comfortfood #stew

STEWS of the CARIBBEAN A D | Welcome to Caribbean stews, my new series where i’ll be exploring the world of Caribbean stews. I recently got back from this incredible part of the world and It made me realise a few important things, with one of them being how incredible this region is at making stews.. Todays episode takes us to the beautiful Caribbean Island of Trinidad & Tobago, to make a rich Brown Stew Chicken , using @Sainsbury’s Taste the Difference ingredients as simple ways to elevate summer hosting, proving memorable moments don’t require complicated preparation. I’ve attached the full recipe below, enjoy :) 2 Sainsbury’s Taste the Difference chicken thighs 2 Sainsbury’s Taste the Difference chicken drumsticks 4 tbsp green seasoning 1/2 tsp coconut oil 1/4 tsp ground cloves 1 tbsp garlic powder 1 tsp ground pimento 1 tsp ground black pepper 1 tsp smoked paprika Salt to taste 2 tbsp coconut oil 2 tbsp caster sugar 1/2 brown onion diced 2 spring onions diced 3 garlic cloves minced Small thumb size of ginger minced 1 peeled tomato chopped 6 sprigs of fresh thyme 1 bay leaf 1 scotch bonnet 1 tbsp tomato paste 350ml chicken stock 100ml coconut cream 200g dried macaroni 350g cheddar cheese grated 100g mozzarella cheese grated 20g butter 1 large egg beaten Salt 1 small cabbage 4 large carrots Mayo Salt White pepper Season the chicken with the marinade listed, place in the fridge overnight for best results or a few hours, before cooking. Heat up a large stew pot on a medium high heat, then add the oil and sugar sugar, mixing frequently until the sugar starts to bubble and turn a dark brown but not burnt (as seen in video). Add the chicken and brown all over for a couple of minutes, then remove. Add the onions, garlic, ginger, and tomato and saute for a few minutes. Then add the chicken back to the pot, cover and allow the chicken to spring in its own juices for 10 minutes. Remove the lid and add the tomato paste, stock, bay leaf, thyme and scotch bonnet, cover and cook for 10 minutes. Remove the lid, add the coconut cream and cook for a further 15 minutes uncovered, until the chicken is cooked through and the sauce is nice and thick. Season to taste with salt and black pepper, then serve and enjoy! The macaroni is super simple, simply boil your macaroni to packet instructions. Grease an oven proof tray, then add a thin layer of 1/4 of the cheese on the bottom, then follow with the macaroni and the remaining cheese on top. Drizzle the egg over the top, then place in the oven and bake for 30 minutes or until golden brown on top. Allow to cool before slicing. The coleslaw is super simple too, just combine everything with mayo, salt & pepper to taste. #caribbeanfood #brownstewchicken #trinidadfood #comfortfood #stew

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