Ilka Hilton-Clarke


Trinidad Stewed Chicken


1 chicken, skin removed and cut into bite-sized pieces
seasonings, e.g.





garlic ,

salt, pepper,

lime juice,

a little brown sugar

chadon beni

a shot of good  Trinidad rum

oil for frying

brown sugar ( 2 tablesps ) for browning

a little ketchup

a little dark soy sauce

coconut cream ( optional )


1) Season chicken with at left mentioned ingredients and marinate over night or for a few hours before cooking

2) In a heavy iron pot put about 2 tablesps of oil and the brown sugar and let the sugar get dark brown, but don't let it burn

3) Add chicken pieces and fry, without stirring for a few minutes, until pieces look brown, then add marinate, a little ketchup and a little dark soy for colour and continue frying for 5 mins

4) Add a little water and stew chicken until tender ( about one hour ). You can add a little coconut milk ( cream ) if desired

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Carnival Chicken with Saffron Rice


Whole chicken legs

Marinate with:



black pepper


tabasco sauce or other hot sauce

soy sauce

Ingredients: for topping

1-2 sweet peppers, cleaned and diced small
1 can corn - drained

2 carrots, diced small

2 onions, diced small

2 tomatoes, diced small

black pepper and salt to taste


1 tablesp cornstarch


1) Preheat oven to 400 degr. F

2) bake chicken legs for about 40 mins. on lined and slightly greased cookie sheet

In the meantime prepare topping:

Method: for topping:

Saute all ingredients in butter, bind with corn starch and then pour over finished chicken legs.
Serve each leg topped with vegetables

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Saffron Rice


1 1/2 cups rice

3 cups water or chicken stock

onion, cut up small

saffron powder ( or saffron flower )




1) Sauté onion in oil until soft
2) Add rice, salt, saffron and water( or stock)

3) Bring to the boil, then reduce heat to simmering, cover pot tightly with lid and boil rice for about 20 mins. undisturbed

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Pineapple Chicken with Saffron Rice


1 chicken, cut into joints
4 tablsps lime juice

Salt and pepper to taste

4 tablesps oil

1/4 cup raisins

2 tablesps Caribbean rum

one dash tabasco sauce or equal kind of hot sauce

2 tomatoes, diced

1/2 pineapple ( preferably fresh), cut into cubes

2 tablesps butter

1 teasp brown sugar


1) Rub chicken pieces with lime juice and marinate for 1 hour

2) Then season chicken with salt and pepper and fry in oil until browned

3) Reduce heat, cover pan with a tight fitting lid and cook for 10 minutes

4) Add raisins, rum, tabasco sauce and tomatoes

5) Cover and bring to the boil, reduce heat and simmer for about 20 to 25 mins.

6) While chicken is cooking, fry pineapple in butter and brown sugar until golden brown, then set aside and ........

Prepare Saffron Rice


Baked chicken with Mango Chutney

Using  mango chutney  there are a variety of dishes you can create. Here's one of them:

1 3lb chicken (or any small chicken) whole

(Remove excess skin around cavity and neck area, wash well, remove and discard (or save for stock) giblets.)

Mango chutney


After washing chicken, loosen skin around legs, thighs and breast area but don't remove. Stuff the mango chutney under the skin all around the chicken and on the inside with just enough to keep it moist. 

Sprinkle with salt and pepper to taste and place chicken in a Zip Lock bag over night in the fridge.

Preheat oven to 450 degrees, place chicken on baking rack, let chicken get golden brown then reduce heat and cook for about an hour or the consistancy you like your chicken (I like mine falling off the bone so I usually wrap the chicken in foil after browning the skin).

Serve with Rice or any favourite side dish and a salad and a nice chilled wine. Leftovers make good sandwiches, or you can add it to salads too!


If you have a gas grill, you can also cook this chicken (or any whole chicken recipe, including cornish hens) in your earthenware clay pots. Just remember to soak the pot and lid for a few minutes in water first, then put in your chicken, a little liquid, cover and put on the grill, medium heat and forget it there for about an hour. When you come back, it will be juicy and falling off the bone!!! 
Careful you don't bite your fingers!!!

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Mango Chutney


2 full, half ripe mangoes, peeled, chunked
2 lemons/limes, juiced

2 cloves garlic, crushed

1/4 cup cilantro, chopped

1 tbsp olive oil

Salt, pepper (or hot peppers) to taste



Combine all ingredients in a glass bowl and keep adjusting seasonings to taste until you're satisfied with the flavour.

Instead of mangoes, you can use any of the following:

half ripe peaches or nectarines

star fruit ("five fingers" or "carambola")

green guavas

granny smith apples

or any crunchy, sour fruit.

Mango Chutney


This uses the same ingredients as Mango Chow 
but you throw it all in a blender or use an electric 'magic wand' or food processor to grind it up. 

Adjust seasonings to taste.

Substitute green tomatoes for mangoes.

Keep unused portion in a clean jar/bottle in the fridge.

Use as relish.


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Mushroom Chicken


1 lb boneless chicken breast, cut up in strips
1 oz margarine or butter

1 small onion, chopped finely

2 garlic cloves, chopped finely

1 cup mushroom slices

white sauce ( Prepare a white sauce by melting about 2-3 tablesps. butter in a saucepan, adding 2 tablesps. flour until the mixture forms into a ball

( do not let it get brown). Now quickly add, alternatively, evaporated milk and prepared stock until it forms a smooth white sauce. Add a little salt and white pepper to taste )

1 - 2 teasps or Trini rum

1 chicken bouillon cube

 a little  curry powder

salt and pepper to taste



1) Melt butter in heavy sauce pan

2) Add onion, garlic, mushroom slices and chicken pieces and saute until chicken is cooked , about 15-20 mins

3) Add remaining ingredients

Serve with rice

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Honeyed Chicken Wings

Preheat oven to 350 degr F


3 lbs chicken wings, tips removed
1 orange

2/3 cup honey

1/3 cup soy sauce

1/4 cup Dijon Mustard

3 teasps oil

salt to taste

1 orange peel, grated ( 1 teasp)

1 piece ginger, grated (1 teasp)


1) combine honey, soy, mustard, oil, salt,  ginger and orange to make a sauce picante- mix well and pour over chicken wings

2) Marinate for at least 6 hours or over night and stir through several times while marinating

3) Place on well-greased baking sheet

4) Bake in pre-heated oven for about 45 mins- baste with sauce while baking 

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Stewed Mango Chicken


1 chicken, cut up in about 8 pieces
oil for frying

1 onion, chopped

2 limes, peeled, deseeded and cut into small cubes

3 cloves garlic, chopped finely

2 sweet peppers ( paprikas ), cut into strips

1 - 2 large mangoes , peeled and cut into strips ( discard  seed )

salt, black pepper to taste

1/4 teasp cayenne pepper

1 Tablesp brown sugar

5 tablespoons rum

chives, cut up



1) season chicken pieces with salt and black pepper

2) heat oil in heavy bottomed pot, add brown sugar and let this caramelize ( until light brown, not burnt )

3) add chicken pieces and fry until brown on all sides

4) add  onion, limes, garlic and sweet peppers, stir

5) add mango slices, continue cooking

6) add salt and cayenne pepper to taste

7) add rum

8) lower heat, cover pot and stew for about 1 hr or until chicken is soft

9) garnish with chives

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