Do you see stuff on TV and say to yourself that I would like to make that. TV is the genesis for this Brown Sugar Chicken Fried Rice.
There are so many opportunities to see food on TV. Who would have guessed that so many of us would be watching cooking on TV. Is that a sport? I get so many of my inspirations from watching THE FOOD NETWORK. How about you? As a self taught chef, I learn so much about cooking from their shows. I also learn a lot about spices and flavors that go together. The recipe that I share in this post was made by simply watching it being made on TV. I, then created the recipe from recall.
Not withstanding the above TV comment, I cannot remember where I saw or drew inspiration for this recipe. I thought it was from PAM’S in Seattle but I am far from sure. I need you guys to help me. Does anyone remember where I would have seen this dish? I know I saw it on the FOOD NETWORK but I cannot remember at all. I even think I found a related video that I referred to as I tried to pull this recipe together.
The hard thing to believe about this recipe is how much brown sugar is used. It is also hard to believe that the sugar and oil does not burn. It won’t. It just gets super deep color and flavor, and when the chicken is added, the liquid from the chicken turns the mixture into a rich sauce. There are a lot of veggies in this dish too, so we can say it is healthy?! I have provided a few quick rice dishes from around the world below.
The cast of characters.
The building and cooking of the Trinidadian fried rice.
The Brown Sugar Chicken Fried Rice Plated.
Brown Sugar Chicken Fried Rice
A one pot meal full of great spices and a sweetness from the brown sugar. This Brown Sugar Chicken Fried Rice gets its origins from Trinidad.
- 8 Whole Boneless Skinless Chicken Thighs cubed
- 2 Whole Green bell peppers rough chop
- 2 Whole Anaheim chilis rough chop
- 2 Whole Red fresno chilis diced
- 3 Cloves Garlic minced
- 1 Ear Corn Cut off the cob
- 2 Whole Carrots diced
- 1 Whole Yellow onion diced
- 2 Cans Black eyed peas drained
- 5 Ounces Green chilies
- 1/4 Cup Ketchup
- 1/4 Cup GF Soy sauce
- 3 Cups Chicken broth
- 2 Cups Rice
- 1/4 Cup Light Brown sugar
- 1 Tbsp Adobo seasoning
- 1 Tbsp Black pepper
- 1 Tsp Thyme
- 2 Tsp Cajun seasoning
- 1 Tsp Ancho chili powder
- 1 Bunch Cilantro
- 1 Tbsp Olive oil
Begin by heating the oil in a Dutch oven. Once warm, add the brown sugar and cook for 2 minutes until it has absorbed the oil and begun to burn (Yes that's right, burn). Now, add the cubed chicken and cook until browned being sure to pick up all the brown sugar in the pan.
Add the veggies and peppers and cook for 3 - 4 minutes. Then, add in all the spices and mix well. Next, add in the rice and toast for 2 minutes. Add in all the stock, stirring well. Add in the black eyed peas and the green chilies, mix well and let simmer for 10 - 15 minutes. When the rice has full absorbed the liquid, add the corn. Simmer for a few more minutes.
Serve and enjoy!