Recipe By KIMMY_75
Published Jun 19th
Prep 15m Cook 45m Additional - Ready In 1h
Servings 6 servings Calories 514.6

This is a Trinidadian style chicken with bok choy. It is tasty and easy to make.

Recipe Ingredients

  • 2 ½ pounds bone-in chicken pieces
  • 2 tablespoons garlic powder
  • 1 tablespoon sea salt
  • 1 tablespoon cayenne pepper
  • 1 (.18 ounce) packet sazon seasoning
  • 2 tablespoons white sugar
  • 3 bok choy stalks, chopped

Cooking Directions

  1. 1 Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
  2. 2 Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.
  3. 3 Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.

Nutrition Facts

  • Calories 514.6
  • Carbohydrate 7.2 g
  • Cholesterol 88.4 mg
  • Fat 43.5 g
  • Fiber 0.7 g
  • Protein 22.6 g
  • Saturated Fat 12.2 g
  • Sodium 1089.8 mg
  • Sugar 5.2 g


  1. I made this recipe to the T. No changes whatsoever. Honestly I was also really scared about putting the chicken into a dutch oven with carmelized sugar and no liquid whatsoever. Thankfully I was brave enough to try it and I am so glad I did! I lowered the heat from medium to medium low - Read more ...
  2. Dee-licious! Like another reader said I was worried about caramelized sugar but wow did it so much depth to the flavor. I removed the chicken when half done and sauteed chopped white onion in the pan juices per another reader's suggestion. When the onion was soft I deglazed with chicken broth added more Sazon and - Read more ...
  3. The only change I made is that I used boneless chicken because that is what I had in the freezer. I loved this recipe and I especially loved the bright orange the sazon season made it. The bok choy blended in perfectly in this sauce. This was so easy to make and the end result - Read more ...
  4. This was fantastic! A couple of things you should know: 1. It's HOT!!! I cut the cayenne significantly and it still was very hot. I love hot food but my wife and kids were crying with every bite. 2. My sazon is in a big jar. I have no idea how to measure.18 ounce of - Read more ...
  5. My daughter and I loved it it has perfect balance of sweetness and spicyness. I made with Bok Choy I am assuming that's why it was little on the dry side. Recipe fails to mention stir after carmalizing sugar I believe that's why some folks have burned chicken.
  6. We absolutely LOVE this recipe-we found it after my daughter fell in love with bok choy at a local restaurant. I was a little shy of caramelizing the sugar at first but now that I've made it a couple of times I've found that it's a really great part of the dish. I have been - Read more ...
  7. I must have done something wrong because all I ended up with was a black pan and black bottomed chicken! The sugar burned and burned and burned and made a lot of smoke!
  8. I love this chicken it was so easy to make i make it all the time. My husband loves it.
  9. My boyfriend who is Trini loved this recipe but I too altered it. I eliminated the bok choy then instead of letting the liquid dry out I sauteed some onions in the sauce. Once the onions were soft I tossed in some cooked rice. It was so good my sweetie ate nothing else but this - Read more ...
  10. I am from Jamaica and this chicken was great i hope that every one tries this recipe.

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