Chef Easy Trinidad Geera Chicken Neck

Rich, aromatic and packed with traditional Trini flavour! This Trinidad-style geera chicken neck is tender, deliciously seasoned and cooked down until every piece is coated in a thick, flavourful geera mixture using Chef Easy Seasoned Geera.

Perfect for weekend limes, family gatherings or as a classic Trini cutter, this recipe brings the familiar taste of homemade geera chicken neck to your kitchen without the hassle of measuring multiple spices. No additional green seasoning, herbs or dry spices needed!

Prep Time:

15 minutes

Cook Time:

45 minutes

Servings:

Flavour Used:

Chef Easy Seasoned Geera

Ingredients

Chicken Neck & Marinade
1 lb (454 g) chicken neck, trimmed and cut into serving-size pieces
3 tsp Chef Easy Seasoned Geera
For Cooking
1 tbsp vegetable oil
1½ tsp Chef Easy Seasoned Geera
1 cup water, added gradually as needed
For Garnish (Optional)
1 tbsp fresh celery, finely chopped

Chef Easy Tip

No additional salt, black pepper, garlic, curry powder, onion powder, cayenne, shadon beni, thyme, parsley, green seasoning or other dry spices are needed. Chef Easy Seasoned Geera provides the seasoning base for this traditional Trinidad-style dish.

Chef Easy Cooking Tips

Marinate for flavour: Chicken neck only needs 20 minutes of marinating time for this recipe. Keep the seasoned chicken refrigerated while marinating.
Toast the geera carefully: Toasting a small amount of Chef Easy Seasoned Geera in oil before adding the chicken helps develop its roasted aroma. Since the blend also contains garlic, onion and herbs, avoid toasting it for too long or over excessively high heat.
Coat the chicken before adding water: Stir the chicken neck thoroughly with the toasted geera before adding water. This helps distribute the seasoning evenly and develop a rich flavour as the chicken cooks.
Add water gradually: Start with ½ cup water and add more only as needed to prevent the chicken from drying out or burning.
Get the traditional Trini texture: Geera chicken neck is usually served with a thick seasoning coating rather than a watery gravy. Allow most of the liquid to reduce once the chicken is tender, stirring occasionally to prevent sticking.
Add a fresh finishing touch: Fresh celery can be added at the end for extra colour and freshness, but it is optional because Chef Easy Seasoned Geera already contains herbs.

Instructions

Prepare the chicken neck
Trim away any excess skin or fat from the chicken neck and cut into manageable serving-size pieces, if necessary. Pat dry with paper towels.
Season the chicken neck
Place the chicken neck pieces in a large mixing bowl. Add 3 tsp Chef Easy Seasoned Geera and massage thoroughly, ensuring all pieces are evenly coated.
Marinate the chicken neck
Cover and refrigerate for 20 minutes to allow the seasoning to develop.
Heat the oil
Place a heavy-bottomed pot over medium heat. Add 1 tbsp vegetable oil and allow it to heat.
Toast the geera
Add 1½ tsp Chef Easy Seasoned Geera to the heated oil. Stir continuously for approximately 20–30 seconds until fragrant. Keep the heat moderate to prevent the garlic, onion and herbs in the blend from burning.
Add the chicken neck
Add the marinated chicken neck and any remaining seasoning from the bowl to the pot. Stir thoroughly for approximately 2–3 minutes, ensuring all pieces are evenly coated with the toasted geera.
Add the water
Pour in ½ cup water and stir well, scraping the bottom of the pot to release any browned seasoning. Cover and bring to a gentle simmer.
Simmer until tender
Reduce the heat to medium-low and simmer for approximately 25–35 minutes, or until the chicken neck is tender and reaches an internal temperature of 165°F (74°C). Add the remaining water gradually as needed to prevent the chicken from drying out or burning.
Reduce the liquid
Once the chicken neck is tender, remove the cover and increase the heat to medium. Allow most of the remaining liquid to evaporate, stirring occasionally, until the chicken develops a rich, thick geera coating with very little loose gravy.
Garnish the chicken neck
Sprinkle the finely chopped fresh celery over the chicken neck, if using, and gently toss to combine.
Serve and enjoy
Remove from the heat and serve hot as a traditional Trinidad-style cutter or alongside your favourite sides.

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Ingredients

Chicken Neck & Marinade 1 lb (454 g) chicken neck, trimmed and cut into serving-size pieces 3 tsp Chef Easy Seasoned Geera For Cooking 1 tbsp vegetable oil 1½ tsp Chef Easy Seasoned Geera 1 cup water, added gradually as needed For Garnish (Optional) 1 tbsp fresh celery, finely chopped

Chef Easy Tip

Chef Easy Cooking Tips

Marinate for flavour: Chicken neck only needs 20 minutes of marinating time for this recipe. Keep the seasoned chicken refrigerated while marinating. Toast the geera carefully: Toasting a small amount of Chef Easy Seasoned Geera in oil before adding the chicken helps develop its roasted aroma. Since the blend also contains garlic, onion and herbs, avoid toasting it for too long or over excessively high heat. Coat the chicken before adding water: Stir the chicken neck thoroughly with the toasted geera before adding water. This helps distribute the seasoning evenly and develop a rich flavour as the chicken cooks. Add water gradually: Start with ½ cup water and add more only as needed to prevent the chicken from drying out or burning. Get the traditional Trini texture: Geera chicken neck is usually served with a thick seasoning coating rather than a watery gravy. Allow most of the liquid to reduce once the chicken is tender, stirring occasionally to prevent sticking. Add a fresh finishing touch: Fresh celery can be added at the end for extra colour and freshness, but it is optional because Chef Easy Seasoned Geera already contains herbs.

Instructions

Prepare the chicken neck: Trim away any excess skin or fat from the chicken neck and cut into manageable serving-size pieces, if necessary. Pat dry with paper towels. Season the chicken neck: Place the chicken neck pieces in a large mixing bowl. Add 3 tsp Chef Easy Seasoned Geera and massage thoroughly, ensuring all pieces are evenly coated. Marinate the chicken neck: Cover and refrigerate for 20 minutes to allow the seasoning to develop. Heat the oil: Place a heavy-bottomed pot over medium heat. Add 1 tbsp vegetable oil and allow it to heat. Toast the geera: Add 1½ tsp Chef Easy Seasoned Geera to the heated oil. Stir continuously for approximately 20–30 seconds until fragrant. Keep the heat moderate to prevent the garlic, onion and herbs in the blend from burning. Add the chicken neck: Add the marinated chicken neck and any remaining seasoning from the bowl to the pot. Stir thoroughly for approximately 2–3 minutes, ensuring all pieces are evenly coated with the toasted geera. Add the water: Pour in ½ cup water and stir well, scraping the bottom of the pot to release any browned seasoning. Cover and bring to a gentle simmer. Simmer until tender: Reduce the heat to medium-low and simmer for approximately 25–35 minutes, or until the chicken neck is tender and reaches an internal temperature of 165°F (74°C). Add the remaining water gradually as needed to prevent the chicken from drying out or burning. Reduce the liquid: Once the chicken neck is tender, remove the cover and increase the heat to medium. Allow most of the remaining liquid to evaporate, stirring occasionally, until the chicken develops a rich, thick geera coating with very little loose gravy. Garnish the chicken neck: Sprinkle the finely chopped fresh celery over the chicken neck, if using, and gently toss to combine. Serve and enjoy: Remove from the heat and serve hot as a traditional Trinidad-style cutter or alongside your favourite sides.

Shop Seasoned Geera Seasoning

Browse More Recipes