Prep Time: 20 mins | Cook Time: 40 mins 1 hr | Total Time: 2 hrs | Servings: 6 people
Packed with Caribbean flavor and is an excellent main dish any day of the week!
Ingredients
¼ c. oil
4 garlic cloves, chopped
3 pounds chicken thighs, boneless, skinless
1 tbsp brown sugar
2 tsp browning
2 tsp onion powder
1 tsp paprika
2 tsp garlic powder
1 tsp dried thyme
½ tsp black pepper
1 yellow onion, chopped
3 spring onions, chopped
¼ tsp allspice
½ green pepper chopped
1 scotch bonnet seeds removed and chopped
½ red pepper, chopped
1” ginger chopped
½ c. water
2 tbsp ketchup
1 c. chicken broth
2 tsp salt or to taste
How to make Brown Stew Chicken
Step 1: Into a bowl, place the chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, onions, green pepper, red pepper, scotch bonnet, garlic cloves, and ginger. Mix well until combined. Into the chicken, rub the mixture. Tent the bowl and place it in the fridge to marinate the chicken for at least 1 hour or overnight.
Step 2: Take the peppers, onions, garlic, ginger, and thyme out of the chicken and set aside.
Step 3: In a large skillet, heat the oil on medium heat. Once hot, add the chicken and cook for about 1 to 2 minutes on each side until browned. Set the chicken aside.
Step 4: Into the skillet, saute the reserved onions and pepper for about 5 minutes until tender. Return the chicken to the skillet. Pour in the broth, and water, and add the ketchup.
Step 5: Bring everything to a simmer and put the lid on. Let the mixture simmer for about 30 minutes, stirring often.
Step 6: Take the lid off and simmer for another 10 minutes until the gravy has reduced.
Notes:
The traditional brown beef stew is made with a whole chicken that has been chopped into smaller pieces. You can skip this and use chicken legs or thighs instead.
I prefer dark meat for cooking stew as chicken breasts can dry out and overcook. Also, dark meat has more flavor.
Nutrition Facts:
Calories: 626 kcal | Carbohydrates: 11g | Protein: 38g | Fat: 47g | Saturated Fat: 11g | Cholesterol: 222mg | Sodium: 1154mg | Potassium: 633mg | Fiber: 1g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 2mg
Brown Stew Chicken
Ingredients
- ¼ c. oil
- 4 garlic cloves chopped
- 3 pounds chicken thighs boneless, skinless
- 1 tbsp brown sugar
- 2 tsp browning
- 2 tsp onion powder
- 1 tsp paprika
- 2 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 yellow onion chopped
- 3 spring onions chopped
- ¼ tsp allspice
- ½ green pepper chopped
- 1 scotch bonnet seeds removed and chopped
- ½ red pepper chopped
- 1 ” ginger chopped
- ½ c. water
- 2 tbsp ketchup
- 1 c. chicken broth
- 2 tsp salt or to taste
Instructions
- Into a bowl, place the chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, onions, green pepper, red pepper, scotch bonnet, garlic cloves, and ginger. Mix well until combined. Into the chicken, rub the mixture. Tent the bowl and place it in the fridge to marinate the chicken for at least 1 hour or overnight.
- Take the peppers, onions, garlic, ginger, and thyme out of the chicken and set aside.
- In a large skillet, heat the oil on medium heat. Once hot, add the chicken and cook for about 1 to 2 minutes on each side until browned. Set the chicken aside.
- Into the skillet, saute the reserved onions and pepper for about 5 minutes until tender. Return the chicken to the skillet. Pour in the broth, and water, and add the ketchup.
- Bring everything to a simmer and put the lid on. Let the mixture simmer for about 30 minutes, stirring often.
- Take the lid off and simmer for another 10 minutes until the gravy has reduced.
