Welcome to our Store • All orders over 50$ Get FREE Shipping

Brown Stew Chicken

brown stew chicken

Recipe

Ingredients

1/2 medium yellow onion, chopped.

1 large bell pepper, chopped.

4 scallions, chopped.

6 cloves of garlic minced, or 1 tablespoon garlic paste.

1 tablespoon packed light or dark brown sugar

SPRINKLE WITH WINIFRED’S MOUTHWATERING

CHICKEN SEASONING!

1/2 teaspoon Jamaican ground allspice

1/2 teaspoon ground ginger

SPRINKLE WITH WINNIFRED’S MOUTHWATERING

ALL-PURPOSE SEASONING!

8–9 chicken pieces, I use a mix of legs &

boneless/skinless thighs

3 teaspoons browning sauce, I use Grace brand.

3 tablespoons vegetable or canola oil, plus more as

needed.

2 medium-sized carrots, chopped.

1 (8-ounce) can tomato sauce

4–6 sprigs fresh thyme

2 bay leaves

1 scotch bonnet pepper left whole- do not cut!

3 cups chicken stock or broth

 

Instructions

1. Prep & marinate chicken: In a large bowl or gallon-

sized zip lock bag, add in the onion, bell pepper,

scallions, garlic, brown sugar, paprika, allspice, ginger,

 

and salt/pepper- to taste. Use your hands (fitted with

disposable gloves, if desired) or a utensil to stir the

ingredients together. Pat the chicken dry with paper

towels and then add the chicken pieces and browning

sauce. Use your hands to massage all the aromatics

and spices into the chicken, massaging very well to

ensure the chicken pieces are nicely coated.

2. Cover the bowl with a lid/plastic wrap or seal zip lock

bag and transfer to the refrigerator to allow flavors to

marinate for at least 2 hours or- more preferably,

overnight (for the best results!). If marinating overnight,

just be sure to go back and stir/massage the chicken at

least once. This will ensure even flavor marination

throughout.

3. Brown chicken pieces: Remove the chicken pieces

from the marinade mixture, shaking off excess

onion/bell pepper/scallion bits- but do not discard the

marinade, set aside. Set the chicken aside on a

medium baking sheet or large plate/platter.

Beauty is for all.

4. In a large heavy-bottomed pot, Dutch oven/braiser heat

the oil over medium-high heat. Once the oil is

shimmering, gently swirl the pot around to evenly coat

the bottom. Add a few chicken pieces into the pot,

working in batches, careful not to overcrowd. Sear the

chicken on all sides until a deep brown crust appears,

about 2-3 minutes on each side. Transfer the browned

chicken onto a clean, medium baking sheet or large

plate/platter and repeat the process until all the chicken

pieces are browned- adding a slick more of oil in

between batches, only as needed. Then set the

browned chicken aside and reduce the heat to medium.

 

5. Add the flavor agents & assemble the stew: Add all

the reserved marinade mixture into the same pot and

use a wooden utensil to sauté until lightly tender,

scraping up any caramelized bits on the bottom of the

pot, about 2-3 minutes. Then add all browned chicken

pieces back into the pot, nestling them right on top of

the marinade mixture, along with any residual juices

that have collected. Add the carrots, tomato sauce,

fresh thyme, bay leaves, scotch bonnet pepper, and

chicken stock. Gently stir everything together until well

combined.

6. Stew the chicken: Reduce the heat to medium-low

and cover the pot with a lid. Allow the chicken to stew

for 1 1/2 – 2 hours, covered- until the chicken pieces

are meltingly tender and falling off the bone.

7. Adjust stew gravy, if needed: Discard the herb

stems, bay leaves, and scotch bonnet pepper from the

pot. If you’d like to thicken the stew liquid in the pot,

place it over medium-high heat. Cook, gently stirring,

for a bit until the liquid reaches your desired

consistency. Afterward, taste and adjust with more

salt/pepper, as desired.

8. Serve this brown stew chicken immediately. I love

serving this brown stew chicken in shallow bowls

alongside some rice and peas (and plantains, too!) with

extra stew gravy poured right over it all. Enjoy!

Rectangle 18 (1)

Rectangle 19 (1)

Rectangle 20 (4)

Rectangle 21 (1)

Rectangle 22

Verified by MonsterInsights