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!
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