Prep Time: 20 mins | Cook Time: 40 mins 1 hr | Total Time: 2 hrs | Servings: 6 people
The perfect main dish. This packed with Caribbean flavour Brown Stew Chicken will make your taste buds crazy happy!
Ingredients
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3 pounds chicken thighs boneless, skinless
1 tablespoon brown sugar
2 teaspoons browning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt or to taste
1 teaspoon paprika
1 teaspoon dried thyme
½ teaspoon black pepper
¼ teaspoon allspice
1 yellow onion chopped
3 spring onions chopped
½ green pepper chopped
½ red pepper chopped
1 scotch bonnet seeds removed and chopped
4 garlic cloves chopped
1” ginger chopped
¼ c. oil
2 tablespoons ketchup
1 c chicken broth
½ c water
How to make Brown Stew Chicken
Step 1: In a bowl, combine 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. Evenly coat the chicken with the seasoning. Cover and place in the fridge to marinate for at least an hour or overnight.
Step 2: When ready, remove the chicken from the marinade. Reserving the peppers and onions.
Step 3: In a large skillet, heat oil over medium heat. Once the oil is hot, add the chicken and cook for about a minute or two on each side. Take the cooked chicken out of the skillet and set aside.
Step 4: In the same skillet, add the reserved onions and peppers. Saute for about 5 minutes or until soft. Place the chicken back to the skillet. Pour in the broth, water, then add in the ketchup.
Step 5: Cover the skillet and simmer for about 30 minutes, stirring occasionally.
Step 6: Uncover and simmer further for 10 minutes to decrease the gravy.
Notes:
The traditional brown stew chicken uses a whole chicken chopped into smaller pieces. But it’s also okay to use chicken thighs and legs.
For any stew recipe, dark meat is a must for extra flavour, and chicken breast can dry out and overcook. Chicken thighs, chicken legs, and chicken wings are my go-to for this recipe.
Nutrition Facts:
Calories: 626kcal | 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
Ingredients
- 3 pounds chicken thighs boneless, skinless
- 1 tablespoon brown sugar
- 2 teaspoons browning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt or to taste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon allspice
- 1 yellow onion chopped
- 3 spring onions chopped
- ½ green pepper chopped
- ½ red pepper chopped
- 1 scotch bonnet seeds removed and chopped
- 4 garlic cloves chopped
- 1” ginger chopped
- ¼ c. oil
- 2 tablespoons ketchup
- 1 c chicken broth
- ½ c water
Instructions
Step 1: In a bowl, combine 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. Evenly coat the chicken with the seasoning. Cover and place in the fridge to marinate for at least an hour or overnight.
Step 2: When ready, remove the chicken from the marinade. Reserving the peppers and onions.
Step 3: In a large skillet, heat oil over medium heat. Once the oil is hot, add the chicken and cook for about a minute or two on each side. Take the cooked chicken out of the skillet and set aside.
Step 4: In the same skillet, add the reserved onions and peppers. Saute for about 5 minutes or until soft. Place the chicken back to the skillet. Pour in the broth, water, then add in the ketchup.
Step 5: Cover the skillet and simmer for about 30 minutes, stirring occasionally.
Step 6: Uncover and simmer further for 10 minutes to decrease the gravy.
Notes
The traditional brown stew chicken uses a whole chicken chopped into smaller pieces. But it’s also okay to use chicken thighs and legs. For any stew recipe, dark meat is a must for extra flavour, and chicken breast can dry out and overcook. Chicken thighs, chicken legs, and chicken wings are my go-to for this recipe.
