How To Make Brown Stew Chicken
Rich in warm hints, this brown stew chicken takes you to the Caribbean using tender chicken thighs in a rich and flavorful dark sauce.
Ingredients
- 3 lbs chicken thighs, boneless, skinless
- 1 tbsp brown sugar
- 2 tsp browning
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- ¼ tsp allspice
- 1 yellow onion, chopped
- 3 onion springs, chopped
- ½ green pepper, chopped
- ½ red pepper, chopped
- 1 scotch bonnet, seeds removed and chopped
- 4 cloves garlic, chopped
- ginger, (1-inch) chopped
- ¼ cup oil
- 2 tbsp ketchup
- 1 cup chicken broth
- ½ cup water
Instructions
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Add 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 to a bowl and mix, rubbing seasoning into the chicken.
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Cover and marinate in the fridge for at least 1 hour or overnight.
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Remove peppers, onions, garlic, ginger, and thyme from chicken and set aside.
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Heat oil in a large skillet over medium heat and add chicken, brown for about 1 to 2 minutes per side. Remove chicken and add reserved onions and peppers to the skillet and sauté for about 5 minutes until softened.
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Add chicken back to skillet along with chicken broth, water, and ketchup.
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Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy.
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Serve and enjoy.
Nutrition
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