Description
This Brown Stew Chicken recipe will transport you to the Caribbean with its rich flavors and soulful appeal. Tender chicken simmered in a savory sauce with a hint of spice, served with traditional accompaniments for a truly satisfying meal.
Ingredients
Scale
Chicken Marinade:
- 2 pounds bone-in, skinless chicken thighs or drumsticks
- 1 tablespoon lime juice or vinegar (for cleaning chicken)
- 1 tablespoon browning sauce
- 1 tablespoon soy sauce
- 1 teaspoon all-purpose seasoning or chicken seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Stew:
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- 1 scotch bonnet pepper, whole or sliced (optional for heat)
- 1 tablespoon tomato paste
- 1 1/2 cups chicken broth or water
Instructions
- Clean and Marinate Chicken: Clean chicken with lime juice or vinegar, rinse, and pat dry. Season with browning sauce, soy sauce, all-purpose seasoning, paprika, garlic powder, onion powder, thyme, salt, and pepper. Marinate for at least 1 hour or overnight.
- Sear Chicken: Heat oil, sear marinated chicken until browned. Set aside.
- Prepare Stew: In the same pan, sauté onion, bell pepper, garlic, green onions, thyme, and scotch bonnet pepper. Stir in tomato paste. Return chicken to pot, add broth, simmer covered for 35–40 minutes.
- Serve: Enjoy hot with rice and peas, white rice, or boiled dumplings and plantains.
Notes
- Browning sauce adds rich color and flavor—use sparingly.
- For a deeper taste, marinate the chicken overnight.
- Adjust spice level by adding or omitting the scotch bonnet pepper.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 630mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
