Stew Chicken Recipe

Brown Stew Chicken

This Jamaican Brown Stew Chicken is full of Caribbean flavor and a perfect main dish for any day of the week. It’s the perfect stewed chicken dish when you want to have a taste of the islands.

Prep: 20min

Total: 120min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 626 kcal, Carbohydrate 11 g, Protein 38 g, Fat 47 g, Saturated Fat 11 g, Cholesterol 222 mg, Sodium 1154 mg, Fiber 1 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 3 lbs 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 inch ginger (chopped)
• ¼ cup oil
• 2 Tablespoons ketchup
• 1 cup chicken broth
• ½ cup water

Instruction:

1. 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. Cover and marinate in the fridge for at least 1 hour or overnight.
2. Remove peppers, onions, garlic, ginger and thyme from chicken and set aside. Heat oil in large skillet over medium heat and add chicken, brown for about 1-2 minutes per side. Remove chicken and add reserved onions and peppers to the skillet and sauté until softened, for about 5 minutes. Add chicken back to skillet along with chicken broth, water, and ketchup.
3. 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. Serve and enjoy.

Brown Stew Chicken

This Deeply flavorful, rich and down right addictive Jamaican Brown Stew Chicken starts with chicken that has been intensely marinated in a variety of aromatic spices then braised down in the best savory liquids resulting in the most comforting Caribbean style stew you can imagine.

Prep: 180min

Total: 240min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 482 kcal, Carbohydrate 15 g, Protein 68 g, Fat 16 g, Saturated Fat 8 g, Cholesterol 193 mg, Sodium 599 mg, Fiber 1 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 1 cup diced yellow onion
• 1 bunch of scallions (chopped)
• 4 garlic cloves (minced)
• 2 tsp packed dark brown sugar
• 1 tsp browning sauce
• 2 sprigs fresh thyme (chopped)
• 1/2 tsp sweet paprika
• 1/4 tsp ground ginger
• 1/4 tsp chili powder
• Kosher salt
• Freshly ground black pepper
• 8 boneless, skinless chicken pieces
• 3 tbsp canola or vegetable oil
• 4 cups low sodium chicken stock
• 2 carrots (sliced)
• 1/2 cup ripe tomato (chopped)
• 1/2 cup ketchup
• 1/2 tsp ground allspice
• 3 dried bay leaves
• Rice and Peas recipe (found here)

Instruction:

1. In a gallon-size plastic storage bag, combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, 1 teaspoon salt and ½ teaspoon pepper. Add the chicken and massage the marinade into the chicken, tossing well to evenly coat. Seal the bag and refrigerate for 2 hrs or overnight.
2. Line a baking sheet with parchment paper. Remove the chicken pieces from the marinade and lay them on the baking sheet. Pat off excess marinade with paper towels. Set aside for about 10 minutes. Reserve marinade.
3. Heat the oil in a large heavy-bottomed pot or dutch oven over medium-high heat until hot, about 5 minutes. Working in batches if needed, add the chicken to the hot oil and fry, turning it occasionally, until deep golden brown on all sides, about 10 minutes total.
4. Once all chicken pieces are golden brown, stir in the stock, reserved marinade, carrots, tomatoes, ketchup, allspice and bay leaves.
5. Cover the pot and bring the mixture to a boil, about 10 minutes. Remove the lid and reduce the heat to low. Cover and cook until the chicken is very tender and the sauce has reduced by half, about 45 minutes. Season with salt and pepper to taste. Remove bay leaves.
6. Serve the chicken with rice and peas recipe which you can find HERE

THE BEST EVER SOUTHERN STYLE STEWED CHICKEN & RICE | ONE POT MEAL | EASY RECIPE TUTORIAL

FAQ

What is the difference between brown stew chicken and stew chicken?

What goes with stew chicken?

1. Parmesan Rice Pilaf. Cooking With Ruthie.
2. Incredible Cilantro Lime Rice. CaribbeanPot.
3. Lemon and Sweet Pea Cauliflower Rice. …
4. DIY Cauliflower Rice. …
5. Easy Homemade Baguettes. …
6. White Whole Wheat French Baguette. …
7. Garlic Bread. …
8. Easy Pull-Apart Garlic Bread.

How do you boil chicken breasts so they are tender?

1. Step 1In a large pot over medium-high heat, add chicken. Pour broth over chicken to cover and season generously with salt and pepper.
2. Step 2Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes. …
3. Step 3Shred chicken with two forks and use as desired.

What is a classic French poultry stew or braise?