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Brown Stew Chicken

Best Brown Stew Chicken Recipe for Comforting Flavor

  • Author: basmer
  • Total Time: PT2H30M
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This vibrant and flavorful Brown Stew Chicken recipe features tender chicken thighs marinated in a rich blend of spices, then slow-cooked in a savory stew infused with Scotch bonnet peppers, fresh vegetables, and aromatic herbs. Perfectly served over steamed white rice, this traditional Caribbean dish combines sweet, smoky, and spicy flavors for a deeply satisfying meal.

Ingredients

Scale
  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. soy sauce
  • 2 tsp. onion or garlic powder (or 1 tsp. each)
  • 1 tsp. browning sauce or dark molasses
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground allspice
  • 1 tsp. kosher salt
  • 1 tsp. regular or smoked paprika
  • 1/2 tsp. dried thyme
  • 8 boneless, skinless chicken thighs (about 2 lb. total)
  • 2 Tbsp. neutral oil, divided
  • 1 yellow onion, thinly sliced
  • 1 red or green bell pepper, seeds and ribs removed, chopped
  • 1 medium tomato, cored, chopped
  • 4 scallions, white and pale green parts thinly sliced
  • 1 to 2 Scotch bonnet peppers or habanero chiles, seeds removed, chopped
  • 4 cloves garlic, finely chopped
  • 3 cups low-sodium chicken broth
  • 2 to 3 tbsp. ketchup
  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. finely chopped peeled ginger
  • 1 tsp. browning sauce or dark molasses
  • 1 tsp. ground allspice
  • 6 sprigs thyme
  • 1 bouillon cube (optional)
  • 3 bay leaves
  • Freshly ground black pepper, to taste
  • 2 tsp. cornstarch (optional, for thickening)
  • Cooked white rice, for serving

Instructions

  1. In a small bowl or measuring cup, combine dark brown sugar, soy sauce, onion or garlic powder, browning sauce, freshly ground black pepper, ground allspice, kosher salt, paprika, and dried thyme. Mix thoroughly until well combined. Rub the marinade all over the chicken thighs, ensuring each piece is evenly coated.
  2. Transfer the marinated chicken into a large bowl. Cover with plastic wrap and refrigerate for at least 2 hours, ideally up to 12 hours, to allow the flavors to penetrate the meat deeply.
  3. Heat 1 tablespoon of neutral oil in a large Dutch oven or straight-sided skillet over medium heat. Pat the chicken dry with paper towels. Add half of the chicken pieces to the hot oil and cook undisturbed for about 5 minutes until browned on one side. Flip and cook another 5 minutes until the other side is browned. Transfer the browned chicken to a plate. Repeat the process with the remaining chicken and the remaining 1 tablespoon of oil. If the pot skin blackens after the first batch, wipe it clean to prevent burning.
  4. Using the same pot over medium-high heat, add sliced yellow onion and chopped bell pepper. Cook, stirring occasionally, until vegetables begin to brown, about 8 minutes. Add the chopped tomato and continue cooking, stirring occasionally, until the tomato breaks down and softens, about 5 minutes.
  5. Stir in the sliced scallions, chopped Scotch bonnet peppers, finely chopped garlic, chicken broth, ketchup, brown sugar, Worcestershire sauce, chopped ginger, browning sauce, ground allspice, thyme sprigs, bouillon cube (if using), and bay leaves. Season with freshly ground black pepper to taste. Scrape the bottom of the pot to release any browned bits and cook for about 5 minutes over medium-high heat, stirring occasionally, until fragrant and warmed through.
  6. Return the browned chicken along with any accumulated juices to the pot. Bring the stew to a boil, then cover and reduce heat to medium-low. Simmer until the liquid slightly reduces and the chicken reaches an internal temperature of 160°F (71°C), approximately 15 minutes.
  7. If a thicker sauce is desired, mix cornstarch with 1 teaspoon of water to form a slurry. Stir the slurry into the stew, bring to a boil, and cook while stirring frequently until the sauce reaches the desired consistency, about 30 seconds.
  8. Divide cooked white rice among bowls and spoon the brown stew chicken over the rice. Garnish as desired and serve hot for a comforting and flavorful meal.

Notes

    • Prep Time: PT2H
    • Cook Time: PT30M
    • Category: Main Dish
    • Method: Slow Cook
    • Cuisine: Caribbean

    Nutrition

    • Serving Size: 1 serving
    • Calories: 450
    • Sugar: 10 g
    • Sodium: 800 mg
    • Fat: 18 g
    • Saturated Fat: 4 g
    • Unsaturated Fat: 14 g
    • Trans Fat: 0 g
    • Carbohydrates: 35 g
    • Fiber: 3 g
    • Protein: 35 g
    • Cholesterol: 100 mg

    Keywords: Brown Stew Chicken, Caribbean Chicken, Comfort Food

    Find it online: https://www.recipesmolly.com/brown-stew-chicken/