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Brown Stew Chicken

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Brown Stew Chicken is a classic Caribbean comfort dish featuring tender, marinated chicken browned to perfection and simmered in a rich, savory sauce with vegetables and aromatic herbs. It’s a hearty, flavorful meal that’s perfect for family dinners and special occasions.

Ingredients

  • 3 lb bone-in, skin-on chicken pieces
  • 1 large onion, sliced
  • 1 bell pepper, sliced
  • 2 carrots, sliced
  • 4 garlic cloves, minced
  • 3 green onions, chopped
  • 4 sprigs fresh thyme
  • 1 Scotch bonnet pepper (optional)
  • 2 tbsp tomato ketchup
  • 1 tbsp browning sauce
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 1/2 cups chicken broth or water
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp ground allspice

Instructions

  1. Season the chicken with salt, black pepper, paprika, allspice, garlic, thyme, soy sauce, Worcestershire sauce, and browning sauce.
  2. Cover and marinate for at least 1 hour or overnight for the best flavor.
  3. Heat the vegetable oil in a large pot over medium-high heat.
  4. Sprinkle in the brown sugar and allow it to melt until deep brown but not burnt.
  5. Carefully add the chicken and brown it on all sides.
  6. Remove the chicken and sauté the onion, bell pepper, carrots, garlic, and green onions until softened.
  7. Stir in the ketchup and return the browned chicken to the pot.
  8. Pour in the chicken broth and add the Scotch bonnet pepper if using.
  9. Cover and simmer for 35 to 45 minutes, or until the chicken is tender and fully cooked.
  10. Taste and adjust the seasoning before serving hot.

Notes

  • Use boneless chicken thighs for a quicker cooking option.
  • Add potatoes for a heartier stew.
  • Include mushrooms for extra depth of flavor.
  • Substitute habanero for Scotch bonnet or omit the pepper for a milder dish.
  • Stir in coconut milk for a creamy Caribbean variation.
  • Garnish with fresh parsley or cilantro before serving.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/61602-brown-stew-chicken/