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Brown Stew Chicken

Savor the Comfort of Brown Stew Chicken Tonight

Experience the rich flavors of Brown Stew Chicken, a comforting Caribbean dish that warms the heart.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Caribbean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 4 pieces Bone-in Chicken Thighs or Drumsticks Substitution: Boneless chicken thighs or breasts can be used, adjusting cooking time accordingly.
  • 2 tablespoons Chicken Bouillon or Chicken Base Provides depth and enhances the chicken flavor.
  • 4 stalks Chopped Scallions Substitution: Green onions can also be used.
  • 1 piece Habanero Peppers Substitution: Jalapeños can be used for a milder flavor.
  • 2 cloves Minced Garlic Substitution: Garlic powder can be used (1 teaspoon for 2 cloves).
  • 2 teaspoons Fresh Thyme Leaves Substitution: Dried thyme can be used, but fresh is preferred.
  • 1 inch Freshly Grated Ginger Substitution: Ground ginger (1 tsp) can be used in a pinch.
  • 1 teaspoon Smoked Paprika Substitution: Sweet paprika can be used for a different flavor profile.
  • 1 teaspoon Black Pepper Substitution: Cayenne pepper for more heat.
  • 2 tablespoons Oil Substitution: Canola or vegetable oil.
  • 1 medium Onion Substitution: Shallots can be used.
  • 2 medium Carrots Substitution: Parsnips can be a suitable alternative.
  • 1 medium Bell Pepper Substitution: Any sweet pepper variety can be used.
  • 3 tablespoons Ketchup Substitution: Tomato paste can be used but adjust the sugar accordingly.
  • 1 tablespoon Brown Sugar Substitution: Coconut sugar for a different sweetness.
  • 2 teaspoons Browning Seasoning Substitution: Maggi seasoning, soy sauce, or Worcestershire sauce can work in a pinch.
  • 2 pieces Bay Leaves Substitution: Dried thyme can be added for depth.
  • 2 cups Water It forms part of the cooking liquid.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Brown Stew Chicken
  1. Marinate the Chicken: In a large zip bag, combine the bone-in chicken thighs or drumsticks with chicken bouillon, chopped scallions, minced habanero, garlic, fresh thyme, grated ginger, smoked paprika, and black pepper. Massage the bag to ensure each piece is well coated, then refrigerate for at least 2 hours, preferably overnight, to enhance the flavors of your Brown Stew Chicken.
  2. Brown the Chicken: Heat a Dutch oven over medium-high heat and add enough oil to coat the bottom. Once the oil is shimmering, carefully place the marinated chicken pieces in the pot. Sear them for about 5-7 minutes on each side until they develop a deep golden-brown crust. Remove the chicken and set it aside on a plate while you prepare the vegetables.
  3. Sauté Vegetables: In the same pot, add a touch more oil if necessary, and throw in the chopped onion, diced carrots, and bell pepper. Sauté the vegetables for about 5 minutes, stirring frequently, until they soften and begin to caramelize, releasing a delicious aroma.
  4. Prepare the Stew: Return the browned chicken to the pot with the sautéed vegetables. Add ketchup, brown sugar, browning seasoning, bay leaves, and enough water to cover the chicken about halfway. Stir everything together, then bring it to a gentle simmer. Cover the pot with a lid, allowing the stew to cook for 20 minutes.
  5. Simmer: After 20 minutes, remove the lid, give the stew a good stir, and let it simmer uncovered for another 10 minutes. Adjust seasoning with salt and pepper.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For a deeper flavor, marinate the chicken overnight. Sear chicken well for rich flavor, and adjust spice to suit your taste.

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