Name: Caribbean Brown Stew Chicken: 6 Secrets to Flavor
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Caribbean
Ingredients: 4 pounds boneless, skinless chicken thighs or drumsticks; 2 tablespoons vegetable oil; 1 1/2 large brown onions, chopped; 1 large red bell pepper, chopped; 1 large yellow bell pepper, chopped; 6 green onions, sliced; 3 tablespoons brown sugar; 1 Scotch bonnet pepper, finely chopped (remove seeds for less heat); 1 1/2 tablespoons fresh ginger, finely chopped; 1 1/2 teaspoons salt, or to taste; 1 1/2 teaspoons black pepper; 2 tablespoons browning sauce; 1 tablespoon tomato paste; 1 1/2 teaspoons curry powder; 1 1/2 teaspoons ground allspice; 3 bay leaves; 6 sprigs fresh thyme; 4 to 5 cups water, enough to cover chicken

Description

Caribbean Brown Stew Chicken is a rich, savory island classic simmered in bold spices and finished in a deep, flavorful gravy.

Ingredients

Scale

4 pounds boneless, skinless chicken thighs or drumsticks
2 tablespoons vegetable oil
1 1/2 large brown onions, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
6 green onions, sliced
3 tablespoons brown sugar
1 Scotch bonnet pepper, finely chopped (remove seeds for less heat)
1 1/2 tablespoons fresh ginger, finely chopped
1 1/2 teaspoons salt, or to taste
1 1/2 teaspoons black pepper
2 tablespoons browning sauce
1 tablespoon tomato paste
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground allspice
3 bay leaves
6 sprigs fresh thyme
4 to 5 cups water, enough to cover chicken

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Instructions

Place the chicken in a large mixing bowl. Add the chopped onions, bell peppers, green onions, ginger, browning sauce, tomato paste, curry powder, allspice, salt, and black pepper. Mix thoroughly.
Cover and marinate for at least 1 hour or refrigerate overnight.
Heat a large heavy-bottomed pot over medium-high heat. Add oil and brown sugar. Stir until sugar turns deep brown.
Add marinated chicken in batches, coating in caramelized sugar. Brown well on all sides.
Return remaining marinade and cook 3 to 4 minutes.
Pour in enough water to cover chicken. Add thyme, Scotch bonnet, and bay leaves.
Bring to boil, reduce heat, cover and simmer 50 to 60 minutes until tender and gravy thickens.
Adjust seasoning. Remove thyme stems and bay leaves before serving.

Notes

For less heat, remove the seeds from the Scotch bonnet pepper.
Marinating overnight enhances the flavor.
Serve with rice or dumplings.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Caribbean

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 700mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg