Savory Brown Stew Chicken: A Heartwarming Family Meal
Discover the joy of Brown Stew Chicken, a comforting Caribbean dish that brings families together with its succulent flavors and one-pot convenience.
Equipment
- Dutch oven
- mixing bowl
Ingredients
For the Chicken
- 1 whole Whole Chicken Essential protein; feel free to use chicken pieces for quicker prep.
- to taste Salt Crucial for enhancing flavor; adjust to your family's preference.
- to taste Black Pepper Crucial for enhancing flavor; adjust to your family's preference.
For the Marinade
- 1 medium Onion Provides a sweet, aromatic base; both sweet and yellow onions work well.
- 4 cloves Garlic Delivers a robust flavor; use fresh, minced garlic for the best results.
- 2 whole Escallion (Green Onion) Adds a mild flavor; finely chop for even distribution.
- 2 sprigs Fresh Thyme This aromatic herb boosts the stew's complexity; use fresh for the best taste.
- 2 leaves Bay Leaves Optional but enhances aroma; common in Caribbean dishes.
- 1 tbsp Browning Sauce Introduces depth and color; try substituting with homemade browning if preferred.
- 1 whole Scotch Bonnet Pepper Imparts significant heat; adjust according to your spice tolerance or omit for less heat.
For the Stew
- 1 tbsp Paprika Adds subtle flavor and a lovely color.
- 5 whole Pimento Seeds (Allspice Berries) Enhances the unique Caribbean flavor; can use whole or crushed versions.
- 2 tbsp Dark Brown Sugar Balances the dish's savory elements with a hint of sweetness.
- 2 cups Low Sodium Chicken Stock Perfect for braising; helps keep the stew from becoming overly salty.
- 1 cup Red Bell Pepper Adds vibrant color and sweetness; dice or julienne them as you like.
- 1 cup Green Bell Pepper Adds vibrant color and sweetness; dice or julienne them as you like.
- 1/2 cup Ketchup Thickens the sauce and adds flavor; it’s a secret ingredient many love!
- 1 tbsp Soy Sauce Optional ingredient for umami; can be left out if desired.
Instructions
Step-by-Step Instructions
- Begin by cleaning and cutting your whole chicken into smaller pieces or using pre-cut chicken pieces for convenience. In a bowl, combine your onion, garlic, escallion, thyme, bay leaves, browning sauce, scotch bonnet pepper, salt, and black pepper to create a flavor-packed marinade. Massage this blend into the chicken, ensuring every piece is coated. Let it marinate for at least 1 hour, or ideally overnight, in the refrigerator for maximum flavor.
- In a large Dutch oven or heavy pot, heat about 2 tablespoons of oil over medium-high heat. Once hot, carefully add the marinated chicken pieces, ensuring they are not overcrowded in the pan. Sear the chicken for about 5-10 minutes, turning occasionally, until all sides are beautifully browned and caramelized.
- After browning, pour in the reserved marinade along with 2 cups of low sodium chicken stock, scraping up any flavorful bits from the bottom of the pan. Bring the mixture to a rolling boil over high heat before reducing the temperature to low. Cover the pot with a lid and let it simmer for approximately 20 minutes.
- Remove the lid and gently stir in the ketchup, which will help thicken the sauce and add a touch of sweetness. Continue to simmer, uncovered, for an additional 10 minutes. You’ll know it’s ready when the chicken is fork-tender and the sauce has thickened.
- Once done, taste and adjust the seasoning with additional salt and black pepper as needed. Carefully remove the bay leaves and scotch bonnet pepper before serving. Ladle your delightful Brown Stew Chicken onto a warm plate, pairing it with Jamaican Rice and Peas or steamed cabbage.
Notes
For best results, marinate the chicken overnight. Adjust spice levels based on personal preference and consider adding more vegetables for a heartier meal.