Main
Brown Stew Chicken
1 h 40 minServes 6Nutri-Score C€€
C
1 h 40 min
1 h 40 minBrown Stew Chicken
what you need
Ingredients
whole chicken (cut into pieces)Meat1 piece
bell peppers (red, green, orange) (diced)Produce0.5 pieces
white onion (chopped)Produce0.5 pieces- green onions (chopped)Produce5 pieces
thyme sprigs (fresh)Produce5 pieces
garlic cloves (minced)Produce5 pieces
ginger (grated)Produce5 g
browning saucePantry15 ml- brown sugarPantry30 g
- scotch bonnet pepper (whole)Produce1 piece
pimento seeds (allspice) (crushed)Spices5 pieces
garlic powderSpices6 g- onion powderSpices6 g
- chicken bouillon powderPantry6 g
black pepperSpices4 g
saltSpices9 g- neutral oilPantry60 ml
- ketchupPantry15 ml
waterOther500 ml
per serving
Nutrition
364kcal
- Carbs
- 8 g
- Proteins
- 29 g
- Fat
- 24 g
what you’ll use
Tools
Stockpot
Mixing bowl
Tongs
step by step
Method
- Step 1
Season the chicken
- Add the oil to the chicken pieces in a bowl.
- Season with the garlic powder, onion powder, salt, black pepper, chicken bouillon powder and crushed pimento seeds.
- Step 2
Add the vegetables and browning
- Add the bell peppers, white onion, green onions, thyme, garlic and ginger.
- Add the browning sauce and mix well until everything is evenly coated.
- Step 3
Marinate the chicken
- Cover and let the chicken marinate; the longer the better, ideally overnight.
- Step 4
Caramelize the chicken
- Heat the oil in a pot, add the brown sugar and let it melt.
- Sear the chicken in the brown sugar mixture without overcrowding the pot until nicely caramelized.
- Set the chicken aside.
- Step 5
Sweat the vegetables
- In the same pot, add the remaining vegetables and let them sweat.
- Step 6
Simmer the stew
- Return the chicken to the pot and add just enough water to cover it.
- Season with the spice blend used earlier, then add the scotch bonnet and ketchup.
- Simmer until the chicken is tender and the broth has thickened.
most cooked first