Brown Stew Chicken Pasta
Brown Stew Chicken Pasta
Ingredients
For the Chicken and Marinade
- 2 pounds chicken thighs, bone-in, skin-on, cut into 2-inch pieces
- 1 tablespoon all-purpose seasoning
- 1 tablespoon chicken seasoning
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1 tablespoon browning liquid
- 1/4 cup scallions, chopped
- 2 cloves garlic, minced
- 1/2 yellow onion, sliced
- 3 fresh thyme sprigs
- 2 tablespoons vegetable oil
For the Stew and Pasta
- 1/2 yellow onion, sliced
- 1 roma tomato, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 scotch bonnet pepper, whole (do not break open)
- 12 ounces rigatoni pasta, cooked al dente according to package directions
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
In a large mixing bowl, combine the chicken pieces with all-purpose seasoning, chicken seasoning, garlic granules, onion powder, and browning liquid. Add the chopped scallions, minced garlic, and the first half of the sliced yellow onion. Mix thoroughly with gloved hands until the chicken is evenly coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or up to 4 hours for best flavor.
⏱️ 5 min
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken pieces, shaking off any excess marinade but keeping the vegetables with the chicken. Sear the chicken in batches if necessary to avoid overcrowding the pan, browning on all sides, about 3-4 minutes per side. Add the thyme sprigs to the pan.
⏱️ 15 min
- 3
Once all chicken is seared, return all chicken pieces to the pot. Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let the chicken simmer in its own juices for 15 minutes. This will help tenderize the chicken and create a flavorful base for the stew.
⏱️ 15 min
- 4
Remove the lid. Add the remaining half of the sliced yellow onion, diced tomato, red bell pepper, and green bell pepper to the pot. Stir to combine the new vegetables with the chicken and the developing sauce. Place the whole scotch bonnet pepper on top of the mixture.
⏱️ 5 min
- 5
Pour in the reserved pasta water to thin out the gravy to your desired consistency. Stir gently to incorporate, being careful not to break the scotch bonnet pepper. Bring the mixture to a gentle simmer and cook for another 10 minutes, uncovered, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min
- 6
Add the cooked rigatoni pasta to the pot with the brown stew chicken and vegetables. Using a spatula or tongs, gently toss and stir until the pasta is thoroughly coated with the rich sauce. Remove the scotch bonnet pepper before serving if you prefer less heat.
⏱️ 5 min
- 7
Serve immediately and enjoy your flavorful Brown Stew Chicken Pasta.
Kitchen Tools
Nutrition Facts (per serving)
Brown Stew Chicken Pasta
For the Chicken and Marinade
- 2 pounds chicken thighs, bone-in, skin-on, cut into 2-inch pieces
- 1 tablespoon all-purpose seasoning
- 1 tablespoon chicken seasoning
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1 tablespoon browning liquid
- 1/4 cup scallions, chopped
- 2 cloves garlic, minced
- 1/2 yellow onion, sliced
- 3 fresh thyme sprigs
- 2 tablespoons vegetable oil
For the Stew and Pasta
- 1/2 yellow onion, sliced
- 1 roma tomato, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 scotch bonnet pepper, whole (do not break open)
- 12 ounces rigatoni pasta, cooked al dente according to package directions
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
In a large mixing bowl, combine the chicken pieces with all-purpose seasoning, chicken seasoning, garlic granules, onion powder, and browning liquid. Add the chopped scallions, minced garlic, and the first half of the sliced yellow onion. Mix thoroughly with gloved hands until the chicken is evenly coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or up to 4 hours for best flavor.
⏱️ 5 min - 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken pieces, shaking off any excess marinade but keeping the vegetables with the chicken. Sear the chicken in batches if necessary to avoid overcrowding the pan, browning on all sides, about 3-4 minutes per side. Add the thyme sprigs to the pan.
⏱️ 15 min - 3
Once all chicken is seared, return all chicken pieces to the pot. Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let the chicken simmer in its own juices for 15 minutes. This will help tenderize the chicken and create a flavorful base for the stew.
⏱️ 15 min - 4
Remove the lid. Add the remaining half of the sliced yellow onion, diced tomato, red bell pepper, and green bell pepper to the pot. Stir to combine the new vegetables with the chicken and the developing sauce. Place the whole scotch bonnet pepper on top of the mixture.
⏱️ 5 min - 5
Pour in the reserved pasta water to thin out the gravy to your desired consistency. Stir gently to incorporate, being careful not to break the scotch bonnet pepper. Bring the mixture to a gentle simmer and cook for another 10 minutes, uncovered, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min - 6
Add the cooked rigatoni pasta to the pot with the brown stew chicken and vegetables. Using a spatula or tongs, gently toss and stir until the pasta is thoroughly coated with the rich sauce. Remove the scotch bonnet pepper before serving if you prefer less heat.
⏱️ 5 min - 7
Serve immediately and enjoy your flavorful Brown Stew Chicken Pasta.