Brown Stew Chicken
Brown Stew Chicken
Ingredients
For the Chicken and Marinade
- 2 pounds chicken, cut into pieces
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose seasoning
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon browning
For the Stew
- 2 tablespoons oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 scotch bonnet pepper, chopped (remove seeds for less heat)
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 cup water
- 2 sprigs thyme
Instructions
- 1
Place the 2 pounds of chicken pieces into a large bowl. Add the brown sugar, all-purpose seasoning, paprika, onion powder, garlic powder, black pepper, and browning to the chicken.
⏱️ 3 min
- 2
Mix all the ingredients thoroughly with the chicken until every piece is well coated. Ensure the seasoning is evenly distributed.
⏱️ 2 min
- 3
Heat the 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat until shimmering.
⏱️ 2 min
- 4
Carefully add the seasoned chicken pieces to the hot oil in a single layer, working in batches if necessary to avoid overcrowding. Sear until browned on both sides, about 3-4 minutes per side.
⏱️ 8 min
- 5
While the chicken is searing, prepare your vegetables: chop the red, yellow, and green bell peppers, chop the onion, mince the garlic and ginger, and chop the scotch bonnet pepper.
⏱️ 10 min - 6
Once the chicken is seared, remove it from the pot and set aside on a plate.
⏱️ 1 min
- 7
Add the chopped bell peppers, onion, minced garlic, minced ginger, and chopped scotch bonnet pepper to the same pot (using the residual oil and chicken drippings). Sauté for about 2 minutes, stirring occasionally, until slightly softened and fragrant.
⏱️ 2 min
- 8
Stir in the 2 tablespoons of ketchup, 2 tablespoons of soy sauce, and 1 cup of water. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 9
Add the 2 sprigs of thyme to the sauce mixture.
⏱️ 1 min
- 10
Return the seared chicken pieces to the pot, ensuring they are submerged in the sauce. If needed, add a splash more water to mostly cover the chicken.
⏱️ 1 min
- 11
Cover the pot with a lid, reduce the heat to low, and simmer for 30-45 minutes, or until the chicken is cooked through, tender, and the sauce has thickened slightly. Stir occasionally to prevent sticking.
⏱️ 45 min
- 12
Remove the thyme sprigs before serving. Serve hot with rice and peas or your favorite side dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Stew Chicken
For the Chicken and Marinade
- 2 pounds chicken, cut into pieces
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose seasoning
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon browning
For the Stew
- 2 tablespoons oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 scotch bonnet pepper, chopped (remove seeds for less heat)
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 cup water
- 2 sprigs thyme
Instructions
- 1
Place the 2 pounds of chicken pieces into a large bowl. Add the brown sugar, all-purpose seasoning, paprika, onion powder, garlic powder, black pepper, and browning to the chicken.
⏱️ 3 min - 2
Mix all the ingredients thoroughly with the chicken until every piece is well coated. Ensure the seasoning is evenly distributed.
⏱️ 2 min - 3
Heat the 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat until shimmering.
⏱️ 2 min - 4
Carefully add the seasoned chicken pieces to the hot oil in a single layer, working in batches if necessary to avoid overcrowding. Sear until browned on both sides, about 3-4 minutes per side.
⏱️ 8 min - 5
While the chicken is searing, prepare your vegetables: chop the red, yellow, and green bell peppers, chop the onion, mince the garlic and ginger, and chop the scotch bonnet pepper.
⏱️ 10 min - 6
Once the chicken is seared, remove it from the pot and set aside on a plate.
⏱️ 1 min - 7
Add the chopped bell peppers, onion, minced garlic, minced ginger, and chopped scotch bonnet pepper to the same pot (using the residual oil and chicken drippings). Sauté for about 2 minutes, stirring occasionally, until slightly softened and fragrant.
⏱️ 2 min - 8
Stir in the 2 tablespoons of ketchup, 2 tablespoons of soy sauce, and 1 cup of water. Bring the mixture to a gentle simmer.
⏱️ 2 min - 9
Add the 2 sprigs of thyme to the sauce mixture.
⏱️ 1 min - 10
Return the seared chicken pieces to the pot, ensuring they are submerged in the sauce. If needed, add a splash more water to mostly cover the chicken.
⏱️ 1 min - 11
Cover the pot with a lid, reduce the heat to low, and simmer for 30-45 minutes, or until the chicken is cooked through, tender, and the sauce has thickened slightly. Stir occasionally to prevent sticking.
⏱️ 45 min - 12
Remove the thyme sprigs before serving. Serve hot with rice and peas or your favorite side dishes.
⏱️ 1 min