Brown Stew Chicken
Brown Stew Chicken
Ingredients
For the Brown Stew Chicken
- 3 pounds chicken quarters, cleaned, skin removed
- 2 tablespoons browning sauce
- 1 tablespoon all-purpose seasoning
- 2 teaspoons all-purpose seasoning, or chicken seasoning
- 1 teaspoon allspice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 2 scallions, chopped
- 3 cloves garlic, minced
- 1 onion, medium, sliced
- 1 bell pepper, red or green, sliced
- 1 Scotch bonnet pepper, whole
- 2 Roma tomatoes, chopped
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 teaspoon brown sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon chicken bouillon, or to taste
Instructions
- 1
Clean the chicken quarters thoroughly and remove the skin. Pat dry with paper towels.
⏱️ 5 min
- 2
In a large bowl, combine the chopped scallions, minced garlic, sliced medium onion, sliced bell pepper, and chopped Roma tomatoes.
⏱️ 5 min
- 3
Add the cleaned chicken quarters to the bowl with the aromatics. Season the chicken and aromatics with onion powder, garlic powder, allspice, 1 tablespoon all-purpose seasoning, 2 teaspoons all-purpose seasoning (or chicken seasoning), smoked paprika, salt, black pepper, and chicken bouillon.
⏱️ 5 min
- 4
Drizzle the 2 tablespoons of browning sauce over the seasoned chicken and aromatics.
⏱️ 1 min
- 5
Using gloved hands, fully incorporate all the ingredients together by mixing thoroughly. Cover the bowl with plastic wrap and let it marinate in the refrigerator overnight (for at least 8 hours, or up to 24 hours).
⏱️ 4 min
- 6
After marinating, in a large pot or Dutch oven, combine the 1 teaspoon of brown sugar and 2 tablespoons of olive oil. Stir them together over medium heat until the sugar dissolves and creates a caramel-like base.
⏱️ 3 min
- 7
Add the marinated chicken pieces to the pot, searing them on each side until browned. If your pot is large enough, you can sear them all at once; otherwise, sear the thighs first, then the legs, in batches. Remove the seared chicken from the pot and set aside.
⏱️ 15 min
- 8
Add the remaining aromatics (from the marinade, along with any marinade liquid) to the pot and let them soften, stirring occasionally, for about 5-7 minutes.
⏱️ 7 min
- 9
Pour in the 2 cups of chicken broth. Return the seared chicken pieces to the pot. Add the whole Scotch bonnet pepper to the pot. Pour any remaining marinade liquid from the bowl into the pot.
⏱️ 2 min
- 10
Cover the pot with a lid and let it cook on a medium-low heat for at least 1 1/2 hours, or until the chicken is tender and the sauce has thickened. Stir occasionally to prevent sticking and ensure even cooking. Carefully remove the Scotch bonnet pepper before serving.
⏱️ 90 min
- 11
Serve the Brown Stew Chicken hot with your favorite side dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Stew Chicken
For the Brown Stew Chicken
- 3 pounds chicken quarters, cleaned, skin removed
- 2 tablespoons browning sauce
- 1 tablespoon all-purpose seasoning
- 2 teaspoons all-purpose seasoning, or chicken seasoning
- 1 teaspoon allspice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 2 scallions, chopped
- 3 cloves garlic, minced
- 1 onion, medium, sliced
- 1 bell pepper, red or green, sliced
- 1 Scotch bonnet pepper, whole
- 2 Roma tomatoes, chopped
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 teaspoon brown sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon chicken bouillon, or to taste
Instructions
- 1
Clean the chicken quarters thoroughly and remove the skin. Pat dry with paper towels.
⏱️ 5 min - 2
In a large bowl, combine the chopped scallions, minced garlic, sliced medium onion, sliced bell pepper, and chopped Roma tomatoes.
⏱️ 5 min - 3
Add the cleaned chicken quarters to the bowl with the aromatics. Season the chicken and aromatics with onion powder, garlic powder, allspice, 1 tablespoon all-purpose seasoning, 2 teaspoons all-purpose seasoning (or chicken seasoning), smoked paprika, salt, black pepper, and chicken bouillon.
⏱️ 5 min - 4
Drizzle the 2 tablespoons of browning sauce over the seasoned chicken and aromatics.
⏱️ 1 min - 5
Using gloved hands, fully incorporate all the ingredients together by mixing thoroughly. Cover the bowl with plastic wrap and let it marinate in the refrigerator overnight (for at least 8 hours, or up to 24 hours).
⏱️ 4 min - 6
After marinating, in a large pot or Dutch oven, combine the 1 teaspoon of brown sugar and 2 tablespoons of olive oil. Stir them together over medium heat until the sugar dissolves and creates a caramel-like base.
⏱️ 3 min - 7
Add the marinated chicken pieces to the pot, searing them on each side until browned. If your pot is large enough, you can sear them all at once; otherwise, sear the thighs first, then the legs, in batches. Remove the seared chicken from the pot and set aside.
⏱️ 15 min - 8
Add the remaining aromatics (from the marinade, along with any marinade liquid) to the pot and let them soften, stirring occasionally, for about 5-7 minutes.
⏱️ 7 min - 9
Pour in the 2 cups of chicken broth. Return the seared chicken pieces to the pot. Add the whole Scotch bonnet pepper to the pot. Pour any remaining marinade liquid from the bowl into the pot.
⏱️ 2 min - 10
Cover the pot with a lid and let it cook on a medium-low heat for at least 1 1/2 hours, or until the chicken is tender and the sauce has thickened. Stir occasionally to prevent sticking and ensure even cooking. Carefully remove the Scotch bonnet pepper before serving.
⏱️ 90 min - 11
Serve the Brown Stew Chicken hot with your favorite side dishes.
⏱️ 1 min