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Brown Stew Chicken

Savory Brown Stew Chicken: A Taste of Home Comfort

A comforting dish bursting with rich flavors, Brown Stew Chicken combines chicken with aromatic spices and colorful vegetables.
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Prep Time 30 minutes
Cook Time 45 minutes
Marinating Time 2 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Jamaican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Chicken Thighs or Drumsticks
  • 1 tablespoon Chicken Bouillon/Chicken Base low-sodium options available
For the Marinade
  • 4 tablespoons Chopped Scallions substitute with green onions if desired
  • 2 pieces Habanero Peppers or replace with jalapeños for milder stew
  • 4 cloves Minced Garlic or garlic powder in a pinch
  • 2 teaspoons Fresh Thyme Leaves or use dried thyme in smaller amount
  • 1 tablespoon Freshly Grated Ginger or ground ginger in smaller quantities
  • 1 teaspoon Smoked Paprika regular paprika is an acceptable exchange
  • 1 teaspoon Black Pepper freshly ground preferred
For the Stew Base
  • 2 tablespoons Oil olive or vegetable oils recommended
  • 1 medium Onion (Chopped) shallots make a good substitute
  • 2 medium Carrots (Sliced) can swap with other root vegetables
  • 1 medium Bell Pepper (Chopped) any color sweet pepper works
  • 1 cup Ketchup adjust tomato paste for similar flavor
  • 1 tablespoon Brown Sugar honey or maple syrup can be alternatives
  • 1 tablespoon Browning Seasoning Maggi seasoning or soy sauce can be substitutes
  • 3 pieces Bay Leaves remove before serving
  • 2 cups Water consider chicken broth for richer flavor

Equipment

  • Dutch oven
  • zip bag

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: In a large zip bag, combine the bone-in chicken thighs with chicken bouillon, chopped scallions, minced habanero, garlic, thyme, grated ginger, smoked paprika, and black pepper. Massage the mixture into the chicken, ensuring even coating. Seal the bag and refrigerate for at least 2 hours; overnight is preferred for deeper flavor infusion.
  2. Brown the Chicken: Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until shimmering. Remove the chicken from the marinade, shaking off excess, and add it to the hot oil. Brown the chicken for about 5-7 minutes on all sides until golden.
  3. Sauté the Vegetables: Remove the chicken and set it aside. In the same Dutch oven, add chopped onion, sliced carrots, and bell pepper. Sauté for 5 minutes until the vegetables soften and the onions turn translucent.
  4. Prepare the Stew Base: Return the browned chicken to the pot. Add ketchup, brown sugar, browning seasoning, bay leaves, and enough water to cover the chicken. Stir well, cover the pot, and let it simmer on low heat for 20 minutes.
  5. Simmer and Thicken: After 20 minutes, remove the lid and stir the stew gently. Allow it to simmer uncovered for an additional 10 minutes until the sauce thickens up.
  6. Adjust Seasoning: Taste and adjust seasoning with salt and freshly ground black pepper as needed.
  7. Serve and Enjoy: Serve hot over a bed of fluffy rice, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For richer flavor, consider using chicken broth instead of water and marinate overnight for best results.

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