Brown Stew Chicken: The Ultimate Brown Stew Chicken Recipe
Introduction to Brown Stew Chicken
Brown Stew Chicken is a beloved dish that brings warmth and comfort to any table. This hearty, flavorful meal is perfect for family gatherings or a cozy dinner at home. With its rich gravy and tender chicken, it’s no wonder that this dish is a favorite among many. Let’s dive into the world of Brown Stew Chicken and discover how to make this delightful recipe that’s sure to impress!
A Personal Story Behind My Brown Stew Chicken Journey
Growing up, my grandmother would often prepare her famous Brown Stew Chicken for special occasions. The aroma that filled the kitchen was simply irresistible, and it always brought our family together. Each bite was a reminder of love, care, and tradition. Today, I cherish those memories and strive to recreate that same magic in my kitchen.
What Makes This Brown Stew Chicken Recipe Special?
What sets this Brown Stew Chicken apart is the unique blend of spices and the slow cooking method that infuses rich flavors into the chicken. The combination of fresh vegetables, herbs, and a touch of sweetness from brown sugar creates a savory dish that is bursting with flavor. This recipe is not just about cooking; it’s about creating a connection to our roots and sharing delicious food with loved ones.
The Full Brown Stew Chicken Recipe
Ingredients
- 1/2 medium yellow onion, chopped
- 1 large bell pepper, chopped
- 4 scallions, chopped
- 6 cloves of garlic, minced or 1 tablespoon garlic paste
- 1 tablespoon packed light or dark brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon Jamaican ground allspice
- 1/2 teaspoon ground ginger
- Salt and pepper, to taste
- 8–9 chicken pieces (mix of legs & boneless/skinless thighs)
- 3 teaspoons browning sauce
- 3 tablespoons vegetable or canola oil
- 2 medium-sized carrots, chopped
- 1 (8-ounce) can tomato sauce
- 4–6 sprigs fresh thyme
- 2 bay leaves
- 1 scotch bonnet pepper (whole)
- 3 cups chicken stock or broth
Instructions
- Prep & marinate chicken: In a large bowl, mix the onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, salt, and pepper. Add the chicken pieces and browning sauce. Massage the marinade into the chicken well. Marinate in the refrigerator for at least 2 hours or overnight for best results.
- Brown chicken pieces: Remove chicken from the marinade. In a pot over medium-high heat, brown the chicken in batches, ensuring each piece gets a nice sear. Once browned, set the chicken aside.
- Add flavor agents & assemble the stew: Using the same pot, sauté the reserved marinade until fragrant. Then, add back the browned chicken, chopped carrots, tomato sauce, thyme, bay leaves, scotch bonnet pepper, and chicken stock. Stir everything together to combine.
- Stew the chicken: Cover the pot and let it simmer over medium-low heat for 1 1/2 – 2 hours, or until the chicken is beautifully tender. Stir occasionally to prevent sticking.
- Adjust stew gravy, if needed: Once cooked, remove herb stems, bay leaves, and the scotch bonnet pepper. If you prefer a thicker gravy, simmer the stew liquid over medium-high heat until it reduces to your liking. Adjust seasoning as necessary.
- Serve: Discard herb stems, bay leaves, and scotch bonnet pepper. Serve the stew hot, ideally with rice and peas for a complete meal.
Serving Suggestions and Variations for Brown Stew Chicken
Brown Stew Chicken is delicious on its own, but serving it with rice and peas elevates the meal. You can also pair it with steamed vegetables or a fresh salad for a lighter option. For variations, consider adding potatoes or bell peppers for extra color and flavor. You can also adjust the spice level by adding more or less of the scotch bonnet pepper, depending on your heat preference.
Frequently Asked Questions About Brown Stew Chicken
Can I use other cuts of chicken? Yes, you can use any chicken parts you prefer, but thighs and legs are recommended for their tenderness.
How can I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Can I freeze Brown Stew Chicken? Absolutely! Let it cool completely before transferring to a freezer-safe container. It will keep for up to 3 months.
Is this recipe suitable for meal prep? Yes, this recipe is great for meal prep. Make a large batch and portion it out for easy lunches or dinners throughout the week.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 20 minutes
- Calories per Serving: 350
- Servings: 6
Brown Stew Chicken
Equipment
- Large Bowl For marinating chicken.
- Pot For browning chicken and making the stew.
Ingredients
Main Ingredients
- 0.5 cup yellow onion, chopped
- 1 large bell pepper, chopped
- 4 pieces scallions, chopped
- 6 cloves garlic, minced or 1 tablespoon garlic paste
- 1 tablespoon brown sugar packed
- 1 teaspoon smoked paprika
- 0.5 teaspoon Jamaican ground allspice
- 0.5 teaspoon ground ginger
- 8 pieces chicken pieces mix of legs & boneless/skinless thighs
- 3 teaspoons browning sauce
- 3 tablespoons vegetable or canola oil
- 2 medium-sized carrots, chopped
- 1 8-ounce can tomato sauce
- 4 sprigs fresh thyme
- 2 pieces bay leaves
- 1 whole scotch bonnet pepper
- 3 cups chicken stock or broth
Instructions
- In a large bowl, mix the onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, salt, and pepper. Add the chicken pieces and browning sauce. Massage the marinade into the chicken well. Marinate in the refrigerator for at least 2 hours or overnight for best results.
- Remove chicken from the marinade. In a pot over medium-high heat, brown the chicken in batches, ensuring each piece gets a nice sear. Once browned, set the chicken aside.
- Using the same pot, sauté the reserved marinade until fragrant. Then, add back the browned chicken, chopped carrots, tomato sauce, thyme, bay leaves, scotch bonnet pepper, and chicken stock. Stir everything together to combine.
- Cover the pot and let it simmer over medium-low heat for 1 1/2 – 2 hours, or until the chicken is beautifully tender. Stir occasionally to prevent sticking.
- Once cooked, remove herb stems, bay leaves, and the scotch bonnet pepper. If you prefer a thicker gravy, simmer the stew liquid over medium-high heat until it reduces to your liking. Adjust seasoning as necessary.
- Discard herb stems, bay leaves, and scotch bonnet pepper. Serve the stew hot, ideally with rice and peas for a complete meal.