BROWN STEW CHICKEN
Popular in many Caribbean households, this chicken dish gets its deep rich color from store-bought browning sauce, like Grace, which is made from a combination of concentrated vegetables, seasonings and caramelized sugar. The browning sauce is used in the marinade, where it's bolstered by brown sugar, Worcestershire sauce and warm spices. The chicken is braised and cooked low with sweet vegetables, like carrots and onions, and yields a thick gravy that's just as delicious spooned over rice or paired with cabbage.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the marinade: Add all marinade ingredients to a large bowl and whisk to combine. Set aside.
- Prepare the chicken: Season the chicken with 2 teaspoons salt and 1 teaspoon pepper. Place chicken, scallions and thyme in the bowl with the marinade and mix to combine. Let the chicken marinate in the refrigerator for at least 2 hours and up to overnight. (Any longer will change the texture of the chicken.) Remove chicken from the refrigerator at least 1 hour before starting to cook.
- Heat a shallow Dutch oven or heavy-bottomed pan over medium-high. Drizzle in 2 tablespoons olive oil. Add sliced onions, season with salt and pepper and cook, stirring occasionally, until soft and fragrant, 3 to 4 minutes. Add garlic to pan, cook for 30 seconds or until tender, stirring to keep the garlic from scorching. Using a pair of tongs or spoon, remove onions and garlic from the pan. Place in a medium bowl and set aside.
- If needed, add more oil to coat the bottom of the pan. Add chicken to the pan, letting the excess marinade drip back into the bowl, and reserving the scallions and thyme sprigs. Working in batches, sear chicken on both sides until dark brown, adjusting the heat if necessary to avoid burning the marinade, about 3 to 4 minutes total. Discard excess marinade.
- Return onions to pan. Add tomato paste and stir. Place quartered tomatoes and sliced carrots in the pan. Slowly pour in chicken stock to nearly cover. (Add more as needed.) Using your spatula, scrape off the bits from the bottom of the pan. Add bay leaves and the reserved thyme and scallions from the marinade.
- Bring to a rolling simmer. Reduce heat to low. Cover and cook for 30 minutes or until chicken is tender. Remove thyme stems and bay leaf, and discard. Adjust seasoning with salt and pepper. Serve with rice, roti or naan bread.
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[email protected]This recipe is amazing! The chicken is so tender and the sauce is so flavorful.
Md Maniuddin
[email protected]I highly recommend this recipe. The chicken is always moist and flavorful.
Romeo Torres
[email protected]This is the best brown stew chicken recipe I've ever tried.
INOXENT BACHA
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Ahmedfaraz Ahmedfaraz
[email protected]This is my favorite brown stew chicken recipe. The chicken is always tender and the sauce is always delicious.
Okeke Chinecherem
[email protected]I love this recipe. It's so easy to make and the chicken is always so juicy and flavorful.
Mohamad Dabaja
[email protected]This recipe is a must-try! The chicken was fall-off-the-bone tender and the sauce was incredible.
Biddut Paul
[email protected]This is the best brown stew chicken I've ever had. The chicken was perfectly cooked and the sauce was to die for.
Ishaya Niyi
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken was so tender and juicy, and the sauce was amazing.
Samiksha Dhakal
[email protected]This recipe is a winner! The chicken was moist and flavorful, and the sauce was rich and delicious.
Diona Kelmeni
[email protected]I've made this recipe several times and it's always delicious. The chicken is so tender and flavorful.
Paige Cottle
[email protected]This is my go-to recipe for brown stew chicken. It's always a hit with my family and friends.
joysree bhowmick
[email protected]I love this recipe! It's so easy to make and the chicken is always tender and juicy. I usually serve it over rice or mashed potatoes.
Drew Dalagan
[email protected]This recipe is a keeper! The chicken was fall-off-the-bone tender and the sauce was amazing. I served it over rice and it was the perfect comfort food.
Zeeshan Rouf
[email protected]I made this for a potluck and it was a huge success. Everyone loved it! The chicken was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.
Sumi Akther
[email protected]This was my first time making brown stew chicken, and it turned out great! I followed the recipe exactly and the chicken was perfectly cooked. The sauce was also delicious, with just the right amount of spice.
Precious Peninah
[email protected]I'm not a big fan of dark meat chicken, but this recipe changed my mind. The chicken was so moist and flavorful, and the sauce was perfect. I will definitely be making this again.
Narayankahar38 Kahar
[email protected]This brown stew chicken was a hit with my family! The chicken was tender and juicy, and the sauce was flavorful and rich. I served it over rice and everyone went back for seconds.