Brown Stew Chicken
History of this recipe
5
Servings
45
Minutes
366
Calories
Ingredients
- ~1kg of chicken pieces
- ½ medium brown onion
- 3 cloves of garlic
- 1 tomato
- 2 scallions / green onions
- Handful of thyme sprigs
- ½ bell pepper
- 1 inch of ginger, chopped or grated
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic granules
- 1 tbsp all purpose seasoning
- ½ tbsp chicken seasoning
- 1 tsp pimento / all-spice berries
- 1 tbsp browning
- 1 tbsp dark soy sauce or liquid seasoning
- 1 scotch bonnet pepper
- 2 tbsps ketchup
Method
Marinate the chicken:
- Wash your chicken with lemon and water
- In a bowl, add the following powder and liquid seasonings to your chicken and massage in:
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp all purpose seasoning
- ½ tbsp chicken seasoning
- ½ tsp pimento / all-spice berries
- 1 tbsp browning
- 1 tbsp dark soy sauce
- Add the following chopped vegetables to the bowl and mix in with the marinated chicken:
- ½ medium brown onion, chopped
- 3 cloves of garlic, diced
- 1 tomato, chopped
- 2 scallions/spring onions, chopped
- Handful of thyme sprigs
- 1 bell pepper, chopped
- ~1/2 inch ginger, chopped or grated
- Marinate overnight, for 3 hours, or for as long as possible (if possible)
Preparing the stew:
- Add 1/8th cup of oil to your pot and heat up for 1-2 minutes on a high temperature
- Add your marinated chicken into the pot and brown the chicken on both sides
- Remove the chicken from the pot and add in all the vegetables, “sweat” these at a high temperature for ~2 minutes
- Finally, add your chicken back in, along boiled water until it almost covers the chicken
- Pierce one scotch bonnet pepper and add into pot
- Cover your chicken and cook for a total of 30 minutes at a medium-high temperature
- In the last 10 minutes, add in 2 tbsps of tomato ketchup and mix in, reduce cook to a medium temperature
Remove thyme springs when serving.