Homii AI
Try free
Brown Stew Chicken

Brown Stew Chicken

A deeply savory Caribbean classic — bone-in chicken pieces marinated in bold seasonings, browned until caramelized, then slow-braised in a rich, glossy gravy with bell peppers, onions, and tomatoes. This is the kind of soul-warming, fall-off-the-bone dish that fills the whole house with incredible aroma and tastes even better the next day.

4 servings · Prep 20 min · Cook 55 min · Total 75 min

Caribbean · Dinner · Soup

Ingredients

Open in recipe scaler →

Main

  • 3 lb bone-in chicken pieces thighs and drumsticks, skin-on
  • drumsticks
  • 2 tbsp vegetable oil
  • 1 medium yellow onion sliced into half-moons
  • 1 whole green bell pepper seeded and sliced into strips
  • 1 whole red bell pepper seeded and sliced into strips
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can diced tomatoes undrained
  • 1.5 cup chicken broth low sodium
  • 1 whole scotch bonnet pepper left whole for mild heat, or omit
  • 2 stalk green onions roughly chopped

Marinade

  • 2 tsp browning sauce such as Grace or Kitchen Bouquet
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp Worcestershire sauce

Equipment

  • Stovetop
  • Dutch Oven
  • Mixing Bowl
  • Pot
  • Paper Towel
  • Wooden Spoon
  • Spatula
  • Knife
  • Tongs
  • Cutting Board
  • Mixing Bowl (4 Quarts)

Instructions

  1. Pat the @[Chicken Pieces Thighs And Drumsticks] dry with paper towels. In a large #[Mixing Bowl], combine the @[Browning Sauce], @[Garlic Powder], @[Onion Powder], @[Smoked Paprika], @[Dried Thyme], @[Salt], @[Black Pepper], and @[Worcestershire Sauce]. Add the @[Chicken Pieces Thighs And Drumsticks] and toss well to coat every piece thoroughly. Cover and marinate for at least ~[30 minutes] at room temperature, or refrigerate for up to ~[24 hours] for deeper flavor.
  2. Heat the @[Vegetable Oil] in a large #[Dutch Oven] over ^[medium-high heat] until shimmering. Working in batches to avoid crowding, add the @[Chicken Pieces Thighs And Drumsticks] skin-side down and sear for ~[4–5 minutes] per side until deeply browned and caramelized. Transfer the browned @[Chicken Pieces Thighs And Drumsticks] to a plate and set aside. The dark fond left in the pot is key to the stew's rich color and flavor.
  3. Reduce the heat to ^[medium]. In the same pot, add the sliced @[Yellow Onion] and @[Green Bell Pepper] and @[Red Bell Pepper] and sauté for ~[3–4 minutes] until softened. Add the minced @[Garlic] and cook for ~[1 minute] until fragrant. Stir in the @[Tomato Paste] and cook for ~[2 minutes], stirring constantly, until it darkens slightly. Pour in the @[Diced Tomatoes] and @[Chicken Broth], scraping up any browned bits from the bottom of the pot.
  4. Return the browned @[Chicken Pieces Thighs And Drumsticks] to the pot, nestling them into the gravy. Add the whole @[Scotch Bonnet Pepper] (if using) and the @[Green Onions]. Bring to a boil, then reduce the heat to ^[low], cover, and simmer for ~[35–40 minutes], turning the @[Chicken Pieces Thighs And Drumsticks] halfway through, until the @[Chicken Pieces Thighs And Drumsticks] is cooked through and very tender and the gravy has thickened to a rich, glossy consistency.
  5. Remove and discard the whole @[Scotch Bonnet Pepper]. Taste the gravy and adjust seasoning with @[Salt] and @[Black Pepper] as needed. Serve the brown stew @[Chicken Pieces Thighs And Drumsticks] hot over white rice or rice and peas, spooning plenty of the rich gravy over the top.