Brown Stew Chicken
Dinner
Caribbean1h 15m4 servingsEasyAbout this recipe
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.
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.
