Why Make This Recipe
Brown Stew Chicken is a comforting and flavorful dish that is perfect for family meals or gatherings. The rich combination of tender chicken and vibrant vegetables, simmered in a savory broth, makes this recipe a crowd-pleaser. It brings warmth and satisfaction to the table, while also being easy to prepare. Plus, it’s a great way to enjoy a delicious taste of Caribbean cuisine right in your own home.
How to Make Brown Stew Chicken
Ingredients:
- 4 chicken thighs, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 carrot, sliced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- 1 teaspoon allspice
- Salt and pepper to taste
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 bay leaf
Directions:
- In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
- In the same pot, add the onion, garlic, bell pepper, and carrot. Sauté until the vegetables are soft.
- Return the chicken to the pot. Add soy sauce, thyme, allspice, salt, and pepper. Stir to combine.
- Pour in the chicken broth and add the tomato paste and bay leaf.
- Bring to a boil, then reduce the heat and cover. Simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
- Remove the bay leaf before serving. Garnish with green onions and serve hot.
How to Serve Brown Stew Chicken
Brown Stew Chicken is best served hot. You can enjoy it with rice, mashed potatoes, or even some crusty bread to soak up the delicious sauce. For an authentic touch, pair it with a side of sautéed greens or coleslaw.
How to Store Brown Stew Chicken
To store any leftovers, let the chicken cool completely. Place it in an airtight container and refrigerate. It can last for up to 3 days. If you want to keep it longer, you can freeze the stew for up to 3 months. Reheat thoroughly before serving.
Tips to Make Brown Stew Chicken
- Make sure to brown the chicken well for better flavor.
- Feel free to add more vegetables like potatoes or peas for extra nutrition.
- Adjust the seasoning according to your taste. Add more soy sauce or spices if you like it stronger.
Variation
You can easily make a lighter version of Brown Stew Chicken by using skinless chicken breasts. For a vegetarian option, substitute the chicken with firm tofu or chickpeas.
FAQs
1. Can I use other cuts of chicken?
Yes, you can use chicken breasts or any other cuts that you prefer. Just adjust the cooking time accordingly.
2. Can I make this dish in a slow cooker?
Absolutely! After browning the chicken and sautéing the vegetables, you can transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
3. What can I do if I don’t have allspice?
If you don’t have allspice, you can use a mix of cinnamon, nutmeg, and cloves as a substitute for a similar flavor profile.
Brown Stew Chicken
Ingredients
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Main Ingredients
- 4 pieces chicken thighs, cut into pieces
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped
- 1 medium carrot, sliced
- 2 pieces green onions, chopped For garnish
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- 1 teaspoon allspice
- to taste Salt and pepper
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 leaf bay leaf
Instructions
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Preparation
-
In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
-
In the same pot, add the onion, garlic, bell pepper, and carrot. Sauté until the vegetables are soft.
Cooking
-
Return the chicken to the pot. Add soy sauce, thyme, allspice, salt, and pepper. Stir to combine.
-
Pour in the chicken broth and add the tomato paste and bay leaf.
-
Bring to a boil, then reduce the heat and cover. Simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
-
Remove the bay leaf before serving. Garnish with green onions and serve hot.
Notes
Brown Stew Chicken
A comforting and flavorful Caribbean dish made with tender chicken and vibrant vegetables simmered in a savory broth, perfect for family meals or gatherings.
Main Ingredients
- 4 pieces chicken thighs, cut into pieces
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped
- 1 medium carrot, sliced
- 2 pieces green onions, chopped for garnish
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- 1 teaspoon allspice
- to taste Salt and pepper
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 leaf bay leaf
Preparation
- In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
- In the same pot, add the onion, garlic, bell pepper, and carrot. Sauté until the vegetables are soft.
Cooking
- Return the chicken to the pot. Add soy sauce, thyme, allspice, salt, and pepper. Stir to combine.
- Pour in the chicken broth and add the tomato paste and bay leaf.
- Bring to a boil, then reduce the heat and cover. Simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
- Remove the bay leaf before serving. Garnish with green onions and serve hot.
Brown Stew Chicken is best served hot with rice, mashed potatoes, or crusty bread to soak up the sauce. It can be stored in an airtight container for up to 3 days in the refrigerator, or frozen for up to 3 months. Reheat thoroughly before serving. Tips: Brown the chicken well for better flavor, add more vegetables for extra nutrition, and adjust the seasoning to taste.
