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.
Ingredients
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
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 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.