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Brown Stew Chicken with Rich Sauce Recipe

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4.5 from 103 reviews

Brown Stew Chicken with Rich Sauce is a flavorful and comforting Caribbean-inspired dish featuring tender, marinated chicken thighs simmered in a deeply seasoned sauce with aromatic spices, Scotch bonnet peppers, and fresh herbs. It combines savory, sweet, and spicy elements for a well-balanced stew typically served over cooked white rice.

Ingredients

Chicken & Marinade

  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. soy sauce
  • 2 tsp. onion or garlic powder (or 1 tsp. each)
  • 1 tsp. browning sauce or dark molasses
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground allspice
  • 1 tsp. kosher salt
  • 1 tsp. regular or smoked paprika
  • 1/2 tsp. dried thyme
  • 8 boneless, skinless chicken thighs (about 2 lb. total)

Stew

  • 2 Tbsp. neutral oil, divided
  • 1 yellow onion, thinly sliced
  • 1 red or green bell pepper, seeds and ribs removed, chopped
  • 1 medium tomato, cored, chopped
  • 4 scallions, white and pale green parts thinly sliced
  • 1 to 2 Scotch bonnet peppers or habanero chiles, seeds removed, chopped
  • 4 cloves garlic, finely chopped
  • 3 cups low-sodium chicken broth
  • 2 to 3 tbsp. ketchup
  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. finely chopped peeled ginger
  • 1 tsp. browning sauce or dark molasses
  • 1 tsp. ground allspice
  • 6 sprigs thyme
  • 1 bouillon cube (optional)
  • 3 bay leaves
  • Freshly ground black pepper, to taste
  • 2 tsp. cornstarch (optional)
  • Cooked white rice, for serving

Instructions

  1. Prepare the Marinade: In a small bowl, combine the dark brown sugar, soy sauce, onion or garlic powder, browning sauce or molasses, freshly ground black pepper, ground allspice, kosher salt, paprika, and dried thyme. Rub this marinade mixture evenly over all chicken thighs, ensuring thorough coating.
  2. Marinate the Chicken: Place the marinated chicken in a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours, preferably up to 12 hours, to allow the flavors to deeply penetrate the meat.
  3. Brown the Chicken: Heat 1 tablespoon of neutral oil in a large Dutch oven or heavy skillet over medium heat. Pat the chicken dry and add half of the thighs to the pot without crowding. Cook undisturbed for about 5 minutes until browned on one side, flip and brown the other side for another 5 minutes. Remove the chicken and set aside. Repeat with the remaining chicken and second tablespoon of oil. Clean the pot if necessary between batches.
  4. Sauté Vegetables: In the same pot, increase heat to medium-high and add sliced onion and chopped bell pepper. Stir occasionally and cook until softened and lightly browned, about 8 minutes. Add chopped tomato and cook until it breaks down into a thick base, approximately 5 minutes.
  5. Add Aromatics and Liquids: Stir in scallions, Scotch bonnet peppers, garlic, chicken broth, ketchup, brown sugar, Worcestershire sauce, finely chopped ginger, browning sauce, ground allspice, fresh thyme sprigs, bouillon cube if using, and bay leaves. Season with freshly ground black pepper to taste. Scrape up browned bits from the pot bottom and cook the mixture over medium-high heat until heated through and fragrant, about 5 minutes.
  6. Simmer the Stew: Return the browned chicken along with its juices to the pot. Bring to a boil, then cover and reduce heat to medium-low. Simmer gently until the chicken is cooked through and the liquid is slightly reduced, about 15 minutes. Ensure internal temperature reaches 160°F (71°C).
  7. Thicken the Sauce (Optional): Mix cornstarch with 1 teaspoon of water to create a slurry. Gradually stir the slurry into the boiling stew and cook, stirring frequently, until the sauce thickens, about 30 seconds. Adjust consistency as desired.
  8. Serve: Remove bay leaves, discard thyme sprigs, and serve the brown stew chicken hot over cooked white rice.

Notes

  • Using boneless, skinless chicken thighs ensures tender meat that stays juicy when stewed.
  • Adjust the number of Scotch bonnet peppers depending on your preferred heat level; remove seeds to reduce spiciness.
  • Letting the chicken marinate for several hours or overnight will deepen the flavor significantly.
  • If browning sauce is unavailable, dark molasses can be substituted to add color and richness.
  • Optionally, thicken the stew sauce with cornstarch slurry to achieve a richer texture.
  • Serve with steamed white rice or your favorite grain to soak up the flavorful sauce.
  • For a less spicy version, reduce or omit Scotch bonnet peppers.

Find it online: https://mealoria.com/brown-stew-chicken-with-rich-sauce-recipe/