Name: Savory Brown Stew Chicken: A Taste of Home Comfort Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 55 min
Cuisine: Caribbean
Ingredients: 4 pieces Bone-in Chicken Thighs or Drumsticks; 1 tablespoon Chicken Bouillon/Chicken Base (low-sodium options available); 4 tablespoons Chopped Scallions (substitute with green onions if desired); 2 pieces Habanero Peppers (or jalapeños for milder stew); 4 cloves Minced Garlic (or garlic powder in a pinch); 2 teaspoons Fresh Thyme Leaves (or dried thyme in smaller amount); 1 tablespoon Freshly Grated Ginger (or ground ginger in smaller quantities); 1 teaspoon Smoked Paprika (regular paprika is acceptable); 1 teaspoon Black Pepper (freshly ground preferred); 2 tablespoons Oil (olive or vegetable oil recommended); 1 medium Onion, chopped (shallots make a good substitute); 2 medium Carrots, sliced (can swap with other root vegetables); 1 medium Bell Pepper, chopped (any color sweet pepper works); 1 cup Ketchup (adjust tomato paste for similar flavor); 1 tablespoon Brown Sugar (honey or maple syrup can be alternatives); 1 tablespoon Browning Seasoning (Maggi seasoning or soy sauce can substitute); 3 pieces Bay Leaves (remove before serving); 2 cups Water (chicken broth can be used for richer flavor)

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Introduction

Savor the rich, comforting flavors of this classic Savory Brown Stew Chicken. This dish blends bold spices and tender chicken in a thick, flavorful sauce, making it a perfect meal for any day of the week. It’s a true taste of home that’s both hearty and satisfying.

A white round pot filled with a rich brown stew containing eight pieces of cooked chicken, each coated in a thick glossy sauce and sprinkled with small green herb bits. Around the chicken pieces are chunky slices of bright orange carrots and green bell peppers, slightly softened in the sauce. The stew also has visible cooked onions mixed in, all resting in a thick, dark brown sauce that clings to the ingredients. The edges of the pot show some sauce stains, and the pot sits on a white marbled surface with a dark gray cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces Bone-in Chicken Thighs or Drumsticks
1 tablespoon Chicken Bouillon/Chicken Base (low-sodium options available)
4 tablespoons Chopped Scallions (substitute with green onions if desired)
2 pieces Habanero Peppers (or replace with jalapeños for milder stew)
4 cloves Minced Garlic (or garlic powder in a pinch)
2 teaspoons Fresh Thyme Leaves (or use dried thyme in smaller amount)
1 tablespoon Freshly Grated Ginger (or ground ginger in smaller quantities)
1 teaspoon Smoked Paprika (regular paprika is an acceptable exchange)
1 teaspoon Black Pepper (freshly ground preferred)
2 tablespoons Oil (olive or vegetable oils recommended)
1 medium Onion (Chopped) (shallots make a good substitute)
2 medium Carrots (Sliced) (can swap with other root vegetables)
1 medium Bell Pepper (Chopped) (any color sweet pepper works)
1 cup Ketchup (adjust tomato paste for similar flavor)
1 tablespoon Brown Sugar (honey or maple syrup can be alternatives)
1 tablespoon Browning Seasoning (Maggi seasoning or soy sauce can be substitutes)
3 pieces Bay Leaves (remove before serving)
2 cups Water (consider chicken broth for richer flavor)

Instructions

Step 1: In a large zip bag, combine the chicken with chicken bouillon, scallions, habanero peppers, garlic, thyme, ginger, smoked paprika, and black pepper. Massage the mixture into the chicken, seal the bag, and refrigerate for at least 2 hours or overnight for best flavor.
Step 2: Heat 2 tablespoons of oil in a Dutch oven over medium-high heat until shimmering. Remove the chicken from the marinade, shake off excess, and brown the chicken for 5-7 minutes on all sides until golden. Set aside the browned chicken.
Step 3: In the same pot, add chopped onions, sliced carrots, and bell pepper. Sauté for about 5 minutes until the vegetables soften and onions turn translucent.
Step 4: Return the chicken to the pot. Add ketchup, brown sugar, browning seasoning, bay leaves, and enough water to cover the chicken. Stir well, cover, and simmer on low heat for 20 minutes.
Step 5: Remove the lid and stir gently. Allow the stew to simmer uncovered for an additional 10 minutes until the sauce thickens to your liking.
Step 6: Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Step 7: Serve hot over fluffy rice, garnished with fresh herbs if desired, and enjoy your comforting meal.

Tips & Variations

For a milder stew, substitute habanero peppers with jalapeños or another mild chili.
Use chicken broth instead of water for a richer flavor in the stew base.
Try adding other root vegetables like potatoes or parsnips for extra heartiness.
Marinate the chicken overnight to deepen the flavors for an even more delicious stew.
If you prefer a thicker sauce, simmer uncovered a little longer or add a teaspoon of cornstarch mixed with water.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to ensure even warming. For longer storage, freeze the stew for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a large white pot filled with a rich brown stew, containing five browned chicken drumsticks and thick slices of orange carrots, along with chunks of green and red bell peppers, all cooked in a thick, glossy sauce with visible bits of onions and herbs scattered on top. The stew has a hearty texture with slight oil sheen, and the edges of the pot show sauce splatters, emphasizing a freshly cooked feel. The pot sits on a white marbled surface with a green and white striped cloth partially visible under it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken can be used, but bone-in pieces add more depth of flavor and help keep the meat juicy during cooking.

What can I serve with brown stew chicken?

Brown stew chicken pairs beautifully with fluffy white rice, rice and peas, fried plantains, or steamed vegetables for a complete meal.