Savory Brown Stew Chicken: A Taste of Home Comfort Recipe
Savory Brown Stew Chicken is a hearty, flavorful dish inspired by home comfort cooking. It features bone-in chicken thighs marinated in a blend of spices and herbs, browned to perfection, then simmered in a rich, thick tomato-based sauce infused with habanero heat and aromatic vegetables. This stew offers a satisfying combination of savory, spicy, and slightly sweet flavors, perfect for serving over rice or alongside your favorite starch.
- Prep Time: 15 minutes (plus 2 hours to overnight marinating)
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes (including marinating)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Ingredients
Scale
Chicken and Marinade
- 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)
Cooking and Stew Ingredients
- 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)
Instructions
- Marinate the Chicken: In a large zip-top bag, combine the bone-in chicken thighs with chicken bouillon, chopped scallions, minced habanero peppers, garlic, fresh thyme leaves, freshly grated ginger, smoked paprika, and freshly ground black pepper. Massage the marinade thoroughly into the chicken, ensuring even coverage on all pieces. Seal the bag and refrigerate for at least 2 hours, ideally overnight, to allow deep flavor infusion.
- Brown the Chicken: Heat 2 tablespoons of oil in a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Remove chicken from the marinade, letting excess drip off, and add the pieces carefully to the hot oil. Brown the chicken evenly on all sides for about 5 to 7 minutes, achieving a golden crust for enhanced flavor.
- Sauté the Vegetables: Remove the browned chicken and set aside temporarily. In the same pot, add chopped onion, sliced carrots, and bell pepper. Sauté the vegetables for about 5 minutes, or until they soften and the onions turn translucent, absorbing some of the fond left from browning the chicken.
- Prepare the Stew Base: Return the browned chicken pieces to the pot with the vegetables. Add ketchup, brown sugar, browning seasoning, bay leaves, and 2 cups of water (or chicken broth for richer depth). Stir gently to combine all ingredients. Cover the pot and reduce heat to low, allowing the stew to simmer gently for 20 minutes.
- Simmer and Thicken: After 20 minutes, remove the lid and stir the stew carefully. Let it continue to simmer uncovered for an additional 10 minutes, which helps thicken the sauce and intensify the flavors.
- Adjust Seasoning: Taste the stew and adjust seasoning as necessary using salt and freshly ground black pepper to suit your preference.
- Serve and Enjoy: Serve the savory brown stew chicken hot over a bed of fluffy rice or your preferred side. Garnish with fresh herbs if desired for an inviting presentation and added aroma.
Notes
- Marinating overnight enhances the depth of flavor but 2 hours is acceptable if short on time.
- For a milder stew, substitute habanero peppers with jalapeños or reduce the quantity.
- Browning seasoning adds color and umami; soy sauce can be used as a substitute but may alter flavor slightly.
- Use chicken broth instead of water for a richer, more savory stew base.
- This stew pairs beautifully with white rice, mashed potatoes, or crusty bread.
- You can customize the vegetables with other root vegetables like turnips or parsnips as desired.
Keywords: brown stew chicken, Caribbean chicken stew, savory chicken recipe, comfort food chicken, spicy chicken stew
