Savory Brown Stew Chicken That Will Warm Your Soul

This savory brown stew chicken combines rich flavors and spices for a comforting meal that warms your soul.

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Prep Time 20

Cook Time 40

Marination Time 2

Total Time 3

Servings: 4 servings

Course: Dinner

Cuisine: Jamaican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in Chicken Thighs or Drumsticks Boneless can reduce fat content if preferred.
1 cube Chicken Bouillon Opt for low-sodium varieties.

For the Marinade

2 stalks Chopped Scallions Green onions can be substituted.
2 pieces Habanero Peppers Swap with jalapeños for a milder dish.
4 cloves Minced Garlic Garlic powder can be used in a pinch.
2 teaspoons Fresh Thyme Leaves Dried thyme can be used in smaller amounts.
1 tablespoon Freshly Grated Ginger Ground ginger is a good alternative.
1 teaspoon Smoked Paprika Regular paprika will work too.
1 teaspoon Black Pepper Use freshly ground for the best flavor.

For the Stew Base

2 tablespoons Oil (Olive or Vegetable) Choose oil with a high smoke point.
1 medium Onion (Chopped) Shallots can be a good substitute.
2 medium Carrots (Sliced) Other root vegetables can work as alternatives.
1 medium Bell Pepper (Chopped) Any type of sweet pepper is fine.
1 cup Ketchup Tomato paste is a good substitute.
2 tablespoons Brown Sugar Honey or maple syrup can replace it.
2 tablespoons Browning Seasoning Maggi seasoning or soy sauce are good alternatives.
2 pieces Bay Leaves Remove them before serving.
4 cups Water Chicken broth enhances the flavor.

Equipment

Dutch oven
zip bag

Method

Step-by-Step Instructions

Marinate the chicken by combining bone-in chicken thighs with chicken bouillon, scallions, habanero, garlic, thyme, ginger, smoked paprika, and black pepper in a large zip bag. Refrigerate for at least 2 hours or overnight.
Brown the chicken in a heated Dutch oven with oil, browning evenly on all sides for 5-7 minutes.
Remove the chicken, then sauté onions, carrots, and bell peppers in the same pot for about 5 minutes.
Return the chicken to the pot and add ketchup, brown sugar, browning seasoning, bay leaves, and enough water to cover. Stir well and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes to meld flavors.
Uncover, stir the stew and continue to simmer for an additional 10 minutes to thicken the sauce.
Taste and adjust seasoning as necessary, then serve warm over rice, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For optimum flavor, marinate the chicken overnight and use chicken broth for deeper taste when simmering the stew.

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