Description
This Caribbean brown stew chicken is a flavorful and comforting dish made with chicken thighs, aromatic spices, and a rich brown gravy. It’s a taste of the islands that brings warmth and depth to your table.
Ingredients
Scale
- 2 pounds chicken thighs, skin-on and bone-in
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, sliced
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 tablespoon all-purpose flour
- 2 green onions, sliced (for garnish)
Instructions
- In a large bowl, combine brown sugar, soy sauce, Worcestershire sauce, salt, black pepper, garlic powder, onion powder, thyme, smoked paprika, and cayenne pepper. Add chicken thighs and toss to coat. Marinate for at least 30 minutes.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown chicken thighs on both sides, about 4-5 minutes per side. Remove chicken and set aside.
- In the same pot, add onion, garlic, bell pepper, and carrots. Cook until softened, about 5 minutes.
- Stir in tomato paste and cook for 1 minute.
- Sprinkle flour over vegetables and stir to combine, cooking for 1 minute.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return chicken to the pot, cover, and reduce heat to low. Simmer for 45 minutes, or until chicken is tender and cooked through.
- Uncover and let the sauce thicken for an additional 10 minutes. Adjust seasoning with salt and pepper.
- Serve hot, garnished with sliced green onions. Enjoy with rice or crusty bread.
Nutrition
- Calories: 485
- Sugar: 7g
- Fat: 28g
- Carbohydrates: 15g
- Protein: 38g