"A flavorful Caribbean meal that the entire family will love."
Brown Stew Chicken
5
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Prep time 3hrs
Cook time 1hr
Serves or Makes: 6
Recipe Card
ingredients
- 8 pieces boneless skinless Chicken
- 1 tablespoons Browning Sauce
- 1/2 cups Ketchup
- 1/2 small can Tomato Paste
- 1 cups chopped Spanish Onion
- 1/2 cups Scallions
- 2 minced Garlic Cloves
- 2 fresh Bay Leaves
- 1/2 teaspoon Chili Powder
- 1/2 cups Dark Brown Sugar
- 1/2 teaspoon Ground Allspice
- 3 tablespoons Canola Oil
- 1/4 teaspoon Ground Ginger
- Salt
- Pepper
Method
Step 1
In a large zip lock bag, combine all the aromatics, except for the chicken stock, bay leaves and ketchup. Add the chicken and massage the marinade into the chicken, tossing well to evenly coat. Seal the bag and refrigerate for 2 hrs or overnight.
Step 2
Remove the chicken pieces from the marinade and lay on baking sheet. Pat off excess marinade with paper towels. Set aside for about 10 minutes. Reserve marinade in the bag or pour into a bowl.
Step 3
Heat the oil in a large heavy-bottomed pot or dutch oven over medium-high heat until hot, add the chicken to the hot oil and fry, turning it occasionally, until golden brown on all sides, about 8-10 minutes total. Once all chicken pieces are browned on both sides, stir in the stock, reserved marinade, ketchup and bay leaves.
Step 4
Cover the pot and bring the mixture to a boil, 7-8 minutes. Remove the lid and reduce the heat to low. Cover and cook until the chicken is very tender and the sauce has reduced by half, about 45 minutes. Remove bay leaves and serve chicken over white rice and enjoy!