Brown stew chicken is true Caribbean comfort food, rich, hearty and full of bold flavour. Slow simmered chicken in a savoury, well seasoned gravy with sweet peppers, thyme and warming spices makes this a dish that feels like home in every bite.

Marinated for deep flavour then cooked until tender, the chicken soaks up all the goodness from the herbs, vegetables and sauce. Serve with rice and peas or white rice for a proper yard style meal that never disappoints.

Ingredients

  • 3 chicken leg quarters, skin removed, chopped into 4–5 pieces
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp complete seasoning
  • 1 tsp all-purpose seasoning
  • 1 tsp paprika
  • ½ tsp allspice
  • 1–2 tsp browning
  • 1 onion, diced
  • 4 garlic cloves, diced
  • 1–2 bell peppers, chopped (½ of each)
  • 1 large carrot, peeled and diced
  • 1 large potato, peeled and diced
  • 2 tbsp vegetable oil
  • 2 tbsp beef granules
  • Water (enough to just cover chicken)
  • 4 sprigs fresh thyme
  • 1 whole scotch bonnet
⸻
Method
1.Season the chicken
Place the chicken into a large bowl. Season with salt, black pepper, garlic powder, complete seasoning, all-purpose seasoning, paprika, allspice and browning.
2.Add vegetables & marinate
Add the onion, garlic, bell peppers, carrot and potato. Mix well until everything is evenly coated. Cover and marinate for at least 1 hour (overnight for best flavour).
3.Brown the chicken
Heat the oil in a deep pan over medium heat. Add the chicken (reserving excess vegetables) and brown well on all sides.
4.Build the stew
Add the reserved vegetables and beef granules. Pour in enough water to just cover the chicken. Stir, cover and cook for 15 minutes.
5.Finish the stew
Add the thyme sprigs and whole scotch bonnet. Cover and cook for a further 5 minutes, until the sauce thickens and the chicken is tender.
6.Serve – Serve hot with rice & peas, white rice or ground provisions.

Comments

comments