BROWN STEW CHICKEN
Popular in many Caribbean households, this chicken dish gets its deep rich color from store-bought browning sauce, like Grace, which is made from a combination of concentrated vegetables, seasonings and caramelized sugar. The browning sauce is used in the marinade, where it's bolstered by brown sugar, Worcestershire sauce and warm spices. The chicken is braised and cooked low with sweet vegetables, like carrots and onions, and yields a thick gravy that's just as delicious spooned over rice or paired with cabbage.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the marinade: Add all marinade ingredients to a large bowl and whisk to combine. Set aside.
- Prepare the chicken: Season the chicken with 2 teaspoons salt and 1 teaspoon pepper. Place chicken, scallions and thyme in the bowl with the marinade and mix to combine. Let the chicken marinate in the refrigerator for at least 2 hours and up to overnight. (Any longer will change the texture of the chicken.) Remove chicken from the refrigerator at least 1 hour before starting to cook.
- Heat a shallow Dutch oven or heavy-bottomed pan over medium-high. Drizzle in 2 tablespoons olive oil. Add sliced onions, season with salt and pepper and cook, stirring occasionally, until soft and fragrant, 3 to 4 minutes. Add garlic to pan, cook for 30 seconds or until tender, stirring to keep the garlic from scorching. Using a pair of tongs or spoon, remove onions and garlic from the pan. Place in a medium bowl and set aside.
- If needed, add more oil to coat the bottom of the pan. Add chicken to the pan, letting the excess marinade drip back into the bowl, and reserving the scallions and thyme sprigs. Working in batches, sear chicken on both sides until dark brown, adjusting the heat if necessary to avoid burning the marinade, about 3 to 4 minutes total. Discard excess marinade.
- Return onions to pan. Add tomato paste and stir. Place quartered tomatoes and sliced carrots in the pan. Slowly pour in chicken stock to nearly cover. (Add more as needed.) Using your spatula, scrape off the bits from the bottom of the pan. Add bay leaves and the reserved thyme and scallions from the marinade.
- Bring to a rolling simmer. Reduce heat to low. Cover and cook for 30 minutes or until chicken is tender. Remove thyme stems and bay leaf, and discard. Adjust seasoning with salt and pepper. Serve with rice, roti or naan bread.
JAMAICAN BROWN STEW CHICKEN
I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.
Provided by Chef John
Time 14h
Yield 8
Number Of Ingredients 21
Steps:
- Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
- Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
- Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
- Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
- Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
- Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g
BROWN STEW CHICKEN
Make and share this Brown Stew Chicken recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 4h
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Make the green seasoning: Wash all herbs and dry them in a salad spinner. If thyme stems are woody, remove leaves and discard stems. Chop parsley, chives, scallions, cilantro, celery, and shado beni coarsely. Place all ingredients in bowl of food processor with 1/2 cup water and process to a.
- rough paste. Herbs should not become liquefied. If necessary, continue to add up to 1/2 cup of water, 1 tablespoon at a time, to facilitate processing. Refrigerate for up to 1 week.
- Make the Stew: Wash the chicken pieces in cold water, then place them in a large, deep bowl or pot and add the lime juice, salt, and three cups of water. Stir the mixture until the salt is dissolved. Set aside, refrigerate for 1 hour.
- Remove the chicken from the brine and pat dry. Remove all the skin and fat and set aside.
- Add 1 cup of the green seasoning to the chicken and mix to coat. Mix reserved skin with 1/4 cup of green seasoning and mix to coat. Allow both mixtures to marinate for an hour.
- Place the chicken skin in a cast iron skillet over medium heat. When the fat has been rendered and the skin has fried crisp, remove the skin cracklings with a slotted spoon and set them aside. Pour the rendered fat and peanut oil into a large enamel or cast iron Dutch oven and add the chicken. Brown the chicken in a single layer, about 7-8 minutes per side, cooking in batches. Once the chicken pieces have been browned on both sides, remove chicken from pot and set aside on a wire rack set over a sheet tray or a paper towel-lined tray.
- Add the mashed garlic, shallots, and ginger to the pan. Fry until the shallots begin to soften, then remove shallot mixture from pan. Sprinkle sugar over bottom of pot and allow to melt. When sugar begins foaming, about 1 minute, add soy sauce, Scotch bonnet, and allspice. Return the shallot mixture to the pot, stirring well to mix.
- Return the chicken and any juices to the pot and lower heat to medium-low. Simmer, covered, over medium heat, stirring occasionally. After 45 minutes, remove the Scotch bonnet pepper. Add 1 cup of water and continue cooking for 20 minutes.
- Add the sliced garlic to the pot. Taste for seasoning and add salt and pepper, as needed. Stir to mix and remove from heat. Let sit for 10 minutes.
- Sprinkle the crispy skin and chopped scallions over the stew to serve. Serve with plain rice.
Nutrition Facts : Calories 859.5, Fat 53.5, SaturatedFat 14.2, Cholesterol 222.7, Sodium 9079.3, Carbohydrate 35.7, Fiber 4.3, Sugar 14.4, Protein 59.5
BROWN STEW CHICKEN
Bring a bit of sun into your life with this flavorsome chicken stew. just saw this on a Gary Rhodes show, it looks fantastic. Times does not include marinating.
Provided by English_Rose
Categories Stew
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lay the chicken thighs in a non metallic dish so they are in one layer as much as possible.
- Squeeze over the lime juice and add the scallions, garlic, soy sauce, onion, thyme and tomatoes. Season well and mix everything together. Leave everything to marinate for 2 hours, or overnight if you can.
- Take the chicken pieces out of the marinating mixture and pat dry with kitchen paper.
- Heat the oil in a deep frying pan set over a moderate heat. Fry the chicken pieces, turning frequently, until the chicken is golden.
- Spoon over the reserved marinating mixture, stir in the tomato ketchup, and add about 1/2 cup hot water - or enough to barely cover the chicken. Cover the pan and simmer for 20-25 minutes, until the sauce has thickened and the chicken is tender.
- Serve with rice and peas, plain steamed rice or pasta.
Nutrition Facts : Calories 704.1, Fat 50.1, SaturatedFat 13.3, Cholesterol 236.9, Sodium 432.5, Carbohydrate 11.6, Fiber 2.5, Sugar 5.7, Protein 50.8
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- In a gallon-size plastic storage bag, combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, 1 teaspoon salt and ½ teaspoon pepper. 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.
- Line a baking sheet with parchment paper. Remove the chicken pieces from the marinade and lay them on the baking sheet. Pat off excess marinade with paper towels. Set aside for about 10 minutes. Reserve marinade.
- Heat the oil in a large heavy-bottomed pot or dutch oven over medium-high heat until hot, about 5 minutes. Working in batches if needed, add the chicken to the hot oil and fry, turning it occasionally, until deep golden brown on all sides, about 10 minutes total.
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