Browned Stewed Chicken Recipes

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JAMAICAN BROWN STEW CHICKEN



Jamaican Brown Stew Chicken image

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

1 tablespoon minced habanero pepper
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
½ cup sliced green onions, divided
2 tablespoons packed dark brown sugar
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon smoked paprika
½ teaspoon ground allspice
1 tablespoon cider vinegar
8 (5 ounce) bone-in, skin-on chicken thighs
3 tablespoons olive oil, divided
1 large yellow onion, diced
1 pinch kosher salt
1 tablespoon brown sugar
4 cups chicken broth
⅓ cup ketchup
2 each bay leaves
1 cup sliced carrot
1 cup bell peppers, mini sweet peppers

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



Brown Stew Chicken image

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

2 tablespoons browning sauce, such as Grace
2 tablespoons light or dark brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon sweet paprika
1 teaspoon chile powder
1 teaspoon allspice powder
1 teaspoon garlic powder
4 whole bone-in, skinless chicken legs (about 3 pounds)
Kosher salt and black pepper
2 whole scallions, halved crosswise
4 fresh thyme sprigs
2 tablespoons olive oil, plus more as needed
1 medium onion, sliced
4 garlic cloves, minced
1 tablespoon tomato paste
3 Roma tomatoes, washed and quartered
3 medium carrots, sliced 1/2-inch thick on a bias
1 quart chicken stock, plus more as needed
3 dried bay leaves
Rice, roti or naan, for serving

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.

BROWNED STEWED CHICKEN



Browned Stewed Chicken image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (3 1/2 to 4 pound) chicken, cut into 8 pieces
1 large onion, halved and sliced
6 garlic cloves, sliced
8 sprigs fresh thyme
2 tablespoons olive oil
1 teaspoon kosher salt
Fresh ground black pepper
12 allspice berries
1 large tomato, coarsely chopped
1 1/2 cups chicken broth
1/2 to 1 teaspoon hot sauce
Salt

Steps:

  • Toss the chicken, onion, garlic, thyme, olive oil, salt, and pepper together in a bowl. Cover and refrigerate overnight.
  • Remove the chicken from the refrigerator 30 minutes before you start cooking. Remove the chicken from the marinade. Reserve the marinade.
  • Heat a large skillet over medium-high heat.
  • Add the olive oil to the pan, and begin browning chicken pieces in batches until golden brown. Remove the last batch from the pan, then add the allspice berries and marinade, and cook for about 5 minutes.
  • Add the tomatoes and return chicken to the pan. Raise the heat, and bring to a simmer. Add chicken stock, hot sauce and again, bring to a simmer. Cover pan and adjust heat to a low simmer, for approximately 30 minutes, or until chicken is cooked through. Adjust seasoning and serve.

STEWED CHICKEN



Stewed Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 15

1 (4 pound) chicken cut into pieces
Salt and pepper, to taste
1 1/2 tablespoons dried thyme
2 cloves garlic, finely chopped or 1 tablespoon garlic powder
2 tablespoons oil
2 tablespoons flour, mixed with 2 tablespoons water
1 small yellow onion, chopped
1 pound dried red beans
1 tablespoon dried thyme
1/4 cup chopped yellow onion
2 cloves garlic, finely chopped
1 tablespoon black pepper
2 tablespoons salt
1 (6-ounce) can coconut milk
2 pounds white rice

Steps:

  • For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
  • For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.

TRINIDAD STEWED CHICKEN



Trinidad Stewed Chicken image

Tender golden brown chicken that goes great with anything.

Provided by MASONBROWNE

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h15m

Yield 8

Number Of Ingredients 14

1 (4 pound) whole chicken, cut into pieces
3 tablespoons finely chopped green onion
3 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
1 teaspoon chopped onion
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil
¼ cup brown sugar
1 cup water
½ cup canned coconut milk
1 teaspoon red pepper flakes
2 tablespoons ketchup
1 tablespoon butter

Steps:

  • Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
  • Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
  • Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 8.7 g, Cholesterol 65.3 mg, Fat 20.9 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 404.4 mg, Sugar 7.6 g

NEW ORLEANS-STYLE STEWED CHICKEN



New Orleans-Style Stewed Chicken image

This New Orleans stewed chicken is like a gumbo but with far less liquid and bigger pieces of meat. Don't let the long list of ingredients trick you into thinking it's a difficult recipe to cook. Most of the ingredients are herbs and spices that coat the chicken. —Eric Olsson, Macomb, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 23

1 tablespoon dried parsley flakes
2 teaspoons salt
1-1/4 teaspoons pepper, divided
1-1/8 teaspoons dried thyme, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1 pound chicken drumsticks
1 pound bone-in chicken thighs
2 tablespoons plus 1/2 cup bacon drippings or olive oil, divided
1/2 cup all-purpose flour
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 jalapeno pepper, seeded and finely chopped
4 garlic cloves, minced
4 cups chicken stock
4 green onions, finely chopped
5 drops hot pepper sauce
Hot cooked rice

Steps:

  • In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons bacon drippings; remove chicken from pan., Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer., Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour., Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. , Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 680 calories, Fat 48g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 1847mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 38g protein.

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