Browned Chicken Stew Recipe
This homemade brown chicken stew is rich, bold, and full of Caribbean flavor. Sweet, savory, and simmered to perfection, this Browned Chicken Stew is pure comfort food.
Servings: 8
Calories: 207kcal
Ingredients
- 2 pounds Boneless skinless chicken thighs cut into bite size pieces
- 1 onion chopped, 1 cup
- 1 red bell pepper seeded and chopped, 1 cup
- 2 Tablespoons packed brown sugar
- 2 Tablespoons Jamaican Jerk Seasoning
- 2 cloves garlic minced
- 1 Tablespoon browning sauce
- 1 Tablespoon minced fresh ginger
- 1/2 teaspoon kosher salt
- 2 Tablespoons olive oil , divided
- 1 1/2 cups chicken broth
- 1/4 cup tomato paste
Instructions
- In a mixing bowl combine the chicken, onion, bell peppers, brown sugar, garlic, Jerk Seasoning, fresh ginger and kosher salt, stirring until combined.
- Cover and refrigerate for at least 1 hour or overnight. The longer you marinate the chicken mixture, the more intense the flavors will become.
- In a large dutch oven or large heavy-bottomed pot, heat the remaining 1 Tablespoon oil over medium-high heat.
- In batches, cook the chicken and vegetables until the chicken is browned and the vegetables begin to soften, about 7 minutes per batch, stirring occasionally.
- Return all of the chicken and vegetables to the pot.
- Stir in the broth and tomato paste and bring to a boil.
- Reduce heat to medium and simmer, covered, for 30 minutes, stirring occasionally, until the chicken is cooked through and a sauce has formed.
- Serve with hot cooked rice, buttered noodles or mashed potatoes.
Notes
This recipe makes 6 cups of stew. 8 servings/3/4 cup per serving.
Nutrition
Calories: 207kcal | Carbohydrates: 9g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 513mg | Potassium: 470mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1212IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 2mg