Brown Stew Chicken Recipe
This delicious Brown Stew Chicken is a Jamaican dish flavored with bell pepper, thyme, paprika, and coriander seed. It's rich with the savory flavor of chicken thighs and broth, simmered together until tender. Serve with rice and peas or crusty bread for a taste of the Caribbean at home.
Servings: 6 servings
Ingredients
Marinated chicken:
- 2 pounds boneless chicken thighs
- Kosher salt and pepper to taste
- 1 tablespoon coconut sugar
- 1 teaspoon garlic powder
- 2 teaspoons fresh thyme
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon dried chipotle flakes or to taste
- 1 tablespoon avocado oil
Brown stew:
- 2 tablespoons avocado oil
- 1 sweet onion diced
- 2 carrots sliced
- 3 celery sticks sliced
- 1 bell pepper chopped
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 1/2 tablespoons gluten-free flour
- 2 cups low-sodium chicken broth
Instructions
- Place the 2 pounds boneless chicken thighs in a large bowl and add in a generous pinch each of Kosher salt and pepper, 1 tablespoon coconut sugar, 1 teaspoon garlic powder, 2 teaspoons fresh thyme, 1 tablespoon smoked paprika, 2 teaspoons ground coriander, 1 teaspoon dried chipotle flakes and 1 tablespoon avocado oil. Use your hand to rub the pieces and evenly coat on all sides. Allow the chicken to marinate for at least 2 hours, in the fridge (overnight is best!).
- Once you're ready to cook the stew, take out the chicken and let it sit out on the counter for 30 minutes, or until you prep all the ingredients for the brown stew.
- Heat the 2 tablespoons avocado oil in a deep skillet over medium heat. Add the marinated chicken and cook until browned on both sides. At this point it will not be fully cooked, but we'll fully cook it into the sauce. Set aside and cover to keep warm.
- To the same preheated skillet, add the 1 sweet onion (diced), 2 carrots (sliced), 3 celery sticks (sliced), and 1 bell pepper (chopped). Saute for 5 minutes. Stir in the 1 1/2 tablespoons coconut sugar, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme and 1 1/2 tablespoons gluten-free flour.
- Return the chicken back to the pot together with all the juices left at the bottom of the plate, and add in the 2 cups low-sodium chicken broth.
- Bring to a boil, then reduce to a very low heat and partially cover the pot. Cook for around 30 minutes, or until the chicken is fully cooked and very tender and the gravy has thickened.
Notes
Storage & Reheating:
- Allow leftovers to cool, then transfer to an airtight container. Store in the fridge for up to 3 days or the freezer for up to 3 months. If frozen, thaw overnight in the fridge before reheating.
- Warm the stew in a pot over a medium-low heat with a splash of water until piping hot throughout.
Variations & Tips:
- To make this in your slow cooker, brown the marinated chicken and vegetables as usual, then transfer to a slow cooker, add the broth, and cook, covered, on low, for 4-6 hours, until the meat is very tender.
- To make the stew more filling, you can add diced potato or sweet potato as it simmers.
- This stew is great served with a side of 'rice and peas', a Jamaican dish of rice cooked in spices and coconut milk with kidney beans.
- For a fresh finish, garnish with chopped cilantro and some lime wedges, or even some sliced, fried plantain.
- The flavors in this stew only get better with time, so it's perfect for making a day ahead of time.
- For some extra veg, consider stirring a few handfuls of baby spinach into the finished stew until wilted.
- If you're a fan of spice, try replacing the chipotle chili flakes with a habanero or scotch bonnet chili pepper, which has been seeded and finely diced. It has a deliciously fruity aroma and intense heat.
- For a richer flavor and deeper colour, you can add one tablespoon of soy sauce and a dash of Worcestershire sauce to the stew.
Nutrition
Calories: 471kcal | Carbohydrates: 17g | Protein: 28g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 574mg | Potassium: 625mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5163IU | Vitamin C: 31mg | Calcium: 52mg | Iron: 2mg