Everyday KitchenSearch all recipes

Caribbean · Dinner

Brown Stew Chicken

Non-vegEasy

Diet: Non-veg · High-protein

Brown Stew Chicken is a Caribbean dish. Brown in batches to avoid steaming the chicken.

Prep
25 min
Cook
50 min
Rest, soak, marinate or chill
60 min
Total
135 min
Servings
4
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Brown Stew Chicken. The photograph includes rice and fried plantain as side dishes.
The photograph includes rice and fried plantain as side dishes. Representative photograph of Brown Stew Chicken. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Marinade

Stew

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 60 min

  1. Mix 1000 g chicken thighs, 30 ml soy sauce, 20 g brown sugar, 15 g garlic, grated, 1 tsp thyme, ½ tsp allspice; refrigerate 1 hour.

Brown · About 8 min

  1. Drain chicken, reserve marinade and brown in oil from 30 ml neutral oil, 200 g onion, sliced, 200 g bell pepper, sliced, 300 g tomatoes, chopped, 300 ml water, 30 g ketchup 8 minutes.

Stew · About 40 min

  1. Add remaining stew ingredients and marinade; simmer covered 35–40 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Tips

  • Brown in batches to avoid steaming the chicken.
  • Judge Brown Stew Chicken by the texture and doneness signs in its steps. Your pan and heat affect how long Brown Stew Chicken takes to cook.

Substitutions

  • Use chicken drumsticks and check beside the bone.

Storage

  • Get perishable Brown Stew Chicken into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Brown Stew Chicken within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Brown Stew Chicken to 74°C / 165°F, stirring or turning it for even heating. When Brown Stew Chicken is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Brown Stew Chicken includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Brown Stew Chicken becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Brown Stew Chicken one day ahead. For Brown Stew Chicken, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Brown Stew Chicken on the day of serving.

FAQ

What matters most when making Brown Stew Chicken?

Brown in batches to avoid steaming the chicken.

What can I substitute in Brown Stew Chicken?

Use chicken drumsticks and check beside the bone.

Can I prepare Brown Stew Chicken ahead?

Prepare the measured ingredients for Brown Stew Chicken one day ahead. For Brown Stew Chicken, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Brown Stew Chicken on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes