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Brown Stewed Chicken

BROWN STEWED CHICKEN

Print Recipe
Servings 6
Author Jehan Powell

Ingredients

  • 2 ½ lbs chicken pieces
  • 3 tbsp green seasoning
  • 1 tsp crushed ginger
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp ketchup
  • 1 ½ tsp vegetable
  • ¼ cup brown sugar
  • 1 tbsp tomato paste
  • 1 small onion sliced
  • ½ green bell pepper thinly sliced
  • ½ red bell pepper thinly sliced
  • 7 sprigs thyme
  • Water to cover meat
  • 1 lb Yukon gold potatoes cut into wedges
  • 1 tsp soy sauce
  • 2 chicken bouillon

Instructions

  • Season chicken pieces
    with green seasoning, crushed ginger, salt, black pepper and ketchup and mix to
    combine.  Marinate for at least 4 hours.
  • In a heavy bottom pot large
    enough to make the chicken stew, heat vegetable oil and brown sugar and allow
    to caramelize.  The sugar will melt and
    turn a dark brown(not black).  Add
    chicken and stir.  Allow chicken to cook
    for about 15 mins, without stirring, this should allow it to brown. 
  • Add tomato paste and cook
    for about 5 minutes.  Add onion, red and
    green bell peppers and thyme and cook for an additional 5 minutes. 
  • Add enough water to barely
    cover the chicken, potato, soy sauce and chicken bouillon.  Bring to a boil, then turn the fire down to medium
    low heat and allow to simmer for approximately 20-25 minutes or until the potatoes
    are tender and the sauce has reduced and thickened.
  • Remove from heat and stir
    in scallions just before serving.  This
    is best served warm over rice.

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