Brown Stew Chicken
Brown Stew Chicken simmers aromatics, broth, and hearty ingredients into a warm, comforting bowl.
About This Recipe
Brown Stew Chicken starts with aromatics and broth that build flavor as they simmer.
Keep the simmer gentle so the ingredients turn tender without becoming dull.
Ingredients
- ✓3 lbs chicken thighs (boneless, skinless)
- ✓1 Tablespoon brown sugar
- ✓2 teaspoons browning
- ✓2 teaspoons garlic powder
- ✓2 teaspoons onion powder
- ✓2 teaspoons salt (or to taste)
- ✓1 teaspoon paprika
- ✓1 teaspoon dried thyme
- ✓½ teaspoon black pepper
- ✓¼ teaspoon allspice
- ✓1 yellow onion (chopped)
- ✓3 spring onions (chopped)
- ✓½ green bell pepper (chopped)
- ✓½ red bell pepper (chopped)
- ✓1 scotch bonnet pepper (seeds removed and chopped)
- ✓4 garlic cloves (chopped)
- ✓1 inch ginger (chopped)
- ✓¼ cup oil
- ✓2 Tablespoons ketchup
- ✓1 cup chicken broth
- ✓½ cup water
Ingredient Notes
- Broth: Use a flavorful broth because it carries the whole bowl.
- Aromatics: Onion, garlic, herbs, or spices build the base.
- Main ingredients: Cut pieces evenly so they cook at the same pace.
- Finish: Add herbs, acid, or seasoning at the end to brighten flavor.
Instructions
- 1
Add chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, onions, green pepper, red pepper, scotch bonnet, garlic cloves, and ginger to a bowl and mix, rubbing seasoning into the chicken. Cover and marinate in the fridge for at least 1 hour or overnight.
- 2
Remove peppers, onions, garlic, ginger and thyme from chicken and set aside. Heat oil in large skillet over medium heat and add chicken, brown for about 1-2 minutes per side. Remove chicken and add reserved onions and peppers to the skillet and sauté until softened, for about 5 minutes. Add chicken back to skillet along with chicken broth, water, and ketchup.
- 3
Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy. Serve and .
Katy’s Kitchen Tips
- Sauté aromatics before adding broth.
- Simmer gently instead of boiling hard.
- Skim or stir as needed for a clean texture.
- Finish with herbs or acid to brighten the bowl.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Brown Stew Chicken
Serve Brown Stew Chicken with crusty bread, crackers, salad, herbs, or a bright squeeze of lemon.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Hard boiling: A rough boil can toughen meat or cloud broth.
- Underseasoning: Broth needs enough salt and aromatics.
- Adding delicate items too early: Noodles, herbs, or seafood can overcook quickly.
- Skipping final taste: A little acid or herbs can brighten the bowl.
FAQ
Can I make Brown Stew Chicken ahead?
Yes. Soups and stews often taste even better after resting.
Can I freeze it?
Broth-based soups freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 626 kcal
- Carbohydrates: 11 g
- Cholesterol: 222 mg
- Fiber: 1 g
- Protein: 38 g
- Sodium: 1154 mg
- Sugar: 5 g
- Fat: 47 g
- Saturated Fat: 11 g