Caribbean Brown Stew Chicken
Caramelized stewed chicken with rich browning sauce and deep savory flavor.
Caribbean
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season 400g bone-in chicken with 1 tbsp soy sauce, 1 tsp browning sauce, 2 minced garlic cloves, 1 tsp thyme, salt, and black pepper. Marinate 30–60 minutes. Slice 1 onion, mince 2 garlic cloves, chop 1 cup tomatoes, keep 1 whole scotch bonnet pepper ready.
Sear
Heat 1 tbsp oil over medium-high heat. Brown chicken 4–5 minutes per side until deep caramel colour develops without burning. Transfer to a plate.
Saute
In the same pot, add sliced onion and minced garlic, cook 1–2 minutes until softened. Add tomatoes and whole scotch bonnet, cook 3–4 minutes until tomatoes break down slightly.
Build
Return browned chicken to the pot. Add 1 tbsp ketchup and 1 cup water, stir to combine. Bring to a boil over high heat, then reduce to medium-low.
Simmer
Simmer uncovered 25–30 minutes, stirring occasionally, until sauce thickens and chicken is tender with meat easily separating from bone. Taste and adjust seasoning with salt and pepper.
Plate
Ladle stewed chicken and rich sauce into serving bowls, discarding the whole scotch bonnet. Serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.