Everyday Kitchen

Caribbean · Dinner

Brown Stew Chicken

Draft recipe — not kitchen-tested
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.

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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. This is not a tested result of this draft. Photo credit and licence
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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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chicken drumsticks and check beside the bone.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Brown Stew Chicken one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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