Description
This Brown Stew Chicken recipe features tender, marinated chicken thighs cooked in a rich and flavorful sauce with vegetables and warm spices. The dish brings Caribbean-inspired flavors and is perfect for a comforting dinner served with rice or fried plantains.
Ingredients
Scale
Marinated Chicken
- 2 pounds boneless chicken thighs
- Kosher salt and pepper, to taste
- 1 tablespoon coconut sugar
- 1 teaspoon garlic powder
- 2 teaspoons fresh thyme
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon dried chipotle flakes, or to taste
- 1 tablespoon avocado oil
Brown Stew
- 2 tablespoons avocado oil
- 1 sweet onion, diced
- 2 carrots, sliced
- 3 celery sticks, sliced
- 1 bell pepper, chopped
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 1/2 tablespoons gluten-free flour
- 2 cups low-sodium chicken broth
Instructions
- Marinate the chicken: Place the chicken thighs in a large bowl and season generously with kosher salt and pepper. Add 1 tablespoon coconut sugar, 1 teaspoon garlic powder, 2 teaspoons fresh thyme, 1 tablespoon smoked paprika, 2 teaspoons ground coriander, 1 teaspoon dried chipotle flakes, and 1 tablespoon avocado oil. Rub the mixture evenly on all sides of the chicken. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare to cook: Remove the marinated chicken from the fridge and let it sit at room temperature for 30 minutes while you prepare the vegetables and other ingredients for the stew.
- Brown the chicken: Heat 2 tablespoons avocado oil in a deep skillet over medium heat. Add the marinated chicken and cook until browned on both sides but not fully cooked through. Remove chicken from skillet and set aside, keeping it covered and warm.
- Sauté the vegetables: In the same skillet, add diced sweet onion, sliced carrots, sliced celery, and chopped bell pepper. Sauté for 5 minutes until softened. Stir in 1 1/2 tablespoons coconut sugar, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, and 1 1/2 tablespoons gluten-free flour, mixing thoroughly to coat the vegetables.
- Simmer the stew: Return the browned chicken to the skillet along with any juices from the plate. Pour in 2 cups low-sodium chicken broth and stir to combine all ingredients.
- Cook until tender: Bring the mixture to a boil, then reduce heat to very low and partially cover the skillet. Simmer for 30 minutes until the chicken is fully cooked, tender, and the gravy has thickened to a rich consistency.
Notes
- Allow leftovers to cool before transferring to an airtight container; store in the fridge for up to 3 days or freeze for up to 3 months. Thaw frozen stew overnight in the fridge before reheating.
- Reheat the stew gently in a pot over medium-low heat with a splash of water until hot throughout.
- For slow cooker method, brown chicken and vegetables as usual, then transfer everything to slow cooker with broth and cook covered on low for 4-6 hours until tender.
- Add diced potato or sweet potato while simmering for a heartier stew.
- Serve with rice and peas (Jamaican rice cooked with spices, coconut milk, and kidney beans) for a complete meal.
- Garnish with chopped cilantro, lime wedges, or fried plantain slices for extra flavor and freshness.
- The flavor improves if made a day ahead.
- For more vegetables, stir in baby spinach at the end until wilted.
- Replace chipotle flakes with habanero or scotch bonnet chili for extra heat and fruity aroma.
- Add 1 tablespoon soy sauce and a dash of Worcestershire sauce for deeper color and richer flavor if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
