Ingredients:

  • 3 lbs (1.36 kg) bone-in, skin-on chicken pieces (thighs and drumsticks are best), cut into serving pieces
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 scotch bonnet pepper, seeded and finely chopped (optional, adjust to taste)
  • 1 tbsp (6 g) dried thyme
  • 1 tbsp (16g) brown sugar
  • 1 tsp (5.6g) allspice
  • 1/2 tsp (2.8g) ground ginger
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1.5g) black pepper
  • 2 tbsp (30 ml) vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 cup (240 ml) chicken broth
  • 1 tbsp (15 ml) browning sauce (like Kitchen Bouquet)
  • 1 tbsp (8g) tomato paste
  • 1 tbsp (6g) cornstarch, mixed with 2 tbsp (30ml) cold water (for thickening, optional)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large bowl, combine all marinade ingredients. Add chicken and toss to coat. Let marinate for at least 15 minutes, or up to overnight in the fridge (best!).
  2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Remove chicken from marinade, reserving the marinade. Brown chicken on all sides in batches, being careful not to overcrowd the pot. Set browned chicken aside.
  3. Add onion and garlic to the pot and sauté until softened, about 5 minutes. Add bell peppers and cook for another 3 minutes.
  4. Pour reserved marinade into the pot and scrape up any browned bits from the bottom. Add diced tomatoes, chicken broth, browning sauce, and tomato paste. Bring to a simmer.
  5. Return browned chicken to the pot. Reduce heat to low, cover, and simmer for 45-60 minutes, or until chicken is cooked through and tender. This step is key to a flavorful brown stew chicken recipe.
  6. If desired, stir in cornstarch slurry to thicken the gravy. Cook for a few minutes until thickened.
  7. Garnish with fresh parsley and serve hot.