Chicken Brown Stew

April 23, 2022

45 minutes

medium

serves 2

This Chicken Brown Stew is a wholesome meal recipe. Cook Chicken Brown Stew for lunch-time or dinner. Enjoy eating it; Chicken Brown Stew is a trendy and popular food for any time meal. Jamaican Cooking’s Chicken Brown Stew is seasoned and marinaded in natural herbs and spices. This Chicken Brown Stew is flavorful and delicious. “JOIN OUR FOOD FORUM, UPLOAD AND SHARE YOUR OWN RECIPE, MEMBERSHIP IS FREE!”. (It is exciting, join us in this fun community)

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Ingredients

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	½ whole Chicken (cut to parts, do not debone) - Note: The ingredients are use to marinate the chicken and to make gravy. buy fresh
	2 stacks Scallion (diced)
	1 medium Onion (diced)
	4 cloves Garlic (peeled mashed)
	¼ teaspoon Pimento Berries (dried)
	1 sprig Thyme (fresh) - (tie to one fingers)
	1 small Tomatoes
	1 ½ tablespoons Salt - I use sea salt)
	½ ripe Scotch Bonnet Pepper; or Fresh Chili Pepper - cut in half
	¼ inch Ginger Root (wash it, do not peel) - optional
	1 teaspoon Vinegar White/Cedar, or Wine
	1 tablespoon Browning (if thick use less, add it bit by bit until water is brown not dark)
	¼ piece Sweet/Bell Pepper (diced) - optional
	1 teaspoon Butter (add near to the end) - optional - I used none
	3 tablespoons Ketchup
	2 to 4 tablespoons Coconut Oil (or Olive oil) - use any cooking oil
	2 cups Water
	1 small Carrots (diced) - optional

THE CHEF RECOMMENDS USING THESE HERBS,.! (for those who wants to use powdered seasonings add: 1 + 1/2 tablespoons of All Purpose Seasoning, 1 teaspoon of Tenderizer instead):

	1 teaspoon Cilantro or Parsley (dried or fresh) - flake it
	1 teaspoon Basil (dried or fresh) - flake it
	1 teaspoon Rosemary (dried or fresh) - flake it fresh is best
	1 tablespoon honey (light brown sugar or maple syrup also works)

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

Preparation:

Strip, wash, and dice all the seasonings. Cut half of a chicken into chicken parts. Rinse with water and white vinegar. Remove chicken’s skin (optional). Nevertheless, remove the chicken’s skin. (Some people fry the skin into the oil flavoring).

Combine the chicken’s parts with all the seasonings, herbs, and vegetables into a bowl, not browning yet. You can marinate the chicken from 15 minutes to 12 hours. Refrigerate within the time.

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Cook it:

Then after that, put your stove on Hi flame. Put to heat a frying pot for stewing. Then add the oil. Wait for 1 to 2 minutes or until you see a little smoke.

While waiting for that, start removing the seasonings from the chicken parts. To do that, hold the tip of the chicken part with your two fingers. With the other hand, use the cooking fork to remove the seasonings. Next, add the chicken’s parts in the hot oil. Allow it to fry on 1 side for 2 minutes, and other side same time; do not move while frying.

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Stew Cook it:

After that, add all the seasonings stir-fry, add browning stir in, cover the pot for one minute, next add the water, and then cover the pot with lid properly. Now your stove should be gauge on medium/low (4). Allow the chicken to stew for 25 minutes.

After that, add the ketchup and simmer the chicken for 5 to 8 minutes. Finish! This meal serves a small family. When gravy starts sticking on pot’s bottom that shows it is ready.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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