Brown Stew Chicken
Brown stew chicken is a dish popular around many parts of the Caribbean. Like many other dishes, every country, region, and family has their own way of fixing it. This is my first generation Panamanian American spin. It's comforting, so aromatic, and can feed a mass of people! Stew your chicken quickly for about an hour, or even 3, if you want an extremely tender, fall-off-the-bone treat.
Brown Stew Chicken
Jewel Davis
4-6
15 minutes
2 hours
Caribbean
Main Courses
My first generation take on a saucy, comforting, Caribbean classic!
Ingredients
- 6-8 drumsticks, skin-on
- 1/3 cup green seasoning
- 1/4 cup olive oil, plus 1 tbsp
- 1/3-2/3 cup dark brown sugar
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 3 cloves garlic, sliced
- 1-2 tbsp Oooh, Mami seasoning
- 4 cups beef pho broth
- 1 tbsp fresh or freeze-dried thyme
- 2 tsp allspice
- 1/4 cup soy sauce
- 1 tbsp browning sauce
- 2/3-1 cup ketchup or 3 tbsp tomato paste
- 1/4 cup fresh cilantro, chopped
- 1 bay leaf
- 1 cube Knorr caldo de tomate con sabor de pollo cube OR one packet onion soup mix
- 3 scallion stalks, chopped
Directions
In a medium bowl, season drumsticks with Oooh, Mami!, green seasoning, 1 tsp allspice, and 1 tbsp olive oil. (For the most flavor, allow to marinate in fridge 1 hour to overnight)
Heat remaining oil in skillet over medium-high heat and brown drumsticks for 5 minutes each side. Return drumsticks to bowl
Using oil leftover in pan, lightly saute garlic and vegetables for 1-2 minutes
Stir in remaining ingredients, minus browned chicken and bay leaf
Return chicken to pan and add bay leaf on top
Bring mixture to a rapid boil, then add lid and reduce to a simmer for 1-2 hours according to texture preference. Serve over rice of your choice.