Sprig Originals's kitchen / Caribbean Brown Stew Chicken
Caribbean Brown Stew Chicken
By Sprig Originals · with credit
Adapted from metemgee.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Boneless chicken thighs seasoned hard, seared, then simmered down into a glossy brown gravy. It's the Caribbean stew chicken you know, built from pantry seasonings and on the table in half an hour.
Ingredients
Chicken and Seasoning
- 2 lb boneless skinless chicken thighs
- 1 tablespoon all purpose seasoning
- 1 teaspoon granulated garlic
- 1 tablespoon onion powder
- 1/2 tablespoon parsley flakes
- 1 teaspoon tomato paste
- 1 teaspoon spicy brown mustard (optional)
For the Stew
- 2 tablespoon avocado oil
- 1/4 cup coconut aminos
- 1 cup water
Instructions
- Trim any obvious fat from the chicken thighs and cut each one in half so the pieces are roughly bite-and-a-half sized. Drop them into a large bowl.
- Add the all purpose seasoning, granulated garlic, onion powder, parsley flakes, tomato paste and the spicy brown mustard if you're using it. Work everything into the chicken with your hands until every piece is coated, then set the bowl aside while your pan heats.
- Set a large skillet over high heat (medium if it's cast iron) and give it 2 to 3 minutes to get properly hot. Pour in the avocado oil and let it shimmer.
- Lay the seasoned chicken into the pan in a single layer — work in two batches if it won't fit without crowding. Sear undisturbed for 3 minutes, then flip and sear another 2 to 3 minutes until browned on both sides.
- Pour in the coconut aminos and stir to coat the chicken. Let it bubble uncovered for 2 to 3 minutes so the sauce clings and darkens.
- Add the water, stir well, and bring it up to a full boil. Cover, drop the heat to medium (medium-low for cast iron), and simmer for 15 minutes, until the chicken is cooked through and tender.
- Uncover and check the gravy — it should have reduced to a glossy, lightly thickened sauce that coats the chicken. If it's still thin, simmer uncovered for another 2 to 3 minutes. Take it off the heat and serve hot over rice, with rice and peas, or with ground provisions.
Chef's tips
- A stainless or carbon steel pan gives you the best browned bits, and those bits are the whole flavour of the gravy — scrape them up when the liquid goes in.
- Don't crowd the skillet. Chicken packed too tightly steams instead of searing, and you'll lose the deep colour the stew depends on.
- If your gravy reduces too far before the chicken is tender, splash in another 1/4 cup of water and keep simmering covered.
- Leftovers are arguably better the next day. Reheat gently with a spoonful of water to loosen the sauce.
Nutrition (per serving, estimated)
388calories
35gprotein
5gcarbs
26gfat
Estimates only — values vary with brands and portions.
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