BROWN STEW CHICKEN

View fullsize

Brown Stew Chicken

Brown Stew Chicken

Adapted from a verbal recipe I got from my cousin from her grandma…

Yield: 2 servings

PREP IT!     

• 2 Chicken Leg Quarters

• 2 tablespoons Taste Tutor Seasoning 101

For Marinade:        

• ½ Lime, fresh, juiced

• ½ teaspoon Ginger Paste (or ¼ inch ginger, fresh, minced)

• 3 tablespoons Taste Tutor Caribbean Green Seasoning or 1 cup Fresh Caribbean Green Seasoning

For Browning:

• 2 tablespoon Vegetable Oil

• 3 tablespoons Sugar

For Recipe:

• ½ Onion, yellow, large, diced small

• 2 cloves Garlic, minced

• ½ teaspoon Ginger Paste (or ¼ inch ginger, fresh, minced)

• 2 each Green Onions, fresh, sliced

• 1 cube Chicken Bouillon

• ¼ teaspoon Smoked Paprika

• 1 teaspoon Thyme, dried

• 2 teaspoons Taste Tutor Seasoning 101

• 1 tablespoon Ketchup

• ½ cup Chicken Broth

• 3 Jalapenos, sliced

MAKE IT!

1. Wash chicken with water and citrus or vinegar and clean off excess fat. Score chicken so marinade penetrates under the skin.

2. Season chicken with seasonings and then marinade ingredients. Marinate at least 4 hours or overnight in fridge. I marinade in a freezer bag.

3. Heat oil in a large Dutch oven or a heavy-bottomed pot over medium high heat. Sprinkle sugar across the surface area of the entire bottom of the pot and allow to cook until it turns caramel in color (don’t allow it to smoke) - about 2-3 minutes.

4. Shake off the excess green seasoning marinade from chicken and reserve for later. Add the chicken, skin side down, to the pot. Flip periodically until all sides of the chicken pieces are seared and well-coated with the caramelized sugar. The skin should be browned.

5. Remove chicken from pot and set aside. Add onions, garlic, ginger, green onions, bouillon, and seasonings and sauté for 5 minutes.

6. Then add ketchup and leftover marinade the pot and bring to a boil. Add chicken broth, stir, and return to a boil.

7. Add seared chicken back in the pot. Cook chicken for 30 minutes over medium low heat. Remove chicken from pot and set on a foil lined baking sheet. Roast in oven at 425F for 15 minutes until skin is crispy.

8. While chicken is roasting, add sliced jalapenos to sauce and simmer for 10 minutes.

9. Add roasted chicken back into pot and serve. Enjoy!

Chicken coated with the caramelized sugar.

Sauteed vegetables

Stew Chicken

Roasted Chicken

Brown Stew Sauce

Tip: If sauce is oily, remove chicken and place on a separate plate. Allow sauce to cool in fridge. Once fat solidifies, remove it from top of sauce prior to reheating.

Reheat leftovers: on the stove top or in the microwave.