Description
This Brown Stew Chicken Recipe is a flavorful and hearty dish featuring marinated chicken thighs cooked in a rich and aromatic brown stew sauce with a medley of vegetables. Perfect for a comforting dinner, it combines Jamaican-inspired spices such as smoked paprika, chipotle flakes, and thyme with tender chicken and vibrant veggies. The slow-simmered stew delivers deep, satisfying flavors and a thick gravy that pairs wonderfully with rice and peas or fried plantains.
Ingredients
Scale
Marinated Chicken
- 2 pounds boneless chicken thighs
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon coconut sugar
- 1 teaspoon garlic powder
- 2 teaspoons fresh thyme
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon dried chipotle flakes
- 1 tablespoon avocado oil
Brown Stew
- 2 tablespoons avocado oil
- 1 sweet onion, diced
- 2 carrots, sliced
- 3 celery sticks, sliced
- 1 bell pepper, chopped
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 1/2 tablespoons gluten-free flour
- 2 cups low-sodium chicken broth
Instructions
- Marinate the Chicken: Place the boneless chicken thighs in a large bowl and season with kosher salt and pepper. Add 1 tablespoon coconut sugar, 1 teaspoon garlic powder, 2 teaspoons fresh thyme, 1 tablespoon smoked paprika, 2 teaspoons ground coriander, 1 teaspoon dried chipotle flakes, and 1 tablespoon avocado oil. Rub the marinade into the chicken thoroughly and refrigerate for at least 2 hours or overnight for best flavor.
- Prepare Ingredients: When ready to cook, remove the chicken from the fridge and let it sit at room temperature for 30 minutes. Meanwhile, prep the vegetables by dicing the onion, slicing the carrots and celery sticks, and chopping the bell pepper.
- Brown the Chicken: Heat 2 tablespoons avocado oil in a deep skillet over medium heat. Add the marinated chicken thighs and cook until browned on both sides, but not fully cooked through. Remove the chicken and keep it warm covered.
- Sauté the Vegetables: In the same skillet, add the diced onion, sliced carrots, celery, and chopped bell pepper. Sauté for about 5 minutes until the vegetables begin to soften. Stir in 1 1/2 tablespoons coconut sugar, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, and 1 1/2 tablespoons gluten-free flour, mixing well to coat the vegetables evenly.
- Add Chicken and Broth: Return the browned chicken along with any juices back into the skillet. Pour in 2 cups of low-sodium chicken broth and bring the mixture to a boil.
- Simmer the Stew: Reduce the heat to very low and partially cover the skillet. Let it cook gently for about 30 minutes, or until the chicken is fully cooked, tender, and the gravy has thickened to a rich consistency.
- Serve: Once done, serve the brown stew chicken hot, ideally with rice and peas, fried plantains, or your preferred side dish. Garnish with chopped cilantro and lime wedges if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat the stew over medium-low heat with a splash of water until heated through.
- For slow cooker adaptation, brown the chicken and vegetables on stovetop, transfer to slow cooker, add broth, and cook on low for 4-6 hours until tender.
- Add diced potato or sweet potato to make the stew more filling.
- Serve with Jamaican rice and peas or fried plantain for authentic flavor.
- Garnish with fresh cilantro and lime wedges for a fresh finish.
- Stir in baby spinach at the end to increase vegetable content.
- Replace chipotle flakes with habanero or scotch bonnet chili for a spicier stew.
- For deeper color and flavor, add a tablespoon of soy sauce and a dash of Worcestershire sauce.
- This stew tastes even better the next day once the flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
