Brown stew chicken recipe.This is the way I make it, don’t fight me over how your mom makes it please.
Ingredients are 2 Kilos of leg and thigh - skinned with larger pieces cut into two. Do not use breast at all, please use thigh.
You should soak the meat in a vinegar and water solution to get rid of slime from under the skin.
I then brined my meat in salt and sugar solution for a couple hours because I was being lazy. This step is optional.
Dry Rub seasonings are usually a mix of the below with some ingredients being optional but by and large the same.
Onion powder
Garlic Powder
Paprika
Coarse black pepper
Pimento (allspice) 6/7
Clove 3/4 you can grind them up but it’s not essential
Salt (if you brined your meat you can skip this step) if not salt to taste maybe 2 teaspoons, as the meat cooks you can add more or top up with water or a pinch of sugar to combat salt levels
MSG - don’t @ me if you don’t want to use it. I always do.
Ginger powder
Coriander seed powder
All of the above is for marinating your meat, you can do this overnight or for a couple of hours
Before cooking prepare the fresh ingredients
1 large onion chopped
1 medium tomato
1 scallion (spring onion)
2 whole bay leaf
3 small carrots
1 medium waxy potato peeled and diced
1 scotch bonnet whole in chopped or a slice bits of the flesh off to ur desired level of spicyness
Fresh Thyme (Dried will not do here, it’s a different flavour compound and just isn’t the same)
1\2 red bell pepper diced
2 thumb sized pieces of ginger smashed with the back of your knife
3 tablespoons granulated sugar for browning
2 cups boiling hot water
1 teaspoon Tomato paste
Method:
Heat a heavy bottom pan on medium with a neutral oil
When the oil is hot add the sugar mixing enough to coat the sugar in the oil. You are going to be making a caramel here in which to brown your chicken. It may take 5 minutes or so of occasional stirring but watch it otherwise it will burn and not give you the desired effect. Stir till the sugar is caramelised a little past the colour of standard caramel.
Add all your marinated chicken at once stirring to coat all the chicken in the caramel. Stir roughly every 2 mins or so moving the meat around the pot and making sure the meat isn’t sticking. Once the chicken has a rich reddish brown colour. I add in all the fresh seasonings and a teaspoon or so of tomato paste and stir again the same as before to prevent sticking and to achieve even coating.
Once all the meat has browned and the fresh seasonings have sweated I add hot water, just enough to cover the meat.
Cover the pot and turn down to a simmer for about 20 mins till the meat is cooked through. Stirring occasionally to make sure there’s no sticking and the liquid hasn’t dried out, if so I top it up and cook for another ten minutes. Serve with white rice, Rice and peas, mash potatoes or whatever.
Posting here as a bunch of ppl asked me for the recipe.
Also BUMP
So good