Description
This Brown Stew Chicken recipe features tender marinated chicken thighs cooked in a rich, flavorful brown stew sauce made with a medley of vegetables and aromatic spices. Perfectly seasoned with smoked paprika, coriander, and chipotle flakes, this classic Jamaican-inspired dish offers a comforting and hearty meal that pairs beautifully with rice and peas or fried plantains.
Ingredients
Scale
Marinated Chicken
- 2 pounds boneless chicken thighs
- Kosher salt and 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 chicken thighs in a large bowl. Add kosher salt, pepper, coconut sugar, garlic powder, fresh thyme, smoked paprika, ground coriander, chipotle flakes, and avocado oil. Rub thoroughly to coat all sides evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare to cook: Remove the chicken from the fridge and let it sit at room temperature for 30 minutes while you prep the vegetables and other ingredients.
- Brown the chicken: Heat 2 tablespoons avocado oil in a deep skillet over medium heat. Add the marinated chicken and cook until browned on both sides but not fully cooked through. Remove chicken and set aside, keeping it covered and warm.
- Sauté the vegetables: In the same skillet, add diced onion, sliced carrots, sliced celery, and chopped bell pepper. Cook for 5 minutes until softened.
- Add spices and flour: Stir in coconut sugar, smoked paprika, dried thyme, and gluten-free flour into the vegetables. Mix well to combine and cook for another minute to remove raw flour taste.
- Simmer the stew: Return the browned chicken along with any juices collected on the plate back into the skillet. Pour in the chicken broth and bring to a boil.
- Cook thoroughly: Reduce heat to very low and partially cover the skillet. Let simmer for about 30 minutes until the chicken is cooked through, very tender, and the gravy thickens.
- Serve: Serve the brown stew chicken hot, garnished optionally with chopped cilantro, lime wedges, or fried plantain slices. It pairs well with rice and peas.
Notes
- Allow leftovers to cool before storing in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
- To reheat, warm on the stovetop with a splash of water over medium-low heat until heated through.
- Slow cooker option: Brown the chicken and vegetables first, then transfer to slow cooker with broth. Cook on low 4-6 hours until tender.
- Add diced potato or sweet potato for a heartier stew.
- For extra vegetables, stir in baby spinach at the end of cooking until wilted.
- Replace chipotle flakes with habanero or scotch bonnet for more heat.
- Add soy sauce and Worcestershire sauce for a richer flavor and deeper color.
- Flavor improves if made a day ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
