Description
This Brown Stew Chicken recipe features tender boneless chicken thighs marinated in a blend of fragrant spices and slow-cooked with savory vegetables to create a rich, flavorful Jamaican-inspired stew. The dish is perfect for a comforting main course, served with rice or plantains for a complete meal.
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, or to taste
- 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. Season generously with kosher salt and pepper, then add coconut sugar, garlic powder, fresh thyme, smoked paprika, ground coriander, dried chipotle flakes, and avocado oil. Rub the mixture evenly on all sides of the chicken. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Prepare to Cook: Remove the marinated chicken from the fridge and let it sit on the counter for 30 minutes while you prepare the brown stew ingredients.
- Brown the Chicken: Heat avocado oil in a deep skillet over medium heat. Add the marinated chicken pieces and cook until browned on all sides but not fully cooked through. Remove from the skillet, set aside, and cover to keep warm.
- Sauté Vegetables: In the same skillet, add diced onion, sliced carrots, celery sticks, and chopped bell pepper. Sauté for 5 minutes until slightly softened.
- Add Seasonings: Stir in coconut sugar, smoked paprika, dried thyme, and gluten-free flour into the vegetables. Mix well to coat evenly.
- Combine Chicken and Broth: Return the browned chicken along with any juices that accumulated to the skillet. Pour in the low-sodium chicken broth and stir gently.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Partially cover the skillet and let it cook for about 30 minutes, or until the chicken is fully cooked, tender, and the gravy has thickened.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw frozen stew overnight before reheating.
- Reheat gently over medium-low heat with a splash of water until piping hot throughout.
- For slow cooker version, brown chicken and vegetables first, then transfer with broth and cook on low for 4-6 hours until tender.
- Add diced potato or sweet potato to the stew for a more filling meal.
- Serve with Jamaican rice and peas, garnished with chopped cilantro and lime wedges or fried plantains for authentic flavor.
- Stir in baby spinach at the end for additional greens.
- Replace chipotle flakes with habanero or scotch bonnet chili for extra heat, finely diced and seeded.
- Enhance flavor and color with 1 tablespoon soy sauce and a dash of Worcestershire sauce.
- The stew flavors develop more fully when made a day ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
