Brown Stew Chicken

Name: Brown Stew Chicken
Total time: 2 min
Cuisine: Caribbean
Ingredients: 4 chicken thighs; 5 chicken drumsticks; 0.5 green bell pepper; 0.5 red bell pepper; 1 small yellow onion; 3 green scallion; 1 scotch bonnet pepper; 3 cloves garlic; 1 inch fresh ginger; 1.5 tbs chicken bouillon; 1 tbs all purpose seasoning; 1 tbs garlic powder; 0 black pepper; 0 browning; 0 sprigs of thyme; 2.5 cups water; 1 tbs garlic powder; 1 tbs onion powder; 1 small tomato; 2 bay leaves; 0 browning; 2 tbs coconut cream; 2 tbs flour slurry; 0 salt; 1 head of cabbage; 0.5 green bell pepper; 0.5 red bell pepper; 0.5 small yellow onion; 0.5 green scallion; 2 tsp chicken bouillon

Serves 1

instagram.com

Brown Stew Chicken

instagram.com

Serves 1

Directions

1Combine all marinade ingredients in a bowl, mix well, cover and refrigerate overnight.
2The next day, remove chicken from marinade and brown in a wok with some oil.
3Add 2 1/2 cups of water, 2 tbs of coconut cream, 1/2 of a chopped tomato, 2 bay leaves, 1 tbs of garlic powder, 1 tbs of onion powder, and the remaining marinade to the wok and bring to a boil.
4Reduce heat and simmer for about an hour until chicken is tender.
5Halfway through cooking, taste and adjust for salt.
6In a separate pan, sauté shredded cabbage, 2 cloves of garlic, 1/2 of a small yellow onion, 1/2 of a red bell pepper, 1/2 of a green bell pepper, 1/2 of a green scallion, some minced ginger, dried thyme, and chicken bouillon. Season with salt and pepper to taste. Add a little water to help it steam if necessary.
7Remove chicken and thyme stems from the stew and thicken the gravy with a flour and water slurry.
8Serve the brown stew chicken over rice with the cabbage.

Ingredients

4 chicken thighs
5 chicken drumsticks
0.5 green bell pepper
0.5 red bell pepper
1 small yellow onion
3 green scallion
1 scotch bonnet pepper
3 cloves garlic
1 inch fresh ginger
1.5 tbs chicken bouillon
1 tbs all purpose seasoning
1 tbs garlic powder
0 black pepper
0 browning
0 sprigs of thyme
2.5 cups water
1 tbs garlic powder
1 tbs onion powder
1 small tomato
2 bay leaves
0 browning
2 tbs coconut cream
2 tbs flour slurry
0 salt
1 head of cabbage
0.5 green bell pepper
0.5 red bell pepper
0.5 small yellow onion
0.5 green scallion
2 tsp chicken bouillon
2 cloves garlic
1 tsp fresh ginger
0 sprigs of thyme
0 salt and pepper
0 Evoo

Equipment

bowlplastic wrapwokbaking sheetsmall saucepan

Brown Stew Chicken

Serves 1

instagram.com

Brown Stew Chicken

instagram.com

Serves 1

Directions

1Combine all marinade ingredients in a bowl, mix well, cover and refrigerate overnight.
2The next day, remove chicken from marinade and brown in a wok with some oil.
3Add 2 1/2 cups of water, 2 tbs of coconut cream, 1/2 of a chopped tomato, 2 bay leaves, 1 tbs of garlic powder, 1 tbs of onion powder, and the remaining marinade to the wok and bring to a boil.
4Reduce heat and simmer for about an hour until chicken is tender.
5Halfway through cooking, taste and adjust for salt.
6In a separate pan, sauté shredded cabbage, 2 cloves of garlic, 1/2 of a small yellow onion, 1/2 of a red bell pepper, 1/2 of a green bell pepper, 1/2 of a green scallion, some minced ginger, dried thyme, and chicken bouillon. Season with salt and pepper to taste. Add a little water to help it steam if necessary.
7Remove chicken and thyme stems from the stew and thicken the gravy with a flour and water slurry.
8Serve the brown stew chicken over rice with the cabbage.