Brown Stew Chicken

2 mins
Serves 1
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Directions

  1. 1Combine all marinade ingredients in a bowl, mix well, cover and refrigerate overnight.
  2. 2The next day, remove chicken from marinade and brown in a wok with some oil.
  3. 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.
  4. 4Reduce heat and simmer for about an hour until chicken is tender.
  5. 5Halfway through cooking, taste and adjust for salt.
  6. 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.
  7. 7Remove chicken and thyme stems from the stew and thicken the gravy with a flour and water slurry.
  8. 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