Brown Stew Chicken

Every Caribbean island has their own version of brown stew chicken. The dish is called brown because of the distinct dark colour of the dish. The colour is achieved by browning the chicken in brown sugar, which creates a rich gravy to which main vegetable components like onions, garlic are added. However, I used something called browning which you can get at any West Indian grocery (plenty of them around in Croydon) instead of the brown sugar method. The stew has a lovely rich flavoured gravy. I'm a big believer in marinating, particularly overnight marination. However, if time isn't on your side then an hour should be decent.

I fry the chicken to seal it not just to get the flavour locked but because all the stuff left in the pan after you fry the chicken is the magic in the gravy. If you don't have access to browning like me then use 2 teaspoons of sugar with the chicken seasonings — The sugar burns in the pan and not only adds flavour, but gives the gravy that rich dark colour!

Lets get this started

Season chicken with salt, black pepper, sugar (if using), garlic, ginger and spring onion. Marinate the chicken overnight of at least one hour before frying.

Fry chicken to brown and remove from pan

Fry onion and bell peppers

Add thyme, scotch bonnet and 1 cup of water

Return browned chicken

Add hot water

Ingredients

Marinating chicken

• 1kg of chicken (I used thighs and drumsticks)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 teaspoon sugar (or browning)

• 3 large cloves garlic, minced

• 1/2 inch of grated ginger

• 2 spring onions, chopped

Gravy

• Oil for frying chicken

• 1 onion, chopped

• 1 red and green bell pepper, chopped

• 1 sprig of thyme or 1 teaspoon dried thyme

• 1 scotch bonnet

• 2 cups hot water

• 1 teaspoon salt (or to taste)

Season chicken with salt, black pepper, sugar, garlic, ginger and spring onion. Marinate the chicken overnight of at least one hour before frying.

On high heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned. Remove chicken from pan.

Use remaining oil to fry onions and bell peppers until onions are transparent.

Add thyme, scotch bonnet and 1 cup of hot water to pan and stir; taste gravy and add 1 tsp of salt, if needed; let simmer for 5 minutes.

Add chicken to gravy. Add 1 cup of hot water and turn heat to low and cover pan. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.

Serve it up with steamed rice and vegetables or salad …, and some fried plantains, and you’re good to go!