Brown Stew Chicken Recipe

After you have gathered your ingredients and are ready to cook, open up the video tutorial to help guide you along the way.

VIDEO TUTORIALS:

Brown Stew Chicken, Part 1 (Starts off with rice & peas)
Brown Stew Chicken, Part 2

INGREDIENTS: (in order of use)

2 whole chickens

1 tablespoon kosher salt

1 teaspoon black pepper

1 ½ tablespoons paprika

1 tablespoon habanero pepper sauce (or your favorite hot sauce)

1 tablespoon browning (you may use Kitchen Bouquet instead)

1 cup flour

4 tablespoons coconut oil

1 ½ cups water

1 cup diced carrots

3 scallions, chopped

¼-ounce piece of ginger

6 allspice balls (pimento berries)

1 teaspoon black pepper

1 tablespoon kosher salt

1 teaspoon oregano

1 teaspoon rosemary leaves

1 sprig of thyme

1 teaspoon cayenne pepper

1/2 cup diced bell peppers

3 ounces tomato sauce

2 tablespoons brown sugar

3 medium potatoes, diced (or use white yam)

INSTRUCTIONS:

1. Clean and cut up chickens. (The smaller your chicken pieces, the less time you will need to cook it.)

2. Season with salt, pepper, paprika and pepper sauce. Let chicken marinate overnight.

3. Before cooking chicken, add browning sauce (you may use kitchen bouquet instead) and flour. Mix thoroughly to coat chicken pieces.

4. In a large stock pot, add enough coconut oil to cover the bottom of the pan and bring to a high temperature (as for frying). Add chicken gradually, making sure that each side is seared.

5. To the same pot, add all remaining ingredients and stir well.

6. Turn fire to medium heat and let simmer 25-35 minutes.

7. Enjoy with rice and beans or mashed potatoes.

Happy cooking!

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