Brown Stew Chicken
A gluten free Jamaican version of a Caribbean classic. Brown stew chicken is a rich and flavorful chicken stew that has been marinated in classic Jamaican spices and slowly braised until tender. Perfect for weeknight dinners that will transport you to the Caribbean.
Ingredients
- 4-5 lb4-5 lb4-5 lb skin on Chicken Thigh, (leg and thigh work best)
- .5.5.5 Onion, sliced
- .5.5.5 Green Bell Peppers, chopped
- 333 Green Onion (Scallion), chopped
- 1 Tbsp1 Tbsp1 Tbsp ground Allspice, (pimento)
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Poultry Seasoning
- 1 Tbsp1 Tbsp1 Tbsp Organic All-Purpose Seasoning
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Jerk Seasoning, (optional)
- .5 Tbsp.5 Tbsp.5 Tbsp dried Thyme
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Browning (Grace), (see notes for Whole30 swap)
- 2-3 Tbsp2-3 Tbsp2-3 Tbsp Ketchup, (I use carrot ketchup)
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Extra Virgin Olive Oil
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Wash chicken and pat dry.
- Add onion, green bell pepper, green onion, pimento, garlic powder, all-purpose seasoning jerk seasoning (if using), poultry seasoning, browning, dried thyme, salt and pepper to the chicken and mix.
- Marinate chicken for 30 minutes.
- Heat a large skillet or Dutch pot on the stove on medium heat.
- Once heated, add olive oil.
- When olive oil is heated, add chicken and marinade.
- Cover and let the chicken get brown, about 3 minutes. Once one side is browned, flip and let the other side brown while covered.
- Once the chicken is browned on both sides, scrape the bottom of the pot/skillet. You should have some liquid released by this point.
- Cover the pot/skillet, reduce heat to medium low and let cook for 10 minutes.
- Remove the lid and stir. let cook another 20 minutes, stirring every 5 minutes.
- Add in ketchup, stir and let cook another 5 minutes.
- Serve with your white rice or cauliflower rice and enjoy!
- If there is any left, this is even better the next day.
Notes
If you can marinate this ahead of time, overnight is best covered in the fridge. Remove 30 minutes before cooking so the chicken can get to room temperature. // If you want to make this Whole30, use 1 TBSP coconut aminos or coconut teriyaki instead of browning.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Gluten Free Grain Free Nut Free Shellfish FreeThis is our estimate based on online research. | |
Calories: | 672 |
Fat: | 48 g |
Carbohydrates: | 4 g |
Protein: | 51 g |
Cholesterol: | 253 g |
Sodium: | 778 mg |
Fiber: | 0 g |
Sugars: | 2 g |
Calculated per serving. |
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