Allspice Porch · Main dishes

Brown Stew Chicken with Thyme and Peppers

Name: Brown Stew Chicken with Thyme and Peppers
Total time: 55 min
Yield: 4 servings
Ingredients: 800 g Boneless skinless chicken thighs; 1 whole Onion; 3 clove Garlic; 8 g Fresh thyme; 2 whole Bell pepper; 2 whole Tomato; 1 whole Carrot; 3 whole Green onions; 2 tbsp Brown sugar; 1 tbsp Neutral oil; 300 ml Low-sodium chicken stock; 1 tsp Salt; 0.5 tsp Black pepper; 0.5 tsp Ground allspice; 1 whole Scotch bonnet pepper; 1 tbsp Tomato paste; 1 tbsp Soy sauce; 1 whole Lime; 2 whole Bay leaves

Boneless chicken thighs simmered in a sauce browned with sugar, tomato, thyme, pepper and carrot. The colour comes from the sugar, not from a bottled browning.

55 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs800 g
Onion1 whole
Garlic3 clove
Fresh thyme8 g
Bell pepper2 whole
Tomato2 whole
Carrot1 whole
Green onions3 whole
Brown sugar2 tbsp
Neutral oil1 tbsp
Low-sodium chicken stock300 ml
Salt1 tsp
Black pepper0.5 tsp
Ground allspice0.5 tsp
Scotch bonnet pepper1 whole
Tomato paste1 tbsp
Soy sauce1 tbsp
Lime1 whole
Bay leaves2 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat (soy sauce).

Method

Prep and season

Cut the chicken into large bite-sized pieces and toss with 0.5 tsp of the salt and the black pepper. Dice the onion, peppers, tomato, carrot and green onions. Mince the garlic. Stem and seed the scotch bonnet, wearing gloves, and leave it in two or three pieces so you can lift them out later. Wash your hands and the board.

Brown the sugar, then the chicken

Warm the oil and brown sugar together in a wide pot over medium heat, stirring, until the sugar melts and turns a deep amber, about 2–3 minutes. Do not let it go black, or the stew tastes bitter. Add the chicken in one layer and cook for 4–5 minutes, turning, until the pieces pick up the colour. They will not be cooked through yet.

Build the stew

Stir in the onion, garlic, bell pepper and carrot for 4 minutes. Add the tomato, tomato paste, thyme sprigs, bay leaves, allspice, scotch bonnet, soy sauce, stock and the remaining salt. Bring to a simmer, cover and cook for 15–20 minutes, until the sauce is thick enough to coat a spoon.

Check 74°C and finish

Health Canada’s safe internal temperature for poultry pieces is 74°C (165°F). Check the largest piece. If the sauce is ready before the chicken is, keep simmering; if the chicken is ready first, lift it to a clean plate, reduce the sauce for a few minutes and return it. Stir in the green onions and the lime juice. Remove the bay leaves, thyme stems and scotch bonnet pieces before serving.

Pull the sugar when it is the colour of a copper coin. Black sugar makes a harsh stew, and no amount of stock fixes it. The thermometer still decides when the chicken is done.

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