Name: Brown Stew Chicken With Potatoes
Prep time: 4 h 20 min
Cook time: 6 h 20 min
Total time: 10 h 40 min
Cuisine: Caribbean
Ingredients: 4–5 lbs whole chicken cut into pieces; 2 limes for cleaning the chicken; 2 tbsp olive oil; 1 tbsp onion powder; 1 tbsp garlic powder; 3 tsp seasoning salt; ¾ tsp coarse black pepper; ½ tsp allspice; 2 tsp worcestershire sauce; 1 large scotch bonnet pepper or habanero, chopped (seeds optional); 5 green onions chopped; 3 tbsp vegetable oil; 1 large yellow onion chopped; 5 cloves garlic chopped; 1 large red bell pepper chopped; 1 large green bell pepper chopped; 1½ tbsp granulated sugar; 2 tbsp ketchup; 6 cups water; 2 tbsp better than bouillon chicken; 1 lb golden potatoes quartered; 5 large carrots peeled and cut into 1-inch pieces

Ingredients

Scale

4–5 lbs whole chicken cut into pieces
2 limes for cleaning the chicken
2 tbsp olive oil
1 tbsp onion powder
1 tbsp garlic powder
3 tsp seasoning salt
¾ tsp coarse black pepper
½ tsp allspice
2 tsp worcestershire sauce
1 large scotch bonnet pepper or habanero, chopped (seeds optional)
5 green onions chopped
3 tbsp vegetable oil
1 large yellow onion chopped
5 cloves garlic chopped
1 large red bell pepper chopped
1 large green bell pepper chopped
1½ tbsp granulated sugar
2 tbsp ketchup
6 cups water
2 tbsp better than bouillon chicken
1 lb golden potatoes quartered
5 large carrots peeled and cut into 1-inch pieces

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Instructions

Clean the chicken with lime juice, rinse under cold water, and pat dry.
In a large bowl, mix chicken with olive oil and seasonings including onion powder, garlic powder, seasoning salt, black pepper, allspice, Worcestershire sauce, Scotch bonnet, and green onions.
Refrigerate the seasoned chicken in a freezer bag or container for at least 4 hours, preferably overnight.
Let the chicken sit at room temperature for a few minutes before cooking.
Heat vegetable oil in a pot over medium-high heat. Brown chicken pieces in batches, then set aside.
Sauté chopped onions, garlic, and bell peppers in the same pot until translucent. Caramelize sugar in the center of the pot and mix in ketchup.
Return browned chicken to the pot, combine with vegetables.
Mix water with Better Than Bouillon until dissolved and pour into the pot to cover the chicken.
Bring to a simmer, cover, and reduce heat to medium. Cook for 1½ hours, stirring occasionally.
Add potatoes and carrots, and continue cooking for another 30 minutes until tender.
Serve hot over rice.

Last Step:

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Notes

For enhanced flavor, marinate the chicken overnight.
Adjust the heat level by adding or removing the scotch bonnet pepper seeds.
Serve with a side of rice or crusty bread for a complete meal.

Author: jeremy
Prep Time: 260 minutes
Cook Time: 380 minutes
Category: Dinner
Method: Stewing
Cuisine: Caribbean

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 8g
Sodium: 1000mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg