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Brown Stew Chicken

A flavorful and comforting dish made with marinated chicken thighs that are browned and then simmered with vegetables and spices until tender. Perfect for meal prep and family dinners!
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 pounds boneless chicken thighs Offers tenderness and rich flavor when cooked.
  • 2 teaspoons Kosher salt Enhances overall flavor and helps tenderize the chicken.
  • 1 teaspoon black pepper Adds subtle heat and depth to the dish.
  • 2 tablespoons coconut sugar Provides a hint of natural sweetness that balances savory flavors.
  • 2 teaspoons garlic powder Delivers robust garlic flavor without the prep work.
  • 1 tablespoon fresh thyme Adds a fragrant herbal note that complements the chicken.
  • 1 teaspoon smoked paprika Infuses a smoky flavor that enhances the richness of the dish.
  • 1 teaspoon ground coriander Contributes a citrusy, earthy flavor profile that brightens the stew.
  • 1 teaspoon dried chipotle flakes Provides heat and a smoky kick to the dish, adjustable to taste.
  • 2 tablespoons avocado oil Excellent for marinating and cooking, providing healthy fats.
For the Stew
  • 1 large sweet onion Adds sweetness and depth of flavor when sautéed.
  • 2 medium carrots Contributes sweetness and a touch of crunch for added texture.
  • 2 sticks celery Offers a fresh, slightly peppery flavor and crunchy texture in the stew.
  • 1 large bell pepper Adds vibrant color and a sweet taste to the mix.
  • 2 tablespoons gluten-free flour Helps thicken the stew, creating a luscious gravy.
  • 2 cups low-sodium chicken broth The base of the stew that adds depth of flavor without excess salt.

Method
 

Preparation
  1. In a large bowl, combine the chicken thighs with Kosher salt, black pepper, coconut sugar, garlic powder, fresh thyme, smoked paprika, ground coriander, dried chipotle flakes, and avocado oil. Mix well to coat the chicken and marinate for at least 2 hours, preferably overnight.
  2. Take the marinated chicken out and let it sit for 30 minutes while prepping the other ingredients.
Cooking
  1. Heat 2 tablespoons of avocado oil in a deep skillet over medium heat. Add the marinated chicken and brown on both sides; it doesn't need to be fully cooked. Set aside and cover.
  2. In the same skillet, add the diced onion, sliced carrots, sliced celery, and chopped bell pepper. Sauté for 5 minutes.
  3. Stir in coconut sugar, smoked paprika, dried thyme, and gluten-free flour.
  4. Return the chicken to the skillet with any juices, then add the chicken broth.
  5. Bring to a boil, reduce heat, partially cover, and simmer for about 30 minutes until the chicken is tender and the gravy thickens.
Serving
  1. Optional: Serve with rice and peas or crusty bread. To store leftovers, cool and transfer to an airtight container; they will keep in the fridge for up to 3 days or frozen for up to 3 months.

Notes

For the most flavorful brown stew chicken, marinating the chicken overnight allows the spices to penetrate deeper, enhancing the overall taste. Adjust the spice levels according to your preference; adding more chipotle flakes can spice things up, while a bit of honey can temper the heat.