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Brown Stew Chicken

Tender chicken thighs simmered in a flavorful broth with vibrant vegetables, this brown stew chicken is a comforting dish perfect for family dinners.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade
  • 2 lbs boneless chicken thighs Juicy and flavorful, these keep the dish moist.
  • 1 tbsp Kosher salt Essential for seasoning, enhancing natural flavors.
  • 1 tbsp black pepper Essential for seasoning.
  • 1 tbsp coconut sugar Adds a hint of sweetness that balances savory notes.
  • 1 tsp garlic powder Infuses a deep, aromatic flavor in the marinade.
  • 1 tbsp fresh thyme Imparts a lovely herbaceous quality to the chicken.
  • 1 tbsp smoked paprika Provides a rich, smoky depth that elevates the dish.
  • 1 tsp ground coriander Adds a warm, citrusy undertone to the flavor profile.
  • 1 tsp dried chipotle flakes Introduces a gentle heat that enhances the overall taste.
  • 2 tbsp avocado oil A healthy oil that withstands heat well for cooking.
For the stew
  • 1 large sweet onion Adds sweetness and depth when sautéed.
  • 2 medium carrots Offer natural sweetness and color to the stew.
  • 2 stalks celery Provides a crisp texture and aromatic flavor.
  • 1 large bell pepper Sweet and colorful, it enriches the dish’s visual appeal.
  • 2 tbsp gluten-free flour Thickens the gravy without gluten for dietary needs.
  • 4 cups low-sodium chicken broth Acts as a flavorful base for the stew.

Method
 

Preparation
  1. Marinate the chicken by combining chicken thighs with Kosher salt, pepper, coconut sugar, garlic powder, fresh thyme, smoked paprika, ground coriander, dried chipotle flakes, and avocado oil for at least 2 hours in the fridge (overnight is best).
  2. Allow the marinated chicken to sit at room temperature for 30 minutes before cooking.
Cooking
  1. Heat avocado oil in a deep skillet over medium heat, add the marinated chicken, and cook until browned on both sides. Remove and set aside.
  2. In the same skillet, add 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 from the plate, and add chicken broth.
  5. Bring to a boil, then reduce to low heat and cover partially. Cook for about 30 minutes until the chicken is tender and the gravy thickens.
  6. For slow cooker option: Brown chicken and vegetables, transfer to slow cooker, add broth, and cook on low for 4-6 hours.
Serving
  1. When serving, garnish with chopped cilantro, lime wedges, or fried plantains if desired.
Storing
  1. Allow leftovers to cool, then store in the fridge for up to three days or freeze for up to three months.
  2. Reheat thoroughly before serving.

Notes

For the best flavors, allow the chicken to marinate overnight. This stew pairs beautifully with rice, quinoa, or crusty bread.