Description
This flavorful Brown Stew Chicken recipe features marinated boneless chicken thighs cooked with a medley of veggies and spices to create a rich, tender stew. Perfectly seasoned with smoked paprika, thyme, and chipotle flakes, this dish offers a comforting, hearty meal that pairs beautifully with traditional sides like rice and peas or fried plantains.
Ingredients
Scale
Marinated Chicken:
- 2 pounds boneless chicken thighs
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon coconut sugar
- 1 teaspoon garlic powder
- 2 teaspoons fresh thyme
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon dried chipotle flakes
- 1 tablespoon avocado oil
Brown Stew:
- 2 tablespoons avocado oil
- 1 sweet onion, diced
- 2 carrots, sliced
- 3 celery sticks, sliced
- 1 bell pepper, chopped
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 1/2 tablespoons gluten-free flour
- 2 cups low-sodium chicken broth
Instructions
- Marinate the chicken: Place the boneless chicken thighs in a large bowl and season with a generous pinch of kosher salt and black pepper. Add the coconut sugar, garlic powder, fresh thyme, smoked paprika, ground coriander, dried chipotle flakes, and avocado oil. Rub the spices evenly on all sides of the chicken. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to infuse.
- Prepare and rest the chicken: Remove the marinated chicken from the fridge and let it sit at room temperature for 30 minutes while you prepare the vegetables and other ingredients for the stew.
- Brown the chicken: Heat 2 tablespoons of avocado oil in a deep skillet over medium heat. Add the chicken thighs and cook until browned on both sides but not fully cooked through. Remove the chicken and set aside, covering to keep warm.
- Sauté the vegetables: In the same skillet, add the diced sweet onion, sliced carrots, sliced celery, and chopped bell pepper. Sauté for 5 minutes until the vegetables begin to soften.
- Add seasonings and flour: Stir in the coconut sugar, smoked paprika, dried thyme, and gluten-free flour to the sautéed vegetables. Mix well to coat the vegetables and begin thickening the base.
- Combine chicken and broth: Return the browned chicken along with any juices released back to the skillet. Pour in the low-sodium chicken broth.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to very low. Partially cover the skillet and let the stew simmer gently for 30 minutes or until the chicken is fully cooked, tender, and the gravy has thickened to your preference.
Notes
- Allow leftovers to cool before transferring to an airtight container. Store in the fridge up to 3 days or freeze for up to 3 months. Thaw frozen stew overnight in the fridge before reheating.
- Reheat the stew over medium-low heat in a pot with a splash of water until piping hot throughout.
- For slow cooker version, brown chicken and vegetables as directed, then transfer to slow cooker with broth and cook on low for 4-6 hours for tender meat.
- Add diced potato or sweet potato while simmering to make the stew more filling.
- Serve with rice and peas, a Jamaican rice dish cooked with spices, coconut milk, and kidney beans, or garnish with cilantro, lime wedges, or fried plantain slices for freshness.
- Stir in baby spinach leaves near the end of cooking for extra vegetables.
- Replace chipotle flakes with habanero or scotch bonnet pepper for a spicier, fruity flavor; remove seeds and finely dice the pepper.
- Add 1 tablespoon soy sauce and a dash of Worcestershire sauce for deeper color and richer flavor.
- The flavor improves if made a day ahead, making it ideal for meal prep or entertaining.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
