Description
A hearty and comforting dish that combines tender chicken with rich flavors of garlic, thyme, and spices, perfect for family dinners.
Ingredients
- 1 whole chicken (or chicken pieces)
- Salt, to taste
- Black pepper, to taste
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 whole escallions, finely chopped
- 2 sprigs fresh thyme
- 2 leaves bay leaves
- 1 tbsp browning sauce
- 1 whole Scotch bonnet pepper
- 1 tbsp paprika
- 5 whole pimento seeds (allspice)
- 2 tbsp dark brown sugar
- 2 cups low sodium chicken stock
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1/2 cup ketchup
- 1 tbsp soy sauce (optional)
Instructions
- Clean the chicken under running water, then pat it dry with paper towels.
- Season the chicken with salt, black pepper, paprika, browning sauce, and dark brown sugar. Marinate for at least 30 minutes.
- Heat a large pot over medium heat and add a splash of oil. Sear the chicken on all sides until golden brown. Remove from the pot and set aside.
- Add chopped onions and garlic to the pot and sauté until translucent and fragrant.
- Add escallions, thyme sprigs, and bay leaves, cooking for another minute.
- Pour in the chicken stock and scrape the pot’s bottom to lift flavorful bits, then return the chicken to the pot.
- Add the whole Scotch bonnet pepper.
- Incorporate diced bell peppers, pimento seeds, and ketchup.
- Bring the stew to a gentle simmer, cover, and cook on low heat for about 45 minutes or until the chicken is tender and fully cooked.
Notes
Serve with rice or dumplings to balance the richness. Leftovers can be stored in an airtight container in the fridge for up to three days.
