Equipment
Ingredients
Chicken and Marinade
- 1000 g chicken thighs, bone-in, skinless
- 15 ml browning sauce
- 15 ml soy sauce
- 30 g scallions, chopped
- 15 g garlic, minced
- 10 g ginger, grated
- 3 g fresh thyme, whole sprigs
- 1 scotch bonnet pepper, halved and seeded
- 2 g pimento seeds, crushed
- 10 g chicken bouillon powder
Stew Base
- 30 ml vegetable oil
- 100 g yellow onion, sliced
- 100 g green bell pepper, sliced
- 100 g carrots, sliced into rounds
- 100 g tomatoes, chopped
- 400 ml chicken broth
- 30 ml ketchup
Nutrition (per serving)
Method
In a large mixing bowl, combine the chicken thighs, browning sauce, soy sauce, scallions, garlic, ginger, thyme, scotch bonnet pepper, pimento seeds, and chicken bouillon. Toss until the chicken is thoroughly coated. Cover and marinate in the refrigerator for at least 2 hours.
Remove the chicken from the bowl. Pat the chicken pieces slightly dry while scraping off the solid aromatics. Reserve all the scraped-off marinade and aromatics in the bowl for the gravy.
Heat the vegetable oil in a Dutch oven over medium-high heat. Working in batches if necessary, add the chicken pieces and sear until deeply browned, about 4 minutes per side. Remove the chicken to a plate.
Lower the heat to medium. Add the sliced onion, bell pepper, carrots, tomatoes, and the reserved marinade aromatics to the same pot. Sauté until the onions are translucent and the vegetables begin to soften.
Pour the chicken broth and ketchup into the pot. Stir vigorously with a wooden spoon to deglaze, lifting any caramelized bits from the bottom of the pot.
Return the seared chicken and any accumulated juices to the pot. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and braise.
Remove the lid and increase the heat slightly to medium-low. Allow the liquid to reduce until it transforms into a thick, glossy gravy that coats the back of a spoon, and the chicken reaches an internal temperature of 74°C/165°F.
Remove the pot from the heat. Discard the spent thyme sprigs and whole scotch bonnet pepper (if kept whole). Let the stew rest for 5 minutes before serving.
Chef's Notes
- Browning sauce is a staple Caribbean condiment made from deeply caramelized sugar and vegetable extracts. It provides the signature dark mahogany color without adding excessive sweetness.
- Using bone-in chicken is vital for the texture of the sauce; the natural collagen from the bones melts into the cooking liquid, creating a lip-smacking, naturally thickened gravy.
- If you prefer the distinct floral flavor of the Scotch bonnet pepper without intense heat, leave the pepper whole during cooking and ensure it does not burst. Remove it before serving.
- Removing the solid aromatics before searing is a professional technique that prevents bitter burnt garlic and herbs from ruining the foundational flavor base of your stew.
Storage
Refrigerator: 4 days — Store in an airtight container. The gravy flavors will deepen over time.
Freezer: 3 months — Freeze in a freezer-safe container leaving room for liquid expansion.
Reheating: Gently simmer on the stovetop over low heat, adding a splash of water if the gravy is too thick.
