Brown Stew Chicken

This recipe is interesting. The stew is rich and thick, and has a beautiful dark brown color.

Brown Stew Chicken

Prep Time: 30 minutes

Marinade Time: 1 hour

Cooking Time: 45 minutes

Serves: 4-6

Ingredients:

2 lbs chicken meat, cut into stew chunks

splash of lime juice

3 sprigs fresh thyme

1 tsp salt

1 tsp pepper

1 onion, chopped

3 scallions, sliced

1 scotch bonnet pepper, minced

1 green bell pepper, chopped

3 cloves garlic

1/2 inch ginger, grated

3 tomatoes, chopped

3 tbsp flour

1 tbsp butter

1 tbsp browning (Jamaican burnt sugar)

2 tbsp soy sauce

2 cups stock

Substitutions:

Scotch Bonnet Pepper - Habenero

Prepare a marinade:

Mix together the salt, pepper, thyme, onion, scotch bonnet pepper, green bell pepper, garlic, ginger, and tomato, and let marinade for one hour.

Mix the flour into 1/4 cold water carefully making sure there's no lumps, until you have a smooth mixture.

Cooking:

Scrape the marinade off the chicken and set aside. Brown the chicken in a frying pan until lightly browned.

Remove the chicken and set aside. Add the marinade and fry for three minutes.

Add the stock, soy sauce, and browning and simmer for five minutes.

Mix some of the liquid into the flour/water mixture slowly to bring it up to temperature and mix it without lumps. When it is diluted, add it to the stew, along with the chicken.

Simmer five minutes, stirring gently, until all ingredients are cooked through.

Serve with rice.