Recipe: Brown Stew Chicken

It's been a moment since I wrote a new recipe! So I hope you are well rested and ready to get into that kitchen and start cooking!
This is a classic West-Indian recipe and is cooked almost every week in my family home as well as at all the family gatherings we have. So I'm going to share my variation of this classic meal.

NB: It is best to leave the seasoning on the meat over night or at least 3-4 hours.

Prep Time: 30mins Cooking Time: 1hr30

Serves 6

You Will Need:

12 Skinless pieces of chicken Thigh & Drumsticks

2 Peppers Red & Yellow - Cut into strips

1 Whole onion - Roughly chopped

4 Spring onions - Roughly chopped

1 Scotch Bonnet - Seeds removed, finely chopped

1 tsp Browning Sauce

4 tbsp Brown sugar

2 tbsp Dark Soy sauce

1 Tin of chopped tomatoes 

2 Cloves of garlic - Crushed

2 tbsp Olive Oil

& Your basic chicken seasoning (Salt, Pepper, Curry powder, Paprika etc)

Method

Remember, it is best to leave this for a minimum of 4 hours

1. Ensure that your chicken has been skinned and cleaned with as much fat removed as possible - as the fat will alter the taste. 
2. Place the meat into a large mixing bowl and season with your basic chicken seasoning, mix this into all the pieces of the meat gently massaging them. Then add the rest of the ingredients minus the sugar and the tomatoes. 
3. Once you have left the meat to marinate over night for long enough heat up a reasonable sized deep pan with some oil, once hot enough remove the chicken from the bowl and try to get all the other seasoning off ie the Garlic, Onions etc.
4. Brown the chicken off for 2mins on each side then place on a plate
5. Add a little more oil into the same pan and add the rest of mixture from the bowl into the pan, juice and all.
6. add the whole tin of tomatoes along with the sugar, once mixed it should be a caramel brown shade put the pieces of chicken back into the pan and if the stew gravy doesn't cover all the pieces of meat just add some water in order to do so
7. cover over your pan and place on a medium heat for 45mins check to see if the sauce has thickened then leave on a low heat for another 30mins just until the meat is just falling off the bone.

I normally serve this with rice & peas, boiled dumplings, traditional coconut bread and some salad. 

Brown Stew w/ Coconut bread, Dumplings & Rice & Peas