Brown Stew Chicken

🛒 Ingredients

• Chicken Thighs, boneless, skinless 225 g · 378 kcal
• Vegetable Oil 11 g · 99 kcal
• Onion 38 g · 15 kcal
• Garlic 5 g · 8 kcal
• Fresh Ginger 4 g · 3 kcal
• Green Bell Pepper 30 g · 6 kcal
• Red Bell Pepper 30 g · 9 kcal
• Scallions (Green Onions) 11 g · 3 kcal
• Fresh Thyme 1 g · 0 kcal
• Allspice berries 1 g · 0 kcal
• Brown Sugar 5 g · 19 kcal
• Browning Sauce 4 g · 1 kcal
• Low-sodium Chicken Broth 78 g · 8 kcal

👨‍🍳 Instructions

1. Cut chicken into desired pieces, wash, and pat dry. Season generously with salt, black pepper, and half of the chopped scallions, onion, garlic, ginger, and bell peppers.
2. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the seasoned chicken pieces and brown them on all sides until golden, then remove and set aside.
3. In the same pot, add the remaining chopped scallions, onion, garlic, ginger, and bell peppers. Sauté for 5-7 minutes until softened and fragrant.
4. Stir in brown sugar, browning sauce, fresh thyme, and allspice berries. Cook for 1 minute, stirring constantly, to lightly caramelize.
5. Return the browned chicken to the pot. Add low-sodium chicken broth and enough water to just cover the chicken. Bring to a simmer.
6. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is tender and the sauce has thickened. Adjust seasoning with salt and pepper to taste.
7. Serve hot with rice and peas or your favorite side dish. Garnish with fresh scallions if desired.