Entree: Barbados – National Cuisine – Brown Stew Chicken (Deeply caramelized Barbadian braised chicken in a rich, savory brown gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) commercial browning sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) salt
- 1 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) ketchup
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (16 g) all-purpose flour (for dredging)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, sliced
- 3 scallions, chopped
- 3 cloves garlic, minced
- 1 bell pepper, seeded and sliced
- 1 large carrot, sliced into 1/2-inch (1 cm) rounds
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 1 whole Scotch bonnet or habanero pepper (optional for heat)
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) chicken stock
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) white vinegar or lime juice

Instructions

1. Pat the chicken pieces dry, then combine browning sauce, soy sauce, salt, pepper, ketchup, brown sugar, and vinegar in a bowl. Add the chicken and marinate at least 30 minutes or up to 4 hours refrigerated.
2. Remove chicken from marinade (reserve marinade). Lightly dredge each piece in flour, shaking off excess.
3. Heat vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Brown the chicken pieces in batches until deep golden on all sides, about 4–5 minutes per side. Transfer browned chicken to a plate.
4. Reduce heat to medium. Add butter to the pan and sauté onion, scallions, bell pepper, carrot, and garlic until softened, about 4–5 minutes.
5. Stir in tomato paste and the reserved marinade; cook 1–2 minutes until the paste darkens slightly.
6. Add thyme, Worcestershire sauce, whole Scotch bonnet (do not puncture if you want milder heat), and chicken stock. Bring to a simmer.
7. Return the browned chicken to the pot, spoon some sauce over the pieces, cover, and reduce heat to low. Simmer gently for 25–35 minutes until chicken is cooked through and sauce has thickened and darkened.
8. Remove the whole Scotch bonnet (if used). Taste and adjust seasoning with salt, pepper, or a splash of vinegar or lime juice for brightness.
9. Serve hot with steamed rice, fried plantain, or bread to soak up the rich brown gravy.