Entree: Dominica – Southern Culinary Region – Brown Stew Chicken (Slow-browned chicken simmered in a savory aromatic gravy with Caribbean spices and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.36 kg)
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) browning sauce or caramelized sugar (browning)
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 4 cloves garlic, minced
- 1 medium onion, thinly sliced — about 1 cup (150 g)
- 1 green bell pepper, thinly sliced — about 1 cup (120 g)
- 3 scallions (green onions), chopped — about 1/2 cup (50 g)
- 1 Scotch bonnet or habanero pepper, whole for flavor or minced for heat (optional)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) ketchup
- 1 cup (240 ml) chicken broth
- 1 tbsp (12 g) brown sugar
- 2 tbsp (16 g) all-purpose flour (for dusting)
- 2 tbsp (30 ml) soy sauce (optional, for depth)
- 2 tbsp (30 ml) unsalted butter or extra oil (to finish)

Instructions

1. Pat chicken pieces dry and season with salt, pepper, and 1 tbsp of minced garlic. Lightly dust chicken with flour to help browning.
2. In a large heavy skillet or Dutch oven over medium-high heat, warm the vegetable oil. Brown the chicken on all sides in batches until deep golden brown, about 6–8 minutes per batch. Transfer browned chicken to a plate.
3. Reduce heat to medium; add the browning sauce or 1 tbsp caramelized sugar and stir 30 seconds. Add remaining garlic, sliced onion, bell pepper, scallions, and thyme; sauté until softened, about 4–5 minutes.
4. Stir in tomato paste, ketchup, brown sugar, soy sauce (if using), vinegar, and lime juice; cook 1–2 minutes to combine and reduce slightly.
5. Return chicken to the pot, nestling pieces into the vegetable mixture. Pour in chicken broth to come halfway up the chicken pieces. Add the whole Scotch bonnet for flavor if using, not pierced unless you want more heat.
6. Bring to a gentle simmer, cover, and cook over low heat for 25–30 minutes until chicken is cooked through and sauce has thickened. Uncover for the last 10 minutes if you want a thicker glaze.
7. Remove the pepper (if left whole). Stir in butter to finish the sauce and adjust salt and pepper to taste. Serve hot with steamed rice, provisions, or dumplings.