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Photo of Brown stew chicken by Millie Peartree by WW

Brown stew chicken by Millie Peartree

8
Points®
Total Time
3 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
Serve this dish with regular rice, cauliflower rice, roti, or naan bread to sop up the delicious sauce. Make sure you don’t marinate the chicken longer than 8 hours or it could change the texture of the meat. And be careful not to cook the chicken over too high a heat or the sugar in the marinade can start to burn.

Ingredients

Browning and seasoning sauce

2 Tbsp

Unpacked brown sugar

2 Tbsp

Worcestershire sauce

1 Tbsp

Paprika

1 tsp

Chili powder

1 tsp

Ground allspice

1 tsp

Garlic powder

1 tsp

Scallions

2 medium, cut in half

Fresh thyme

8 sprig(s), divided

Extra virgin olive oil

2 Tbsp

Uncooked bone in skinless chicken thigh

1 pound(s), and/or legs

Onion

1 small, sliced

Kosher salt

1 Tbsp

Black pepper

2 tsp, freshly ground

Garlic clove

2 clove(s), minced

Tomato paste

1 Tbsp

Plum tomato

3 medium, quartered

Carrots

3 medium, sliced ½-inch-thick on a bias

Chicken stock

4 cup(s), or homemade

Bay leaf

3 leaf/leaves

Instructions

  1. To make marinade, in a small mixing bowl, whisk together browning sauce, sugar, Worcestershire sauce, paprika, chili powder, all spice, and garlic powder.
  2. Place chicken in a large mixing bowl with scallions and 4 sprigs thyme. Pour marinade over chicken and mix to combine. Marinate chicken in refrigerator for at least 2 hours or up to overnight. Remove chicken from refrigerator at least 1 hour before starting to cook.
  3. Heat a shallow Dutch oven or shallow heavy-bottomed pan over medium-high heat. Drizzle in oil. Add onions to pan and saute until soft but not browned. Season onions with salt and pepper, and then using a rubber spatula or wooden spoon, stir to combine. Cook until soft and fragrant, about 3 to 4 minutes. Add garlic to pan, cook for 30 seconds or until tender. Using a pair of tongs or spoon, remove onions and garlic from pan to a bowl, and set aside.
  4. Add remaining 1 tbsp oil to pan. Add marinated chicken to pan and discard marinade. Sear chicken on both sides until dark brown, about 3 to 4 minutes per side.
  5. Return onions and garlic to pan. Stir in tomato paste. Place tomatoes and carrots in pan. Slowly pour in chicken stock and using your spatula, combine browned bits on bottom of pan into stock. Add bay leaves and remaining 4 sprigs thyme.
  6. Bring to a rolling simmer, then reduce heat to low. Cover and cook until chicken is tender, about 30 minutes. Remove thyme sprigs and bay leaves. Adjust salt and pepper, if necessary.
  7. Serving size: ¼ of chicken and about ¼ cup sauce

Notes

Bronx Chef Millie Peartree starting cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous mini cupcakes but she is also a successful caterer and restaurateur.

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