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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