Brown Stew Chicken Recipe

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Brown Stew Chicken
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Ingredients
28
Count
Nutrition
881
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Make the green seasoning: Wash all herbs and dry them in a salad spinner. If thyme stems are woody, remove leaves and discard stems. Chop parsley, chives, scallions, cilantro, celery, and shado beni coarsely. Place all ingredients in bowl of food processor with 1/2 cup water and process to a.
  2. Rough paste. Herbs should not become liquefied. If necessary, continue to add up to 1/2 cup of water, 1 tablespoon at a time, to facilitate processing. Refrigerate for up to 1 week.
  3. Make the Stew: Wash the chicken pieces in cold water, then place them in a large, deep bowl or pot and add the lime juice, salt, and three cups of water. Stir the mixture until the salt is dissolved. Set aside, refrigerate for 1 hour.
  4. Remove the chicken from the brine and pat dry. Remove all the skin and fat and set aside.
  5. Add 1 cup of the green seasoning to the chicken and mix to coat. Mix reserved skin with 1/4 cup of green seasoning and mix to coat. Allow both mixtures to marinate for an hour.
  6. Place the chicken skin in a cast iron skillet over medium heat. When the fat has been rendered and the skin has fried crisp, remove the skin cracklings with a slotted spoon and set them aside. Pour the rendered fat and peanut oil into a large enamel or cast iron Dutch oven and add the chicken. Brown the chicken in a single layer, about 7-8 minutes per side, cooking in batches. Once the chicken pieces have been browned on both sides, remove chicken from pot and set aside on a wire rack set over a sheet tray or a paper towel-lined tray.
  7. Add the mashed garlic, shallots, and ginger to the pan. Fry until the shallots begin to soften, then remove shallot mixture from pan. Sprinkle sugar over bottom of pot and allow to melt. When sugar begins foaming, about 1 minute, add soy sauce, Scotch bonnet, and allspice. Return the shallot mixture to the pot, stirring well to mix.
  8. Return the chicken and any juices to the pot and lower heat to medium-low. Simmer, covered, over medium heat, stirring occasionally. After 45 minutes, remove the Scotch bonnet pepper. Add 1 cup of water and continue cooking for 20 minutes.
  9. Add the sliced garlic to the pot. Taste for seasoning and add salt and pepper, as needed. Stir to mix and remove from heat. Let sit for 10 minutes.
  10. Sprinkle the crispy skin and chopped scallions over the stew to serve. Serve with plain rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 881.21 Kcal (3689 kJ)
Calories from fat 391.53 Kcal
% Daily Value*
Total Fat 43.5g 67%
Cholesterol 204.08mg 68%
Sodium 4106.3mg 171%
Potassium 1684.67mg 36%
Total Carbs 74.18g 25%
Sugars 37.32g 149%
Dietary Fiber 11.75g 47%
Protein 54.19g 108%
Vitamin C 46.4mg 77%
Iron 6.7mg 37%
Calcium 198.8mg 20%
Amount Per 100 g
Calories 107.89 Kcal (452 kJ)
Calories from fat 47.93 Kcal
% Daily Value*
Total Fat 5.33g 67%
Cholesterol 24.98mg 68%
Sodium 502.73mg 171%
Potassium 206.25mg 36%
Total Carbs 9.08g 25%
Sugars 4.57g 149%
Dietary Fiber 1.44g 47%
Protein 6.63g 108%
Vitamin C 5.7mg 77%
Iron 0.8mg 37%
Calcium 24.3mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.4
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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