Want a little bit of sun in your life? Try out this flavorsome brown chicken stew.
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Brown Stew Chicken – Ingredients (Serves 4)
Leg portions: 4 (drumstick and thighs)/1.2 kilograms whole chicken with skin
Spring onions: 3 (shredded)
Garlic cloves: 2 (finely chopped)
Scotch bonnet pepper: 1 (deseeded, finely chopped)
Soy sauce: 2 teaspoons
Onion: 1 (diced)
Thyme: 4 sprigs (enough to get a teaspoon of leaves)
Tomatoes: 3 (diced)
Vegetable oil: 2 tablespoons
Tomato ketchup: 1 tablespoon
If you have a whole chicken with you, then it is important that you cut it into 16 chunky pieces. Alternatively, you can use chicken thighs, but it is better to leave them whole. Take the chicken pieces in a pan, squeeze out the juice from the lime over it and add garlic, pepper, spring onions, soy sauce, thyme, onion and tomatoes. Mix all them all together well and season it. Leave the chicken pieces alone for a period of 2 hours son that they marinate well. If possible, marinate overnight.
When you are ready to cook, take out the chicken pieces from the marinating mixture. Then pat dry the pieces using kitchen paper. Set a deep-frying pan over medium heat on the stove and heat the vegetable oil. Fry the pieces of chicken till they achieve a golden color. Do not forget to turn pieces frequently.
Now, add the marinating mixture that is left out, tomato ketchup and about 125 ml of hot water (ie. enough to just cover the chicken). Keep the pan closed and the stove at simmer position for about 20 to 25 minutes or till the sauce thicken and the chicken pieces become tender. Serve brown stew chicken with plain steamed rice, rice and peas or pasta.