Stewed Chicken | FoodieAtlas

Ingredients

3 lbs chicken pieces (thighs, drumsticks, breasts), skin-on and bone-in
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 large tomatoes, chopped
2 tablespoons tomato paste
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
Fresh cilantro, chopped (for garnish)

Instructions

Marinate the Chicken

In a large bowl, season the chicken pieces with salt, black pepper, ground allspice, dried thyme, and paprika. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes.

Brown the Chicken

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the chicken pieces to the pot and brown them on all sides. This may need to be done in batches. Once browned, remove the chicken and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, minced garlic, and chopped bell pepper. Sauté until the vegetables are softened and the onion is translucent.

Add the chopped tomatoes and tomato paste. Stir to combine and cook for another 5 minutes.

Add the Liquids

Return the browned chicken to the pot.

Add the chicken broth, soy sauce, Worcestershire sauce, and brown sugar. Stir well to combine.

Simmer the Stew

Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let it simmer gently for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.

Adjust Seasoning

Taste the stew and adjust the seasoning with additional salt and pepper if needed.

Serve

Garnish with freshly chopped cilantro.