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Brown Stew Chicken with Sweet Potato

Rich in flavour, smells divine and each bite melts in your mouth. If you're wanting a dish to fill your stomach and soul, then this one is for you.



 

Shopping List

Serves 2 - 3


Skinless Chicken Thighs (boneless if you prefer) - 4

Light Brown Sugar - 1 tbsp & 1 tsp

Maggi / Browning - 1 & 1/2 tbsp

Olive Oil - Enough to cover the bottom of your pan

Yellow Onion - 1

Garlic Cloves - 4

Ginger - 1/2 tsp

Maggi Ketchup - 2 tbsp

Chicken Stock - 1 cup

Scallions - 1/4 cup (diced)

Sweet Potato - 2 medium

Allspice - 1/4 tsp

Thyme - 1tsp

Paprika - 1tsp

Salt - A Pinch

Black Pepper - 1/2 tsp

Boiled Water - 1/2 cup

Scotch Bonnet - 1

 

Method

Prep: 10 minutes (not including marinading the chicken) | Cook: 1 hour, 20 minutes


Marinade the Chicken

  • The thighs I used were skinless and boneless, place them in a bowl or tray that can be placed in the fridge.

  • Add to the chicken 1 tbsp of the light brown sugar and 1 and 1/2 tbsp of Maggi.

  • Make sure the chicken is covered thoroughly with the Sugar and Maggi mix, cover and then place in the fridge.


Brown the chicken

  • Add enough oil to cover the bottom of your pan, I used a cast iron.

  • Heat the oil on a medium heat, My induction goes up to 9, had had my setting on 5.

  • Once the oil is hot, add the thighs. Fry until browned and caramelised for 5 minutes on each side.

  • Once browned, remove the chicken from the pan and place to the side.


Create the stew

  • I set my hob from 6 to 5 out of 9

  • Now ad a little more oil if you need to, the onion, garlic, ginger, 1 tsp of the light brown sugar and any leftover juice from the marinaded chicken.

  • Stir quickly.

  • Now add the Maggi Ketchup, chicken stock and stir again.

  • I like to add my scallions next but you can fry them off with the onions if you prefer. With the scallions I add the sweet potato and add the chicken back to the pot.

  • Add your spices and herbs, the Allspice, Thyme, Paprika, Salt and Black Pepper. Mix well.

  • Add the boiled water and place scotch bonnet on top. Now cover the stew, turn down the heat (set my hob to 4 out of 9) and cook for 40 minutes. Stir every 10 to 15 minutes.



Time to eat!

 

Tips

  • The longer you marinade the chicken, the better the flavour.

  • Enjoyed best with rice







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