Brown Stew Chicken

Method8 steps

1. 1

   Step 1: Cut the small whole chicken (1 small) into portions. Squeeze all the lime juice over the portions, rub it over them and drain off excess juice.

   Uses 1 small whole chicken, cut into portions in step 1 · Juice from 1 lime

2. 2

   Step 2: Chop the tomato (1 large), peeled onion (1 large), peeled garlic (2), hot pepper and scallions (3–4). Crack the allspice (1 tsp). Combine all these aromatics with the dried thyme (2 tsp) and soy sauce (2 tbsp), then coat all the chicken portions in the mixture. Cover and refrigerate for at least one hour.

   Minimum refrigerated chicken marinade · 60 minUses All the prepared raw chicken portions · 1 large tomato, chopped for marinade · 1 large onion, chopped for marinade · 2 garlic cloves, peeled and chopped for marinade · 1 Scotch bonnet hot pepper, chopped for marinade · 2 tsp dried thyme for marinade · 1 tsp whole allspice, cracked before mixing marinade · 2 tbsp soy sauce

3. 3

   Step 3: Heat all the coconut oil (1 tbsp) in a large heavy pan. Lift the chicken pieces from the marinade and shake their clinging seasonings back into the bowl. Keep the drained raw chicken and collected seasoning mixture separate.

   Uses All the marinated chicken and its seasonings · 1 tbsp coconut oil for browning chicken

4. 4

   Step 4: Keep the complete collected marinade and seasoning vegetables in their bowl for the sauce.

   Uses All the collected marinade and aromatics

5. 5

   Step 5: Lightly brown all the chicken portions in the hot oil, working a few pieces at a time without crowding. Lift each browned batch onto a plate while browning the remainder. The chicken will finish cooking in the stew.

   Uses All the drained chicken portions · The heated pan and its coconut oil

6. 6

   Step 6: Peel and finely chop the carrot (1 medium). Drain off excess pan oil, return all the browned chicken to the pan and add all the held marinade and chopped carrot. Bring the marinade and its liquid to a full boil before continuing the simmer.

   Uses All the browned chicken portions · The browning pan · All the collected marinade and vegetables · 1 medium carrot, peeled and finely chopped in step 6

7. 7

   Step 7: Stir and cook the complete stew over medium heat for ten minutes.

   Simmer chicken · 10 minUses The complete chicken-and-vegetable stew

8. 8

   Step 8: Mix all the cornstarch (2 tsp) into the coconut milk (2 cups) until smooth. Stir the complete mixture into the stew and bring it back to a simmer, stirring until the gravy starts to thicken. Reduce the heat to its lowest setting and cook gently for another twenty minutes, or longer until all chicken portions are fully cooked through and tender, reaching at least 74°C (165°F) in the thickest flesh, checked away from bone. Serve the completed stew hot.

   Simmer until tender · 20 minUses All the simmering chicken and vegetables · 2 tsp cornstarch for coconut-milk thickener · 2 cups unsweetened coconut milk