Boneless Brown Stew Chicken

Ingredients

• 2 pounds boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon brown stew seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon soy sauce
• 2 tablespoons vinegar (white or apple cider)
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon lime juice
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 bell pepper (red or green), sliced
• 2 carrots, sliced
• 1 cup chicken broth
• 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 1-2 Scotch bonnet peppers (whole, for flavor)
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar (optional, for added sweetness)
• 2-3 green onions, chopped (for garnish)

Instructions

1. In a large bowl, combine the boneless chicken thighs with the brown stew seasoning, salt, black pepper, soy sauce, vinegar, minced garlic, grated ginger, and lime juice. Mix well to ensure the chicken is evenly coated. Cover and let marinate for at least 30 minutes, preferably overnight in the refrigerator for deeper flavor.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
3. Add the marinated chicken to the pot in a single layer. Sear for about 5-7 minutes until the chicken is browned on all sides.
4. Stir in the sliced onion, bell pepper, and carrots. Cook for an additional 3-4 minutes, allowing the vegetables to soften slightly.
5. Pour in the chicken broth, add the thyme, and stir in the tomato paste. If desired, add the brown sugar to balance the flavors. Bring to a simmer.
6. Reduce the heat to low, cover the pot, and let the stew simmer for 30-40 minutes. Stir occasionally, ensuring the chicken is tender and the flavors meld beautifully.
7. Taste the stew and adjust the seasoning if necessary, adding more salt or pepper to your liking.
8. Garnish with chopped green onions before serving. Enjoy your Boneless Brown Stew Chicken with rice, mashed potatoes, or your favorite side dish!