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Stew Chicken

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Brown Stew Chicken
5 lbs chicken leg quarter
4 stems fresh thyme
2 stark of scallions
1 onion
2 cloves garlic
A few pimento seeds(10)
2 tbsp of soy sauce
1 tsp. all purpose seasoning(adobo)
1 tsp. garlic powder.
1 tsp. onion powder
1 tsp. sazon
1 tsp. black pepper
1/4 tsp. salt( I prefer sea salt)
1/3 cup of lemon juice or vinegar
1/4 cup. vegetable oil
2 c. water
1/2 Scotch bonnet pepper
1 plastic/latex glove
1tsp. of browning
2-3 dashes of maggi seasoning sauce
Use vinegar or lime juice to wash and clean the chicken and get rid of excess fat. Cut the chicken into desired size or leave as is. Cut up herbs and vegetables. Add browning, herbs and all powdered seasonings and sauce(except the seasoning sauce) and rub on meat. (let sit and marinate in fridge for at least ½ hour) Add 1/4 cup of vegetable oil to the pot and pre heat your pot on medium low (use a deep pot) Remove the seasons(herbs-do not discard) from the chicken and place in the pre heated pot. Fry until brown. (turning meat as necessary to ensure the bottom half gets done. Then add 1 cup of seasoned water(water with the seasoning sauce added and sprinkle a bit more of all powdered seasoning to give gravy a richer taste ) water should be enough until chicken is almost completely covered or submerged in it, mix, and let it cook for 35 min on medium high with pot cover. (Stir every 5 minutes) you can always add more water for the gravy if needed but not too much. Add previously removed herbs and let simmer for 5 more minutes with covered pot. or until the chicken is done, Serve with rice, salad or and fried plantains.

Stew Chicken

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