Smoky Mesquite Brown Stew Chicken
Experience the rich flavors of the Caribbean with this Smoky Mesquite Brown Stew Chicken. Infused with a blend of spices, vegetables, and the unique taste of mesquite olive oil, this dish promises depth and warmth in every bite. Perfect for family gatherings or a cozy weeknight dinner, serve it over rice to enjoy the savory sauce that will keep you coming back for more.
ingredients
- 2 lbs bone-in chicken thighs and drumsticks
- 1/4 cup smokey mesquite olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 carrots, sliced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tsp dried thyme
- 1 tsp allspice
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
steps
- 1.
Heat the mesquite olive oil in a large pot over medium-high heat.
- 2.
Season the chicken pieces with salt, pepper, and allspice.
- 3.
Brown the chicken in batches until golden, then remove and set aside.
- 4.
In the same pot, add the onion, garlic, carrots, and bell pepper; sauté until softened.
- 5.
Stir in the diced tomatoes, chicken broth, soy sauce, brown sugar, thyme, and cayenne pepper.
- 6.
Return the browned chicken to the pot, ensuring it's submerged in the sauce.
- 7.
Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, until chicken is tender.
- 8.
Taste and adjust seasoning if necessary, then serve hot, garnished with fresh parsley.
