Kwame Olwuachi's Brown Stewed Chicken
Let’s get one thing straight: Chef Kwame Onwuachi’s Brown Stewed Chicken recipe from My America (page 168, to be exact) is nothing short of glorious.
Equipment
- 1 Dutch Oven
Ingredients
- 6 chicken leg quarters
- 2 medium yellow onions
- large dice
- 2 plum tomatoes large dice
- 3 tablespoons GGP Ginger-Garlic Puree
- 4 tablespoons hot sauce
- 3 tablespoons browning
- 2 teaspoons ground allspice
- ½ tablespoon house spice
- 3 fresh thyme sprigs
- 3 fresh bay leaves
- 2 tablespoons turbinado raw sugar
- 2 teaspoons kosher salt
- plus more to taste
- grapeseed oil as needed
- 1 cup ketchup
- 2 quarts chicken stock
- 1 scotch bonnet pepper
Instructions
- Mis-en-place of ingredients
- In a large non-reactive dish, combine all the ingredients except the grapeseed oil, ketchup, chicken stock, and Scotch bonnet.
- Cover and refrigerate for at least 24 hours and up to 48 hours.
- When ready to cook, remove the chicken from the marinade, reserving the marinade with the vegetables.
- In a Dutch oven over high heat, heat 2 tablespoons oil.
- When it shimmers, add the chicken skin side down and sear until deeply golden brown on both sides, about 4 minutes per side. Work in batches as necessary to avoid crowding the pan. Remove to a plate and set aside.
- Reduce the heat to medium and add the vegetable-marinade mixture.
- Saute, stirring occasionally, until tender, about 10 minutes, then stir in the ketchup, stock, and Scotch bonnet (leaving it whole).
- Return the chicken to the pot and bring to a gentle simmer over medium-low heat. Cook for 1 hour.
- Remove the chicken from the pot and increase the heat to medium-high to bring the stew to a brisk simmer. Reduce to a thick, saucy consistency, 10 to 15 minutes, then remove and discard the Scotch bonnet (being careful not to puncture it and return chicken to the pot. Serve with Rice and Peas (page 49) and Sweet Plantains (page 79).
Notes
Chef Kwame Onwuachi’s Brown Stewed Chicken recipe from My America (page 168, to be exact) is nothing short of glorious.