Ingredients
- 1/4 cup vegetable oil
- 2 tablespoons dark brown sugar
- 2 skinless and boneless chicken breasts, halved
- 4 small skinless, bone-in chicken thighs
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 4 whole peeled canned tomatoes
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 3 carrots, peeled and cut into 2-inch pieces
- 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
- 1 1/2 cups water
Directions
In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.
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By loves2laugh_655466
Happy Valley, OR
on January 11, 2012
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Yes, this was very tasty. I made it for a small dinner party and it was perfect. I wasn't sure if it was going to be too sweet with the brown sugar, but it was great! I might try a little chicken broth instead of water next time just to see if it gives the stew even more flavor.
By RusticChef
on December 30, 2011
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Very nice recipe. I have been looking for something different to try with chicken. I added a little chopped garlic and some Tomato paste since the recipe called for water instead of stock. Very hearty but light and flavorful. I had skin on chicken thighs so I removed the skin and rendered that separatly in the oven to create a crispy bacon like garnish to crumble over the finished stew. I don't like to waste anything. I have used this chicken skin on a sandwich like a BLT. Very good if you are out of bacon.
By Traci's Kitchen
Modesto, CA
on November 08, 2011
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Hubby and I really loved it although the kids don't care for stews much! I followed the advice and added 1T tomato paste in with the tomatoes, used half molasses and half brown sugar, added a sprinkle of garlic, cayenne pepper and cinnamon to up the flavor. After it had cooked 45 min. I added 1/2 can coconut milk mixed with 1T corn starch and cooked another 8 min. This gave a wonderful creamy texture and thicked up just perfectly!.. Great with white rice or just crusty French bread dipped in the gravy..
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