Recipe courtesy of Island Frydays
Recipe courtesy of Island Frydays
Brown Stew Chicken
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- Level: Intermediate
- Total: 1 day 40 min (includes marinating time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 884
- Total Fat
- 57 g
- Saturated Fat
- 14 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 53 g
- Cholesterol
- 296 mg
- Sodium
- 1696 mg
- Level: Intermediate
- Total: 1 day 40 min (includes marinating time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 884
- Total Fat
- 57 g
- Saturated Fat
- 14 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 53 g
- Cholesterol
- 296 mg
- Sodium
- 1696 mg
Ingredients
Chicken:
Brown Stew:
Directions
Special equipment:
a deep-fryer- For the chicken: Marinate the chicken with the island seasoning, refrigerated, for 24 hours.
- For the brown stew: Place the soy sauce, browning, barbecue sauce, sugar, island seasoning, ketchup, teriyaki glaze, paprika, garlic, green onions, habaneros and onion in a blender with 2 cups water. Blend.
- Bring 6 quarts water to a boil. Pour the mixture from the blender out into the water and boil for 30 minutes on medium heat.
- Fry the chicken in a deep fryer at 350 degrees F until golden brown, 5 to 6 minutes. Remove and drain the excess oil. Add the fried chicken to the boiling brown stew sauce. Cook for 10 to 15 minutes.
- In a bowl, mix the cornstarch and cold water together until you have a slurry consistency. Pour the slurry slowly into the stew and simmer for about 5 minutes.
