Recipe courtesy of Island Frydays
Brown Stew Chicken
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 884
- Total Fat
- 57
- Saturated Fat
- 14
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 53
- Cholesterol
- 296
- Sodium
- 1696
- Total: 1 day 40 min (includes marinating time)
- Active: 30 min
Ingredients
Chicken:
4 pounds boneless chicken thighs
7 tablespoons island all-purpose seasoning, or your favorite seasoned salt
Brown Stew:
1/2 cup soy sauce
6 tablespoons browning
6 tablespoons barbecue sauce
6 tablespoons sugar
5 tablespoons island all-purpose seasoning or your favorite seasoned salt
4 tablespoons ketchup
4 tablespoons teriyaki pineapple glaze sauce, such as Kikkoman Baste & Glaze with Honey & Pineapple
3 tablespoons paprika
8 cloves garlic
4 green onions
2 habaneros
1 medium onion
Oil, for deep-frying
6 tablespoons cornstarch
6 tablespoons cold water
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.