Ingredients

For the Brown Stew Chicken:

• 2 lbs (900 g) chicken (legs, thighs, or mixed pieces)
• 2 tbsp vegetable oil
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 tsp fresh thyme
• 2 tbsp browning sauce (optional)
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp paprika
• 1 tsp all-purpose seasoning
• ½ tsp black pepper
• ½ tsp salt
• 1 Scotch bonnet pepper (optional)
• 1 cup chicken broth

For the Rice:

• 2 cups cooked white rice

For the Steamed Vegetables:

• 2 potatoes, peeled and cubed
• 2 carrots, sliced
• 1 onion, sliced
• 1 tbsp butter
• Salt and black pepper to taste

For the Fried Plantain:

• 1 ripe plantain
• Vegetable oil for frying

Instructions

1. Season the chicken with salt, pepper, paprika, all-purpose seasoning, thyme, soy sauce, and browning sauce. Marinate for at least 1 hour.
2. Heat the oil in a large pot and brown the chicken on all sides. Remove and set aside.
3. Sauté the onions and garlic, then stir in the ketchup and chicken broth.
4. Return the chicken to the pot, add the Scotch bonnet (if using), cover, and simmer for 35–45 minutes until the chicken is tender and the sauce has thickened.
5. Boil the potatoes and carrots until tender, then toss with butter, onions, salt, and pepper.
6. Fry the sliced ripe plantain until golden brown.
7. Serve the brown stew chicken over steamed white rice with the vegetables and fried plantains on the side.

Serving Suggestion: Add a side of coleslaw or avocado slices and enjoy with a glass of fresh tropical juice for a complete Caribbean-style meal.