Brown Stew Chicken is a Caribbean Staple. I make it often using my Chicken Stew recipe found here. Sometimes I am in a rush and need to whip up a quick dish to go with rice or other sides. This Boneless Brown Stew chicken recipe is perfect for those situations. The recipe is easy to follow, the chicken cooks quickly and it is kid friendly. I get zero complaints from the kids when I serve this dish up, and that’s a win-win for me!
Preparing the chicken for the boneless brown stew chicken
Boneless, skinless chicken thighs is perfect for this recipe. However, if you only have bone-in, skin on chicken thighs, just follow the steps here to remove the bones and skin. Sometimes I keep the bones for the cooking process (like I did here), but don’t serve them. The bones add a lot of flavor to the dish, but they are not necessary.
For this recipe I am using dried herbs and spices only. I want it to be quick and don’t have extra time for peeling and chopping. But if you want to use green seasoning (a Caribbean staple for seasoning meat) or other fresh herbs, please feel free to do so!
Making the Boneless Brown Stew Chicken
Cooking up this dish takes less than 30 minutes! I love searing the chicken on high heat to lock in all of the flavor from the herbs and spices, then I add the coconut amino teriyaki sauce, some water, cover the pot and let it cook. Once the chicken cooks, you are left with a stew of chicken thighs sitting in a thick and slightly sweet brown sauce that is undeniably delicious!
I love to garnish the stew with a little dusting of parsley flakes and cayenne pepper for a little heat!
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The Printable Boneless Brown Stew Chicken Recipe
- 2 lbs of boneless, skinless chicken thighs cut into 1 inch cubes
- 2 tablespoon of avocado oil or similar oil for cooking
- ¼ cup of coconut amino teriyaki sauce
- About 2 cups of water
- 1 teaspoon of granulated garlic
- ¾ teaspoon of salt or salt to taste
- 1 tablespoon of onion powder or granulated onion
- ½ tablespoon of parsley flakes
- 1 teaspoon of tomato paste
- ½ cup of coconut aminos
- Pinch of cayenne pepper (optional)
- In a large bowl, combine chicken and all of the seasonings and mix together well, then set aside
- Then add a large skillet, wok or large pot to high heat and bring up to temperature
- Next, add the oil and bring up to temperature
- When the oil is hot add the seasoned chicken and sauté for about 10 minutes, constantly turning, ensuring that the chicken gets a good sear on all sides
- Then add 1 cup of water and cover and let cook for 5 minutes or until the water cooks down
- Once the water cooks down, add the teriyaki sauce and cook for 1 to 2 minutes
- Then add another cup of water, cover and continue to cook until chicken is completely cooked and tender and liquids cook down to form a thick sauce. You may add more water, one cup at a time if needed
- When the chicken cooks and the sauce is to your liking, remove from the heat and serve with your favorite sides
- You may garnish with a dusting of parsley flakes and cayenne pepper for some additional heat!
You may also substitute the coconut aminos in this recipe for 1 tablespoon of cassareep.
You can substitute the dried herbs for fresh herbs. Use 1 diced onion, 4-5 cloves of garlic, 2 large tomatoes and about ¼ cup of freshly chopped flat leaf parsley instead of the dried seasoning, if you like.