1 c Yellow onion; diced
1 bn Scallions; chopped
4 cl Garlic; minced
2 ts Dark brown sugar; packed
1 ts Browning sauce
2 Fresh thyme sprigs; chopped
1/2 ts Sweet paprika
1/4 ts Ground ginger
1/4 ts Chili powder
Kosher salt
Freshly ground black pepper
8 Chicken pieces; boneless,
- skinless
3 tb Canola or vegetable oil
4 c Low sodium chicken stock
2 Carrots; sliced
1/2 c Ripe tomato; chopped
1/2 c Ketchup
1/2 ts Ground allspice
3 Dried bay leaves
1 Batch rice and peas
In a gallon-size plastic storage bag, combine onions, scallions,
garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili
powder, 1 ts salt, and 1/2 ts pepper. Add the chicken and massage the
marinade into the chicken, tossing well to evenly coat. Seal the bag
and refrigerate for 2 hours or overnight. Line a baking sheet with
parchment paper. Remove the chicken pieces from the marinade and lay
them on the baking sheet. Pat off excess marinade with paper towels.
Set aside for about 10 minutes. Reserve marinade. Heat the oil in a
large heavy-bottomed pot or dutch oven over medium-high heat until
hot, about 5 minutes. Working in batches if needed, add the chicken
to the hot oil and fry, turning it occasionally, until deep golden
brown on all sides, about 10 minutes total.
Once all chicken pieces are golden brown, stir in the stock, reserved
marinade, carrots, tomatoes, ketchup, allspice, and bay leaves.
Cover the pot and bring the mixture to a boil, about 10 minutes.
Remove the lid and reduce the heat to low. Cover and cook until the
chicken is very tender and the sauce has reduced by half, about
45 minutes. Season with salt and pepper to taste. Remove bay leaves.
Serve the chicken with rice and peas
For the Browning sauce, the brand suggested for this recipe is the
Grace brand which is labeled as "Browning".
