Stewed Chicken
This recipe for Stewed Chicken tastes like it has been cooking all day but comes together surprisingly quick. The dish is packed full of flavor and can be served in many ways. I have eaten this simply over rice, made it into chicken tacos, burrito bowls and quesadillas.
Equipment
- Dutch Oven
Ingredients
- 1 tbsp oil
- 2.5 lb chicken thighs bone and skin on
- 1 medium onion thinly sliced
- 1 red bell pepper sliced
- 1 medium tomato diced
- 3 cloves garlic minced
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp brown sugar
- 2 tbsp browning and seasoning sauce I used the brand Kitchen Bouquet
- 2 tbsp lime juice
- ½ cup fresh cilantro
- 2 cups low sodium chicken brown
- Salt and pepper
Instructions
- Heat oil over medium heat in a Dutch oven. Pat the chicken dry and season with salt and pepper on both sides. Add the chicken to the hot pan, skin side down. Sear for 8 minutes, until the skin is golden. Flip and cook for another 5 minutes. Remove chicken from pan and set aside.
- Keep the pan at medium heat and add the sliced pepper and onions. Sauté until slightly browned and softened, about 5 minutes. Add the diced tomatoes and garlic. Cook until the garlic is fragrant, about 30 seconds.
- Add the smoked paprika, oregano, brown sugar, brown sauce, lime juice, cilantro, 1 tsp salt, and ½ tsp pepper. Then add 2 cups of low sodium chicken brown and stir to combine.
- Add the chicken back into the pan, the chicken should be mostly covered with the broth. Bring to a simmer and cover the pan. Reduce the heat to keep at a simmer, the sauce should not be boiling. Let cook for about 20-30 minutes.
- The chicken will be done when it is tender and easy to remove from the bone. The internal temperature should reach at least 165 degrees Fahrenheit. The amount of time will be dependent on how large your chicken thighs are. Turn off heat and taste for seasoning, add salt and pepper as needed. I recommend serving with a slice of lime to squeeze on top as well.