Brown stew chicken

Brown stew chicken

The perfect blend of spices and tender chicken in a rich vegetable sauce makes this stew one of our favourites!

Each serving provides 325 kcal, 32g protein, 25.5g carbohydrates (of which 18g sugars), 10g fat (of which 1.5g saturates), 2g fibre and 1.9g salt.



  1. Place the chicken in a bowl and add the salt, black pepper, all-purpose seasoning, garlic, pimento berries, browning, sugar, peppers, spring onion and onion. Mix together, put cling film over the bowl and marinate in the fridge for at least 30 minutes (or overnight if possible).

  2. Heat the oil in a large frying pan over a medium heat, add the chicken mixture and cook the vegetables and chicken for about 5 minutes on each side, or until the chicken is brown. Mix the cornflour with 500ml/18fl oz water and add to the pan. Add the thyme, hot pepper sauce, tomato, ketchup and chilli. Mix well, cover with a lid and simmer for 30 minutes, until the chicken is tender and cooked through. Remove the whole Scotch bonnet, if using, before serving.

Recipe Tips

All-purpose seasoning can be found with the spices in most large supermarkets.