Island Brown Chicken Stew

Chef Charles Smith of Culinary Artists brings some island influence into this dish with lime, cilantro and red pepper flakes – all of which will bring your tastebuds alive. We paired it with a delicious red slaw and loved every bite of it.

Check out some more recipes from our Boxing Match Cooking Competition!

- Advertisement -

flag icon folder icon

- Advertisement -

instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Island Brown Chicken Stew

---

• Author: Chef Charles Smith

Print Recipe

Description

Chef Charles Smith of Culinary Artists brings some island influence into this dish with lime, cilantro and red pepper flakes – all of which will bring your tastebuds alive.

---

Ingredients

Scale 1x2x3x

• 8 chicken thighs, bone-in, skin on
• 1 lime, wedged lengthwise
• 1/4 cup vegetable oil + 3 tbsp for browning
• 5 tbsp AP flour + more for dredging
• 1 yellow onion, large, ½-inch dice
• 1 large green bell pepper, ½-inch dice
• 3 celery stalks, ½-inch dice
• 2–1/2 cups hot water
• 1 tbsp tomato paste
• 1 tbsp Kitchen Bouquet (or Gravy Master)
• 1 tbsp garlic, minced (3 cloves)
• 1 tsp thyme, dried
• Salt and pepper, to taste
• 1/2 tsp red pepper flakes (optional)
• 3 scallions cut hard on the bias
• 1 small bunch cilantro or parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Wash chicken thighs and then rub with lime wedges. Season with salt and pepper. Allow to rest 1 hour.
2. Heat 3 tablespoons of oil in a Dutch oven on medium-high heat. Dust and dredge the chicken in flour and brown each piece on both sides. Remove and set aside.
3. Sauté the onion, green pepper, and celery in the Dutch oven until softened about 3 to 5 minutes. Add 5 tablespoons of flour and 1/4 cup vegetable oil to the Dutch oven, lower heat, and cook, stirring constantly until medium-light brown, 10 minutes.
4. Slowly add hot water one ladle at a time to make a thick sauce. Add tomato paste, Kitchen Bouquet, garlic, and thyme. Return chicken to the Dutch oven; reduce heat to low and cover. Simmer on stovetop or place in 350-degree oven for 90 minutes.
5. Season to taste with salt, pepper, and red pepper flakes (if using) and serve with rice and peas or plain steamed rice with extra gravy. Garnish with sliced scallions and cilantro or parsley.

Recipe by Chef Charles Smith
Photography by Dave Bryce
Styling by Rafael Vencio

Subscribe to TABLE Magazine‘s print edition.