A soulful chicken stew where marinated chicken is seared to a beautiful caramel crust, then combined with aromatics cooked in the same pot, creating a dish rich in smoky, sweet, and savory flavors.
Deep Brown Chicken Perfection
A soulful chicken stew where marinated chicken is seared to a beautiful caramel crust, then combined with aromatics cooked in the same pot, creating a dish rich in smoky, sweet, and savory flavors.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 inch fresh ginger grated
- 4 cup chicken broth
- 1 cup carrots sliced
- 1 cup potatoes diced
- 0.5 cup green peas frozen
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Instructions
- In a bowl, combine chicken pieces with soy sauce, brown sugar, sesame oil, rice vinegar, and black pepper. Marinate for at least 15 minutes, or up to 30 minutes.
- Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add half of the marinated chicken in a single layer, ensuring not to overcrowd the pot. Sear for 4-5 minutes per side until deep brown and caramelized. Remove chicken and set aside. Repeat with the remaining chicken, adding more oil if needed.
- In the same pot, add the remaining 1 tablespoon of vegetable oil (if needed). Add the chopped onion and cook until softened, about 3-4 minutes, scraping up any browned bits from the bottom of the pot.
- Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- Pour in the chicken broth, scraping the bottom of the pot again to deglaze and incorporate all the flavorful fond. Bring to a simmer.
- Add carrots and potatoes to the pot. Return the seared chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer for 25-30 minutes, or until chicken is cooked through and vegetables are tender.
- Stir in the frozen green peas and the cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until the stew thickens to your desired consistency.
- Taste and adjust seasoning with salt and pepper if necessary. Serve hot.
Notes
For best caramelization, ensure chicken is patted very dry before searing and don't overcrowd the pan. The 'fond' (browned bits) at the bottom of the pot is crucial for flavor; scrape it up when adding liquids. Serve with steamed rice or crusty bread. You can add other root vegetables like parsnips or sweet potatoes for variation.
