Mouthwatering Brown Stew Chicken with Sweet Corn and Potatoes!

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with a unique flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but canola is more cost-effective.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are often cheaper.

Cut 5 chicken thighs in half with a cleaver, leaving the bone in for flavor.

Season chicken with all-purpose seasoning, white pepper, complete seasoning, seasoning salt, original Mrs. Dash, onion powder, ginger powder, thyme, chicken bouillon, and garlic powder.

Mix and season the chicken well.

Heat oil in a pan over medium-high heat and add 1.5 tablespoons of brown sugar to cook until it darkens and foams, stirring constantly for about 1-1.5 minutes.

Once the browning is ready, immediately add the marinated chicken to the pan and spread it out without moving it for about 2 minutes.

After 2 minutes, turn the chicken and reduce heat to medium, cooking for an additional 5 minutes to allow the chicken to release its juices.

Add chopped pimento, tomatoes, pepper, scallions, onions, garlic, and thyme to the pan, mixing to coat the vegetables with the browning.

Cover and cook for about 5 minutes to allow the vegetables to release their juices.

Add 2 tablespoons of ketchup to the pan, followed by 1.5 cups of water, stirring to combine.

Cover and cook on medium-low for about 25 minutes.

Add one cut potato and one cut carrot to the stew, along with the corn pieces, packing them in.

Cook for an additional 15 minutes until the potato is tender and everything is cooked through.

Cooking Techniques

Equipment Needed

Spice Level: