Stew Chicken - Rawlston Williams Recipe

Name: Stew Chicken - Rawlston Williams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pound Chicken thighs (bone-in); 1 teaspoon salt; 1 tablespoons salt; 1 tablespoon ground clove; 1 tablespoon Worcestershire sauce; 1 tablespoon tomato paste; 1 tablespoon ketchup; 4 cloves garlic; 1 1/2 tablespoons allspice; 1 piece 1-inch piece fresh ginger, peeled and chopped (about 1 tablespoon, or use 2 teaspoons powdered ginger); 1 piece medium onion, quartered; 4 heads scallions, white and green parts, roughly chopped; 1 piece Bay leaf; 5 pieces culantro (a Caribbean herb also known as chadon beni) or whole sprigs of cilantro, chopped; 5 sprigs fresh thyme (or use 3 teaspoons dried leaves); 4 tablespoons white vinegar; 1/2 piece Scotch bonnet pepper (or use habanero); 1 tablespoon vegetable oil; 2 tablespoons flour

Servings: persons

5 pound Chicken thighs (bone-in)
1 teaspoon salt
1 tablespoons salt
1 tablespoon ground clove
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon ketchup
4 cloves garlic
1 1/2 tablespoons allspice
1 piece 1-inch piece fresh ginger, peeled and chopped (about 1 tablespoon, or use 2 teaspoons powdered ginger)
1 piece medium onion, quartered
4 heads scallions, white and green parts, roughly chopped
1 piece Bay leaf
5 pieces culantro (a Caribbean herb also known as chadon beni) or whole sprigs of cilantro, chopped
5 sprigs fresh thyme (or use 3 teaspoons dried leaves)
4 tablespoons white vinegar
1/2 piece Scotch bonnet pepper (or use habanero)
1 tablespoon vegetable oil
2 tablespoons flour

1
Remove skin and trim fat from chicken. If using leg quarters, cut chicken into serving-size pieces. (Each chicken leg should yield about four pieces.) If using thighs, you can leave them whole.
2
Make the marinade: In a food processor or blender combine salt, clove, Worcestershire sauce, tomato paste, ketchup, garlic, allspice, ginger, onion, scallions, whole bay leaf, culantro or cilantro, whole thyme sprigs, vinegar and Scotch bonnet pepper. (You should have about 2 cups marinade.)
3
In a large bowl, combine chicken and marinade, ensuring all chicken pieces are coated. Refrigerate for a minimum of 2 hours. (For best results, marinate overnight.)
4
Heat oven to 325 degrees, and keep the chicken close to the stove. In an oven-safe pot large enough to hold the chicken comfortably (such as a Dutch oven), add oil and 3 tablespoons sugar and heat over medium until the sugar starts foaming and eventually changing color; this is the beginnings of your caramel. Cook until caramel is a rich, very dark brown, but not burned. (The caramel may start smoking as it darkens.)
5
Quickly add chicken pieces to the pot, moving them around until they are fully coated with caramel. Add any remaining marinade in the bowl to the pot. Dust chicken with flour to fully coat pieces. At this point there shouldn't be much liquid in the pot; it should have a thick, pasty consistency. If any liquid remains, sprinkle more flour over the chicken.
6
Add enough water to cover 3/4 of the chicken. (The tops of the pieces should barely peek out of the water.) Stir to incorporate all ingredients. Cover pot, transfer to oven and bake for 35 to 40 minutes.
7
Check chicken for doneness. Once chicken is cooked, taste and add salt if necessary. Add remaining 1 tablespoon sugar to balance flavor.
8
Let stew rest for about 30 minutes before serving, or make it ahead and store it in the fridge for the following day; stew chicken tastes even better the day after. Serve with rice (or other grain, such as quinoa) and beans.

1148

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 pound Chicken thighs (bone-in), 1 teaspoon salt, 1 tablespoons salt, 1 tablespoon ground clove, and more.

Yes, Stew Chicken - Rawlston Williams falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stew Chicken - Rawlston Williams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions