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Dominican Brown Stew Chicken

Name: Dominican Brown Stew Chicken
Total time: 80 min
Yield: Serves 4
Cuisine: Dominica
Ingredients: 700g Chicken Thigh; 2 tbsp Sugar; 1 Onion; 1 Green Bell Pepper; 3 cloves Garlic; 3 Thyme; 2 Green Onion; 1 tbsp Tomato paste; 1 tbsp Soy Sauce; 2 tbsp Vegetable Oil; 1 tsp Salt; A pinch Black Pepper; 300ml Water

Main Dish

⏱ 80 min

👥 Serves 4

Difficulty ⭐

Chicken stewed in a sauce colored with burnt sugar — a Dominican Sunday dish.

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📖 The Story Behind This Dish

In Dominican homes, 'brown stew' — sugar burnt to caramel in the pot, then chicken added and stewed with herbs and vegetables — is a Sunday staple. With its glossy deep brown sauce, it's eaten with rice and peas or boiled root vegetables.

🌆 Where it's eaten: On a Sunday in a Dominican home, chicken coated in deep brown sauce stews in a pot and is plated with rice and peas.

🥕 Ingredients (serves 4)

Chicken Thigh 700g
Sugar 2 tbsp
Onion 1
Green Bell Pepper 1
Garlic 3 cloves
Thyme 3
Green Onion 2
Tomato paste 1 tbsp
Soy Sauce 1 tbsp
Vegetable Oil 2 tbsp
Salt 1 tsp
Black Pepper A pinch
Water 300ml

👩‍🍳 Instructions

Cut the chicken into bite-size pieces, rub with grated garlic, chopped green onion, thyme, salt, and pepper, and let stand 1 hour.
Put oil and sugar in a pot over medium heat and burn until deep caramel.
Add the chicken, coat all over with the caramel, and brown.
Add the sliced onion and green pepper, tomato paste, soy sauce, and water.
Cover and stew 35 minutes, finishing when the sauce has thickened.

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