Description
Marinated chicken thighs seared and simmered in one skillet with peppers, carrot, thyme and allspice in a rich brown gravy, for two.
Ingredients
- 1 pound boneless skinless chicken thighs (about 4)
- 1 teaspoon brown sugar
- 1 teaspoon browning sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground allspice
- 1/2 small yellow onion, sliced
- 1/2 bell pepper (red or green), sliced
- 1 small carrot, thinly sliced
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/4 scotch bonnet or habanero pepper, seeded and minced (optional)
- 1 tablespoon vegetable oil
- 1 tablespoon ketchup
- 3/4 cup chicken broth
Instructions
- In a bowl, toss the chicken with the brown sugar, browning sauce, garlic powder, onion powder, paprika, thyme, salt, pepper and allspice. Add the onion, bell pepper, green onions, garlic, ginger and scotch bonnet and mix well. Cover and refrigerate for at least 60 minutes, or overnight.
- Lift the chicken out of the bowl and scrape the vegetables back into it; set the vegetables aside.
- Heat the oil in a 10-inch skillet over medium-high heat. Brown the chicken for 2 to 3 minutes per side, until deeply colored, then move it to a plate.
- Lower the heat to medium. Add the reserved vegetables and the carrot to the skillet and cook for 5 minutes, stirring, until softened.
- Stir in the broth and ketchup, scraping up the browned bits. Return the chicken and any juices to the skillet, cover and simmer gently for 20 minutes.
- Uncover and simmer for 10 minutes more, turning the chicken once, until the gravy thickens and the thickest piece reads 165°F. Taste and add salt if needed.
Notes
Equipment: 10-inch skillet with a lid, mixing bowl, tongs, instant-read thermometer
- The total time includes at least 60 minutes of marinating in the refrigerator.
- Leave out the scotch bonnet for a mild stew, or use the whole quarter with seeds for more heat.
- Bone-in thighs also work; simmer them covered a little longer, until they reach 165°F.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat in a covered skillet over low heat with a splash of broth, or in the microwave, until hot, to 165°F.
- Marinate chicken in the refrigerator, not on the counter (USDA FSIS).
- Cook chicken to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Jamaican-inspired