1 3 1/2 - 5 pound chicken , cut in 10 pieces
salt and pepper to taste
1 teaspoon (2g) bouillon chicken powder
½ teaspoon (1g) minced ginger
1 teaspoon (5g) minced garlic
½ teaspoon (1g) white pepper
1 teaspoon (0.80g) fresh thyme
½ teaspoon (1g) paprika
2 green onions , diced
Brown Chicken Stew
2 tablespoons (28ml) or more canola oil
1 medium onion , diced (about 1 ¼ cups)
2 teaspoons (10g) minced, garlic
1 teaspoon fresh thyme
1 teaspoon (4.7g) hot sauce sub chili sauce
1 ½ teaspoon (3g) paprika
1 tablespoon (12.5g) brown sugar
1-2 teaspoons (5-10ml) browning sauce
2-3 tablespoons (32-48g) ketchup
2 small bell pepper , red or green, sliced
salt and to taste
1-2 cups (237-474g) chicken broth/water
Pat dry the chicken with paper towels.
Then place chicken in a bowl and season with salt and pepper according to preference.
Followed by the chicken bouillon powder, ginger, garlic, white pepper, thyme, paprika, and green onions. Thoroughly mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge. Marinate for about at least an hour or preferably overnight.
When ready to cook, discard any excess particles from the chicken and reserve for later use. Heat up a large pan (I used a 12 inch cast iron ) with about 2 tablespoons oil.
Brown the chicken about 3-4 minutes until chicken is a golden brown; remove and place on a plate. Drain any excess oil from the skillet and leave about 2-3 tablespoons of oil.
In the same pan, add onions, garlic, thyme, hot sauce, paprika, sugar, browning sauce, ketchup, bell peppers (if desired add some or all of the bell peppers towards the last 10 minutes of cooking), and salt to taste. Stir for about 2-3 minutes until onions is translucent. Add the remaining marinade from the chicken .
Deglaze pan with about ¾ cup of water, followed by ketchup, brown sauce and any remaining marinade from the chicken. Bring to a boil and return the brown chicken back to the pan.
Cover and cook for about 25 minutes, more or less or until chicken has been cooked through and no longer pink and sauce thickens, slightly. Adjust for salt, pepper and soup consistency.