Jitterbugs Stewed Chicken Recipes

JAMAICAN BROWN STEW CHICKEN

Steps:

• Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
• Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
• Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
• Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
• Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
• Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

JITTERBUG'S STEWED CHICKEN

Steps:

• Preheat oven to 350 degrees. Season both sides of the chicken with the salt and pepper.
• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. When the oil is hot, add the chicken in batches and cook until golden brown, 3 to 4 minutes on the first side, and 1 to 2 minutes on the second side. Transfer to a plate.
• Reduce the heat to medium and add the onions, celery, and bell peppers to the fat remaining in the pan and cook, sitrring , until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring constantly with a wooden spoon to make a light roux, 1 1/2 to 2 minutes. Stirring constantly, slowly stir in the stock. Add the Kitchen Bouquet and the chicken base and stir well. Return the chicken to the pot and bring the liquid to a boil. Remove from the heat and cover. Carefully transfer the pot to the oven and bake until the chicken is tender, about 30 minutes.
• To serve, transfer the chicken to 4 large plates and spoon the rice along the side. Spoon the gravy over the chicken and the rice, as desired, and serve immediately.

STEWED CHICKEN

Steps:

• For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
• For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.

STEWFATO: STEWED CHICKEN

Steps:

• Salt and pepper chicken. Heat a deep pan and add olive oil. Brown the chicken pieces and remove chicken to a plate. Add onions, carrots, garlic and salt and pepper and saute but don't brown for 5 minutes.
• Add mushrooms, parsley salt, and pepper, saute 2 minutes. Add chicken back to the pan with tomato paste, wine and salt and pepper and give everything a light dusting of cinnamon. Mix it all well and add chicken broth, stir well. Bring to a boil. Cover and simmer low for 1/2 hour, stirring occasionally. Continue to cook until sauce is thick, approximately 15 minutes more. Make instant polenta according to package directions. When done taste chicken and season if necessary. Spoon polenta into middle of dish and stew goes over warm polenta. Sprinkle generously with Parmesan. Garnish with more chopped parsley.

PORTUGUESE STEWED CHICKEN

Steps:

• In a large pot heat the oil then saute the onions for a few minutes. Add the garlic and sauté until fragrant.
• To the pot, add the spices, tomato (if using), wine and the chicken pieces. Cook slowly over medium heat.
• When the chicken is almost cooked, add the carrots and potatoes and enough water to almost cover the chicken.
• Cook until potatoes and carrots are cooked, adding more water as needed. Pour the sauce over the meat and potatoes when serving.

NEW ORLEANS-STYLE STEWED CHICKEN

Steps:

• In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons bacon drippings; remove chicken from pan., Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer., Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour., Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. , Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

EBONY'S STEWED CHICKEN AND DUMPLINGS

Steps:

• Prepare the chicken: Cut the chicken into 8 pieces with the back bones (2 breasts, 2 thighs, 2 drumsticks, 2 wings). You also can buy the chicken already cut up. Place in a large, heavy cooking pot or Dutch oven and add the onion, celery, salt, flavor enhancer, garlic salt, paprika and enough cold water to just cover the meat (about 4 cups).
• Cover and bring to a boil over high heat. Skim any foam from the surface, then reduce the heat to low and simmer gently until the chicken is almost completely tender, about 45 minutes.
• When the chicken is almost done, make the dumplings: Whisk the flour, baking powder, sugar and salt in a medium bowl. Add the milk and stir to form a thick, smooth batter.
• Uncover the pot and drop heaping teaspoons of the dumpling batter on top of the chicken, spacing apart slightly. Sprinkle with the parsley and cover the pot. Cook for 20 minutes without lifting the lid. If you cut into a dumpling, the dough should be cooked through to the center. Serve the chicken and dumplings on a platter or in serving dishes, garnished with more parsley.