Brown Stew Chicken with Rice & Peas
Caribbean-style braised chicken in a savory brown gravy, served over rice and peas with a side of creamy macaroni salad. Deep, caramelized flavors in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 625
- Protein
- 48g
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, bone-in and skin-on
- 1 large, chopped yellow onion
- 2 tbsp tomato paste
- 1.5 cups beef broth
- 3 sprigs fresh thyme sprigs
- 1 whole scotch bonnet or habanero pepper
- 1.5 cups white rice
- 1 can (15 oz) canned pigeon peas or kidney beans, drained
Instructions
- 1
Pat chicken dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Heat oil in a large heavy skillet over medium-high until shimmering, about 90 seconds.
- 3
Working in batches, sear chicken skin-side down 3–4 minutes until deeply browned, then flip and sear another 2 minutes. Transfer to a plate.
- 4
Add onion to the same skillet, scraping up browned bits. Cook 2 minutes until softened, then stir in tomato paste for 30 seconds.
- 5
Pour in broth, add thyme and whole scotch bonnet. Return chicken to the skillet, skin-side up, and simmer uncovered 12–15 minutes until chicken is cooked through and sauce thickens slightly.
- 6
While the stew simmers, boil rice with 3 cups salted water until tender, about 12 minutes. Stir in drained pigeon peas in the last minute. Serve chicken and gravy over rice.
Tools you’ll need
- large heavy skillet (12-inch cast iron or stainless steel)
- medium saucepan with lid
- wooden spoon or spatula
- tongs
- paper towels
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