A MEAL YOU CAN MAKE
Brown stew chicken
Browned chicken gently stewed with peppers, carrots and thyme.
About 61 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 400g Boneless chicken thighs, large pieces
- 150g Onion, sliced
- 150g Red pepper, sliced
- 150g Carrots, thin rounds
- 10g Garlic, minced
- 10g Ginger, grated
- 5ml Browning sauce
- 30g Tomato ketchup
- 1 tsp Dried thyme
- 15ml Rapeseed oil
- 300ml Water
- 300g Ready-cooked rice, sealed shelf-stable pack
Allergens: Browning sauce and ketchup vary; check for wheat/gluten, soya and other allergens. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~620 kcal · 50g protein · 73g carbohydrate · 16g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Prepare vegetables and aromatics. Coat chicken in measured browning sauce using separate utensils. Wash hands and raw-chicken equipment. Browning sauces differ, so read the bottle.
Heat the rice
Heat ready-cooked rice in the pan following its packet instructions. Stir until steaming hot throughout and transfer to a covered serving bowl.
Brown the chicken
Warm oil over medium-high heat. Brown chicken on both sides without burning the coating. Move to a clean plate.
Soften the vegetables
Lower heat and stir onion, pepper and carrot in the pan. Add garlic and ginger for the last minute.
Stew gently
Return chicken and add ketchup, thyme and water. Bring to a gentle simmer and partially cover. Cook until chicken is tender and passes the probe check. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check and serve
Check carrots are soft and sauce hot throughout. Serve with rice. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 44 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Jamaican-inspired · boneless adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.