Brown Stew Chicken

0.0 – 0 reviews • Poultry

Ingredients

4 pounds boneless chicken thighs
7 tablespoons island all-purpose seasoning, or your favorite seasoned salt
1/2 cup soy sauce
6 tablespoons browning
6 tablespoons barbecue sauce
6 tablespoons sugar
5 tablespoons island all-purpose seasoning or your favorite seasoned salt
4 tablespoons ketchup
4 tablespoons teriyaki pineapple glaze sauce, such as Kikkoman Baste & Glaze with Honey & Pineapple
3 tablespoons paprika
8 cloves garlic
4 green onions
2 habaneros
1 medium onion
Oil, for deep-frying
6 tablespoons cornstarch
6 tablespoons cold water

For the chicken: Marinate the chicken with the island seasoning, refrigerated, for 24 hours.
For the brown stew: Place the soy sauce, browning, barbecue sauce, sugar, island seasoning, ketchup, teriyaki glaze, paprika, garlic, green onions, habaneros and onion in a blender with 2 cups water. Blend.
Bring 6 quarts water to a boil. Pour the mixture from the blender out into the water and boil for 30 minutes on medium heat.
Fry the chicken in a deep fryer at 350 degrees F until golden brown, 5 to 6 minutes. Remove and drain the excess oil. Add the fried chicken to the boiling brown stew sauce. Cook for 10 to 15 minutes.
In a bowl, mix the cornstarch and cold water together until you have a slurry consistency. Pour the slurry slowly into the stew and simmer for about 5 minutes.