High Protein Brown Stew Chicken

Indulge in the hearty, flavorful goodness of **High Protein Brown Stew Chicken**, a Caribbean-inspired dish that's as nutritious as it is comforting. This recipe features tender, marinated chicken thighs, infused with bold flavors from soy sauce, browning sauce, and aromatic spices like thyme and allspice. Paired with vibrant bell peppers, kidney beans, and a touch of scotch bonnet heat, this stew offers a protein-packed, well-rounded meal perfect for any day of the week. Slow-simmered in a rich, ginger-infused broth with carrots and scallions, every bite bursts with savory depth and satisfying warmth. Ready in just over an hour, this high-protein dinner is ideal for serving over steamed rice or alongside fresh vegetables for a wholesome, crowd-pleasing feast.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 whole lime
• 3 tablespoons soy sauce
• 1 tablespoon browning sauce
• 1 large onion, finely chopped
• 1 large green bell pepper, sliced
• 1 large red bell pepper, sliced
• 4 pieces garlic cloves, minced
• 1 optional scotch bonnet pepper, finely chopped
• 2 teaspoons thyme leaves
• 1 teaspoon allspice powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 cups chicken broth
• 2 medium carrots, sliced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 2 stalks scallions, chopped
• 1 teaspoon ginger, grated

Directions

Step 1

Begin by cleaning the chicken thighs with the juice of a lime and water. Pat them dry with paper towels.

Step 2

In a large bowl, combine the chicken thighs with soy sauce, browning sauce, chopped onion, sliced green and red bell peppers, minced garlic, scotch bonnet pepper (if using), thyme, allspice, black pepper, and salt. Mix well to coat the chicken evenly.

Step 3

Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator at least 30 minutes. For bolder flavor, marinate for up to 4 hours.

Step 4

In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat.

Step 5

Remove the chicken pieces from the marinade, reserving the marinade for later use.

Step 6

Brown the chicken pieces in batches, about 4-5 minutes per side, until golden. Remove browned chicken from the pot and set aside.

Step 7

In the same pot, add the reserved marinade along with chicken broth, sliced carrots, rinsed kidney beans, chopped scallions, and grated ginger. Stir well to combine and bring to a simmer.

Step 8

Return the browned chicken to the pot. Adjust the heat to low, cover the pot with a lid, and let the stew cook for about 30-40 minutes, or until the chicken is fully tender and the flavors have melded.

Step 9

Taste and adjust seasoning if necessary. Serve hot with steamed rice or your choice of vegetables.

Nutrition Facts

Serving size	2648.1 grams (2648.1g)

Amount per serving	% Daily Value*
Calories	2822

Total Fat 129.60g	166%
Saturated Fat 31.50g	158%
Polyunsaturated Fat 16.90g
Cholesterol 1134mg	378%
Sodium 6313mg	274%
Total Carbohydrate 135.30g	49%
Dietary Fiber 37.90g	135%
Total Sugars 31.30g
Protein 278.50g	557%

Vitamin D 64IU	318%
Calcium 483mg	37%
Iron 21mg	119%
Potassium 5681mg	121%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 39.5%

Carbs: 19.2%