Stew Chicken

Ingredients

• 6 pcs Shadow Beni
• 500 g Chicken Thigh
• 4 pcs Chive
• 5 pcs Garlic
• 1 pcs Onion
• 1 pcs Celery
• 1 pcs Scotch Bonnet Pepper
• 1 tbsp White Vinegar
• 2 tbsp Brown Sugar
• 2 tbsp Vegetable Oil
• 1 tbsp Tomato Paste
• 250 ml Chicken Stock
• 0.5 tsp Black Pepper
• 2 tsp Kosher Salt
• 1 pcs Lime
• 6 pcs Thyme

Method

1. Blend {shadow_beni}, {chive}, {thyme}, {garlic}, {onion}, {celery}, {scotch_bonnet_pepper}, and {white_vinegar} to a loose green paste. Hold back a little {onion} and {garlic} for the pot so the braise builds flavor in layers.
2. Pat {chicken_thigh} dry so it browns instead of steams, then rub with the green seasoning, {kosher_salt}, and {black_pepper}. Let it sit so the herbs and vinegar penetrate the meat.
3. Heat a heavy pot over medium-high heat with {vegetable_oil}, then add {brown_sugar}. Cook until it turns deep mahogany and smells bittersweet, swirling carefully so it does not scorch.
4. Add the seasoned {chicken_thigh} to the pot in a single layer and turn to coat in the dark caramel. Brown over medium-high heat until glossy and well colored, then let the fond develop for deep stew flavor.
5. Lower to medium heat, add the reserved {onion} and {garlic}, and sauté until softened and fragrant. Stir in {tomato_paste} and cook until it darkens slightly and the oil stains red.
6. Pour in {chicken_stock}, scraping up the fond, then season again with {kosher_salt} and cover. Simmer over low heat until {chicken_thigh} is tender, the sauce is reduced, and the thickest piece reaches a safe temperature.
7. Uncover and reduce briefly if needed until the sauce lightly coats the {chicken_thigh}. Squeeze over {lime}, taste, and adjust with {kosher_salt} for a bright finish against the dark gravy.