Brown Stew Chicken

For Christmas, my wonderful sister got me the "NBC Sunday Night Football Cookbook". Recipes all done by NFL players, NFL chefs, NFL commentators, Faith Hill, and John Madden. Most of you know I am a sportsaholic, and love football. So I screamed when I opened it.

The first one I did, of course had to be a Colts recipe. And who better than one of my favorite players and defensive end, #93 on the Indianapolis Colts (a.k.a my team), Dwight Freeney (who I saw on October 3, 2010 when we went to see the Colts play the Jacksonville Jags).

Brown Stew Chicken he said is a Jamaican recipe. 

It calls for;

- 2 1/2 pounds bone-in chicken pieces (we used chicken tenders)
- 1/2 tsp salt
- 1/2 tsp black peper
- 1/4 tsp dried thyme
- 1 tsp all-purpose adobo seasoning
- 1 tsp plus 2 Tbs brown gravy mix
- 1 large onion, diced
- 2 garlic cloves. chopped
- 1/2 green bell pepper. diced
- 1/2 red bell pepper, diced
- 1 tomato, diced
- 1 scallion, chopped
- Vegetable oil for frying

*We could not find adobo seasoning so we Googled a substitute. Here it is;
- 4 Tbs salt
- 3 Tbs onion power
- 3 Tbs garlic power
- 3 Tbs ground black pepper
- 2 Tbs ground oregano
*Also, red peppers were nowhere to be found. So we just used the other half of the green, and it tasted just fine.

In a large bowl, sprinkle chicken with the salt, pepper, thyme, adobo, and 1 tsp of gravy mix. Then add onion, garlic, peppers, tomato, and scallion and toss. This needs to be covered in the fridge for an hour or two.
Once marinated, remove chicken from the bowl and brush all vegetables off, and put them to the side. In a deep pan, head 2 to 3 inches of oil and fry the chicken to golden brown. When done, remove the chicken and place in a skillet and pour veggies on top, along with 1 1/2 cup of water. Bring to a boil. When heated, turn it down to a lower heat, and simmer for about 30 minutes or until chicken is cooked through and tender. Once again, remove chicken into a serving bowl. In a small bowl, mix together 2 Tbs of gravy mix and 1 cup of water. Constantly stire, but gradually add in the gravy to the vegetables. Simmer for another 5 minutes, until thickened. Pour over chicken.

We served it on top of rice with cornbread. But Freeney said he does it over rice and beans. Either way, is up to you.

Bon appetit!

(Yes, I had to drink out of my Colts tumbler)