Chef Feeza's Stew Chicken
INGREDIENTS:
1 (4 pound) whole chicken, cut into
pieces
3 tablespoons finely chopped green
onion
3 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
1 teaspoon chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil (any oil)
1/4 cup brown sugar
1 cup water
1 teaspoon red pepper flakes (optional)
2 tablespoons ketchup
1 tablespoon butter
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil (any oil)
1/4 cup brown sugar
1 cup water
1 teaspoon red pepper flakes (optional)
2 tablespoons ketchup
1 tablespoon butter
Instructions
1. Place chicken in mixing bowl. Sprinkle the green onion, cilantro, garlic, onion, salt
and pepper over it. Cover, and marinate for 30 minutes.
2. Heat oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar
has melted into a golden brown syrup. Add the chicken pieces, and brown quickly while
turning continuously. Cover the pot, and let it cook for 2 minutes.
3. Pour in 1 cup of water, and pepper flakes. Replace the lid, and cook over medium-
heat for 10 minutes. Stir in the ketchup and butter. Continue cooking on low-simmer
until chicken is fork tender, 30-45 minutes. Mix every 12-15 minutes. Taste and season
with additional salt and pepper if needed.
**Serve chicken with gravy over rice and fresh side salad seasoned with salt and
pepper
1 (4 pound) whole chicken, cut into
pieces
3 tablespoons finely chopped green
onion
3 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
1 teaspoon chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil (any oil)
1/4 cup brown sugar
1 cup water
1 teaspoon red pepper flakes (optional)
2 tablespoons ketchup
1 tablespoon butter
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil (any oil)
1/4 cup brown sugar
1 cup water
1 teaspoon red pepper flakes (optional)
2 tablespoons ketchup
1 tablespoon butter
Instructions
1. Place chicken in mixing bowl. Sprinkle the green onion, cilantro, garlic, onion, salt
and pepper over it. Cover, and marinate for 30 minutes.
2. Heat oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar
has melted into a golden brown syrup. Add the chicken pieces, and brown quickly while
turning continuously. Cover the pot, and let it cook for 2 minutes.
3. Pour in 1 cup of water, and pepper flakes. Replace the lid, and cook over medium-
heat for 10 minutes. Stir in the ketchup and butter. Continue cooking on low-simmer
until chicken is fork tender, 30-45 minutes. Mix every 12-15 minutes. Taste and season
with additional salt and pepper if needed.
**Serve chicken with gravy over rice and fresh side salad seasoned with salt and
pepper