Name: Quick 30-Minute Brown Stew Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp brown sugar; 2 tbsp soy sauce; 1 tbsp Worcestershire sauce; 1 tbsp garlic, minced; 1 tsp fresh ginger, grated; 1 medium onion, sliced; 1 bell pepper, sliced; 1 cup chicken broth; 2 sprigs fresh thyme; 1 tbsp vegetable oil

In a medium bowl, toss the chicken pieces with the soy sauce, Worcestershire sauce, minced garlic, and grated ginger until evenly coated.

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat, then sprinkle in the brown sugar.

Let the sugar melt and bubble until it turns a deep amber brown color, which should take about 2 to 3 minutes; do not let it burn.

Carefully add the marinated chicken to the skillet, searing the pieces for 3 to 4 minutes until they develop a rich, dark brown crust on all sides.

Stir in the sliced onion, bell pepper, and fresh thyme sprigs, cooking for another 2 minutes until the vegetables begin to soften slightly.

Pour in the chicken broth, bringing the liquid to a rapid boil while scraping up any browned bits from the bottom of the pan.

Reduce the heat to medium-low, cover the skillet, and let the stew simmer for 10 minutes until the chicken is cooked through and tender.

Remove the lid and simmer uncovered for an additional 3 minutes to allow the sauce to thicken slightly, then garnish with fresh herbs and serve immediately over warm rice.