Ingredients:
1 kg chicken pieces (thighs, drumsticks, or mixed parts)
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon paprika
1/2 teaspoon allspice
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 cup chicken broth or water
1 medium carrot, sliced
1/2 bell pepper, sliced
1 green onion, chopped (for garnish)
Directions:
Season the chicken pieces with salt, black pepper, paprika, and allspice. Let marinate for at least 15 minutes for better flavor.
Heat vegetable oil in a large pot over medium heat. Add brown sugar and allow it to melt and bubble until it turns a deep golden brown color.
Carefully add the seasoned chicken pieces to the pot and turn them to coat in the caramelized sugar, browning on all sides.
Add chopped onion, garlic, and thyme, and sauté for 2–3 minutes until fragrant.
Stir in soy sauce and ketchup, mixing well to create the base of the rich gravy.
Pour in the chicken broth or water and bring to a gentle boil.
Add sliced carrots and bell peppers, then reduce the heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until the chicken is tender and the gravy thickens.
Taste and adjust seasoning if needed.
Garnish with chopped green onions and serve hot with rice, mashed potatoes, or steamed vegetables.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 4 servings