Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
2
Low
Nutrition per serving
Calories206.1 kcal (10%)
Total Fat4 g (6%)
Carbs5.9 g (2%)
Sugars3.4 g (4%)
Protein34.6 g (69%)
Sodium75.3 mg (4%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
In a gallon-size plastic storage bag, combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, salt and teaspoon pepper. Add the chicken and massage the marinade into the chicken, tossing well to evenly coat. Seal the bag and refrigerate for 2 hrs or overnight.
Step 2
Remove the chicken pieces from the marinade and lay them on the baking sheet. Pat off excess marinade. Set aside a few minutes. Reserve marinade.
Baking sheetStep 3
Heat the oil in a large heavy-bottomed pot or dutch oven over medium-high heat until hot. Working in batches add the chicken to the hot oil and fry, flipping it occasionally, until deep golden brown on all sides.
Frying PanStep 4
Once all chicken pieces are golden brown, stir in the stock, reserved marinade, carrots, tomatoes, ketchup, allspice and bay leaves.
Step 5
Cover the pot and bring the mixture to a boil, about 10 minutes, reduce the heat to low. Cover and cook until the chicken is tender and the sauce has reduced by half, about 45 minutes. Season with salt and pepper to taste. Remove bay leaves.
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