Chef Kwame Onwuachi: Brown Stew Chicken!

The owner of Tatiana restaurant Chef Kwame Onwuachi makes his signature dish!

Brown Stew Chicken 

• 6 Bone-in Chicken, Leg Quarter, skin-on
• 2 medium Yellow Onion, large dice
• 2 Plum Tomato, large dice
• 1.5 tbsp. Peeled Garlic, finely minced
• 1.5 tbsp. fresh Ginger, finely minced
• 4 tbsp. Pickapeppa Sauce
• 1.5 tbsp. Browning
• 2 tsp. Allspice, ground
• ½  tbsp. Kwame’s Mom’s House Spice
• 3 sprig Thyme, fresh
• 3 Bay Leaves, fresh
• 2 tbsp. Turbinado Sugar
• 1 Scotch Bonnet Chili
• 2 cup Ketchup
• 2 qt. Chicken Stock
• 2 tsp. Kosher, Diamond crystal
• Canola oil, as needed

Method:

1. In a large nonreactive dish, combine all ingredients except canola oil, ketchup, chicken stock, and Scotch bonnet. Cover and refrigerate for at least 24 hours and up to 48 hours.
2. When ready to cook, remove the chicken from the marinade, reserving the marinade and vegetables. In a Dutch oven over high heat, heat 2 tablespoons canola oil. When it shimmers, add the chicken skin-side-down and sear until deeply golden brown on both sides, about 4 minutes per side. Work in batches as necessary to avoid crowding the pan. Remove to a plate and set aside. Reduce the heat to medium and add the vegetable-marinade mixture. Sauté, stirring occasionally, until tender, about 10 minutes, then stir in the ketchup, stock, and Scotch bonnet (leaving the chile whole). Return the chicken to the pot and bring to a gentle simmer over medium-low heat. Cook 1 hour.
3. Remove the chicken from the pot and increase the heat to medium-high and bring the stew to a brisk simmer. Reduce the stew to a thick, saucy consistency, 10 to 15 minutes, then remove and discard the Scotch bonnet (being careful not to puncture it) and return chicken to the pot. Serve with rice and peas

Rice & Peas 

• ¼ c. Bean, Pigeon Pea, dired
• 3 tbsp. Unsalted Butter
• 1 tbsp. Peeled garlic, finely minced
• 1 tbsp fresh Ginger, finely minced
• 1.5 c. jasmine rice
• 2.5 c. Pigeon Pea Cooking Liquid
• .5 c. Coconut Milk
• 2 tbsp. Browning, can be store bought
• 2 sprig fresh Thyme
• 1 fresh Ginger, 1″ knob, peeled
• 1 Bay Leaf, fresh
• 1 Chili, Scotch Bonnet
• 1.5 tbsp. Sugar, White Granulated
• 2.5 tsp. Salt, Kosher, Diamond Crystal
• 1 Chicken Bouillon, 0.35oz packet
• 1 (0.35-ounce) packet powdered chicken bouillon, such as Knorr

Method:

1. Cover the peas with a few inches of water and soak overnight in the refrigerator. Drain and rinse well.
2. Place the soaked peas in a medium pot with 4 cups water. Bring to a boil over high heat, then reduce heat to a brisk simmer and cook until completely tender, about 20 minutes. Drain the peas, being sure to reserve the liquid, and spread in an even layer on a sheet tray to cool while you make the rice. (Add water to the pigeon pea liquid if necessary to get 2 ½ cups.)
3. Make the rice: In a medium pot over medium heat, melt 2 tablespoons butter. Add the GGP and cook 5 minutes, stirring often.
4. While the GGP cooks, rinse the rice in a fine-mesh strainer until the water is clear. Add the rice to the pot and cook, stirring often, until toasted, about 5 minutes.
5. Add the remaining ingredients except for cooked peas and 1 tablespoon butter. Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking, then reduce heat to low and cover. Cook until the liquid has been absorbed, 18 minutes.
6. Remove pot from heat and let rest, covered, for 5 minutes, then uncover the pot. Remove and discard the thyme, ginger, bay leaf, and Scotch bonnet, being careful not to pop the pepper. Fluff with a fork and let sit uncovered 5 minutes more.
7. Fold in the pigeon peas and the remaining tablespoon of butter and season to taste with salt.

Zero-Proof Elderflower G+T

• 2 oz. Seedlip Garden 108, non-alcoholic spirit
• .75 oz Lime juice, freshly Squeezed
• .5 oz Honey Syrup
  • 1 oz. Hot Water
  • 1 oz. Honey
• 1 Elderflower Cordial
• 2 Tonic, Fever Tree
• 1 Lime Wheel, garnish

Method:

1. Fill a rocks glass with ice and add: Seedlip, lime juice, honey syrup, and elderflower cordial
   1. For Honey Syrup – Combine and mix thoroughly
2. Stir to combine then top with tonic
3. Garnish with lime wheel and serve.