Page 37 - Whats The Vibe By Chef Bruja

Prep Time: 15 minutes
Bro n Stew

Co king Time: 1 ho r to 1 ho r 30 minutes

Chicken

Se ving Size: 2 - 4

Inst uctio s Ing edients

• First, begin by cleaning your chicken. You want to start by pulling the skin off. The easiest way to do this is by grab- • 2 pounds of drumsticks ( or whichever meat
cut you prefer )
bing a paper towel and using this to pull your skin off. It helps with gripping the skin, so it doesn't slip from your hands

while pulling it off. After you skin your chicken, put your chicken in a bowl with half parts cold water and vine- gar and • 1/2 cup sliced red pepper.

scrub your chicken with your hands till the water is clean. • 1/2 cup sliced green pepper.

• Pat dry your chicken and begin to season. Put 1 tbsp of green seasoning/sofrito, 1 tbsp of Chef Bruja everything sea-
• 1/2 cup sliced yellow pepper.
soning, 1 tsp of garlic powder, 1 tsp pepper, 1 tbsp of ketchup, 1 tbsp of brown sugar, 3 tsp of Worchestershire sauce,
• 1/2 roughly chopped medium red onion.
and 3 tsp of browning sauce. Mix this and set it aside.
• 7 minced garlic cloves.
• Get your veggies washed and pat dry, slice your peppers in half, now cut them vertically into thin slices at least 1/2

inch thick ( as you see in the photo ). Do this for all your peppers. • 2 cups of chicken stock.

• For your onions, cut off 1/2 of your onion. You can dice into small squares or keep them as slices, up to you. • 1 scotch bonnet. ( optional )

• Smash and mince your garlic finely.
• 1 sprig of thyme.
• Take all the veggies you chopped, plus your thyme and scotch bonnet pepper ( do not chop leave as a whole ), and put
• 2 tbsp ketchup.
in your mixing bowl of chicken. Mix it with the chicken till it's all fully coated with the seasonings and sauces you al-

ready put in there. • 2 tbsp green seasoning / sofrito.

• Refrigerate to marinate for at least 30 minutes. • 1 tbsp Chef Bruja everything seasoning.

• Once your chicken has marinated, grab whichever large pan you have to start searing your chicken. • 1 tsp garlic powder.

• Oil the pan with 1 tbsp of oil, and put your heat to medium-high. Once your pan gets hot, start putting your chicken.
• 1 tsp pepper.
Separate the chicken from the vegetables because we will cook them in the sauce later. Cook for at least 6 - 8 minutes
• 6 tsp Worchestershire sauce.
on each side till it has that nice brown charred color on them. Once that's done, please remove them and place them on

a paper towel to drain the excess oil. Repeat this process till all of them are done. • 6 tsp browning.

• Grab your wide-set pot because this needs some room in your pot to cook. If you're going to use the same pan, make • 2 tbsp brown sugar.

sure to clean off the pan because we don't want excess oil in the chicken. • 2 tbsp butter.

• Put your heat on medium-high and put 2 tbsps of butter and 1 tbsp of green seasoning. Add your vegetables and sauce
• 2 cups of chicken stock.
from your bowl in the pot; no need to roast them because they will cook while the meat is cooking.

• 1 tbsp of extra virgin olive oil.
• Add your meat and add 2 cups of water and 2 cups of chicken stock or 4 cups of water in total. The water should be

right above your meat, so everything gets cooked thoroughly.

• Add the same seasonings and sauces you did to your meat to your sauce. So add 3 tsp of Worchestershire sauce, 3 tsp
Tips & Tricks
of browning, 1 tbsp of Chef Bruja everything seasoning, 1 tsp garlic powder, 1 tsp pepper, 1 tbsp of ketchup, and 1 tbsp

of brown sugar and mix.

• Keep your heat on medium-high for 45 minutes to an hour. Continuously mix throughout this time. Your stew is ready
• I know this seems like a complicated recipe,

once your meat begins to fall off the bone. So keep in there as long as needed until that happens.
but once you get the hang of it, this is a recipe
• If your water begins to evaporate throughout this process, you can add more water if needed, but as long as your lid is
you can't mess up. It will always taste good!

on the whole time, you should be good.
• If you feel you want your sauce darker, add
• Before it's done, taste check your sauce. If it is to your liking, you're good.
more browning; if it's a little spicy, add more

• You want to skim your sauce of oil. Take your spoon, graze it over the top, and put the oil you skim in a cup or bowl to
brown sugar; if you want more spice, add
dispose of later. Repeat this step and take out as much as you can. You won't be able to take all of it out, of course, be-
your favorite hot sauce or cayenne pepper. If

cause the sauce and meat continue to create oil, but the majority of it out is good because we don't like oily food.
you want your sauce a little thicker, add
• Once you're done, let it cool down and come together for 10 minutes, then enjoy!
cornstarch; if you want it to be saucier, add

more water. Some people even add a little

jerk sauce; that's up to you.

• Browning and Worcestershire sauce adds a

very light salt flavor; adding more to your

recipe won't change the taste more than

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