Sunday Chicken- A nostalgic braised chicken recipe by Seaka's Kitchen

There's something comforting about a pot of slow-braised chicken bubbling away on a Sunday afternoon. This hearty one-pot meal is packed with tender chicken, root vegetables, fragrant herbs, and a rich gravy that's made for spooning over everything on your plate. It's the kind of recipe that fills the house with incredible aromas and brings everyone to the table.

Ingredients

• 4 lbs chicken, cut into serving pieces
• 2 medium potatoes, peeled and cut into chunks
• 2 medium carrots, peeled and sliced
• 2 medium chayote squash, peeled, seeded, and cut into chunks
• 1 large onion, sliced
• 2 medium tomatoes, diced
• 1 tablespoon minced garlic
• 2 sprigs fresh thyme
• ¼ cup chopped scallions
• ¼ cup pineapple juice
• 4 tablespoons Seaka's Kitchen All Purpose Seasoning
• 2 tablespoons Seaka's Kitchen Fire Hot Sauce
• ¼ cup cooking oil
• 1 to 1½ cups water or chicken broth
• White vinegar and fresh lemon juice (for cleaning the chicken)

Directions

1. Clean the Chicken

Wash the chicken with a mixture of white vinegar and fresh lemon juice, rubbing each piece well. Rinse with cool water if desired, drain thoroughly, and pat dry with paper towels.

2. Marinate

Place the chicken in a large bowl and season with the all-purpose seasoning, garlic, half of the sliced onion, thyme, scallions, pineapple juice, and 1 tablespoon of the Fire Hot Sauce. Toss until every piece is coated. Cover and marinate for at least 30 minutes, or overnight for even deeper flavor.

3. Brown the Chicken

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove the chicken from the marinade, saving the marinade for later. Brown the chicken in batches for about 3–4 minutes per side until nicely caramelized. Set aside.

4. Build the Flavor

In the same pot, sauté the remaining onion for 2–3 minutes until softened. Stir in the diced tomatoes and cook for another 5 minutes until they begin to break down. Pour in the reserved marinade and let everything cook together for another 2–3 minutes.

5. Braise

Return the browned chicken to the pot and add enough water or chicken broth to come about halfway up the chicken. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 35–40 minutes.

6. Add the Vegetables

Add the potatoes, carrots, and chayote squash. Stir gently, cover again, and continue cooking for another 20–25 minutes, or until the vegetables are tender and the chicken is fully cooked.

7. Finish the Sauce

Remove the lid and stir in the remaining tablespoon of Seaka's Kitchen Fire Hot Sauce. Simmer uncovered for 10–15 minutes, allowing the cooking liquid to reduce into a rich, flavorful gravy.

8. Serve

Taste and adjust the seasoning if needed. Spoon the gravy generously over the chicken and vegetables and serve hot with steamed rice, festival, or warm crusty bread.

Chef's Tip

"Cleaning chicken with citrus and vinegar helps remove unwanted odors while allowing the meat to better absorb seasonings during marination." — Seaka's Kitchen

Local Culture Note: We believe every great community has recipes that tell a story. This nostalgic Sunday Chicken from Seaka's Kitchen celebrates the tradition of gathering around the table for a slow-cooked meal that nourishes both family and culture.