Description
Embrace the vibrant flavors of Jamaica with this authentic Brown Stew Chicken recipe! Tender chicken, rich spices, and a savory stew capture the essence of Caribbean cooking. Perfect for a family dinner or a taste adventure at home. Try it and bring a touch of Jamaica to your table!
Ingredients
- Chicken parts: 8–9 pieces, preferably legs and boneless/skinless thighs, for their rich flavor and tenderness.
- Vegetable or canola oil: 3 tablespoons, used for browning the chicken to achieve a flavorful sear.
- Scallions (green onions): 4, chopped, to introduce a mild, oniony flavor that complements the chicken.
- Yellow onion: 1/2 medium, chopped, providing a sweet, aromatic base to the stew.
- Bell pepper: 1 large, chopped, adding sweetness and color to the dish.
- Carrots: 2 medium-sized, chopped, for a touch of sweetness and additional nutrients.
- Garlic: 6 cloves, minced or 1 tablespoon garlic paste, for a robust garlicky undertone.
- Brown sugar: 1 tablespoon, packed light or dark, to balance the savory spices with a hint of sweetness.
- Smoked paprika: 1 teaspoon, offering a smoky flavor that enhances the overall taste profile.
- Jamaican ground allspice: 1/2 teaspoon, a key spice that provides a warm, aromatic depth.
- Ground ginger: 1/2 teaspoon, adding a slightly spicy and pungent kick.
- Kosher salt & freshly ground black pepper: To taste, for seasoning the chicken and enhancing all the flavors.
- Browning sauce (e.g., Grace brand): 3 teaspoons, essential for achieving the stew’s signature rich color and savory taste.
- Tomato sauce: 1 (8-ounce) can, contributing a tangy tomato flavor and helping thicken the stew.
- Fresh thyme: 4–6 sprigs, infusing the dish with its aromatic, earthy essence.
- Bay leaves: 2, adding a subtle layer of flavor complexity.
- Scotch bonnet pepper: 1, left whole, to infuse the stew with its fruity heat without making it overly spicy.
- Chicken stock or broth: 3 cups, creating the flavorful liquid base in which the chicken stews to perfection.
Instructions
- Marinate the Chicken: Combine onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, and salt/pepper in a bowl. Add the chicken and browning sauce, mixing thoroughly. Marinate for at least 2 hours, preferably overnight.
- Brown the Chicken: Sear chicken pieces in hot oil until browned on all sides, then set aside.
- Prepare the Stew Base: In the same pot, sauté the marinade mixture until tender. Add back the chicken, then introduce carrots, tomato sauce, thyme, bay leaves, scotch bonnet, and chicken stock.
- Stew the Chicken: Simmer covered on medium-low for 1.5 to 2 hours until the chicken is tender.
- Finalize: Remove the scotch bonnet, bay leaves, and thyme stems. Adjust the gravy by simmering if thicker consistency is desired.
Notes
- Marinating overnight deepens the flavor.
- Browning the chicken in batches prevents overcrowding and ensures a proper sear.
- Adding the Scotch bonnet whole imparts flavor without too much heat.
- If the stew is too thin after cooking, simmer it uncovered to reduce to the desired consistency.
- Prep Time: 30
- Cook Time: 2
- Category: Main Course
- Method: Stewing
- Cuisine: Jamaican