By Christina Hirsh
The Best Jamaican Brown Stew Chicken
5 steps
Prep:30minCook:2h
The Best Jamaican Brown Stew Chicken recipe is a flavorful and aromatic dish that brings the taste of the Caribbean to your table. The chicken is marinated in a blend of spices, herbs, and vegetables, then seared until browned and simmered in a rich stew base of tomato sauce, thyme, and scotch bonnet pepper. The final result is a tender and savory chicken stew with a deliciously thick gravy, perfect for serving with rice or dumplings.
Updated at: Wed, 03 Apr 2024 09:17:48 GMT
Nutrition balance score
Good
Nutrition per serving
Calories190.4 kcal (10%)
Total Fat10.5 g (15%)
Carbs19.9 g (8%)
Sugars11.2 g (12%)
Protein5.5 g (11%)
Sodium599.3 mg (30%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
For the Chicken
8 pieceschicken
preferably legs and boneless/skinless thighs
3 tablespoonsvegetable oil
or canola
4scallions
green onions, chopped
0.5yellow onion
medium, chopped
1bell pepper
large, chopped
2carrots
medium-sized, chopped
6 clovesgarlic
minced 1 tablespoon garlic paste
1 tablespoonbrown sugar
packed, light or dark
1 teaspoonsmoked paprika
½ teaspoonground allspice
Jamaican
½ teaspoonground ginger
kosher salt
freshly ground black pepper
to taste
3 teaspoonsbrowning sauce
1 x 8 ouncecan tomato sauce
4 sprigsfresh thyme
2bay leaves
1scotch bonnet pepper
left whole
3 cupschicken stock
or broth
Instructions
Step 1
Marinate the Chicken: In a bowl, mix onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, salt, and pepper. Add chicken and browning sauce, mixing well. Marinate for at least 2 hours, ideally overnight.
Step 2
Brown the Chicken: In a hot oil-coated pot, sear chicken until browned on all sides, then set aside
Step 3
Prepare the Stew Base: Sauté the marinade mixture in the same pot until tender. Return the chicken to the pot, adding carrots, tomato sauce, thyme, bay leaves, scotch bonnet, and chicken stock.
Step 4
Stew the Chicken: Cover and simmer on medium-low heat for 1.5 to 2 hours, until the chicken is tender.
Step 5
Finalize: Remove the scotch bonnet, bay leaves, and thyme stems. If needed, reduce the gravy by simmering uncovered to achieve the desired consistency.
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