By Angela Jones
Cookiewithangelam
8 steps
Prep:30minCook:1h 25min
Jamaican Brown Stew Chicken
Updated at: Thu, 17 Aug 2023 05:07:01 GMT
Nutrition balance score
Good
Nutrition per serving
Calories397.5 kcal (20%)
Total Fat24.9 g (36%)
Carbs18.7 g (7%)
Sugars10.7 g (12%)
Protein24.6 g (49%)
Sodium574.4 mg (29%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
8 pieceschicken
Meat
2yellow onion
medium, chopped
1bell pepper
large, chopped
4scallions
chopped
6 clovesgarlic
minced 1 tablespoon garlic paste
1 tablespoonlight brown sugar
packed, or dark
1 teaspoonsmoked paprika
½ teaspoonground allspice
Jamaican
½ teaspoonground ginger
kosher salt
black pepper
freshly ground, to taste
8chicken pieces
I use a mix of legs & boneless/skinless thighs
3 teaspoonsbrowning sauce
I use brand
3 tablespoonsvegetable oil
or canola, plus more as needed
2carrots
medium-sized, chopped
1 x 8 ouncecan tomato sauce
4 sprigsfresh thyme
2bay leaves
1scotch bonnet pepper
left whole- do not cut
3 cupschicken stock
or broth
Instructions
Step 1
a large bowl or gallon-sized ziplock bag, add in the onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, and salt/pepper- to taste. Use your hands (fitted with disposable gloves, if desired) or a utensil to stir the ingredients together. Pat the chicken dry with paper towels and then add the chicken pieces and browning sauce. Use your hands to massage all the aromatics and spices into the chicken, massaging very well to ensure the chicken pieces are nicely coated.
Step 2
Cover the bowl with a lid/plastic wrap or seal ziplock bag and transfer to refrigerator to allow flavors to marinate for at least 2 hours or- more preferably, overnight (for the best results!). If marinating overnight, just be sure to go back and stir/massage the chicken at least once. This will ensure even flavor marination throughout.
Step 3
Remove the chicken pieces from the marinade mixture, shaking off excess onion/bell pepper/scallion bits- but do not discard the marinade, set aside. Set the chicken aside on a medium baking sheet or large plate/platter.
Step 4
In a large heavy-bottomed pot, dutch oven/braiser; heat the oil over medium-high heat. Once the oil is shimmering, gently swirl the pot around to evenly coat the bottom. Add a few chicken pieces into the pot, working in batches, careful not to overcrowd. Sear the chicken on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned chicken onto a clean, medium baking sheet or large plate/platter and repeat the process until all the chicken pieces are browned- adding a slick more of oil in between batches, only as needed. Then set the browned chicken aside and reduce the heat to medium.
Step 5
: Add all the reserved marinade mixture into the same pot and use a wooden utensil to sauté until lightly tender, scraping up any caramelized bits on the bottom of the pot, about 2-3 minutes. Then add all browned chicken pieces back into pot, nestling them right on top of the marinade mixture, along with any residual juices that have collected. Add the carrots, tomato sauce, fresh thyme, bay leaves, scotch bonnet pepper, and chicken stock. Gently stir everything together until well combined.
Step 6
Reduce the heat to medium-low and cover the pot with a lid. Allow the chicken to stew for 1 1/2 – 2 hours, covered- until the chicken pieces are meltingly tender and falling off the bone.
Step 7
Discard the herb stems, bay leaves, and scotch bonnet pepper from the pot. If you’d like to thicken the stew liquid in the pot, place over medium-high heat. Cook, gently stirring, for a bit until the liquid reaches your desired consistency. Afterwards, taste and adjust with more salt/pepper, as desired.
Step 8
this brown stew chicken immediately. I love serving this brown stew chicken in shallow bowls alongside some rice and peas with extra stew gravy poured right over it all. Now Enjoy