Jamaican Brown Stew Chicken Recipe

Jamaican cuisine is known for its bold and flavorful dishes that combine a variety of seasonings and spices to create a unique and delicious taste. One popular dish that exemplifies the richness of Jamaican flavors is Jamaican Brown Stew Chicken. This dish is a combination of tender chicken, aromatic herbs and spices, and a tangy and slightly sweet brown sauce that is sure to tantalize your taste buds.

What sets Jamaican Brown Stew Chicken apart from other chicken dishes is the method...

What sets Jamaican Brown Stew Chicken apart from other chicken dishes is the method of cooking and the combination of ingredients used. The chicken is marinated in a flavorful blend of seasonings such as thyme, allspice, scotch bonnet peppers, and garlic, which infuses the meat with a rich and savory taste. Once marinated, the chicken is then browned in a hot skillet, creating a crispy and caramelized exterior that adds depth of flavor to the final dish.

The brown stew sauce is the crowning glory of this dish, and it's what sets it apart from other chicken stews. The sauce is made from a combination of aromatic vegetables such as onions, bell peppers, and carrots, which are simmered in a rich and flavorful broth made from chicken stock, tomatoes, and a blend of seasonings. This creates a thick and hearty sauce that coats the chicken pieces, creating a mouthwatering and satisfying meal.

One of the best things about Jamaican Brown Stew Chicken is its versatility. It can be served with a variety of side dishes such as rice and peas, fried plantains, or steamed vegetables, making it a perfect meal for any occasion. Whether you're cooking for a family dinner or hosting a celebratory meal, Jamaican Brown Stew Chicken is sure to be a hit with everyone at the table.

So, if you're looking to add some Caribbean flair to your dinner menu, give Jamaican Brown Stew Chicken a try. This classic Jamaican dish is sure to transport you to the vibrant streets of Kingston with its tantalizing flavors and bold spices. Get ready to savor every bite of this mouthwatering and satisfying meal that will have you coming back for more! And remember, don't be shy with the hot sauce - it's all part of the experience!

Ingredients

4 cloves garlic, minced
½ cup sliced green onions, white and green parts separated, divided
2 tablespoons packed dark brown sugar
2 tablespoons fresh thyme leaves, chopped
1 tablespoon minced habanero pepper
1 tablespoon cider vinegar
2 teaspoons minced fresh ginger root
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
½ teaspoon ground allspice
8 (5 ounce) bone-in, skin-on chicken thighs
3 tablespoons olive oil, divided
1 large yellow onion, diced
1 pinch kosher salt
1 tablespoon brown sugar
4 cups chicken broth
⅓ cup ketchup
2 bay leaves
1 cup sliced carrot
1 cup quartered baby bell peppers

Information

Prep Time: 40 mins
Cook Time: 1 hr 20 mins
Additional Time: 4 hrs
Total Time: 6 hrs
Servings: 8

Whisk together garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice in a large mixing bowl.

Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone. Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.

Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.

Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.

Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.

Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.

Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 1/2 hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.

Taste and adjust seasoning. Stir in green parts of green onions.

Nutrition

343 cal.

Total Fat: 20g
Saturated Fat: 5g
Cholesterol: 91mg
Sodium: 1319mg
Total Carbohydrate: 14g
Dietary Fiber: 1g
Total Sugars: 10g
Protein: 25g
Vitamin C: 7mg
Calcium: 40mg
Iron: 2mg
Potassium: 381mg

How to Make Jamaican Brown Stew Chicken - A Step-by-Step Guide

Ingredients

Information

Nutrition

343 cal.

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