Jamaican Brown Stew Chicken (Printable version)
Tender chicken simmered in a rich, deeply spiced gravy with vibrant Jamaican island flavors.
# List of ingredients:
→ Chicken & Marinade
01 - 2 lbs bone-in, skinless chicken pieces
02 - 2 tbsp lime juice, for cleaning
03 - 1 tbsp vinegar, for cleaning
04 - 2 tsp sea salt
05 - 2 tsp black pepper
06 - 1 tbsp all-purpose seasoning
07 - 1 tbsp browning sauce
08 - 4 cloves garlic, minced
09 - 2 sprigs fresh thyme
10 - 2 scallions, chopped
11 - 1 Scotch bonnet pepper, deseeded and chopped
12 - 1 small onion, chopped
13 - 1 tsp paprika
→ Sauce & Vegetables
14 - 2 tbsp vegetable oil
15 - 1 large bell pepper, sliced
16 - 2 medium carrots, sliced
17 - 1 large tomato, chopped
18 - 2 tbsp tomato ketchup
19 - 1 cup chicken broth
20 - 1 tsp soy sauce
# Directions:
01 - Rinse the chicken pieces with lime juice and vinegar, then rinse thoroughly with water and pat dry with paper towels.
02 - Combine the chicken with salt, black pepper, all-purpose seasoning, browning sauce, garlic, thyme, scallions, Scotch bonnet pepper, onion, and paprika. Massage the marinade evenly into each piece, cover, and refrigerate for at least 1 hour or overnight for best results.
03 - Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Shake off excess marinade from the chicken, reserving the marinade. Sear the chicken pieces in batches until deeply browned on all sides, about 6 to 8 minutes per batch.
04 - Remove the browned chicken and set aside. Add the bell pepper, carrots, and tomato to the same pot and sauté for 2 to 3 minutes until slightly softened.
05 - Return the chicken to the pot along with the reserved marinade, tomato ketchup, chicken broth, and soy sauce. Stir everything together thoroughly.
06 - Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 45 to 55 minutes, stirring occasionally, until the chicken is fork-tender and the sauce has thickened into a rich gravy.
07 - Taste the stew and adjust seasoning if needed. Discard the thyme stems before serving.
# Expert Advice:
01 -
- The browning sauce gives you that deep restaurant quality color without any complicated technique
- It tastes even better the next day so leftover night becomes something you actually look forward to
02 -
- Patting the chicken completely dry before searing is the difference between a proper brown crust and pale steamed meat
- The sauce will look thin right after you add the broth but it thickens beautifully during the slow simmer so resist the urge to add flour or cornstarch
03 -
- Letting the chicken marinate overnight transforms the dish from good to unforgettable because the Scotch bonnet and thyme really permeate the meat
- A splash of dark rum stirred in during the last ten minutes adds a layer of complexity that makes people ask what your secret is