Brown Stew Chicken Jamaican (Print Version)
Tender browned chicken in savory, spiced gravy with thyme, peppers, and a touch of sweetness.
# Ingredients:
→ Main Ingredients
01 -
1 whole chicken (about 3.5 to 4 pounds), cut into serving pieces
02 -
1 small onion, finely chopped
03 -
3 cloves garlic, minced
04 -
1 stalk green onion (scallion), chopped
05 -
3 sprigs fresh thyme
06 -
2 whole bay leaves
07 -
1 teaspoon browning sauce
08 -
1 whole scotch bonnet pepper, left whole or chopped to taste
09 -
1 teaspoon ground black pepper
10 -
1 teaspoon paprika
11 -
5 whole pimento (allspice) berries, whole or lightly crushed
12 -
2 teaspoons packed dark brown sugar
13 -
1 small piece fresh ginger, sliced (optional, about 1 inch)
14 -
2 cups low-sodium chicken stock
15 -
1/2 small red bell pepper, julienned or chopped
16 -
1/2 small green bell pepper, julienned or chopped
17 -
1 tablespoon ketchup
18 -
1 tablespoon soy sauce (optional)
19 -
1/2 teaspoon kosher salt, or to taste
20 -
2 tablespoons olive oil
# Steps:
01 -
Remove the skin and excess fat from the chicken pieces. Wash chicken with vinegar, lemon, or lime, rinse thoroughly under cold water, and pat dry with paper towels.
02 -
Combine chicken, onion, green onion, garlic, thyme, bay leaves, browning sauce, brown sugar, pimento berries, paprika, salt, black pepper, scotch bonnet, red and green bell peppers, soy sauce (if using), and ginger in a large mixing bowl or resealable bag. Ensure chicken is well coated and marinate for at least 1 hour or overnight in the refrigerator.
03 -
In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Remove chicken pieces from marinade, reserving marinade with vegetables. Sear chicken on all sides until browned, about 5 to 10 minutes.
04 -
Add chicken stock and reserved marinade with vegetables to the pot. Cover and bring to a boil. Reduce heat to medium, and cook covered for 20 minutes.
05 -
Stir in ketchup, uncover the pot, and reduce heat to medium-low. Simmer uncovered until chicken is very tender and sauce has reduced by half, about 10 minutes.
06 -
Remove bay leaves, thyme sprigs, green onion stalks, and scotch bonnet pepper before serving. Adjust salt and pepper as needed. Serve hot.
# Notes:
01 -
Marinating overnight allows deeper flavor development. Adjust scotch bonnet pepper to control heat level.