Jamaican Brown Stew Chicken (Print Version)

# Ingredients:

→ Aromatics & Seasonings

01 - 1/2 medium yellow onion, chopped
02 - 1 large bell pepper, chopped
03 - 4 scallions, chopped
04 - 6 cloves of garlic, minced or 1 tablespoon garlic paste
05 - 1 tablespoon packed light or dark brown sugar
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon Jamaican ground allspice
08 - 1/2 teaspoon ground ginger
09 - kosher salt & freshly ground black pepper, to taste
10 - 3 teaspoons browning sauce (Grace brand recommended)

→ Main Proteins

11 - 8-9 chicken pieces (combination of legs & boneless/skinless thighs)

→ Additional Ingredients

12 - 3 tablespoons vegetable or canola oil, plus more as needed
13 - 2 medium-sized carrots, chopped
14 - 1 (8-ounce) can tomato sauce
15 - 4-6 sprigs fresh thyme
16 - 2 bay leaves
17 - 1 scotch bonnet pepper, whole
18 - 3 cups chicken stock or broth

# Instructions:

01 - In a large bowl or ziplock bag, combine onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, and salt/pepper. Pat the chicken dry with paper towels, then add chicken pieces and browning sauce. Massage all aromatics and spices thoroughly into the chicken until well coated.
02 - Cover the bowl or seal bag and refrigerate for at least 2 hours, preferably overnight for best results. If marinating overnight, stir/massage the chicken at least once to ensure even flavor distribution.
03 - Remove chicken pieces from marinade mixture, shaking off excess aromatics but reserving all marinade. Set chicken aside on a baking sheet or platter.
04 - Heat oil in a large heavy-bottomed pot or dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear chicken pieces on all sides until a deep brown crust forms, about 2-3 minutes per side. Transfer browned chicken to a clean plate and repeat with remaining pieces, adding more oil between batches only as needed. Reduce heat to medium.
05 - Add reserved marinade mixture to the same pot, sautéing for 2-3 minutes while scraping up any caramelized bits from the bottom. Return browned chicken to the pot, nestling pieces on top of the aromatics along with any collected juices. Add carrots, tomato sauce, thyme, bay leaves, whole scotch bonnet pepper, and chicken stock. Gently combine all ingredients.
06 - Reduce heat to medium-low, cover pot with lid, and allow chicken to stew for 1½-2 hours until pieces are extremely tender and falling off the bone.
07 - Remove and discard herb stems, bay leaves, and scotch bonnet pepper. If a thicker gravy is desired, increase heat to medium-high and gently stir until reduced to preferred consistency. Taste and adjust seasoning with salt and pepper as needed.
08 - Serve immediately in shallow bowls alongside rice and peas, and optionally plantains. Pour extra gravy over the entire dish.

# Notes:

01 - This authentic Jamaican dish features chicken braised until fall-off-the-bone tender in a rich mixture of aromatics and spices.
02 - Traditional browning sauce gives this stew its distinctive dark color and rich flavor.
03 - The scotch bonnet pepper adds flavor without excessive heat when kept whole - do not cut it open during cooking.
04 - For maximum flavor development, marinate the chicken overnight.

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