Jamaican Brown Stew Chicken

Ingredients

  • 3 lbs bone-in chicken pieces
  • 4 sprigs thyme
  • 4 garlic cloves chopped
  • 4 scallions chopped
  • 1 inch grated ginger
  • 1 teaspoon bouillon chicken seasoning
  • 1/2 teaspoon Allspice
  • 2 tablespoons soy sauce
  • 1/2 teaspoon smoked paprika
  • Tabasco to your taste
  • 1 large onion
  • 1 large red pepper
  • 1 large green pepper
  • 6 carrots cut into 1 inch pieces
  • 4 potatoes cubed
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 2 cups broth
  • 1 scotch bonnet or habanero de-seeded (scotch bonnet peppers are used widely in Jamaican cooking and in the Caribbean)
  • olive oil

Method

  1. To marinate overnight, the chicken was washed then added to a large container.  It’s best to use bone-in chicken pieces.  I added fresh thyme, smashed up garlic, chopped scallions, grated ginger, soy sauce, tabasco sauce, Allspice. smoked paprika and chicken bouillon seasoning.  Use your fingers to massage it all into the chicken and leave it overnight.
  2. Heat oil in the pan.  Remove the chicken from the container, being careful to separate the veggies from the chicken (leave the cut up veggies in the container).  then brown the chicken on both sides till golden brown.  Remove  from the pan.
  3. Now add some more oil to the same pan and saute the onion, red pepper, green pepper. (Jamaicans call these peppers “sweet peppers” to differentiate it from the more fiery peppers that they use in their cooking). Let it cook for a bit.  At this point add the veggies from the container that were marinating.  Let it meld and develop the flavors.  Now add the ketchup and brown sugar, and mix it around for a bit with the onion and peppers and other veggies.  Next add the broth to deglaze, habanero, carrots and potatoes.  I added more veggies than called for and extra liquid to the dish. Add the browned chicken pieces back into the pan.
  4. Slow cook for about an hour covered, then remove the lid and let the gravy thicken for another 15-20 minutes.
  5. Serve with peas and rice (in Jamaica, they call it peas and rice, even though they add beans).

 

 

 

 

 

 

 

 

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