Jamaican Brown Stew Chicken

Ingredients

• 1 kg chicken thighs or drumsticks (Skin removed; use bone-in pieces if possible.)
• lemon juice (For cleaning the chicken.)
• vinegar (For cleaning the chicken.)
• 1 onion (Diced.)
• 2 spring onions (Chopped.)
• 1 bell pepper (Use half red and half green; diced.)
• 1.5 scotch bonnet peppers (Chop half for the marinade; add one whole pepper while simmering. Use less if desired.)
• 4 garlic cloves (Use 3–5 cloves; minced.)
• 4 cm ginger (A piece approximately the same size as the garlic; minced.)
• 4 sprigs fresh thyme (Use 4–5 sprigs.)
• 2 bay leaves (Add while simmering; the source says a couple/few leaves.)
• 0.5 tbsp salt
• 0.5 tbsp black pepper
• 0.5 tbsp all-purpose seasoning
• 0.5 tbsp onion powder
• 0.5 tbsp garlic powder
• 0.5 tbsp allspice powder or pimento seeds (Use either allspice powder or pimento seeds.)
• 1 tbsp browning (Use 1–2 tablespoons; the source also describes brown sugar or browning as an alternative seasoning choice.)
• 2 tbsp green seasoning (The source refers to a separate green-seasoning recipe.)
• oil (For caramelizing the sugar and browning the chicken.)
• 1.5 tbsp brown sugar (Use 1–2 tablespoons. Caramelize with oil; the source also mentions brown sugar or browning in the marinade.)
• 700 ml water (Use 600–800 ml, or enough hot water to completely cover the chicken.)
• 2 tbsp ketchup (Add after approximately 35–40 minutes of simmering.)

Steps

1. 1

   Remove the skin from the chicken. Thoroughly clean the chicken with lemon juice and vinegar, then prepare it for marinating.

2. 2

   Dice the onion and bell pepper, chop the spring onions and half of the scotch bonnet pepper, and mince the garlic and ginger.

3. 3

   Place the chicken in a large bowl. Season it with the salt, black pepper, all-purpose seasoning, onion powder, garlic powder, allspice or pimento seeds, browning, and green seasoning. The source also mentions brown sugar or browning as an alternative seasoning choice.

4. 4

   Add the diced onion, bell pepper, spring onions, chopped scotch bonnet, minced garlic and ginger, and fresh thyme to the bowl. Mix thoroughly so the seasoning and vegetables coat the chicken.

5. 5

   Cover and marinate the chicken for at least 1 hour; the source recommends up to 6 hours or overnight, and the transcript says overnight is best.

6. 6

   In a large pot, heat some oil with the brown sugar until the sugar melts and caramelizes.

7. 7

   Add the marinated chicken pieces gradually and brown them in batches so they have room to brown properly. Brown for about 5 minutes per side, or 10–15 minutes total, until well browned.

8. 8

   Return all the browned chicken to the pot and add the vegetables and herbs from the marinade. Stir for approximately 5 minutes.

9. 9

   Pour hot water into the pot until the chicken is completely covered. Bring the liquid to a light boil.

10. 10

    Add the bay leaves and one whole scotch bonnet pepper. Reduce the heat and simmer the chicken for 45 minutes to 1 hour, until tender and falling from the bone.

11. 11

    After approximately 35–40 minutes of simmering, add the ketchup and stir thoroughly to combine.

12. 12

    Continue simmering for about 15 minutes with the lid only slightly covering the pot, allowing the stew to reduce and thicken.

13. 13

    When the chicken is tender and the stew has reduced sufficiently, serve with rice and peas or rice. Optionally serve with plantain and coleslaw.

Notes

The source does not specify the amount of lemon juice or vinegar used for cleaning, or the amount of oil. It mentions rice and peas, coleslaw, and plantain as accompaniments, but does not provide their recipes. The transcript says the scotch bonnet can be reduced for a milder dish.

Nutrition per serving

• main
• Caribbean
• Jamaican
• stewed
• chicken
• spicy
• make-ahead
• gluten-free