Jamaican Brown Stew Chicken

Ingredients

• 4 whole chicken legs, split into legs and thighs (Skin removed, optional)
• 2 tsp olive oil
• 2 bell peppers
• 1 onion
• 4 cloves garlic
• 3 spring onions
• 1 small thumb ginger
• 6 stalks thyme (Leaves removed from stems)
• 0.5 Scotch bonnet (Diced)
• 1.5 tbsp green seasoning
• 2 tsp chicken seasoning
• 1 tbsp all-purpose seasoning
• 1 tsp pimento seeds (Semi-crushed)
• 1 tsp ground ginger
• 1 tbsp soy sauce
• 2.5 tsp browning (Use 2–3 tsp)
• salt (Optional, to taste)
• 1 spring onion (For seasoning the oil)
• 3 cloves garlic (For seasoning the oil)
• 1 small thumb ginger (Crushed; for seasoning the oil)
• 1 tsp pimento seeds (Semi-crushed; for seasoning the oil)
• 6 stalks thyme (For seasoning and simmering)
• chicken stock or hot water (Amount not specified; enough for the stew)
• 1 tomato (Sliced)
• 2 carrots (Sliced)
• 2 Cyprus potatoes (Cut into thick chunks)
• 1 bay leaf
• 2 Scotch bonnets (Whole; use less or omit if desired)
• 4 tbsp ketchup
• 2 tsp brown sugar
• extra seasoning (Add if needed, to taste)

Steps

1. 1

   Season the chicken with the olive oil, garlic, ginger, thyme, and the remaining listed seasonings, including the green seasoning, chicken seasoning, all-purpose seasoning, pimento, ground ginger, soy sauce, browning, and optional salt. Reserve half of the peppers and onions to add later. The chicken may be marinated for a few hours or overnight, if desired.

2. 2

   Heat a Dutch pot or other heavy-bottomed pot. Add the oil for cooking if needed, then season the oil with the garlic, spring onion, two stalks of thyme, pimento, and ginger.

3. 3

   Let the aromatics infuse the oil without allowing them to burn. Remove the infused aromatics from the pan.

4. 4

   Brown the seasoned chicken pieces in batches until browned, then remove them from the pot.

5. 5

   Drain some of the oil from the pot. Add the peppers and onion mixture from the marinade and sauté over medium heat for a few minutes.

6. 6

   Return the browned chicken to the pot and cook for 5 minutes.

7. 7

   Add the sliced tomato, carrot, and thick chunks of potato.

8. 8

   Add the chicken stock or hot water, bay leaf, remaining thyme, and the reserved half of the pepper mixture. Add the previously infused aromatics at this stage as well, if desired.

9. 9

   For a less spicy stew, use less Scotch bonnet or omit it completely. Bring the mixture to a gentle simmer, not a boil.

10. 10

    Cover and cook for approximately 25 minutes. Maintain gentle heat; aggressive boiling can make the chicken and vegetables mushy.

11. 11

    Adjust the seasoning once the stew is cooked, then finish by stirring in the ketchup and brown sugar.

Notes

The source emphasizes that the stew should simmer gently rather than boil. It also notes that browning should be used sparingly—the meat should not become jet black. The amount of stock or hot water is not specified; add enough to form the stew. Marinating is optional and may be done for a few hours or overnight.

Nutrition per serving

• main
• stewed
• Caribbean
• Jamaican
• spicy
• one-pot
• chicken
• dairy-free