Jamacian Brown Stew Chicken

Name: Jamacian Brown Stew Chicken
Prep time: 1 d 30 min
Cook time: 1 h
Total time: 1 d 9 h 30 min
Yield: 4 serving
Ingredients: 5-8 pieces of bone-in skinless chicken; 2 teaspoons kosher salt; 2 tablespoons browning or burnt sugar; 2 teaspoons maggi or chicken bouillon; 2 teaspoons ground allspice; 2 teaspoons ginger powder; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1/2 teaspoon freshly cracked black pepper; 2 teaspoons dried thyme; 1½ tablespoon brown sugar; 4 allspice berries; 1/4 cup fresh giner; 1/4 cup scallions; 1/4 cup yellow onion; 1/4 cup red bell pepper; 1/4 cup green bell pepper; 8 garlic gloves; 1/2 scotch bonnet pepper; 2 tablespoons vegetable oil; 1 scotch bonnet, 2 garlic cloves, 1 scallion, 1 piece of ginger; 2 plum tomatoes; 3 cups water or low sodium chicken broth; 1/2 cup coconut milk; 1/2 cup ketchup; 3 prings of fresh thyme

User Reviews

5.0

15 reviews

Excellent

Prep Time
1 d 30 mins
Cook Time
1 hr
Marinating
8 hrs
Total Time
1 d 9 hrs 30 mins
Servings
4
Calories
595 kcal
Course
Dinner
Cuisine
American, Caribbean

Jamacian Brown Stew Chicken

Ivy Bruce

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Perfectly tender Jamaican Brown Stew Chicken is slow braised in a large pot with spices, vegetables and a few other ingredients to yield a delicious depth of flavor. Enjoy a taste of Caribbean food at home!

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Ingredients

Servings

For the chicken marinade

5-8 pieces of bone-in skinless chicken I love using thighs and legs
2 teaspoons kosher salt taste as you go!! add more or less depending on your prefrence
2 tablespoons browning or burnt sugar
2 teaspoons maggi or chicken bouillon
2 teaspoons ground allspice
2 teaspoons ginger powder
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon freshly cracked black pepper
2 teaspoons dried thyme
1½ tablespoon brown sugar
4 allspice berries
1/4 cup fresh giner minced
1/4 cup scallions minced
1/4 cup yellow onion sliced
1/4 cup red bell pepper minced
1/4 cup green bell pepper minced
8 garlic gloves minced
1/2 scotch bonnet pepper sliced thin

For the Stew Chicken

2 tablespoons vegetable oil
1 scotch bonnet, 2 garlic cloves, 1 scallion, 1 piece of ginger chopped
2 plum tomatoes diced
3 cups water or low sodium chicken broth
1/2 cup coconut milk optional
1/2 cup ketchup
3 prings of fresh thyme

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Instructions

Begin by preparing your ingredients and chopping onions, scallions, ginger, garlic, scotch bonnet pepper.
In a large bowl, take cleaned chicken pieces and marinate with all the spices and veggies. Refrigerate for up to 6 hours, or overnight for best results.
In a hot caldero or Dutch oven, fry 1 scotch bonnet, 2 cloves of garlic, 1 scallion, and ginger to infuse the oil. Set aside.
To prepare your chicken, start by searing the pieces on both sides until they develop a nice sear. Once done, remove them from the pot. In the same pot, add the remaining marinade juices and simmer. Next, put the chicken back into the pot, add water, coconut milk, ketchup, thyme, and the scotch bonnet you set aside earlier. Taste the mixture and adjust the seasoning as per your preference, keeping in mind that Caribbean cooking is all about cooking from the soul. Add more salt if needed, or a little extra ketchup for added flavor.
Cook on high heat for 3-4 minutes, then reduce the heat and simmer until chicken is tender, or at low heat for 45 minutes.