Jamaican Brown Stew Chicken
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Marinade Time
2 hrs
-
Total Time
3 hrs 10 mins
-
Servings
8 servings
-
Calories
585 kcal
-
Course
Main Course, Dinner
Jamaican Brown Stew Chicken
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A spicy Jamaican stew with tender pieces of browned chicken simmered with veggies in a thick gravy. Enjoy as-is or over rice for a hearty and flavorful meal!
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Ingredients
For the Marinated Chicken –
- 4 pounds bone-in chicken thighs or drumsticks
- 2 teaspoons chicken bouillon or chicken base
- ¼ cup chopped scallions
- 2 habanero peppers seeded and minced
- 2 tablespoon minced garlic
- 2 tablespoons fresh thyme leaves
- 1 tablespoon freshly grated ginger
- 1 teaspoon smoked paprika
- ½ teaspoons black pepper
For the Brown Chicken Stew –
- 3 tablespoons oil
- 1 large onion peeled and chopped
- 2 large carrots sliced
- 1 bell pepper seeded and chopped
- 3 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon browning seasoning
- 2 bay leaves
- 4 cups water
Instructions
Marinate the Chicken -
- Place the chicken pieces in a large zip bag. Add the chicken bouillon, scallions, minced habanero, garlic, thyme, ginger, paprika, and black pepper. Zip the bag closed and massage the chicken pieces to coat with seasoning on all sides. Place the chicken in the refrigerator and chill for at least 2 hours. (You can marinate overnight if desired.)
Brown the Chicken -
- Set a large 7-8 quart dutch oven (or pot) over medium heat. Place the oil in the pot. Once hot, add the chicken pieces, and as much of the marinade seasoning as possible, into the pot. Brown the chicken pieces on both sides, rotating the pieces as needed. (This will go faster if you pot is wider like a dutch oven.)
Make the Stew Base -
- Remove the chicken pieces and place on a holding plate. Add the chopped onion, carrots, and bell peppers to the pot. Sauté for 5 minutes to soften.
- Move the chicken pieces back to the pot. Add the ketchup, brown sugar, browning seasoning, bay leaves and water. Stir well. Cover and simmer for 20 minutes.
- Then remove the lid, stir and simmer another 10 to thicken the gravy. Taste, then salt and pepper as needed.
Notes
- Serve the stew as-is in a bowl, over white rice, or with peas and rice.
- Store cooled leftovers in an airtight container for up to 4 days. To freeze, transfer to a sealed container and wrap the container in a layer of aluminum foil. Keep in the freezer for up to 2 months.
Nutrition Information
Show Details
Serving
1.25cup
Calories
585kcal
(29%)
Carbohydrates
10g
(3%)
Protein
38g
(76%)
Fat
43g
(66%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
222mg
(74%)
Sodium
251mg
(10%)
Potassium
675mg
(19%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
3569IU
(71%)
Vitamin C
49mg
(54%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1.25cup | |
| Calories | 585kcal | 29% |
| Carbohydrates | 10g | 3% |
| Protein | 38g | 76% |
| Fat | 43g | 66% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 222mg | 74% |
| Sodium | 251mg | 10% |
| Potassium | 675mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3569IU | 71% |
| Vitamin C | 49mg | 54% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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