Jamaican Brown Stew Chicken Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Marinate time:
4 hrs
-
Total Time
4 hrs 45 mins
-
Servings
6 servings
-
Calories
572 kcal
-
Course
Main Course
-
Cuisine
Jamaican
Jamaican Brown Stew Chicken Recipe
Description
This recipe uses skinless chicken thighs seasoned with a custom spice blend including brown sugar, allspice, paprika, garlic, and other aromatics. The mix creates a balance of sweetness, warmth, and heat. After marinating for several hours or overnight, the chicken is browned in oil along with the marinade ingredients to develop a deep, caramelized taste.
The gravy is made by first sautéing onions, carrots, and jalapeños in the remaining oil, then combining with chicken stock, hot pepper sauce, ketchup, and browning sauce. The chicken returns to the pan to simmer until the sauce thickens and flavors meld. The slow simmer allows the chicken to become tender while the gravy absorbs the spices and savory notes.
This dish is often served as a hearty main course accompanied by rice or other starches to soak up the flavorful sauce. The spiced gravy and tender meat make it suitable for family meals or a comforting dinner. Its bold seasoning distinguishes it from milder stews.
Ingredients
Chicken and Marinade
- 3 lbs chicken thighs skins removed
- 2 tsp salt kosher
- ½ tsp black pepper
- 1 tbsp brown sugar
- ¼ tsp allspice
- 1 tsp paprika sweet or smoked
- 3 garlic minced, cloves
- 2 scallions white part only minced, stalks
- 2 habanero pepper cored, seeded, diced
- 2 tbsp ginger fresh, minced
- 2 tbsp thyme leaves, fresh, chopped
- 2 tbsp vegetable oil
Gravy
- 1 onion large, sliced
- 2 jalapeños cored, seeded and diced
- 2 cups chicken stock
- 1 tsp hot pepper sauce tabasco or sriracha works nice
- 2 tbsp ketchup
- 1 tsp salt
- 2 cups chicken broth
- 2 carrot sliced thin
- 1 tsp browning sauce
Instructions
- In a small bowl mix together salt, pepper, sugar, paprika and allspice.
- Place the chicken on a large glass baking dish or bowl and sprinkle the spice mixture over it. Add in the oil, garlic, ginger, habanero, thyme, and scallion. Cover and refrigerate for 4-6 hours before cooking. If you can leave it overnight, even better.
- In a large skillet or braising pan heat the oil on medium heat and fry pieces of chicken 3-4 minutes on each side, or until they are brown. Be sure to put all the marinade ingredients in the pan. Transfer the chicken to a large platter.
- Discard half the oil, add the salt and use the remaining oil to sauté the onions, carrots, and jalapeño until onions are translucent. Add chicken stock, hot pepper sauce and ketchup then stir.
- Finally, cook the gravy for about 5-10 minutes on medium heat then add browning sauce and then the chicken to the gravy. Simmer for an additional 20 minutes, until the gravy begins to thicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 14g | 5% |
| Protein | 40g | 80% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 226mg | 75% |
| Sodium | 1825mg | 76% |
| Potassium | 747mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4003IU | 80% |
| Vitamin C | 19mg | 21% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
