Jamaican Brown Stew Chicken
Jamaican Brown Stew Chicken is the perfect comfort food for any day of the week. This savory dish is packed with nutrients and simmered in a flavorful gravy-like sauce.
Ingredients
- 2 lb. Chicken breasts/thighs (cut into medium-sized pieces)
- 1 small onion (finely chopped)
- 2-3 cloves garlic (finely chopped)
- ¼ cup ketchup
- 2 tbsp. Browning sauce
- 2 stalks escallion (crushed)
- 2-3 sprigs thyme
- 1 tsp. Salt
- 2 tbsp. all-purpose seasoning
- ½ tsp. Cumin
- ¼ tsp. Turmeric
- 1 scotch bonnet pepper
- 1 tsp. Brown sugar
- ½ tsp. Ginger flavoring (optional)
- A few pimento berries
- 1 tbsp. Vegetable oil
- 1-2 medium irish potato (chopped)
- 1 large carrot (chopped)
Instructions
- Remove any skin and fat from chicken thighs.
- Wash chicken in vinegar and water. Cut chicken into medium-sized pieces and set aside.
- Season chicken in a large bowl with all the ingredients except scotch bonnet, escallion, thyme, irish potato, carrots, and oil. Set aside to marinate for 2 hours or overnight.
- Shake off some of the seasoning from chicken, then set aside. Heat oil on medium flame in a large pot and add each piece of chicken to the pan.
- Turn chicken after five minutes, then cover pot to cook for 7-10 minutes.
- While the chicken is cooking, boil some water and add to the leftover seasoning in the bowl.
- Add water and leftover seasoning to chicken, then cover to cook for 15 minutes. Salt to taste.
- Add carrots, irish potato, escallion, scotch bonnet pepper, and thyme to chicken, then simmer for another 10 minutes or until potatoes are tender.
- Remove escallion and thyme from the chicken, then serve with the desired side.
Notes
Notes for Making Brown Stew Chicken
- Using boiling water throughout the cooking process is optional. I prefer to use it to help with the cooking process.
- You can substitute the boiling water for chicken broth.
- You may substitute ketchup with tomato paste for a thicker gravy.
- Pricking the scotch bonnet pepper before adding it to the pot helps add more spiciness to your dish.