Brown Stew Chicken
Savor the rich, bold flavors of Jamaica with this easy brown stew chicken recipe. This dish is simple to prepare and it's ideal for a hearty meal.
Servings: 8
Equipment
- Dutch Oven or Large Pot
Ingredients
For the Chicken Marinade:
- 4 Pounds boneless skinless chicken thighs
- ½ Teaspoon ground ginger
- 2 Teaspoons fresh thyme minced
- 1 Teaspoon onion powder
- 1 Teaspoon smoked paprika
- 2 Teaspoons browning sauce
- 1 Teaspoon garlic powder
- 2 Teaspoons dark brown sugar
- ½ Teaspoon allspice
- salt and black pepper to taste
For the Stew:
- 3 Tablespoons cooking oil
- 2 Tablespoons tomato paste
- 2 bay leaves
- 2 Teaspoons brown sugar
- 2 Cups chicken broth
- 1 red bell pepper chopped
- 1 onion larg, chopped
- 4 Cloves garlic minced
- 1 or 2 scotch bonnet or habanero chili pepper, deseeded and chopped
Optional Garnish:
- green onions sliced
Instructions
- Combine the chicken marinade ingredients and rub the marinade all over the chicken.
- Cover with plastic wrap and refrigerate overnight or for at least 2 hours.
- Remove the chicken from the fridge.
- Heat a Dutch oven or large pot over a medium high heat and add the oil.
- When the oil is hot, add the chicken and sear for about 4 minutes per side or until golden brown all over.
- Put the seared chicken on a plate.
- Add the bell pepper, chilies, onions, and garlic to the same pot and cook for 2 or 3 minutes or until softened.
- Add the broth, 2 teaspoons of brown sugar and the tomato paste, stirring to combine.
- Put the chicken back into the pot, stir to coat and add the bay leaves.
- Bring the stew to a gentle simmer, then cover and simmer for 30 minutes, stirring every now and then.
- Remove the lid, stir the stew and simmer uncovered for 45 to 60 minutes to thicken the sauce to your preferred consistency, stirring the stew occasionally.
- Taste and add more seasonings if needed, then serve warm, garnished with sliced green onions.
Notes
Don't shorten the marinating time: If you marinate for less than 2 hours, you're going to sacrifice a lot of flavor. I like to marinate the chicken overnight.
Sear in batches: Don't overcrowd the pot or the chicken won't sear all over. Add a little more oil as and when needed.
Simmer the stew gently: A low simmer is perfect for this recipe. A high heat will overcook the chicken. Low and slow is the way to go for the most tender chicken.
Cool before covering: Let any leftovers cool completely before covering the dish, so you don't end up with condensation in there which can make the stew watery.
Sear in batches: Don't overcrowd the pot or the chicken won't sear all over. Add a little more oil as and when needed.
Simmer the stew gently: A low simmer is perfect for this recipe. A high heat will overcook the chicken. Low and slow is the way to go for the most tender chicken.
Cool before covering: Let any leftovers cool completely before covering the dish, so you don't end up with condensation in there which can make the stew watery.
Nutrition
Calories: 350kcal | Carbohydrates: 7g | Protein: 45g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 217mg | Sodium: 457mg | Potassium: 698mg | Fiber: 1g | Sugar: 4g | Vitamin A: 768IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 2mg
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