Jamaican Brown Stew Chicken
Immerse yourself in the rich, bold flavors of *Jamaican Brown Stew Chicken*, a comforting Caribbean classic that's as vibrant as it is satisfying. This dish features tender, bone-in chicken marinated with a tantalizing blend of spices, fresh herbs like thyme and scallions, and a touch of ginger for added depth. The magic happens when the chicken is seared to golden perfection and simmered in a luscious, caramelized sauce infused with sweet bell peppers, hearty carrots, and the fiery kick of a scotch bonnet pepper. A touch of brown sugar and ketchup balances the heat with a hint of sweetness, creating a flavorful stew that's irresistibly fragrant. Serve it over rice and peas or pair it with fried plantains to experience the authentic taste of Jamaica in every bite. Perfect for family dinners or special occasions, this one-pot wonder is a true celebration of Caribbean cuisine!
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Recipe Information
Ingredients
- 3 pounds Chicken (bone-in, chopped into pieces)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1.5 teaspoons All-purpose seasoning
- 1 teaspoon Paprika
- 2 tablespoons Soy sauce
- 2 sprigs Fresh thyme
- 2 Scallions (chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 White or yellow onion (sliced)
- 2 Bell peppers (sliced, mixed colors)
- 2 Tomatoes (chopped)
- 1 Scotch bonnet pepper (whole or sliced, depending on heat preference)
- 1 Carrot (sliced into rounds)
- 3 tablespoons Vegetable oil
- 1 tablespoon Brown sugar
- 2 tablespoons Ketchup
- 1.5 cups Chicken stock or water
Instructions
Clean and wash the chicken with lime juice or vinegar, then rinse under cold water.
Pat the chicken dry and season thoroughly with salt, black pepper, all-purpose seasoning, paprika, soy sauce, thyme, scallions, garlic, and ginger. Cover and let marinate for at least 1 hour, preferably overnight in the refrigerator.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Add the brown sugar to the oil and stir until it begins to caramelize (light golden brown, being careful not to burn it).
Add the marinated chicken to the skillet, browning the pieces on both sides for about 3 to 4 minutes per side. Do this in batches to avoid overcrowding the pan.
Remove the browned chicken and set aside. In the same skillet, sauté the onions, bell peppers, carrots, tomatoes, and scotch bonnet pepper for 3 to 4 minutes until softened.
Return the chicken to the skillet and stir in the ketchup.
Pour the chicken stock or water into the skillet, ensuring the chicken is mostly covered, and bring it to a boil.
Reduce the heat to low, cover, and simmer for 40 to 50 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Remove the scotch bonnet pepper if left whole, and adjust seasoning with additional salt or pepper if needed.
Serve hot with rice and peas, boiled dumplings, or fried plantains for an authentic Jamaican meal.
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.8 g | 315% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 6341 mg | 276% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 36.9 g | ||
| Protein | 257.5 g | 515% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 341 mg | 26% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4326 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
