Brown Stew Chicken is a beloved dish across the Caribbean, with each island offering its unique twist. In Jamaica, this stew is known for its rich, dark gravy achieved by using browning sauce and a blend of spices. This recipe captures the essence of Jamaican Brown Stew Chicken, combining marinated chicken pieces with vibrant bell peppers and a flavorful sauce that’s both hearty and comforting.
Ingredient Guide
- Chicken (Drumsticks and Thighs): Bone-in pieces provide flavor and tenderness; skin and excess fat are removed for a leaner dish.
- Caribbean Browning Sauce: A dark, flavorful sauce made from caramelized sugar, adding depth and color to the stew.
- Bell Peppers (Red, Yellow, Green): Sliced peppers add sweetness, color, and texture to the dish.
- Scotch Bonnet Pepper: A fiery chili pepper that imparts heat and a fruity flavor; use whole for milder heat or sliced for more intensity.
- Pimento Berries (Allspice): Whole berries contribute a warm, aromatic flavor characteristic of Jamaican cuisine.
- Jerk Dry Rub: A spice blend that adds complexity and a hint of smokiness to the marinade.
- Light Soy Sauce: Provides umami and saltiness, enhancing the overall flavor profile.
- Tomato Ketchup: Adds sweetness and acidity, balancing the savory elements of the stew.
- Smoked Paprika: Introduces a subtle smokiness and vibrant color to the dish.
Shopping Made Easy
- Caribbean Browning Sauce: Available in the international aisle of most supermarkets or at Caribbean specialty stores.
- Pimento Berries (Allspice): Found in the spice section; ensure they’re whole berries for authentic flavor.
- Scotch Bonnet Peppers: Look for these in the produce section; if unavailable, habanero peppers are a suitable substitute.
- Jerk Dry Rub: Pre-made blends are available, or you can create your own using traditional Jamaican spices.
Cooking Notes from the Kitchen
- Marination: Allowing the chicken to marinate for several hours or overnight enhances the depth of flavor.
- Browning the Chicken: Searing the marinated chicken pieces before stewing locks in juices and adds a rich color to the dish.
- Managing Heat: For a milder stew, add the scotch bonnet pepper whole and remove it before serving; slicing it will increase the heat.
- Serving Suggestions: Pair this stew with rice and peas, steamed white rice, or fried plantains for a complete meal.
What is Jamaican Browning Sauce, and can I make it at home?
Jamaican Browning Sauce is a dark, flavorful condiment made by caramelizing sugar and adding water. It’s used to add color and depth to stews and sauces. While store-bought versions are convenient, you can make it at home by carefully caramelizing brown sugar until dark and adding boiling water to achieve the desired consistency.
Can I use boneless chicken for Brown Stew Chicken?
Yes, boneless chicken can be used; however, bone-in pieces are traditional and add more flavor to the stew. If using boneless chicken, adjust cooking times to prevent overcooking.
How spicy is this dish, and how can I adjust the heat?
The heat level depends on the use of scotch bonnet peppers. For a milder dish, add the pepper whole and remove it before serving. For more heat, slice the pepper and include it in the stew. Always handle hot peppers with care.
What are some traditional sides to serve with Brown Stew Chicken?
Common accompaniments include rice and peas, steamed white rice, fried plantains, or boiled dumplings. These sides complement the rich flavors of the stew and make for a satisfying meal.
What’s the difference between Jamaican Brown Stew Chicken and other Caribbean stews?
Yes, Jamaican Brown Stew Chicken is distinct due to the use of browning sauce and a specific blend of spices, including pimento berries and scotch bonnet peppers. Other Caribbean stews may use different techniques, such as caramelizing sugar directly in the pot, and may include different vegetables and seasonings.
Jamaican Brown Stew Chicken
Description
A flavorful Jamaican stew featuring marinated chicken, vibrant bell peppers, and a rich, savory sauce enhanced with browning and traditional spices.
Ingredients
Instructions
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In a large bowl, combine chicken with sea salt, black pepper, jerk dry rub, smoked paprika, pimento berries, browning sauce, soy sauce, sliced onion, scallions, carrot, bell peppers, garlic, ginger, and scotch bonnet pepper. Mix thoroughly to coat the chicken evenly.
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Cover and marinate the chicken in the refrigerator for at least 2 hours or overnight for best results.
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Heat olive oil in a heavy-bottomed pot over medium heat. Remove chicken pieces from the marinade, allowing excess marinade to drip off, and brown them in batches until all sides are seared. Do not overcrowd the pot.
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Once all chicken pieces are browned, remove excess oil from the pot, leaving about 1 tablespoon. Return the reserved marinade, including vegetables and spices, to the pot and sauté for 3 minutes.
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Add the browned chicken back to the pot along with any accumulated juices. Pour in 2 cups of water, stirring to combine.
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Bring the mixture to a boil, then reduce heat to medium-low. Add diced tomato and tomato ketchup, stirring well.
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Simmer the stew uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your desired consistency.
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Taste and adjust seasoning as needed. Remove pimento berries, thyme sprigs, and ginger slices before serving.
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Garnish with chopped parsley and serve hot with your choice of sides.
