chicken recipe

Seems the number one concern / problem people run into when it comes to cooking Caribbean style stew chicken, is the ‘browning’ step. Basically it involves melting brown sugar until it goes frothy, then amber in colour, before adding the seasoned chicken to the pot. If you allow it to go too long and you end up burning the sugar and thus bitter tasting chicken. Not enough time and you’ll have pale, bland tasting stew chicken. Today I’ve got a foolproof fix for this.

You’ll Need…

3-4 lbs chicken (thighs – skin + fat removed)
1 inch piece of ginger (sliced thin or grated)
1 1/2 tablespoon tomato ketchup
3 cloves garlic (crushed)
1 1/2 tablespoon brown sugar
1 1/4 tablespoon dark soy sauce
1 teaspoon Worcestershire sauce
1/4 cup water
1/2 scotch bonnet pepper (sliced thin)

1 tablespoon veg oil
3/4 tablespoon salt
1/4 teaspoon black pepper
2 scallions (chopped)
1/2 medium tomato (diced)
3 sprigs thyme
1 tablespoon chopped parsley
3/4 cup water

Place the clean trimmed chicken pieces in a large bowl and get ready to marinate it for about 30 minutes. In another bowl, mix the ginger, ketchup, garlic, brown sugar, soy sauce,Worcestershire sauce,  water and scotch bonnet pepper.  Then pour half of the marinade over the chicken and mix. Marinate for about 30 minutes for best results. In my case I marinated it for 10 mins.

Heat a heavy/wide pan on a med/high flame, then go in with the veg oil. Now add the seasoned chicken to the pan and brown off. Don’t place a lid on the pan. The idea here is to develop some color by burning off all the liquid. Yes, I did allow the marinade to go into the pot as well.

It will take about 12-15 minutes to burn off all the liquid and get the chicken a nice color. Keep in mind that we’ve got sugar in the marinade so keep a close eye on things near the end (sugar burns).

In the same bowl you marinated the chicken in, swish around  the 3/4 cup of water, then add it to the pan with the now browned chicken, along with the 1/2 marinade we reserved. Top it with the salt, black pepper, scallions, thyme, parsley and tomato. Bring to a boil, then reduce to a simmer and cook with the lid slightly ajar. The first step was to develop color and flavor and this second step is to ensure the chicken is fully cooked all the way through.

After about 15 minutes the chicken should be fully cooked (depending how big your chicken pieces are). It’s now time to personalize the dish by tasting for salt and adjusting, and you have the option of burning off the liquid until you get the gravy to a consistency you like. For me the 15 minutes did the job.

I like topping with some chopped scallions (or parsley) when I turn off the stove. Super-Simple and definitely foolproof when it comes to making Caribbean style stew chicken. Should you be intimidated in making stewed chicken, I guarantee you this will work for you.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Recipe Card

Print Recipe

Jamaican Brown Stew Chicken

Cuisine: Jamaican Courses: Rice & One-Pot, Soups & Stews Recipe Keys: Gluten Free Non Vegetarian Spicy

Difficulty: Intermediate Prep Time 30 mins Cook Time 1 hr Total Time 1 hr 30 mins

Servings: 6

Diet:

C Chicken G Gluten-Free

Description

A flavorful Jamaican stew featuring marinated chicken, vibrant bell peppers, and a rich, savory sauce enhanced with browning and traditional spices.

Ingredients

• 4 lbs chicken (drumsticks and thighs, skin removed)
• ³⁄₄ teaspoon sea salt
• ¹⁄₂ teaspoon black pepper
• 1 tablespoon jerk dry rub
• 1 tablespoon smoked paprika
• 8 pimento berries (allspice)
• 1 ¹⁄₂ tablespoon Caribbean browning sauce
• 1 ¹⁄₂ tablespoon light soy sauce
• 1 medium onion (sliced)
• 2 scallions (chopped)
• ¹⁄₂ medium carrot (julienned)
• ¹⁄₄ red bell pepper (sliced)
• ¹⁄₄ yellow bell pepper (sliced)
• ¹⁄₄ green bell pepper (sliced)
• 1 scotch bonnet pepper (whole or sliced)
• 4 cloves garlic (minced)
• 3 slices fresh ginger
• 1 tomato (diced)
• 2 tablespoons tomato ketchup
• 4 tablespoons olive oil
• 2 cups water
• 2 tablespoons parsley (chopped)

Instructions

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1. 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.
   
2. Cover and marinate the chicken in the refrigerator for at least 2 hours or overnight for best results.
   
3. 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.
   
4. 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.
   
5. Add the browned chicken back to the pot along with any accumulated juices. Pour in 2 cups of water, stirring to combine.
   
6. Bring the mixture to a boil, then reduce heat to medium-low. Add diced tomato and tomato ketchup, stirring well.
   
7. 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.
   
8. Taste and adjust seasoning as needed. Remove pimento berries, thyme sprigs, and ginger slices before serving.
   
9. Garnish with chopped parsley and serve hot with your choice of sides.
   

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