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Jamaican Brown Stew Chicken

4

360 min

Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken Photo 1

Time

360 min

Serving

8 persons

Calories

343

Rating

4.00★ (49)

Cuisine

Author: Victoria Buriak
This brown stew chicken is delicious served over steamed rice with green peas, garnished with fresh thyme. I've wanted to make this for a while since I love braised or stewed chicken recipes, especially ones with similar ingredients as jerk chicken. While I might make a few adjustments next time, this came out amazingly well.

Ingredients

  • garlic: 4 clove (minced)
  • green onions, white and green parts separated: 0.5 cup (divided, sliced)
  • packed dark brown sugar: 2 Tbsp
  • thyme leaves: 2 Tbsp (chopped, fresh)
  • habanero pepper: 1 Tbsp (minced)
  • cider vinegar: 1 Tbsp
  • fresh ginger root: 2 tsp (minced)
  • kosher salt: 2 tsp
  • black pepper: 1 tsp (freshly ground)
  • smoked paprika: 1 tsp
  • ground allspice: 0.5 tsp
  • bone-in, skin-on chicken thighs: 8 piece (5 ounce)
  • olive oil: 3 Tbsp (divided)
  • yellow onion: 1 piece (diced)
  • pinch kosher salt: 1 piece
  • brown sugar: 1 Tbsp
  • chicken broth: 4 cups
  • ketchup: 0.33333 cup
  • bay leaves: 2 piece
  • carrot: 1 cup (sliced)
  • quartered baby bell peppers: 1 cup

Metric Conversion

Stages of cooking

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  1. Whisk together garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice in a large mixing bowl.
    Jamaican Brown Stew Chicken Photo 2
  2. Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone. Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
    Jamaican Brown Stew Chicken Photo 3
  3. Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
    Jamaican Brown Stew Chicken Photo 4
  4. Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
    Jamaican Brown Stew Chicken Photo 5
  5. Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
    Jamaican Brown Stew Chicken Photo 6
  6. Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
    Jamaican Brown Stew Chicken Photo 7
  7. Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 1/2 hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
    Jamaican Brown Stew Chicken Photo 8
  8. Taste and adjust seasoning. Stir in green parts of green onions. Chef John
    Jamaican Brown Stew Chicken Photo 9

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