Jamaican Brown Stew Chicken
Ingredients:
For the Chicken:
2 lbs bone-in chicken thighs and drumsticks
1 tbsp lime juice or vinegar
1 tsp salt
tsp black pepper
1 tsp all-purpose seasoning
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
tsp dried thyme
tsp ground allspice
2 tbsp browning sauce or soy sauce for alternative
2 tbsp vegetable oil
For the Stew:
1 onion, chopped
2 cloves garlic, minced
1 scallion, sliced
1 bell pepper, chopped
1 large carrot, sliced
2 tomatoes, chopped
1 Scotch bonnet pepper whole, for flavor
1 tsp fresh thyme leaves
1 tbsp ketchup
2 cups chicken broth
1 tsp Worcestershire sauce
1 tbsp butter
Directions:
Marinate the Chicken: Wash the chicken with lime juice, then pat dry. Season with salt, black pepper, all-purpose seasoning, paprika, garlic powder, onion powder, thyme, allspice, and browning sauce. Mix well and marinate for at least 1 hour overnight for best flavor.
Sear the Chicken: Heat oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on both sides for 3-4 minutes per side. Remove and set aside.
Prepare the Stew: In the same pot, add onion, garlic, scallion, bell pepper, and carrot. Sauté for 3-4 minutes until fragrant. Add tomatoes, thyme, and the whole Scotch bonnet pepper.
Simmer the Dish: Return the chicken to the pot. Add ketchup, Worcestershire sauce, and chicken broth. Stir well and bring to a simmer. Cover and cook for 40-45 minutes, stirring occasionally.
Finish and Serve: Stir in butter for a silky texture. Remove the Scotch bonnet before serving. Serve hot with rice and peas or steamed white rice.
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour
Kcal: 420 kcal Servings: 4 servings
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