The Jamaican brown stew chicken is prepared using vegetables, chicken and a mixture of aromatic spices. Its name comes from the process of browning the chicken with brown sugar, leading to a tender, fall-out-of-the-bone chicken with an unforgettable aroma.
This dish looks amazing and is bound to get you salivating before you press your fork for a tender piece. To achieve the best browning, use browning sauce. Don’t confuse this with burnt sugar.
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Furthermore, you can use a variety of chicken parts such as drumsticks or a whole chicken to prepare the meal. So, here’s how you can make the Jamaican brown stew chicken.
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How to Make Jamaican Brown Stew Chicken
Ingredients
- 5 bone-in chicken thighs, skin removed
- 2 teaspoons smoked paprika
- 2 teaspoons granulated garlic
- 1 small orange bell pepper
- 1 teaspoon browning sauce
- 1 small onion
- 2 scallions
- 1 teaspoon chicken bouillon powder
- 5 cloves garlic, minced
- 1 Scotch bonnet pepper or habanero pepper
- 1 small green bell pepper
- Kosher salt and freshly ground black pepper
- 1 teaspoon ground ginger
- 6 tablespoons vegetable oil
- 6 sprigs fresh thyme
- 2 tablespoons ketchup
- 1 1/2 cups chicken broth
- 1 teaspoon molasses
- 1 teaspoon brown sugar
- 1/2 teaspoon ground allspice
- 2 teaspoons granulated onion
- 1/4 cup fresh minced ginger
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Instructions
- In a bowl, place the chicken. Add some spices – garlic powder, browning sauce, onion powder, pink salt, coconut sugar, black pepper and all-purpose seasoning.
- Thoroughly rub the marinade on the chicken and refrigerate it overnight or for several nights.
- When ready, preheat the oven to 200 degrees, line the baking tray, place the chicken on the baking tray, and place them out.
- Let the chicken roast for 25 to 30 minutes until the skin is golden brown and crispy. Halfway through, turn the chicken so that both sides would cook.
- Once it is cooked, remove the chicken and place it on the side.
- As that cools, add oil to a frying pan, and let it heat. Add scallion garlic, onion, bell peppert, ginger and saute.
- When they are nicely cooked, add hot pepper sauce, pimento, thyme and tomato puree. Stir the contents to mix them into the others.
- Add about 2 to 3 tablespoons of the browning and hot water. Put the chicken into the mixture.
- Lower the heat to medium-low, cover the lid, and let it simmer for about 30-40 minutes to form a rich brown gravy. If you want more gravy, add some hot water.
- If the seasoning is not enough, add accordingly.
Jamaican Brown Stew Chicken
Ingredients
- 5 bone-in chicken thighs skin removed (about 2 1/2 pounds)
- 2 teaspoons smoked paprika
- 2 teaspoons granulated garlic
- 1 small orange bell pepper diced
- 1 teaspoon browning sauce
- 1 small onion diced
- 2 scallions sliced
- 1 teaspoon chicken bouillon powder such as Knorr, optional
- 5 cloves garlic minced
- 1 Scotch bonnet pepper or habanero pepper minced, optional
- 1 small green bell pepper diced
- Kosher salt and freshly ground black pepper
- 1 teaspoon ground ginger
- 6 tablespoons vegetable oil
- 6 sprigs fresh thyme
- 2 tablespoons ketchup
- 1 1/2 cups chicken broth
- 1 teaspoon molasses
- 1 teaspoon brown sugar
- 1/2 teaspoon ground allspice
- 2 teaspoons granulated onion
- 1/4 cup fresh minced ginger
Instructions
- In a bowl, place the chicken. Add some spices – garlic powder, browning sauce, onion powder, pink salt, coconut sugar, black pepper and all purpose seasoning.
- Thoroughly rub the marinade on the chicken and refrigerate it into overnight or for several nights.
- When ready, preheat the oven to 200 degrees, line the baking tray, place the chicken on the baking tray, and spacing them out.
- Let the chicken roast for 25 to 30 minutes until the skin is golden brown and crispy. Halfway, turn the chicken so that both sides would cook.
- Once it cooked, remove the chicken and place it on the side.
- As that cools, add oil to a frying pan, and let it heat. Add scallion garlic, onion, bell pepperts, ginger and saute.
- When they are nicely cooked, add hot pepper sauce, pimento, thyme and tomato puree. Stir the contents to mix them into the others.
- Add about 2 to 3 tablespoons of the browning and hot water. Put the chicken into the mixture.
- Lower the heat to medium-low, cover the lid, and let it simmer for about 30-40 minutes to form a rich brown gravy. If you want more gravy, add some hot water.
- If the seasoning is not enough, add accordingly.
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Nutrition
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