Jamaican Brown Stew Chicken
Jamaican Brown Stew Chicken 🇯🇲🍗
Introduction
Jamaican Brown Stew Chicken is a delicious and hearty dish that brings a taste of the Caribbean to your table. With its rich flavors and tender chicken, this recipe is perfect for family gatherings or a cozy dinner at home. The stew is often served with rice and other sides, making it a complete meal that everyone will love.
Why Make This Recipe
This recipe is not only easy to follow but also requires simple ingredients you might already have at home. Brown stewing chicken brings together a blend of flavors that are both comforting and exciting. The cooking process creates a warm, inviting aroma that will make your kitchen feel like a taste of Jamaica. Plus, it’s a great way to impress family and friends with a dish they may not have tried before.
How to Make Jamaican Brown Stew Chicken
Making Jamaican Brown Stew Chicken is simple and straightforward. With just a few steps, you can create a flavorful dish that will have everyone asking for seconds.
Ingredients:
- 2 1/2 pounds chicken (drumsticks, thighs, or a mix)
- 1 lime or lemon (for washing chicken)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon all-purpose seasoning
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 3 scallions, chopped
- 1 sprig of thyme
- 1 scotch bonnet pepper (whole or sliced, optional for spice)
- 1 tablespoon ketchup
- 1 teaspoon browning sauce
- 1 cup chicken stock or water
Directions:
- Prepare the Chicken: Wash the chicken pieces with lime or lemon and water, then pat dry.
- Season the Chicken: Season the chicken with salt, black pepper, paprika, all-purpose seasoning, and soy sauce. Let it marinate for at least 1 hour (or overnight for best results).
- Brown the Chicken: Heat vegetable oil in a large skillet over medium heat. Brown the chicken pieces on all sides until golden. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, sauté the onion, bell pepper, garlic, carrots, and scallions until softened.
- Build the Flavor: Add thyme, scotch bonnet pepper, ketchup, and browning sauce to the skillet. Stir well to combine.
- Pour in the Chicken Stock: Pour in the chicken stock or water and bring to a simmer.
- Simmer the Stew: Return the browned chicken to the skillet, ensuring the pieces are nestled into the sauce. Cover and let simmer for 30–35 minutes, or until the chicken is fully cooked and tender.
- Final Touches & Serving: Taste and adjust seasoning as needed. Serve hot with rice, fried dumplings, or your favorite sides.
How to Serve Jamaican Brown Stew Chicken
Serve Jamaican Brown Stew Chicken hot from the skillet. It pairs wonderfully with steamed rice, fried plantains, or dumplings. You can also add a fresh salad on the side for a refreshing contrast.
How to Store Jamaican Brown Stew Chicken
To store leftovers, let the chicken cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months. Make sure to reheat it thoroughly before serving again.
Tips to Make Jamaican Brown Stew Chicken
- Marinate the chicken overnight for deeper flavor.
- Adjust the spice level by using less or more scotch bonnet pepper.
- Don’t rush the browning process; it adds great flavor to the chicken.
Variation
You can use different types of meat, like pork or beef, to create your own version of this stew. Feel free to add more vegetables, like potatoes or peas, for added nutrition.
FAQs
-
Can I use boneless chicken for this recipe?
- Yes, boneless chicken will work well. Just adjust the cooking time accordingly.
-
What can I serve with brown stew chicken?
- Brown stew chicken goes well with rice, fried dumplings, or even mashed potatoes.
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Can I make this recipe in a slow cooker?
- Absolutely! Just follow the marinating and browning steps, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Jamaican Brown Stew Chicken
Ingredients
For the Chicken
- 2.5 pounds chicken (drumsticks, thighs, or a mix)
- 1 each lime or lemon (for washing chicken)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon all-purpose seasoning
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
For the Stew
- 1 medium onion, sliced
- 1 each bell pepper (any color), sliced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 3 each scallions, chopped
- 1 sprig thyme
- 1 each scotch bonnet pepper (whole or sliced, optional for spice)
- 1 tablespoon ketchup
- 1 teaspoon browning sauce
- 1 cup chicken stock or water
Instructions
Preparation
- Wash the chicken pieces with lime or lemon and water, then pat dry.
- Season the chicken with salt, black pepper, paprika, all-purpose seasoning, and soy sauce. Let it marinate for at least 1 hour (or overnight for best results).
Cooking
- Heat vegetable oil in a large skillet over medium heat. Brown the chicken pieces on all sides until golden. Remove from the skillet and set aside.
- In the same skillet, sauté the onion, bell pepper, garlic, carrots, and scallions until softened.
- Add thyme, scotch bonnet pepper, ketchup, and browning sauce to the skillet. Stir well to combine.
- Pour in the chicken stock or water and bring to a simmer.
- Return the browned chicken to the skillet, ensuring the pieces are nestled into the sauce. Cover and let simmer for 30–35 minutes, or until the chicken is fully cooked and tender.
- Taste and adjust seasoning as needed. Serve hot with rice, fried dumplings, or your favorite sides.
