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Jamaican Brown Stew Chicken Recipe
Jamaican Brown Stew Chicken Recipe
Jamaican Brown Stew Chicken is a beloved dish that embodies the rich and vibrant flavors of Caribbean cuisine. Tender chicken pieces are marinated in a blend of spices and cooked to perfection in a savory, tangy, and slightly sweet sauce. This dish is perfect for family dinners or special occasions. Here’s how to make this delicious Jamaican classic.
Ingredients
For the Marinade:
- 2 pounds chicken thighs and drumsticks, skin removed
- 2 tablespoons soy sauce
- 2 tablespoons browning sauce (or substitute with 2 tablespoons dark soy sauce)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 scotch bonnet pepper, minced (optional for extra heat)
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 medium onion, sliced
- 2 scallions, chopped
- 1 bell pepper, sliced
- Juice of 1 lime
For the Stew:
- 2 tablespoons vegetable oil
- 2 medium carrots, sliced
- 1 medium potato, peeled and diced
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
Step 1: Marinate the Chicken
- In a large bowl, combine the soy sauce, browning sauce, salt, black pepper, allspice, dried thyme, garlic powder, onion powder, paprika, minced scotch bonnet pepper, minced garlic, grated ginger, sliced onion, chopped scallions, sliced bell pepper, and lime juice.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Step 2: Brown the Chicken
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Remove the chicken pieces from the marinade, shaking off excess, and reserve the marinade.
- Brown the chicken pieces in batches until they are golden brown on all sides. This should take about 4-5 minutes per side. Remove the chicken and set aside.
Step 3: Cook the Stew
- In the same pot, add the reserved marinade along with the sliced carrots and diced potatoes. Sauté for about 5 minutes until the vegetables start to soften.
- Add the coconut milk, chicken broth, ketchup, brown sugar, Worcestershire sauce, fresh thyme sprigs, and bay leaf. Stir well to combine.
- Return the browned chicken pieces to the pot, nestling them into the sauce.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the chicken is tender and the sauce has thickened. Stir occasionally to prevent sticking.
Step 4: Final Seasoning and Serving
- Taste the stew and adjust the seasoning with salt and pepper as needed.
- Remove the thyme sprigs and bay leaf before serving.
- Serve the Jamaican Brown Stew Chicken hot, accompanied by rice and peas, fried plantains, or steamed vegetables.
Tips for Success
- Browning the Chicken: Make sure to brown the chicken well as this step adds depth and richness to the stew.
- Control the Heat: Adjust the amount of scotch bonnet pepper to control the spiciness. For a milder version, remove the seeds or use less pepper.
- Marination Time: For the best flavor, marinate the chicken overnight.
Enjoy this Jamaican Brown Stew Chicken recipe, a hearty and flavorful dish that brings the taste of the Caribbean to your table!