Jamaican Brown Stew Chicken
Get ready to dance to the rhythm of flavor with our Jamaican Brown Stew Chicken! This dish is so finger-lickin' good, you'll be doing the chicken dance all the way to the dinner table. With tender chicken simmered in a rich, savory sauce that's bursting with Caribbean spices, it's like a party in your mouth that you won't want to miss. So grab your fork and get ready to groove – dinner just got a whole lot tastier!
Ingredients
For the Marinade
Everything Else
Instructions
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Step 1
Gather all ingredients.
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Step 2
Whisk together garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice in a large mixing bowl.
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Step 3
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.
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Step 4
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.
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Step 5
Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
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Step 6
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.
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Step 7
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.
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Step 8
Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
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Step 9
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.
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Step 10
Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy on a bed of Rice or even better Coconut rice!
Servings 8
- Amount Per Serving
- Calories 343kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 5g25%
- Cholesterol 91mg31%
- Sodium 1319mg55%
- Potassium 381mg11%
- Total Carbohydrate 14g5%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 25g50%
- Vitamin C 7 mg
- Calcium 40 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you prefer a less sweet flavor, use only 1 tablespoon brown sugar in the marinade.
You can get away with marinating chicken for only 4 hours, but longer is better(always).
You can use diced tomatoes instead of ketchup(Better way in our view).
Use any seasonal vegetables that you like.
Side note: If chicken finishes cooking before sauce reduces, remove thighs and keep them warm while sauce continues to simmer. Alternatively, if sauce reduces and thickens before chicken cooks, add a splash of water and continue to cook until chicken is done.