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!
Gather all ingredients.
Whisk together garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice in a large mixing bowl.
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.
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.
Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
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.
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.
Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.