Hearty Jamaican Brown Stew Chicken

Hearty Jamaican Brown Stew Chicken ingredients

• 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
• 1 lime or lemon, juiced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1-2 tbsp browning sauce (e.g., Grace or Bisto)
• 1 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 4 garlic cloves, minced
• 3 fresh thyme sprigs
• 1 scotch bonnet pepper, whole (or half, for less heat)
• 2 tbsp vegetable oil
• 1 medium yellow onion, chopped
• 1 medium bell peppers (red, green, or yellow), chopped
• 2 medium carrots, peeled and sliced
• 1 tbsp all-purpose flour
• 2 cups chicken broth or water
• 2 tbsp ketchup
• 1 tsp Worcestershire sauce
• 6 whole pimento (allspice) berries
• 2 tbsp fresh parsley or cilantro, chopped

How to make Hearty Jamaican Brown Stew Chicken

1. Clean and Season Chicken: Rinse the 3 lbs chicken pieces thoroughly and pat them very dry with paper towels. In a large bowl, squeeze the juice of 1 lime or lemon over the chicken, then season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Rub 1-2 tablespoons browning sauce evenly over the chicken pieces, ensuring a deep color.
2. Marinate Chicken: Add 1 tablespoon soy sauce, 1 tablespoon grated fresh ginger, 4 minced garlic cloves, 3 fresh thyme sprigs, and 1 whole scotch bonnet pepper (do not puncture it, or the stew will be extremely spicy) to the chicken. Toss to combine. Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
3. Brown the Chicken: Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches if necessary to avoid overcrowding, add the marinated chicken pieces (reserve any remaining marinade). Sear the chicken for 5-7 minutes per side, until deeply golden brown. Remove the browned chicken and set aside on a plate.
4. Sauté Aromatics: Reduce the heat to medium. Add 1 chopped yellow onion and 1 chopped medium bell pepper to the pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until the vegetables soften. Stir in 2 sliced medium carrots and cook for another 3 minutes.
5. Build the Roux: Sprinkle 1 tablespoon all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a light roux. This will help thicken the stew.
6. Deglaze and Add Liquids: Slowly pour in 2 cups chicken broth or water, stirring continuously to prevent lumps. Add 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, and 6 whole pimento (allspice) berries. Bring the mixture to a gentle simmer, stirring occasionally.
7. Combine and Simmer: Return the browned chicken pieces and any reserved marinade to the pot. Ensure the chicken is mostly submerged in the liquid. If the scotch bonnet pepper was not added with the marinade, add it now. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer gently for 45-60 minutes, or until the chicken is fork-tender and the sauce has thickened to your desired consistency.
8. Adjust Seasoning and Finish: Carefully remove the whole scotch bonnet pepper before serving (discard or save for another use). Taste the stew and adjust seasoning with additional salt and pepper if needed. The stew should be rich and savory. Remove the thyme sprigs as well.
9. Serve: Ladle the hot brown stew chicken over steamed white rice, rice and peas, or alongside boiled dumplings. Garnish with 2 tablespoons fresh chopped parsley or cilantro if desired.

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