Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken ingredients

• 2.5 lbs Bone-in, skin-on chicken pieces (thighs and drumsticks work best)
• 1 Lime, juiced
• 2 tbsp Soy sauce
• 1 tsp Browning sauce (optional, for color)
• 1 tsp Kosher salt
• 0.5 tsp Black pepper
• 4 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 1 tbsp Fresh thyme leaves
• 0.5-1 Scotch bonnet pepper, minced (remove seeds for less heat)
• 0.5 tsp Allspice (pimento) berries, crushed
• 3 tbsp Vegetable oil
• 1 medium Yellow onion, sliced
• 1.5 cups Bell peppers (red, green, yellow), sliced
• 2 medium Carrots, sliced
• 2 medium Potatoes, peeled and cubed
• 2 cups Chicken broth
• 0.25 cup Ketchup
• 1 tbsp Cornstarch
• 2 tbsp Water (for slurry)
• 2 tbsp Fresh parsley, chopped

How to make Jamaican Brown Stew Chicken

1. Wash 2.5 lbs chicken pieces and pat thoroughly dry with paper towels. In a large bowl, combine the chicken with the juice of 1 lime, 2 tbsp soy sauce, 1 tsp browning sauce (if using), 1 tsp kosher salt, 0.5 tsp black pepper, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tbsp fresh thyme leaves, 0.5-1 minced Scotch bonnet pepper, and 0.5 tsp crushed allspice berries. Mix well to coat all chicken pieces.
2. Cover the bowl and refrigerate to marinate for at least 30 minutes, or preferably 2-4 hours for deeper flavor.
3. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove chicken from the marinade, shaking off excess, and reserve the marinade. Sear the chicken in batches until deeply golden brown on all sides, about 4-6 minutes per side. Do not overcrowd the pot. Remove browned chicken and set aside.
4. Reduce heat to medium, add the remaining 1 tbsp vegetable oil to the pot. Add 1 sliced medium yellow onion, 1.5 cups sliced bell peppers, and 2 sliced medium carrots. Sauté for 5-7 minutes until vegetables begin to soften.
5. Pour in the reserved marinade, scraping the bottom of the pot to loosen any browned bits. Cook for 2 minutes until it reduces slightly.
6. Return the browned chicken to the pot. Add 2 cups chicken broth, 0.25 cup ketchup, and 2 medium peeled and cubed potatoes. Stir gently to combine.
7. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 40-50 minutes, or until the chicken is very tender and cooked through and the potatoes are soft.
8. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water to create a slurry. Stir the slurry into the simmering stew.
9. Continue to cook, uncovered, for another 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
10. Taste and adjust seasoning if needed. Serve hot with rice and peas or steamed white rice, garnished with 2 tbsp fresh chopped parsley.

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