JAMAICAN BROWN STEW CHICKEN
If you love chicken, you'll love the delicious taste of this Jamaican brown stew chicken.
Provided by Lesa
Categories Main Course
Number Of Ingredients 17
Steps:
- Clean the chicken (remove skin and fat) and wash it in water with lime/lemon juice.
- Drain away as much of the excess water from the chicken, dry and chop into small pieces.
- Add onion, garlic, scallion, scotch bonnet pepper, thyme, pimento berries, ginger, chicken seasoning, ½ tsp of salt and the browning sauce to the chicken, rubbing all the ingredients into the chicken, making sure all pieces are well coated. (For maximum flavour, leave to marinate for at least an hour).
- For maximum flavour, leave to marinate for at least an hour.
- Separate the green seasoning (onion, thyme, scallion, garlic and pimento) from the chicken. Don't try to be perfect, as some of the seasonings will be too small.
- Heat oil in a large cast-iron pot over medium-high heat and add chicken brown for about 3 minutes on all sides.
- You may have to brown the chicken in batches.
- Add 2 ½ cups of water, the green ingredients you separated earlier, bell pepper, tomato, chicken stock, ketchup, cover the pot and bring to a boil. (At this point, taste the sauce if flavoured to your liking, add salt as needed).
- Add the chicken, cover and simmer for 30 minutes.
- Once the liquid reduces and the gravy thickens, your Jamaican stew chicken is ready!
Nutrition Facts : Calories 232 kcal, ServingSize 300 g, Carbohydrate 12 g, Protein 14 g, Fat 42 g, SaturatedFat 8 g, TransFat 0.1 g, Cholesterol 56 mg, Sodium 1158 mg, Fiber 0.3 g, Sugar 3 g, UnsaturatedFat 33 g
JAMAICAN BROWN STEW CHICKEN
I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.
Provided by Chef John
Time 14h
Yield 8
Number Of Ingredients 21
Steps:
- Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
- Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
- Remove the chicken from the 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 hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
- Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
- Carefully 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 the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g
JAMAICAN BROWN STEW CHICKEN
Make and share this Jamaican Brown Stew Chicken recipe from Food.com.
Provided by Nat Da Brat
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion & garlic, saute 3 minutes or until tender.
- Combine chicken & the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan, saute 4 minutes. Stir in wine, beans & tomatoes.
- Cover, reduce heat & simmer 10 minutes or until tender.
- Serve over rice.
Nutrition Facts : Calories 309.7, Fat 4.4, SaturatedFat 0.9, Cholesterol 65.8, Sodium 300.6, Carbohydrate 30.8, Fiber 9.2, Sugar 5.7, Protein 34.5
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