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 RECIPE - (4.5/5)
Provided by á-248
Number Of Ingredients 11
Steps:
- Season the chicken with black pepper, garlic powder, chopped garlic, chopped green onions, and soy sauce. Place in refrigerator overnight. Haven't been able to find this sauce anywhere in Orlando, but was fortunate enough that my Uncle brought me a bottle. If you do not plan on cooking chicken the following day then just place in airtight Ziploc bag and place in the freezer. I always do this along with curry chicken so when I need it, it's there. In a large rimmed skillet heat oil on medium high heat. Start frying the chicken in batches. Do not discard the marinade form the night before. We will use it at the end again. Flip the chicken pieces so that all sides are cooked. Once the first batch is finished browning, remove the chicken and place into a dutch pot. By removing the first batch of browned chicken and placing it in the dutch pot, all of the juices will start to run out of the chicken, which will be used to make the yummy gravy. Continue browning the remaining chicken pieces and placing them into the dutch pot to drain. Once all the chicken is cooked change spots on the stove top. Add the left over marinade of the chicken from the night before along with 2 cups of water. Allow the chicken to boil for 15 minutes. Once you see the chicken almost finished cooking, add a little salt, sugar, and ketchup. Cover and let simmer. It's spinners time... love these. ½ cup flour 1 teaspoon salt 5 tablespoons water Combine all of the ingredients together in a bowl and stir until you have a stiff, smooth dough. Roll the pieces into cylinders, drop them into the simmering stew and boil. Serve with rice, plantains, and veggies.
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
AUTHENTIC JAMAICAN BROWN STEW CHICKEN
I'm Jamaican and this is the way my Mama made brown stew chicken. It's traditionally served with rice and peas, sliced tomatoes / avocado and fried ripe plantain. If you cut the chicken into very small pieces, you'll need to reduce the cooking times. Enjoy!
Provided by sanban10
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Squeeze lime over chicken and rub well. Drain off excess lime juice.
- Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
- Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
- Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
- Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
- Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.
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
EASY OVEN-COOKED JAMAICAN BROWN STEW CHICKEN
Try this classic Jamaican one-pot of brown stew chicken with a moreish spicy marinade. Serve with rice and peas and slaw on the side, if you like
Provided by Michelle Miah
Categories Dinner
Time 1h30m
Number Of Ingredients 17
Steps:
- Remove the skin from the chicken, joint it, cut the breasts in half and separate the legs and thighs.
- Put the chicken pieces in a large bowl along with all the marinade ingredients. Toss, then rub the mixture into the chicken. Cover tightly and chill for 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Tip the chicken and marinade into a deep ovenproof dish. Cover and bake for 40 mins, then remove the lid and stir in the sugar, stock, browning sauce and flour mixture. Bake for another 15 mins, uncovered, turning the chicken and basting it every 5 mins.
- Check the chicken is cooked through. If not, bake for 15 mins more, then check again. Taste for seasoning, then scatter with the spring onions and serve with rice and peas and slaw, if you like.
Nutrition Facts : Calories 482 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 5.2 milligram of sodium
BROWN STEW CHICKEN
Make and share this Brown Stew Chicken recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 4h
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Make the green seasoning: Wash all herbs and dry them in a salad spinner. If thyme stems are woody, remove leaves and discard stems. Chop parsley, chives, scallions, cilantro, celery, and shado beni coarsely. Place all ingredients in bowl of food processor with 1/2 cup water and process to a.
- rough paste. Herbs should not become liquefied. If necessary, continue to add up to 1/2 cup of water, 1 tablespoon at a time, to facilitate processing. Refrigerate for up to 1 week.
- Make the Stew: Wash the chicken pieces in cold water, then place them in a large, deep bowl or pot and add the lime juice, salt, and three cups of water. Stir the mixture until the salt is dissolved. Set aside, refrigerate for 1 hour.
- Remove the chicken from the brine and pat dry. Remove all the skin and fat and set aside.
- Add 1 cup of the green seasoning to the chicken and mix to coat. Mix reserved skin with 1/4 cup of green seasoning and mix to coat. Allow both mixtures to marinate for an hour.
- Place the chicken skin in a cast iron skillet over medium heat. When the fat has been rendered and the skin has fried crisp, remove the skin cracklings with a slotted spoon and set them aside. Pour the rendered fat and peanut oil into a large enamel or cast iron Dutch oven and add the chicken. Brown the chicken in a single layer, about 7-8 minutes per side, cooking in batches. Once the chicken pieces have been browned on both sides, remove chicken from pot and set aside on a wire rack set over a sheet tray or a paper towel-lined tray.
- Add the mashed garlic, shallots, and ginger to the pan. Fry until the shallots begin to soften, then remove shallot mixture from pan. Sprinkle sugar over bottom of pot and allow to melt. When sugar begins foaming, about 1 minute, add soy sauce, Scotch bonnet, and allspice. Return the shallot mixture to the pot, stirring well to mix.
- Return the chicken and any juices to the pot and lower heat to medium-low. Simmer, covered, over medium heat, stirring occasionally. After 45 minutes, remove the Scotch bonnet pepper. Add 1 cup of water and continue cooking for 20 minutes.
- Add the sliced garlic to the pot. Taste for seasoning and add salt and pepper, as needed. Stir to mix and remove from heat. Let sit for 10 minutes.
- Sprinkle the crispy skin and chopped scallions over the stew to serve. Serve with plain rice.
Nutrition Facts : Calories 859.5, Fat 53.5, SaturatedFat 14.2, Cholesterol 222.7, Sodium 9079.3, Carbohydrate 35.7, Fiber 4.3, Sugar 14.4, Protein 59.5
BROWN STEW CHICKEN
This Brown Stew recipe is AMAZING. The combination of authentic Jamaican herbs and spices as well as the Mushroom Soy and Browning Caramel, make this version of the dish unlike any other. Be careful who you invite over to sample your dish; they may never leave.
Provided by JCS Kitchen
Categories Chicken
Time 47m
Yield 6 6, 6 serving(s)
Number Of Ingredients 13
Steps:
- • Squeeze lime or pour lime juice over chicken and rub well. Drain off excess lime juice.
- • Combine tomato, scallion, onion, garlic, pepper, thyme, pimento, mushroom soy sauce and browning in a large bowl with the chicken pieces.
- • Cover and marinate at least one hour. Heat coconut oil in a dutch pot or large saucepan.
- • Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
- • Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
- • Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots.
Nutrition Facts : Calories 514.6, Fat 35.5, SaturatedFat 10.1, Cholesterol 162.6, Sodium 163.4, Carbohydrate 8.1, Fiber 1.9, Sugar 3.1, Protein 39.4
JAMAICAN BROWN STEW POTATOES AND CHICKEN FOR A CROWD
This is another "stretched" recipe we did for the Boys and Girls Club one dinner service. We only had about 8 lbs of chicken to stretch between 60 kids, and not enough rice to give them all either. What we did have were potatoes, so this flavourful, oven-stewed meal was created!
Provided by YummySmellsca
Categories Stew
Time P2D
Yield 60 meals, 60 serving(s)
Number Of Ingredients 23
Steps:
- The night before, combine chicken parts, onions, scallions, bell peppers, garlic powder, onion powder, allspice, seasoned salt, black pepper, brown sugar and soy sauce in a large bowl or bucket, tossing well. Cover and refrigerate overnight.
- Meanwhile, in a large pot, combine tomatoes, Scotch Bonnet pepper, minced garlic, allspice, black pepper, ketchup and chicken broth.
- Cook over medium-high heat for 2 hours, stirring occasionally. Remove and discard hot pepper and set tomatoes aside.
- The next day, preheat the broiler and spread chicken mixture in a very large, deep roasting pan.
- Broil for 4 minutes, stir and return to broiler for 4 more minutes.
- Set oven to 350°F.
- Heat oil in a large pot over medium-low heat.
- Add diced onions and cook for 25 minutes, stirring occasionally, until caramelized.
- Add carrots and potatoes, raise heat to medium high and saute until carrots begin to soften, about 7 minutes.
- Pour sauteed mixture over chicken and stir to incorporate.
- Cover roasting pan and bake for 5 hours.
- After five hours, add tomato mixture to the pan, stir in and bake uncovered 1 hour longer.
Nutrition Facts : Calories 121.3, Fat 2, SaturatedFat 0.3, Cholesterol 18.4, Sodium 322.9, Carbohydrate 18.1, Fiber 2.6, Sugar 4.4, Protein 8.4
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