Jamaican Chicken Stew Food

AUTHENTIC JAMAICAN BROWN STEW CHICKEN

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

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.

JAMAICAN BROWN STEW CHICKEN

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!

JAMAICAN CHICKEN STEW

Steps:

• Prepare rice according to package directions, omitting salt and fat.
• While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.
• Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes.
• Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.

JAMAICAN CHICKEN STEW

Steps:

• Prepare rice according to package directions, omitting salt and fat.
• While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
• Add onion and garlic, saute 3 minutes or until tender.
• Combine chicken and spices in a bowl.
• Add chicken mixture to pan and saute 4 minutes.
• Stir in wine, capers, beans, and tomatoes.
• Cover, reduce heat, and simmer 10 minutes until tender.
• Serve over rice.
• One serving equals 1 1/2 cups stew and 3/4 cup rice.

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

EASY OVEN-COOKED JAMAICAN BROWN STEW CHICKEN

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.

JAMAICAN BROWN STEW CHICKEN

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.

JAMAICAN CHICKEN STEW

Steps:

• 1. Saute onion and garlic in the olive oil until translucent.
• 2. Toss chicken and spices in a bowl.
• 3. Add chicken to onions and garlic. Cook for 5 minutes.
• 4. Add wine, cans of beans and tomatoes. Bring to boil, reduce to simmer. 1 hour minimum. You could also put it all into a crock pot and cook it that way. I like stove top in a 4 quart pot. Serve over rice. Optional: Serve with any fresh herbs sprinkled on top (cilantro, basil, parsley) any to preferred taste.