Jamaican Brown Stew Chicken
A delicious representation of Caribbean culture, this dish features marinated chicken seared to perfection with fresh vegetables in a rich sauce, balancing savory, sweet, and spicy flavors.
Ingredients
Marinade Ingredients
- 4 pounds boneless skinless chicken thighs Tender and juicy, ideal for flavor absorption.
- 2 teaspoons dark brown sugar Adds subtle sweetness.
- 2 teaspoons fresh thyme (minced) Provides a lovely herbaceous note.
- 2 teaspoons browning sauce Adds depth and color.
- 1 teaspoon garlic powder Enhances overall flavor.
- 1 teaspoon onion powder Complements fresh onion.
- 1 teaspoon smoked paprika Lends smokiness.
- ½ teaspoon allspice Infuses warmth.
- ½ teaspoon ground ginger Adds zing.
- to taste Salt and pepper Essential for flavor.
Cooking Ingredients
- 3 tablespoons avocado oil (divided) For searing and sautéing.
- 1 large onion (chopped) Adds sweetness.
- 1 red bell pepper (chopped) For color and sweetness.
- 1-2 scotch bonnet or habanero peppers (deseeded and chopped) Brings the heat.
- 3-5 cloves garlic (minced) Provides bold flavor.
- 2 teaspoons brown sugar Adds sweetness to stew.
- 2 cups chicken broth Forms the base for the sauce.
- 2 tablespoons tomato paste Adds depth.
- for garnish Sliced green onions (optional) Adds visual appeal.
Instructions
Marination
- In a large mixing bowl, combine the chicken and all the marinade ingredients. Work with gloves to massage the seasoning onto the chicken thoroughly. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Searing Chicken
- Heat a Dutch oven over medium-high heat and add 1 tablespoon of avocado oil. Sear the chicken thighs in batches until golden-brown, approximately 3-5 minutes per side. Transfer the chicken to a clean plate.
Sautéing Vegetables
- In the same pot, add more oil if needed, then add onions, bell pepper, scotch bonnets, and garlic. Sauté for about 2-3 minutes until softened.
Creating the Sauce
- Stir in chicken broth, tomato paste, and remaining brown sugar. Mix well.
Combining Chicken
- Return seared chicken to the pot, ensuring it's coated with sauce. Add bay leaves and bring to a simmer.
Simmering
- Cover and simmer for 30 minutes, stirring occasionally. Then, remove the lid and simmer uncovered for 45-60 minutes, stirring occasionally.
Serving
- Once thickened, garnish with sliced green onions and serve with rice and beans.
Notes
For best flavor, marinate overnight. Adjust heat by adding seeds or other hot peppers. Leftovers improve in flavor overnight.