Jamaican Brown Stew Chicken

Explore the vibrant flavors of the Caribbean with this authentic Jamaican Brown Stew Chicken recipe. Bursting with aromatic spices and a rich, savory gravy, this dish is a true celebration of Jamaican cuisine. Perfectly seasoned chicken is seared and simmered with colorful vegetables, creating a comforting yet exotic meal that's sure to delight your senses.

Ingredients

🍗 4 lbs chicken combination of drumsticks and thighs bone-in skin and most fat removed
🧂 3/4 teaspoon sea salt
🌶️ 1/2 teaspoon black pepper freshly ground
🍗 1 tablespoon homemade/CaribbeanPot brand jerk dry rub
🌶️ 1 tablespoon smoked paprika
🌿 8 whole pimento berries allspice
🌿 1 1/2 tablespoon light soy sauce
🌿 1 1/2 tablespoon CaribbeanPot browning sauce
🍅 2 tablespoon tomato ketchup
🫒 3-4 tablespoon olive oil
🍅 1 medium tomato chopped
🌿 2 scallions chopped
🥕 1/2 medium carrot julienned
🌶️ 1/4 red bell pepper sliced
🌶️ 1/4 yellow bell pepper sliced
🌶️ 1/4 green bell pepper sliced
🔥 1 small Scotch Bonnet pepper seeds removed for less heat
🧄 4 cloves garlic smashed
🌿 3 slices ginger peeled and sliced
🌿 3 sprigs fresh thyme
🌿 2 tablespoon fresh parsley chopped for garnish
🧅 1/2 large onion sliced
💧 2 cups water

Instructions

1- Prepare Chicken:

• Clean chicken pieces, removing skin and most fat.
• In a large bowl, season the chicken with black pepper, jerk dry rub, smoked paprika, pimento berries, soy sauce, sea salt, and browning sauce.
• Add chopped vegetables and aromatics: onion, carrot, scallions, bell peppers, garlic, ginger, and Scotch Bonnet pepper.
• Mix thoroughly with hands, "bruising" garlic and onions to release flavors.

2- Marinate:

• Cover the bowl or use a large stainless steel bowl topped with cling wrap.
• Refrigerate for at least 2 hours, ideally overnight.

3- Sear Chicken:

• Heat olive oil in a Le Creuset or similar Dutch oven over medium-high heat.
• Sear chicken pieces in batches, shaking off excess marinade. Brown chicken on all sides about 10 minutes.

4- Drain Oil:

• Remove chicken and set aside.
• Reduce heat to low and drain most of the oil, leaving about 1 tablespoon in the pot.

5- Sauté Vegetables:

• Add reserved marinade and vegetables to the pot.
• Sauté for 1 minute, scraping the bottom to deglaze.

6- Simmer Stew:

• Return chicken to the pot and pour in juices from the resting chicken.
• Add 2 cups water, swishing remaining marinade flavor into the pot.
• Bring to a boil, then reduce to a simmer.
• Add chopped tomato and ketchup.
• Cover and cook for 20-22 minutes, or until chicken is tender. Stir occasionally.

7- Finish and Serve:

• Adjust salt to taste.
• Stir in fresh parsley just before serving.
• Garnish and serve with preferred sides.

Prep Time: 15 minutes plus marination
Cook Time: 35-40 minutes
Total Time: Approximately 55 minutes excludes marination
Servings: 4-6
Equipment: Le Creuset Dutch oven, stainless steel mixing bowl, white plastic cutting board, chef's knife, stainless steel tongs, ladle, gas range
Nutritional Info:
Calories: Approx. 450 per serving
Protein: 35g
Fats: 26g
Carbohydrates: 20g

Cooking Tips:

• Marinate chicken overnight for maximum flavor.
• Handle Scotch Bonnet carefully due to heat.
• Inform diners about whole pimento berries.

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Jamaican Brown Stew Chicken