Jamaican Brown Stew Chicken Recipe
Get ready to make your taste buds burst with this delicious Jamaican Brown Stew Chicken recipe! Trust me my friends, this dish is the epitome of Caribbean cuisine, and with its bold and aromatic flavors that are simply unforgettable. Every bite of juicy chicken and flavorful sauce will take you straight to the warm, sunny beaches of Jamaica. And let me tell you, this dish holds a special place in my heart...it's one of my ultimate comfort foods that never fails to bring a smile to my face. So, go ahead and experience the authentic taste of Jamaica right in your own kitchen - I promise you won't regret it!"
Ingredients
- 4 chicken legs
- 4 chicken thighs
- 4 cloves of garlic minced
- 1 onion chopped
- 2 tablespoons of olive oil
- 2 tablespoons of brown sugar
- 1 tablespoon browned sauce
- 1 tablespoon of tomato paste
- 2 cups of chicken broth
- 3 bay leaves
- 1 cup green peas frozen or canned
- 1 teaspoon of thyme
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1 cup of carrots chopped
- 1 cup of potatoes chopped
- 2 tablespoons cilantro chopped or use parsley
- 1 scotch bonnet pepper remove seeds and chop (optional)
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat until it’s shimmering.
- Add the chicken pieces to the pot, skin side down, and brown them beautifully on all sides, about 5 minutes per side. When they’re golden and crisp, remove them from the pot and set them aside.
- Add the onion and garlic to the pot, and sauté until the onion is soft and translucent about 5 minutes.
- Stir in the brown sugar, tomato paste, chicken broth, thyme, paprika, salt, black pepper, and cayenne pepper. Bring the mixture to a rolling boil.
- Return the chicken to the pot, reduce the heat to low, and cover the pot. Let it simmer gently for 30 minutes, stirring occasionally.
- Add the chopped carrots, green peas, bay leaves, and potatoes to the pot and continue to simmer for an additional 30 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Stir in the chopped scotch bonnet pepper and the browned sauce, and continue to simmer for an additional 15 minutes, until the flavors have melded together into a rich, delicious stew.
- Remove the pot from the heat and let it sit for a few minutes to allow the flavors to settle. Taste and adjust the seasoning as needed.
- Serve your Jamaican chicken stew over a bed of fluffy white rice, or with a crusty loaf of bread.
- Enjoy!