Description
Incredibly flavorful stewed chicken pieces braised to perfection in heaps of aromatics and spices. A classic Jamaican dish with bold, savory flavor in every bite.
Ingredients
- 1/2 medium yellow onion, chopped
- 1 large bell pepper, chopped
- 4 scallions, chopped
- 6 cloves of garlic, minced or 1 tablespoon garlic paste
- 1 tablespoon packed light or dark brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon Jamaican ground allspice
- 1/2 teaspoon ground ginger
- Kosher salt & freshly ground black pepper, to taste
- 8–9 chicken pieces (mix of legs & boneless/skinless thighs)
- 3 teaspoons browning sauce (Grace brand recommended)
- 3 tablespoons vegetable or canola oil, plus more as needed
- 2 medium-sized carrots, chopped
- 1 (8-ounce) can tomato sauce
- 4–6 sprigs fresh thyme
- 2 bay leaves
- 1 scotch bonnet pepper, left whole
- 3 cups chicken stock or broth
Instructions
1. In a large bowl or ziplock bag, combine onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, and salt/pepper. Stir to mix well.
2. Pat chicken dry and add to the bowl along with browning sauce. Massage thoroughly to coat all pieces.
3. Cover and refrigerate to marinate for at least 2 hours, preferably overnight. Stir or massage once during marination.
4. Remove chicken from marinade, shaking off excess vegetables. Set aside; reserve marinade.
5. In a large heavy-bottomed pot, heat oil over medium-high. Brown chicken in batches, about 2–3 minutes per side. Set aside.
6. Add reserved marinade to pot. Sauté until tender and fragrant, about 2–3 minutes.
7. Return browned chicken to the pot. Add carrots, tomato sauce, thyme, bay leaves, scotch bonnet, and chicken stock. Stir to combine.
8. Cover and stew over medium-low heat for 1 1/2 to 2 hours until chicken is tender and falling off the bone.
9. Remove herb stems, bay leaves, and scotch bonnet. To thicken stew, simmer uncovered until desired consistency is reached.
10. Taste and adjust seasoning. Serve hot with rice and peas and plantains, with extra gravy on top.
Notes
Marinating the chicken overnight enhances the depth of flavor.
Be sure not to cut the scotch bonnet pepper unless you want extreme heat.
Grace browning sauce is a traditional choice for authentic Jamaican flavor.
This dish pairs beautifully with rice and peas, fried plantains, or dumplings.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg