Jamaican Brown Stew Chicken

Ingredients

• 2 lbs (900g) chicken pieces, bone-in and skin-on 2 lbs (900g) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 teaspoons allspice 2 teaspoons allspice
• 1 Scotch bonnet pepper (optional, for heat) 1 Scotch bonnet pepper (optional, for heat)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces with the soy sauce, brown sugar, Worcestershire sauce, and a pinch of salt and pepper. Allow the chicken to marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the sliced onion, minced garlic, and bell pepper. Sauté until the vegetables are softened and fragrant.
4. 4.
   Add the diced tomatoes, chicken broth, coconut milk, fresh thyme, allspice, and Scotch bonnet pepper (if using). Stir well to combine.
5. 5.
   Return the browned chicken pieces to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
6. 6.
   Adjust the seasoning with salt and pepper to taste. If desired, remove the Scotch bonnet pepper before serving.
7. 7.
   Serve the Jamaican Brown Stew Chicken hot with rice and peas, fried plantains, and a side of fresh salad.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces. This will help to keep the chicken moist during the cooking process.
• Scotch bonnet pepper — Adjust the amount of Scotch bonnet pepper according to your spice tolerance. Be cautious as it is a very hot pepper. You can also remove the seeds to reduce the heat level.

Tips & Tricks

• For an extra depth of flavor, marinate the chicken overnight in the refrigerator.
• If you prefer a thicker gravy, you can remove the chicken from the pot once it's cooked and simmer the sauce on medium heat until it reaches the desired consistency.
• Serve the dish with a squeeze of fresh lime juice for a burst of citrus flavor.
• If you can't find Scotch bonnet peppers, you can substitute with habanero peppers.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Garnish the Jamaican Brown Stew Chicken with fresh chopped cilantro or parsley for a pop of color and added freshness. Serve it alongside fluffy white rice and peas, sweet fried plantains, and a crisp green salad to complete the meal.

Presentation advice

To present the dish, place a generous portion of the Jamaican Brown Stew Chicken in the center of a plate. Arrange the rice and peas on one side and the fried plantains on the other. Garnish with fresh herbs and serve with a side of salad.