Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp allspice
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 2 tbsp brown sugar
- 2 tbsp vinegar
- 1 scotch bonnet pepper (optional)
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the oil in the Dutch oven over medium-high heat.
2. Add the chicken pieces and brown on all sides, about 5 minutes per side. Remove the chicken and set aside.
3. Add the onion, garlic, and bell peppers to the pot and sauté until softened, about 5 minutes.
4. Add the tomatoes, tomato paste, thyme, allspice, paprika, salt, and black pepper. Stir to combine.
5. Add the chicken broth, brown sugar, and vinegar. Stir to combine.
6. Return the chicken to the pot and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
8. If using the scotch bonnet pepper, add it to the pot during the last 10 minutes of cooking.
9. Remove the scotch bonnet pepper (if using) and discard.
10. Sprinkle with chopped cilantro before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning chicken, then low heat for simmering stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 15g
Protein: 33g
Sodium: 900mg
Sugar: 10g
Substitutions for ingredients:
- Chicken can be substituted with bone-in chicken thighs or drumsticks.
- Vegetable oil can be substituted with canola oil or olive oil.
- Brown sugar can be substituted with honey or maple syrup.
- Scotch bonnet pepper can be substituted with habanero pepper or jalapeño pepper.
Variations:
- Add diced potatoes or sweet potatoes to the stew for a heartier meal.
- Use boneless, skinless chicken breasts instead of a whole chicken.
- Add coconut milk for a creamier stew.
- Use different spices, such as cumin or coriander, for a different flavor profile.
Tips and tricks:
- To make the stew spicier, leave the seeds in the scotch bonnet pepper.
- For a thicker stew, mix 1 tbsp cornstarch with 1 tbsp water and stir into the stew during the last 10 minutes of cooking.
- Serve with rice or bread to soak up the flavorful sauce.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in a large bowl or individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, sliced scallions, or chopped peanuts.
Pairings:
Rice, bread, or roasted vegetables.
Suggested side dishes:
Jamaican rice and peas, fried plantains, or coleslaw.
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few minutes to thicken the sauce.
- If the stew is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Brown stew chicken is a popular dish in Caribbean cuisine, particularly in Jamaica. It is believed to have originated from African cooking techniques brought to the Caribbean during the slave trade.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve the stew hot with a side of rice or bread for a comforting and flavorful meal.
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Region: Caribbean