Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 2 carrots, chopped
- 2 tomatoes, chopped
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1 tsp allspice
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 scotch bonnet pepper (optional)
- 2 tbsp chopped fresh parsley (optional)
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes. Flip the chicken and brown the other side, about 5 more minutes. Remove the chicken from the pot and set aside.
3. Add the onion, garlic, bell pepper, and carrots to the pot and cook until softened, about 5 minutes.
4. Add the chopped tomatoes and tomato paste and stir to combine.
5. Add the chicken broth, allspice, thyme, paprika, salt, black pepper, brown sugar, soy sauce, and Worcestershire sauce. Stir to combine.
6. Add the chicken back to the pot, along with the scotch bonnet pepper if using.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the chicken for 45-60 minutes, or until the chicken is cooked through and tender.
9. Remove the scotch bonnet pepper and discard.
10. Serve the chicken hot, garnished with chopped fresh parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning the chicken, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Protein: 30g
Carbohydrates: 15g
Fiber: 3g
Sugar: 8g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken drumsticks or a combination of both.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Bell pepper can be substituted with any color of bell pepper or a combination of different colors.
- Carrots can be substituted with sweet potatoes or butternut squash.
- Chicken broth can be substituted with vegetable broth or water.
- Allspice can be substituted with a combination of cinnamon, nutmeg, and cloves.
- Scotch bonnet pepper can be substituted with habanero pepper or jalapeno pepper.
Variations:
- Add diced potatoes or yams to the stew for a heartier meal.
- Use boneless, skinless chicken thighs for a healthier option.
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Use bone-in chicken breasts instead of chicken thighs for a leaner option.
- Add a can of coconut milk for a creamier and richer stew.
Tips and tricks:
- Browning the chicken before simmering it in the stew adds extra flavor and color to the dish.
- Use a heavy-bottomed pot or Dutch oven to prevent burning and ensure even cooking.
- Adjust the amount of scotch bonnet pepper or omit it entirely depending on your spice tolerance.
- Serve the stew with rice, plantains, or bread to soak up the flavorful sauce.
Storage instructions:
Leftover Jamaican Brown Stew Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until warmed through, stirring occasionally.
Presentation ideas:
Serve the Jamaican Brown Stew Chicken in a large bowl or on a platter, garnished with chopped fresh parsley and sliced scallions.
Garnishes:
Chopped fresh parsley, sliced scallions, or a wedge of lime.
Pairings:
Rice, plantains, bread, or roasted vegetables.
Suggested side dishes:
- Jamaican Rice and Peas
- Fried Plantains
- Roasted Sweet Potatoes
- Steamed Vegetables
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
- If the chicken is not cooked through after 45-60 minutes, continue simmering until it is tender and fully cooked.
Food safety advice:
- Make sure the chicken is fully cooked before serving to prevent foodborne illness.
- Wash your hands and all utensils and surfaces that come into contact with raw chicken to prevent cross-contamination.
- Store leftover chicken in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Jamaican Brown Stew Chicken is a traditional Jamaican dish that is believed to have originated from the African slaves who were brought to Jamaica during the colonial period. The dish is a fusion of African, European, and Caribbean flavors and ingredients.
Flavor profiles:
Jamaican Brown Stew Chicken is a savory and slightly sweet dish with a rich and flavorful sauce. The allspice, thyme, and paprika give the dish a warm and spicy flavor, while the brown sugar and soy sauce add a hint of sweetness and saltiness.
Serving suggestions:
Serve the Jamaican Brown Stew Chicken hot with a side of rice, plantains, or bread.
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Region: Jamaican