Ingredients with Measurements:
- 2 lbs bone-in chicken thighs
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp cornstarch
- 2 tbsp water
- 2 green onions, thinly sliced
Special equipment needed:
- 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 and brown on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
3. Add the chopped onion to the pot and sauté until softened, about 5 minutes.
4. Add the minced garlic, dried thyme, paprika, ground allspice, ground cumin, salt, black pepper, and cayenne pepper. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add the chicken broth, diced tomatoes (undrained), brown sugar, and apple cider vinegar. Stir to combine and bring to a simmer.
6. Return the chicken to the pot and spoon the sauce over the chicken. Cover with a lid and simmer for 45 minutes, or until the chicken is cooked through and tender.
7. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the pot and stir to combine. Simmer for an additional 5-10 minutes until the sauce has thickened.
8. Serve the spicy brown stew chicken hot, garnished with thinly sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 360
Fat: 17g
Carbohydrates: 19g
Protein: 31g
Sodium: 950mg
Sugar: 14g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Vegetable oil can be substituted with canola oil or olive oil.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
Variations:
- Add diced potatoes, carrots, and celery to the pot for a heartier stew.
- Use boneless, skinless chicken thighs for a quicker cooking time.
- Add a can of drained and rinsed black beans for extra protein and fiber.
Tips and tricks:
- Brown the chicken in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the chicken from the pot and set aside.
- Use a Dutch oven or heavy-bottomed pot with a lid to ensure even cooking and to retain moisture.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the spicy brown stew chicken in a pot over medium-low heat until heated through.
Presentation ideas:
Serve the spicy brown stew chicken in a deep bowl or plate, garnished with thinly sliced green onions.
Garnishes:
Thinly sliced green onions
Pairings:
- Serve with steamed rice or quinoa.
- Serve with a side of roasted vegetables, such as carrots, broccoli, or Brussels sprouts.
- Serve with a side of cornbread or biscuits.
Suggested side dishes:
- Steamed rice or quinoa
- Roasted vegetables
- Cornbread or biscuits
Troubleshooting advice:
- If the sauce is too thin, whisk together an additional 1 tbsp of cornstarch and 1 tbsp of water and add to the pot.
- If the chicken is not cooked through after 45 minutes, continue to simmer until the chicken is tender and cooked through.
Food safety advice:
- Ensure that the chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Brown stew chicken is a traditional Jamaican dish that is believed to have originated from the Maroons, who were escaped slaves living in the mountains of Jamaica. The dish is made with chicken that is browned and then simmered in a sauce made with onions, garlic, thyme, and spices.
Flavor profiles:
This spicy brown stew chicken is savory, sweet, and spicy. The chicken is tender and juicy, and the sauce is rich and flavorful with a hint of sweetness from the brown sugar and apple cider vinegar.
Serving suggestions:
Serve this spicy brown stew chicken with steamed rice or quinoa and a side of roasted vegetables for a hearty and satisfying meal.
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Region: Jamaican