Brown Stew Chicken
Jamaican chicken marinated in browning sauce and spices, then braised in a rich, dark, savory-sweet gravy with onions, peppers, and thyme. Plan ahead: marinate the chicken for at least 2 hours.
Ingredients
- 4 lbs bone-in chicken pieces (legs and thighs), patted dry
- 2 tbsp browning sauce (Kitchen Bouquet)
- 1 tsp ground allspice
- 6 sprigs fresh thyme sprigs
- 4 scallions, chopped
- 6 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp vegetable oil
- 1 yellow onion, sliced
- 1 bell pepper (red or green), sliced
- 1/2 Scotch bonnet pepper (or habanero), whole or seeded
- 2 plum tomato, diced
- 2 tbsp ketchup
- 1.5 cups chicken broth
- 2 tsp brown sugar
Instructions
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1
Marinate the 4 lbs patted dry bone-in chicken pieces (legs and thighs): combine 2 tbsp browning sauce (Kitchen Bouquet), 1 tsp ground allspice, 6 sprigs fresh thyme sprigs, 4 chopped scallions, 6 cloves minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken, toss to coat, cover, and refrigerate at least 2 hours.
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2
Remove the chicken from the marinade, shaking off excess, and reserve the marinade.
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3
Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Sear the chicken in batches, skin-side down first, until deeply browned, about 5 minutes per side. Transfer to a plate.
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4
Reduce heat to medium. In the same pot, cook 1 sliced yellow onion, 1 sliced bell pepper (red or green), and 1/2 whole or seeded Scotch bonnet pepper (or habanero) until softened, 4 minutes. Add 2 diced plum tomato and cook 2 minutes.
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5
Stir in 2 tbsp ketchup, 2 tsp brown sugar, and the reserved marinade. Pour in 1.5 cups chicken broth.
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6
Return the chicken to the pot. Bring to a boil, then reduce to a low simmer, cover, and cook until the chicken is very tender and cooked through to an internal temperature of 165F, about 40 minutes. Uncover and simmer 5-10 minutes more to thicken the gravy.
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7
Taste and adjust seasoning. Serve over white rice or with festival bread.