Brown Stew Chicken

Name: Brown Stew Chicken
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 4 lbs bone-in chicken pieces (legs and thighs), patted dry; 2 tbsp browning sauce (Kitchen Bouquet); 1 tsp ground allspice; 6 fresh thyme sprigs; 4 scallions, chopped; 6 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

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.

80 minMediumServes 4520 cal/serving

JamaicanDinnerStovetopStandardHigh FiberHigh ProteinDairy-FreeGluten-FreeLow-Sodium

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Ingredients

4 lbs bone-in chicken pieces (legs and thighs), patted dry
2 tbsp browning sauce (Kitchen Bouquet)
1 tsp ground allspice
6 fresh thyme sprigs
4 scallions, chopped
6 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

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 fresh thyme sprigs, 4 chopped scallions, 6 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.
2

Remove the chicken from the marinade, shaking off excess, and reserve the marinade.
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.
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.
5

Stir in 2 tbsp ketchup, 2 tsp brown sugar, and the reserved marinade. Pour in 1.5 cups chicken broth.
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.
7

Taste and adjust seasoning. Serve over white rice or with festival bread.

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Questions

How long does Brown Stew Chicken take?

As written, 80 minutes: 30 of prep and 50 of cooking. The longest single stretch is the hands-off wait in step 1, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

What internal temperature should Brown Stew Chicken reach?

For Brown Stew Chicken, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Brown Stew Chicken?

Step 3 reads: "Sear the chicken in batches, skin-side down first, until deeply browned, about 5 minutes per side." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of allspice in Brown Stew Chicken?

The entry for Brown Stew Chicken calls for 1 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Is Brown Stew Chicken spicy?

Yes, it is properly hot. The heat in Brown Stew Chicken comes from 1/2 Scotch bonnet pepper (or habanero), whole or seeded. For a milder plate, remove the seeds and ribs from the hot pepper, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Brown Stew Chicken gluten-free?

Yes. As written, nothing in the ingredient list for Brown Stew Chicken is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the ketchup and the broth.

Which part of Brown Stew Chicken can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 2 hours: "Add the chicken, toss to coat, cover, and refrigerate at least 2 hours." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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