Jamaican Brown Stew Chicken
Tags: Caribbean Chicken Dinner Jamaican Marinade Morning Prep
Yield: 4 - 6 serving(s)
- 1 tbsp. dark brown sugar
- 1 tbsp. soy sauce
- 2 tsp. onion or garlic powder (or 1 tsp. each)
- 1 tsp. browning sauce or dark molasses
- 1 tsp. freshly ground black pepper
- 1 tsp. ground allspice
- 1 tsp. kosher salt
- 1 tsp. regular or smoked paprika
- 1/2 tsp. dried thyme
- 8 boneless, skinless chicken thighs (about 2 lb. total)
- 2 tbsp. neutral oil, divided
- 1 yellow onion, thinly sliced
- 1 red or green bell pepper, seeds and ribs removed, chopped
- 1 medium tomato, cored, chopped
- 4 scallions, white and pale green parts thinly sliced
- 1 to 2 Scotch bonnet peppers or habanero chiles, seeds removed, chopped
- 4 cloves garlic, finely chopped
- 3 c. low-sodium chicken broth
- 2 to 3 tbsp. ketchup
- 1 tbsp. dark brown sugar
- 1 tbsp. Worcestershire sauce
- 2 tsp. finely chopped peeled ginger
- 1 tsp. browning sauce or dark molasses
- 1 tsp. ground allspice
- 6 sprigs thyme
- 1 bouillon cube (optional)
- 3 bay leaves
- Freshly ground black pepper
- 2 tsp. cornstarch (optional)
- Cooked white rice, for serving
- In a small bowl or measuring cup, mix brown sugar, soy sauce, onion powder, browning sauce, black pepper, allspice, salt, paprika, and thyme until combined. Rub marinade all over chicken.
- Transfer chicken to a large bowl, cover with plastic wrap, and refrigerate at least 2 hours or, preferably, up to 12.
- In a large Dutch oven or straight-sided skillet over medium heat, heat 1 tablespoon oil. Pat chicken dry. Cook half of chicken, undisturbed, until browned, about 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer chicken to a plate. Repeat with remaining chicken and 1 tablespoon oil. (If after the first batch, the pot blackens, wipe out pot.)
- In same pot over medium-high heat, cook onion and bell pepper, stirring occasionally, until beginning to brown, about 8 minutes. Add tomato and continue to cook, stirring occasionally, until tomato breaks down, about 5 minutes.
- Add scallions, Scotch bonnet peppers, garlic, broth, ketchup, brown sugar, Worcestershire, ginger, browning sauce, all spice, thyme, bouillon cube (if using), and bay leaves; season with black pepper. Scrape bottom of pot and cook over medium-high heat, stirring occasionally, until warmed through and fragrant, about 5 minutes. Add chicken and any accumulated juices and bring to a boil. Cover pot and reduce heat to medium-low. Cook until liquid is slightly reduced and an instant-read thermometer inserted into thickest part of chicken registers 160°, about 15 minutes.
- If you want a thicker sauce, in a small bowl, mix cornstarch and 1 teaspoon water. Add slurry, bring to a boil, and cook, stirring frequently, until desired consistency is reached, about 30 seconds.
- Divide rice among bowls. Spoon stew over rice.
- The recipe is calling for Jamaican browning sauce, not gravy master.
