Jamaican Brown Stew Chicken - Easy & Flavorful Caribbean Recipe

Wash chicken thighs in lemon and vinegar water. Drain well. Dry well with paper towel.

Season with the old bay, sea salt, garlic pepper, garlic and herb pepper, tropical seasoning, browning, soy sauce and onions. Cover and let marinate at least 2 hours. Overnight is even better.

Add the oil to a hot pan. On medium heat, sear the chicken for 6 minutes. Repeat on the other side.

Add the chopped onions, garlic and scotch bonnet peppers. Sauté for 5 minutes.

Add carrots and after 5 minutes add the bell pepper.

Add 1/2 cup hot water to the bowl, stir in a 1/2 tsp of soy sauce, a tsp of brown sugar or honey and crumble the stock cube in. Stir until dissolved. Alternatively, add 1/2 cup stock.

Pour over the chicken, cover and let simmer for 20 minutes.

Turn over the chicken, cover and simmer for a further 20 minutes on low heat.

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