Jamaican Brown Stew Chicken - Food Wishes

Mix minced habanero pepper, chopped thyme, minced garlic, minced ginger, sliced green onions (light parts), brown sugar, black pepper, salt, smoked paprika, allspice, and apple cider vinegar to create a damp rub.

Prepare 8 skin-on bone-in chicken thighs by making two slices in the skin side, perpendicular to the bone.

Coat each chicken thigh with the damp rub and let marinate in the fridge for about 12 hours.

Heat olive oil in a deep heavy skillet over medium-high heat and brown the chicken thighs on both sides, then set aside.

In the same skillet, add diced yellow onion and a pinch of salt, cooking until golden brown.

Add another spoon of brown sugar to the onions and cook until caramelized.

Pour in chicken broth to deglaze the pan, then add tomato ketchup, sliced carrots, sliced orange and yellow bell peppers, and bay leaves.

Nestle the browned chicken back into the pan, cover, and simmer on medium-low heat for about 1 to 1.5 hours, occasionally basting and skimming excess fat.

Equipment Needed

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