Brown Stew Chicken (Jamaican Style of Making Brown Stew Recipe)

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and offers a similar flavor.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork can be less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces sodium while adding flavor.

Rinse the chicken pieces with vinegar and soak for 10 minutes to remove the raw smell and impurities.

Rinse the chicken with clean water after soaking.

Place the clean chicken in a large bowl and combine with crushed chicken stock cubes, salt, smoked paprika, ground allspice, Jack's seasoning, browning sauce, minced garlic, and grated ginger.

Rub the seasoning on the chicken pieces until they are completely covered.

Add fresh thyme, sliced bell peppers, diced onion, and chopped scallions to the chicken, mixing well.

Cover and marinate the chicken in the fridge for 1 hour or overnight for better flavor.

When ready to cook, remove excess marinade from the chicken and set the marinade aside.

Heat enough oil in a large skillet over medium-high heat until hot.

Add the chicken pieces to the skillet and brown on one side for 5 minutes, then flip and brown the other side for another 5 minutes.

Remove the browned chicken from the skillet and set aside, leaving about 2 tablespoons of oil in the pan.

Add the reserved marinade back into the skillet and stir, cooking for 5 minutes until softened and fragrant.

Add diced tomatoes and one Scotch bonnet pepper (with a slit to release heat) to the skillet, along with 1 teaspoon of brown sugar and tomato ketchup, stirring to combine.

Cover the skillet and allow the mixture to boil for 5 minutes until fragrant.

Return the chicken to the skillet and add enough water or chicken stock to just cover the meat slightly, along with the reserved sliced bell peppers.

Test and adjust salt and pepper as needed, then cover the pot and bring to a simmer before reducing the heat to low.

Cook for about 45 minutes or until the chicken is tender and falls off the bone, allowing the stew to thicken naturally.

Garnish with scallions and remove from heat before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens