BONELESS JAMAICAN INSPIRED BROWN STEW CHICKEN, RICE AND PEAS AND FRIED PLANTAIN

Clean and cut the chicken into pieces, removing excess fat.

Season the chicken with salt, black pepper, allspice, and soy sauce. Marinate for at least 30 minutes.

Heat vegetable oil in a large pot over medium-high heat until shimmering.

Brown the chicken pieces in batches, about 5-7 minutes per side, until golden. Remove and set aside.

In the same pot, add onion, garlic, ginger, and bell pepper. Sauté until softened, about 3-4 minutes.

Add carrots and tomato to the pot, stirring to combine.

Return the browned chicken to the pot, along with any accumulated juices.

Sprinkle thyme and add brown sugar, stirring to coat the chicken.

Pour in enough water to cover the chicken halfway, about 1-2 cups.

Bring to a boil, then reduce heat to low and cover. Simmer for 30-40 minutes, until chicken is tender.

Check for seasoning and adjust salt and pepper as needed.

Remove the lid and cook for an additional 10-15 minutes to thicken the sauce.

Serve hot with rice or dumplings.

Allergens