Jamaican Brown Stew Chicken ( No browning , no ketchup ) || Brown Stewed Chicken

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Jalapeño is milder and more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos offer a similar flavor profile.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are cheaper than breasts.

Start by cleaning the chicken with lime and vinegar, then season it well.

Pour vegetable oil into a large pot and let it heat up.

Add the seasoned chicken to the pot, ensuring both sides are browned.

Remove the chicken from the pot once browned and set aside.

Add brown sugar to the pot and watch for it to caramelize; it should look frothy and change consistency.

Add the oil used to fry the chicken back into the pot.

Add chopped onions, minced garlic, and green scallion to the pot and mix well until onions are translucent.

Add fresh tomatoes to the mixture and stir.

Season with black pepper, garlic powder, and any other seasonings you prefer, such as all-purpose seasoning and chicken seasoning.

Add blended habanero pepper for spice, adjusting to taste.

Incorporate rosemary powder and fresh sweet basil into the mixture.

Add various colors of bell peppers to the pot for flavor and color.

Pour in water according to how much sauce you want with the chicken.

Add allspice and mix well, then adjust seasoning with salt as needed.

Allow the mixture to boil, stirring occasionally and tasting for seasoning adjustments.

Add tomato paste to thicken the gravy and enhance flavor.

Optionally, add carrots for additional texture and flavor.

Finish cooking until the chicken is well coated and the sauce is thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary