HOW TO MAKE JAMAICAN STYLE BROWN STEW CHICKEN | DELICIOUS AND HEARTY DINNER RECIPE TUTORIAL

Start with 2 pounds of clean skinless chicken thighs and legs.

Season chicken with 1-2 tablespoons of soy sauce and 1-2 tablespoons of Badilla's adobo seasoning.

Add 1/2 teaspoon of black pepper, 1 teaspoon of ground ginger, 1 teaspoon of onion powder, 1 tablespoon of paprika, and 1/2 teaspoon of allspice to the chicken.

Incorporate 1-2 tablespoons of browning sauce, 2 cloves of chopped garlic, 3 chopped green onions, 1 chopped medium red onion, 1 chopped red tomato, and 1 chopped medium bell pepper into the chicken mixture.

Mix everything well and marinate for at least 1 to 24 hours (for the video, marinate for 5 minutes).

Heat 1/4 cup of olive oil or canola oil in a pot over medium heat.

Fry the marinated chicken for about 5 to 7 minutes until it gets some color and a nice crust, ensuring not to overcrowd the pot.

Remove the chicken and set it aside, then add the marinated vegetables to the pot and sauté them.

Pour in 3.5 cups of low sodium chicken broth and add 1-2 tablespoons of ketchup, 1 tablespoon of brown sugar (optional), and a teaspoon of crushed red pepper (optional).

Add the chicken back to the pot along with 1 bay leaf and fresh thyme (or 1 teaspoon of dried thyme).

Add lime juice if available, then simmer and reduce for about 30 to 60 minutes, stirring occasionally to prevent burning.

After 45-60 minutes, check that the chicken is tender and the sauce has thickened.

Equipment Needed

Allergens