The Ultimate Jamaican Brown Stew Chicken | CaribbeanPot.com

Prepare ingredients: quarter each of medium yellow, red, and green bell peppers, slice 1/4 medium carrot, chop 1/2 large onion, and slice 2 scallions.

In a bowl, combine 4 lbs of chicken (drumsticks and thighs) with black pepper, jerk dry rub, smoky paprika, pimento berries, and light soy sauce.

Mix the ingredients and let marinate overnight in the fridge.

Heat 3.5 tablespoons of olive oil in a wide solid pan over medium flame.

Once the oil is hot, add marinated chicken pieces (shaking off excess marinade) to the pan without crowding it.

Brown the chicken for about 10 minutes, turning to seal in juices, then remove and place on a plate.

Reduce heat to low and drain excess oil from the pan, reserving about a tablespoon.

Add chopped onion, garlic, ginger, bell peppers, and scallions to the pan and sauté to release flavors.

In the same bowl used for marinating chicken, add 2 cups of water and mix, then pour this into the pan after sautéing vegetables.

Return browned chicken to the pan, tucking it among the vegetables, and arrange them nicely.

Equipment Needed

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