Jamaican Brown Stew Chicken with Red Kidney Beans (Classic Rice & Peas Style)

Wash chicken with vinegar, lime, and a little salt.

Add crushed garlic and pimento seeds to the chicken.

Add Maggi chicken seasoning, Maggi all-purpose seasoning, turmeric, and paprika to the chicken.

Add onions, tomatoes, scallions, thyme leaves, and hot peppers to the chicken.

Rub the seasonings into the chicken thoroughly.

Marinate the seasoned chicken for about 2 hours.

Heat vegetable oil in a Dutch pot.

Put on gloves to handle the chicken and shake off excess seasoning.

Place the chicken skin-side down in the hot oil.

Brown the chicken until it has a nice rich color, then remove from the oil.

Pour off most of the oil from the pot, keeping the flavor in the pot.

Add vegetable herbs and spices to the pot along with tomato paste and fry briefly.

Pour warm or hot water into the pot to rinse out the seasoning bowl and add it to the pot.

Add more water to the pot and mix in fish and meat sauce.

Let the mixture bubble for 5 minutes.

Return the browned chicken to the pot.

Add cooked red kidney beans to the pot, which were made previously with garlic and pimento seeds.

Combine the beans with the chicken and cover the pot to cook.

Add carrot, green bell pepper, and red bell pepper to the pot, adding carrot last to avoid mushiness.

Cook for an additional 3 to 5 minutes.

Equipment Needed

Dietary

Allergens