JAMAICAN BROWN STEW CHICKEN • Malaika Malz

Start by seasoning the chicken with sea salt, paprika, ground black pepper, ground pimento, garlic granules, ground ginger, curry powder, mixed herbs, and gravy browning.

Mix the seasonings into the chicken and put on gloves to protect your nails.

Roughly chop an onion and add it to the bowl with the chicken.

Roughly chop some red sweet peppers and add them to the bowl.

Chop some carrots and add them to the bowl.

Chop a tomato and add it to the bowl.

Roughly chop a few cloves of garlic and add them to the bowl.

Chop up a scotch bonnet pepper, removing the seeds and outer skin, and add it to the bowl.

Mix all the ingredients in the bowl to ensure everything is covered with the seasonings.

Add fresh thyme to the bowl and cover with cling film to marinate overnight or for as long as possible.

Take a Dutch pot and measure out some sunflower oil to shallow fry the chicken.

Dust off as much of the vegetables as possible and shallow fry the chicken pieces until crispy and browned on the outside.

Once the chicken is browned, remove it to a separate bowl.

Add the chopped vegetables to the oil in the pot and sauté for about five minutes until softened and slightly caramelized.

Add the chicken pieces back into the pot with any juices from the bowl.

Add enough water to cover the chicken, then add bay leaves and scotch bonnet peppers.

Cover the pot and cook on medium-high heat for about 10 minutes.

After 10 minutes, add gravy garlic paste, ginger paste, more ground pimento, and molasses to the pot.

Leave to cook on medium-high heat for about 20 minutes until the chicken is cooked through and the flavors are infused.

Equipment Needed

Dietary

Allergens