Caribbean: Jamaica: Jamaican Brown Stew Chicken

INGREDIENTS:

 

3 lbs chicken thighs boneless, skinless

1 Tablespoon brown sugar

2 teaspoons browning

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons salt or to taste

1 teaspoon paprika

1 teaspoon dried thyme

½ teaspoon black pepper

¼ teaspoon allspice

1 yellow onion chopped

3 spring onions chopped

½ green pepper chopped

½ red pepper chopped

1 scotch bonnet seeds removed and chopped

4 garlic cloves chopped

1 inch ginger chopped

¼ cup oil

2 Tablespoons ketchup

1 cup chicken broth

½ cup water

 

INSTRUCTIONS:

 

Add chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, onions, green pepper, red pepper, scotch bonnet, garlic cloves, and ginger to a bowl and mix, rubbing seasoning into the chicken.

 

Cover and marinate in the fridge for at least 1 hour or overnight.

 

Remove peppers, onions, garlic, ginger and thyme from chicken and set aside. Heat oil in large skillet over medium heat and add chicken, brown for about 1-2 minutes per side. Remove chicken and add reserved onions and peppers to the skillet and sauté until softened, for about 5 minutes. Add chicken back to skillet along with chicken broth, water, and ketchup.

 

Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy.

 

Serve and enjoy.