Caribbean: Jamaica: Jamaican Brown Stew Chicken

Caribbean: Jamaica: Jamaican Brown Stew Chicken
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
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.
Author: orenalwpusr

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