Caribbean: Jamaica: Jamaican Brown Stew

Caribbean: Jamaica: Jamaican Brown Stew
For the chicken:
2 lbs Chicken Pieces 3 thighs and 3 drumsticks, cut into smaller pieces
1 whole lime juiced
1 teaspoon Browning Sauce
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
2 teaspoon Paprika
½ teaspoon Ground Sage
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
For the marinade:
5 whole All Spice Berries
1 medium Red Onion sliced thinly
1 Bell pepper sliced thinly
6 cloves Garlic grated
1 inch Fresh Ginger grated
1 whole Scotch Bonnet Pepper
3 sprigs Thyme
½ cup Green onions diced white and green parts
For the gravy:
1 stick Butter
½ cup Ketchup
1 cup Chicken Stock
1 tablespoon Hot Sauce
Season the Chicken:
Wash the chicken thoroughly with water and lime juice.
Mix the spices together in a small bowl. Season the chicken pieces generously.
Place the chicken in a large bowl. Add browning sauce and mix in well.
Marinate the Chicken:
Grate the garlic and ginger directly onto the chicken. Add the sliced vegetables, thyme sprigs, and all spice berries. Mix well with your hands. Place the chicken plus marinade in a large ziplock bag then let the chicken marinate overnight.
Brown the Chicken:
Separate the chicken from the vegetables, removing as many garlic and ginger pieces as possible.
Heat large skillet over medium heat. Add oil and brown the chicken on top and bottom about 3 minutes per side.
Remove the chicken and set aside.
Add the the marinade mix plus the scotch bonnet chili to the skillet and saute 2-3 minutes. Add a pinch or two of the spice seasoning mix.
Add the stock and deglaze the pan scraping up all the crispy stuff on the bottom of the pan. Add the butter, ketchup, and hot sauce then mix well.
Add the chicken pieces back to the pan. Cover and simmer 30-45 minutes.
add Cup of stock, butter,½ cup ketchup, 1 whole habanero, tablespoon hot sauce.
Remove the chicken, increase the heat, and reduce the sauce.
Serve the chicken over rice topped with the sauce.
Author: orenalwpusr

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