Entree: Jamaica – Brown Stew Chicken (Jamaican chicken stew simmered in a deeply browned, savory-spiced sauce with vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 1 hr

Ingredients

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 2.5 lb (1.1 kg) total
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 3 scallions, chopped (about 3 tbsp / 18 g)
- 1 tbsp (15 ml) fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp (2 g) ground allspice (pimento)
- 1 small scotch bonnet pepper, left whole for heat (optional)
- 1 red bell pepper, sliced (about 1 cup / 150 g)
- 2 medium carrots, cut into 1/2-inch (1 cm) slices (about 8 oz / 225 g)
- 2 medium potatoes, peeled and quartered (about 12 oz / 340 g)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) browning sauce or 1 tbsp (15 ml) dark soy sauce for color
- 2 tbsp (30 g) packed brown sugar
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) soy sauce
- Freshly chopped scallions for garnish

Instructions

1. In a large bowl, combine the flour, 1 tsp salt, and 1/2 tsp black pepper. Dredge the chicken pieces to coat evenly, shaking off excess flour.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken in batches, 4–5 minutes per side, until well browned. Transfer browned pieces to a plate and set aside.
3. Reduce heat to medium. Add the chopped onion to the pot and sauté 3–4 minutes until softened. Add the garlic, scallions, and thyme and cook 1 minute until fragrant.
4. Stir in the tomato paste, browning sauce (or dark soy), brown sugar, and ground allspice; cook 1–2 minutes, stirring to combine and caramelize slightly.
5. Return the browned chicken to the pot. Add the red bell pepper, carrots, potatoes, whole scotch bonnet (if using), soy sauce, and chicken stock. Bring to a simmer, then reduce heat to low, cover, and simmer gently for 30–40 minutes until chicken and vegetables are tender and sauce has thickened. Stir gently once or twice during cooking.
6. Remove the scotch bonnet before serving (if used). Adjust seasoning with salt and pepper to taste. Garnish with chopped scallions and serve hot with rice and peas, plain rice, or boiled dumplings.