Imagine the aroma of tender chicken simmering in a rich, fragrant sauce, with hints of ginger and allspice wafting through your kitchen.
Jamaican Chicken Brown Stew is a cozy, heartwarming dish that’s surprisingly simple to prepare, perfect for a comforting meal any day of the week.
As the ingredients meld together, the flavors deepen and transform into a savory delight.
Let’s bring this flavorful dish to life and savor every bite!
Kitchen Tools Required
- 1 large skillet
- 1 large mixing bowl
- 1 sharp knife
- 1 cutting board
- 1 wooden spoon
Ingredients
- 4 pounds chicken, cut into pieces
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon allspice
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 bell pepper, sliced
- 1 carrot, sliced
- 1 scotch bonnet pepper, whole
- 2 sprigs thyme
- 2 tablespoons soy sauce
Cook & Prep Time
To efficiently manage your time while preparing and cooking Jamaican Chicken Brown Stew, you can follow this timeline:
- Reading and Gathering Ingredients (10 minutes)
- Review the recipe thoroughly to understand each step.
- Gather all the necessary ingredients and equipment listed in the recipe.
- Prep Work (20 minutes)
- Cut the chicken into pieces and season with salt and black pepper. (5 minutes)
- Chop the onion, mince the garlic, and grate the ginger. (5 minutes)
- Slice the bell pepper and carrot. (5 minutes)
- Measure out the remaining ingredients: vegetable oil, brown sugar, paprika, allspice, chicken broth, tomato paste, thyme, and soy sauce. (5 minutes)
- Cooking (1 hour)
- Heat the vegetable oil in a large skillet and brown the chicken pieces in batches. (15 minutes)
- Sauté the onion, garlic, and ginger in the same skillet until the onion is translucent. (5 minutes)
- Stir in the brown sugar, allowing it to caramelize slightly. (2 minutes)
- Add the paprika and allspice, stirring to combine. (1 minute)
- Pour in the chicken broth and tomato paste, mixing well. (5 minutes)
- Return the chicken to the skillet and add the bell pepper, carrot, scotch bonnet pepper, thyme, and soy sauce. Cover and simmer on low heat, stirring occasionally. (45 minutes)
- Resting Time (10 minutes)
- Remove from heat and let the stew rest before serving.
- Serving (5 minutes)
- Serve the stew with rice or a side of your choice.
Recipe Instructions
Season the chicken pieces with salt and black pepper.
Heat the vegetable oil in a large skillet over medium heat.
Brown the chicken pieces in batches until golden brown on all sides, then remove from the skillet.
In the same skillet, add the onion, garlic, and ginger, sautéing until the onion is translucent.
Stir in the brown sugar, allowing it to caramelize slightly.
Add the paprika and allspice, stirring to combine.
Pour in the chicken broth and tomato paste, mixing well.
Return the chicken to the skillet, ensuring it’s submerged in the liquid.
Add the bell pepper, carrot, and scotch bonnet pepper to the skillet.
Place the thyme sprigs in the skillet and drizzle with soy sauce.
Cover and simmer on low heat for 45 minutes, stirring occasionally.
Remove from heat and let the stew rest for 10 minutes before serving.
Serving Tips
- White Rice: A classic pairing that absorbs the rich, flavorful sauce beautifully.
- Rice and Peas: A traditional Jamaican side that adds extra texture and flavor.
- Fried Plantains: Sweet and savory, they complement the stew’s spices perfectly.
- Steamed Vegetables: A light, healthy side that balances the hearty stew.
- Bread Rolls: Ideal for soaking up every last bit of the delicious stew sauce.
Storage
To store Jamaican Chicken Brown Stew, place it in an airtight container and refrigerate for up to three days.
For longer storage, freeze it for up to three months.
Reheat thoroughly before serving.
Freezing
To freeze Jamaican Chicken Brown Stew, cool completely.
Transfer to airtight containers and label with the date.
Store for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Jamaican Chicken Brown Stew, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, microwave on medium power to avoid drying out.
Add broth if needed.
Final Thoughts
Jamaican Chicken Brown Stew is a delightful and flavorful dish. It embodies the rich culinary traditions of Jamaican cuisine.
With its savory blend of spices and tender chicken, it makes for a satisfying meal.
The slow simmering process guarantees that the flavors meld beautifully.
For best results, allow the chicken to marinate with seasonings in advance.
Adjust the heat level by using more or fewer scotch bonnet peppers.
Serve with rice or your favorite side to enjoy the delicious sauce fully.
Enjoy the comforting and aromatic experience of Jamaican Chicken Brown Stew.
Frequently Asked Questions
Can I Use Boneless Chicken for This Recipe?
Yes, you can use boneless chicken for this recipe. Make certain you adjust the cooking time, as boneless pieces cook faster. Sear them until golden, then simmer until tender. This change might slightly alter the stew’s texture.
What Can I Substitute for Scotch Bonnet Pepper?
You can substitute scotch bonnet pepper with habanero for similar heat, or try serrano peppers for a milder kick. Simply adjust the quantity based on your spice preference, ensuring you don’t overpower the dish’s flavor.
How Do I Thicken the Stew if Needed?
You can thicken the stew by mixing a tablespoon of cornstarch with two tablespoons of cold water, then slowly stirring it into the simmering stew. Let it cook for a few more minutes until it thickens.
Is It Possible to Make This Dish Vegetarian?
You can make this dish vegetarian by replacing chicken with hearty vegetables like eggplant or mushrooms. Add extra vegetables and use vegetable broth instead of chicken broth. Adjust seasonings to taste and simmer until flavors meld beautifully.
What Wine Pairs Well With Jamaican Chicken Brown Stew?
You’ll want a wine that complements the stew’s rich flavors. Opt for a fruity, medium-bodied red like a Zinfandel or a Grenache. Their bold fruitiness balances the dish’s spice and enhances the savory notes.
Jamaican Chicken Brown Stew
Equipment
- 1 large skillet
- 1 large mixing bowl
- 1 sharp knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 4 pounds chicken cut into pieces
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon allspice
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 bell pepper sliced
- 1 carrot sliced
- 1 scotch bonnet pepper whole
- 2 sprigs thyme
- 2 tablespoons soy sauce
Instructions
- Season the chicken pieces with salt and black pepper.
- Heat the vegetable oil in a large skillet over medium heat.
- Brown the chicken pieces in batches until golden brown on all sides, then remove from the skillet.
- In the same skillet, add the onion, garlic, and ginger, sautéing until the onion is translucent.
- Stir in the brown sugar, allowing it to caramelize slightly.
- Add the paprika and allspice, stirring to combine.
- Pour in the chicken broth and tomato paste, mixing well.
- Return the chicken to the skillet, ensuring it is submerged in the liquid.
- Add the bell pepper, carrot, and scotch bonnet pepper to the skillet.
- Place the thyme sprigs in the skillet and drizzle with soy sauce.
- Cover and simmer on low heat for 45 minutes, stirring occasionally.
- Remove from heat and let the stew rest for 10 minutes before serving.
Notes
