Hey There!
I hope you’re all doing amazing this week.
Belgium is still Belgium-ing meaning that we haven’t seen the Sun in a while, hence why I’ve been inclined, even more than usual, to cook Caribbean food.
Today’s recipe is a Jamaican delicacy: Jamaican Brown Stew Chicken.
A healthy, rich and hearty recipe which can turn a dull rainy day into a party.. in your belly… and spirit.
Quite easy to make, the only downside to this recipe is that you must not be in a rush: the longer you marinate the chicken, the richer the flavor.
Three hours is acceptable, overnight is ideal.
Brown
The name “Brown” comes from…the color of the stew! Yes, not that surprising, right? Well, chicken isn’t naturally brown so one may wonder where that comes from. It’s the browning.
The omnipresent staple in every Jamaican family’s kitchen cabinet, it’s a blend of seasonings, vegetable concentrates and caramelized sugar. It’s what gives Jamaican Oxtail Stew its famous color.
Don’t be fooled by that “caramelized sugar” though: too much browning can result in a bitter stew.
You can find it in most Caribbean food stores (or online).
Stew
There have been debates online regarding the perfect texture of stews and more particularly Jamaican Brown Stew Chicken: do as you please. Yes, it should be thick, gravy-like, but to what extent is totally up to you, I personally do not extra thick gravy.
Chicken
Tradition calls for a whole chicken, yes, a-whole-chicken. Unless you’re feeding a regimen or a large family, whole chicken legs will work just fine. They’re juicier and hold better in the gravy, whereas chicken breasts are too dry.
Side note: ketchup helps with the sweetness and the thickness of the gravy. If you don’t like using ketchup and other processed foods, swipe for an extra tomato and a teaspoon of brown sugar. Also, add two teaspoons of cornstarch for the consistency.
Well, without further ado, here’s the recipe.
Scroll down for video instructions.
Jamaican Brown Stew Chicken
Course: MainCuisine: Jamaican, Caribbean6
servings30
minutes1
hourIngredients
- Chicken Marinade
4 whole Chicken legs (bone-in, skinless)
5 berries Pimento (1 teaspoon All-spice)
½ teaspoon Oregano
2 teaspoons Smoked paprika
½ teaspoon Garlic powder
½ teaspoon Onion powder
½ teaspoon Salt
1 Onion (chopped)
1 Bell pepper (chopped)
2 Scallion (chopped)
6 Garlic cloves (minced)
5 cm Ginger (grated)
5 sprigs fresh Thyme
2 tablespoons Browning
- Stew
2 Bay leaves
½ Scotch bonnet pepper (seeds removed)
1 ½ tablespoon Ketchup
500 ml Water
Directions
- Chicken Marinade
- In a large bowl, add chicken, pimento berries, oregano, paprika, garlic powder, onion powder, garlic cloves, ginger, thyme, tomato, Carrot, scallion, onion, yellow pepper, red pepper and browning. Mix and rub the into the meat. Cover and marinate in the fridge overnight.
- Stew
- Heat oil in large pan and add chicken (shake off the marinade), until brown on both sides. Remove chicken and set aside.
- In the same pan, add the marinade. Cook for 5 minutes, until soft. Add the chicken, bay leaves, ketchup, scotch pepper and chicken stock. Cover and cook 30-40 minutes until the chicken is thoroughly cooked. Salt to taste, if needed.
- Uncover and simmer until add reserved onions and peppers to the skillet and sauté until softened, for about 5 minutes the sauce has reduced to desired consistency.
- into the chicken, making sure all pieces are well coated. (For maximum flavour, leave to marinate for at least an hour).
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