Brown Stew ūüć≤Chicken || Jamaican classic chicken recipe

Brown Stew ūüć≤Chicken || Jamaican classic chicken recipe

BROWN STEW CHICKEN RECIPE

COURSE: MAIN COURSE

CUISINE: CARIBBEAN

 

PREP TIME: 10 MINUTES

COOK TIME: 1 HOUR

TOTAL TIME: 1 HOUR 10 MINUTES

 

SERVINGS: 4 PEOPLE

 

CALORIES: 538KCAL

Brown Stew Chicken is a Jamaican classic where chicken is cooked in a browning sauce along with veggies. This delicious stew is best enjoyed with coconut rice or mashed potatoes. Here is how to make it.

INGREDIENTS

FOR THE BROWNING SAUCE

1/2 cup light brown sugar

1 cup warm water

FOR THE MARINADE

2 pound bone-in skinless chicken pieces

1 teaspoon salt

1/2 teaspoon black pepper powder

1 teaspoon chicken bouillon powder

1/2 teaspoon minced ginger

1 teaspoon minced garlic

2 teaspoons mixed fresh herbs

FOR THE GRAVY

1/4 cup vegetable oil

1/2 cup diced onion

1 teaspoon minced garlic

1/2 cup sliced green bell pepper

1/2 cup sliced red bell pepper

2 tablespoons tomato ketchup

1 teaspoon hot sauce

1 cup chicken stock

salt to taste

INSTRUCTIONS

We will start by making the browning sauce. If you are buying the sauce, skip this process.¬†Add¬†¬Ĺ cup of light¬†brown sugar to a small saucepan and cook on low medium heat until it melts and gets dark brown in color. Keep mixing it continuously using a silicon spatula and make sure the sugar doesn‚Äôt scorch.

The sugar goes from perfectly browned to burnt in just a few seconds. So be very careful at this step.

Once the sugar is melted and gotten slightly darker in color, start to add 1 cup of water in a thin stream and mix well until all the sugar dissolves in water. Remove the pan from heat and keep it aside.

Now let‚Äôs marinate the chicken.¬†Wash 2 pounds (1 kg) bone-in skinless chicken pieces (Use 1 pound (500 g) if using boneless) and wipe the pieces dry using a kitchen tissue. Add all the marinade ingredients like 1 tsp salt, ¬Ĺ tsp black pepper powder, 1 tsp chicken bouillon powder, ¬Ĺ tsp minced ginger, 1 tsp minced garlic, in a large bowl. Add the chicken to the bowl and mix well with the other ingredients. Cover the bowl with a lid and refrigerate for at least an hour or better overnight.

To make the gravy, heat¬†¬ľ cup of any neutral¬†oil in a¬†large¬†cast-iron skillet¬†(I used a 12-inch pan). When the oil is hot, arrange the marinated chicken pieces in¬†the pan in¬†a single layer.

Cook for 2-3 minutes on high heat until the chicken is nicely browned from the bottom side. Then flip the pieces using a tong and cook for another 2-3 minutes so that it browns well on the other side as well. Remove the browned chicken to a plate.

In the same pan, add ¬Ĺ cup diced onion, 1 tsp minced garlic, ¬Ĺ cup sliced green pepper and ¬Ĺ cup sliced red pepper and cook for 2-3 minutes.

Add¬†2 tbsp¬†tomato ketchup and 1 tsp hot sauce to the pan and cook for another minute. Add the brown sauce that we made at the beginning and the chicken stock and bring the mixture to a boil.¬†If using store-bought brown sauce, use ¬ĺ cup of it.

Now add the browned chicken pieces to the pan and give everything a mix.

Cover the pan with a tight fitting lid and simmer for 25-30 minutes.

Serve hot with steamed rice.

NOTES

Don’t use your best pan to make this sauce. The pan might get some stains while burning the sugar which won’t go later.

You can add more hot sauce if you like spicy.

Make sure to bring the refrigerated chicken to room temperature before frying to avoid seizing.

NUTRITION

Calories: 538kcal | Carbohydrates: 36g | Protein: 25g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 978mg | Potassium: 451mg | Fiber: 1g | Sugar: 31g | Vitamin A: 859IU | Vitamin C: 44mg | Calcium: 41mg | Iron: 2mg