Jamaican Chicken Stew
Jamaican Brown Chicken Stew is a rich, flavorful dish that exemplifies the bold and aromatic cuisine of Jamaica. This hearty stew is deeply seasoned, offering a delightful balance of heat, sweetness, and umami. It's traditionally served with rice and peas or dumplings, making it a satisfying meal that's perfect for any occasion.
Servings 4
Calories 223kcal
Ingredients
- 2 pounds of chicken preferably bone-in pieces like thighs or drumsticks
- 1 large onion chopped
- 1 bell pepper chopped
- 2 cloves of garlic minced
- 2 tablespoons of browning sauce
- 2 tablespoons of vegetable oil
- 1 scotch bonnet pepper whole (optional for heat)
- 2 sprigs of fresh thyme
- 1 teaspoon of allspice
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 cup of chicken broth
- 2 tablespoons of tomato paste
- 1 carrot sliced
- 2 potatoes diced
- 1 tablespoon of soy sauce
- 1 tablespoon of Worcestershire sauce
Instructions
- Aromatic Infusion — Massage the marinade into the chicken until the meat loses its translucent pink hue and takes on an opaque, earthy brown coating.
- The High-Heat Sear — Place chicken skin-side down in shimmering oil; sear until a deep, "crackle-texture" crust forms (about 3 minutes), ensuring you don't crowd the pan to avoid steaming the meat.
- The Fond Recovery — Remove chicken and sauté the reserved marinade vegetables until the onions are translucent and have successfully "picked up" the dark bits from the bottom of the pot.
- The Emulsified Braise — Re-introduce the chicken and stock; bring to a hard boil for one minute to emulsify the fats and liquids before dropping to a low, steady "lazy bubble" simmer.
- The Glossy Reduction — Remove the lid for the final 10 minutes; the sauce is ready when it transforms from a watery liquid to a glossy, dark glaze that clings to the chicken.
Nutrition
Calories: 223kcal