Authentic Jamaican Brown Stew Chicken Recipe

Ingredients

• 4 cloves garlic, minced
• 0.5 cup sliced green onions, white and green parts separated, divided
• 2 tablespoons packed dark brown sugar
• 2 tablespoons fresh thyme leaves, chopped
• 1 tablespoon minced habanero pepper
• 1 tablespoon cider vinegar
• 2 teaspoons minced fresh ginger root
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground allspice
• 8 (5 ounce) bone-in, skin-on chicken thighs
• 3 tablespoons olive oil, divided
• 1 large yellow onion, diced
• 1 pinch kosher salt
• 1 tablespoon brown sugar
• 4 cups chicken broth
• 0.33 cup ketchup
• 2 bay leaves
• 1 cup sliced carrot
• 1 cup quartered baby bell peppers

Instructions

1. Gather all the necessary ingredients for the Jamaican Brown Stew Chicken.
2. In a large mixing bowl, whisk together garlic, the white parts of green onions, brown sugar, thyme, habanero pepper, vinegar, ginger, salt, black pepper, paprika, and allspice to create the marinade.
3. Make two 1-inch cuts into the skin side of each chicken thigh, perpendicular to the bone, ensuring you cut all the way down to the bone for maximum flavor infusion.
4. Place the chicken thighs in the marinade and mix thoroughly until each piece is evenly coated. Cover the bowl and refrigerate for a minimum of 4 hours, or ideally up to 12 hours, flipping the thighs occasionally to ensure even marination.
5. Remove the chicken from the marinade, scraping off any large chunks of marinade back into the bowl for later use.
6. In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of oil over medium-high heat until it's almost smoking. Working in batches, brown the chicken on all sides for about 5 minutes per side, then transfer it back to the marinade bowl and set aside.
7. Add 1 tablespoon of oil to the same pan over medium-high heat. Add the chopped onion and a pinch of salt, and cook until golden brown, about 3 to 5 minutes. Stir in 1 tablespoon of brown sugar and continue cooking until the onions are deeply caramelized, another 3 to 5 minutes.
8. Pour the chicken broth, ketchup, and add the bay leaves into the pan; bring the mixture to a boil. Then, add the carrots, bell peppers, browned chicken thighs, and the reserved marinade.
9. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the chicken is fully cooked and tender, and the sauce has thickened to your liking, approximately 1 to 1 ½ hours. Skim any excess fat from the surface as needed, and baste the chicken with the sauce periodically.
10. Taste the stew and adjust the seasoning as needed. Stir in the green parts of the green onions just before serving. Serve hot and enjoy your authentic Jamaican Brown Stew Chicken!

Nutrition

• Calories: 343 kcal
• Fat Content: 20 g
• Fiber Content: 1 g
• Sugar Content: 10 g
• Sodium Content: 1319 mg
• Protein Content: 25 g
• Cholesterol Content: 91 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g