Jamaican Stew Chicken Recipe
Jamaican Stew Chicken Recipe
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Jamaican Stew Chicken Recipe
Jamaican Stew Chicken recipe is a flavorful, hearty, and comforting dish that brings the vibrant taste of Jamaica right to your kitchen. This recipe features chicken cooked in a rich, savory sauce made with a blend of Caribbean spices and seasonings. The chicken is browned to perfection, then simmered in a mixture of bell peppers, onions, garlic, and tomatoes, making it a delicious, mouth watering dish that pairs perfectly with rice and peas or fried plantains. With its bold flavors and tender chicken, Jamaican Stew Chicken recipe is a must try for anyone craving authentic Jamaican cuisine.
Description
Jamaican Stew Chicken recipe is one of the most beloved dishes in Jamaican cuisine. Known for its deep, savory flavors, this recipe uses chicken thighs for juiciness and tenderness. The cooking method involves a unique browning process where the chicken is seared in oil until crispy and golden, creating a rich, caramelized layer of flavor. This step is crucial to getting the perfect stew chicken!
The marinade for Jamaican Stew Chicken typically includes a combination of allspice, thyme, garlic, and scallions, giving it an irresistible aroma. After marinating, the chicken is browned in oil, and the cooking liquid is added, which consists of a blend of chicken broth, bell peppers, onions, and tomatoes. These vegetables contribute sweetness and richness to the stew, while Scotch bonnet peppers add a touch of heat and authenticity to the dish.
The key to an excellent Jamaican Stew Chicken recipe lies in the balance of spices and seasoning. The combination of savory, sweet, and spicy notes from ingredients like soy sauce, browning sauce, and thyme makes this dish truly stand out. By simmering everything together, the flavors meld beautifully, creating a rich, comforting meal that’s perfect for any occasion.
Typically served with rice and peas, Jamaican Stew Chicken recipe is perfect for Sunday family dinners, holiday gatherings, or any time you want to enjoy a taste of the Caribbean. You can also pair it with side dishes such as fried plantains, steamed vegetables, or even simple white rice. The dish is packed with protein, fiber, and bold flavors, making it an enjoyable and satisfying meal for all ages.
Ingredients:
- Chicken Thighs (6-8 bone in, skinless)
- Vegetable Oil (for frying)
- Brown Sugar (1 tbsp, for browning)
- Onion (1 large, sliced)
- Bell Peppers (1 red, 1 green, sliced)
- Garlic (3 cloves, minced)
- Tomato (1 large, chopped)
- Scotch Bonnet Pepper (1, minced – optional for heat)
- Thyme (2-3 sprigs, fresh)
- Allspice (1 tsp)
- Soy Sauce (1 tbsp)
- Browning Sauce (2 tbsp)
- Chicken Broth (1 ½ cups)
- Salt (to taste)
- Black Pepper (to taste)
- Green Onions (2-3 stalks, chopped)
- Carrots (1 medium, sliced – optional)
Instructions:
- Marinate the Chicken:
In a large bowl, combine the chicken thighs with garlic, green onions, thyme, allspice, salt, black pepper, and soy sauce. Mix well and let the chicken marinate for at least 30 minutes (overnight is best for deeper flavor). - Brown the Chicken:
In a large pot or Dutch oven, heat vegetable oil over medium high heat. Once the oil is hot, add the brown sugar. Stir the sugar until it melts and turns dark brown, forming a “browning” sauce. Carefully add the chicken pieces and brown them on all sides for about 5-7 minutes. - Add Vegetables and Seasonings:
Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the onions, bell peppers, Scotch bonnet pepper (if using), tomato, and carrots (optional). Stir and cook for 2-3 minutes until the vegetables start to soften. - Simmer the Chicken:
Return the browned chicken to the pot. Add the chicken broth, and pour in the browning sauce. Add a few sprigs of thyme for extra flavor. Stir everything together, cover, and let it simmer for 30-40 minutes, or until the chicken is tender and the sauce has thickened. - Adjust Seasoning and Serve:
Taste the sauce and adjust the salt and pepper as needed. Remove the pot from the heat once the chicken is fully cooked and the sauce is rich and flavorful. - Serve:
Serve your Jamaican Stew Chicken recipe with your favorite side dishes, like rice and peas or fried plantains, for an authentic Jamaican meal.
Notes:
- If you prefer a spicier dish, feel free to add more Scotch bonnet pepper or even a dash of hot sauce.
- If you can’t find Scotch bonnet peppers, you can substitute them with habanero peppers, but they may be slightly milder.
- You can use chicken breasts if you prefer leaner meat, but thighs are more traditional and tend to stay juicier during cooking.
- Browning sauce can be found in most Caribbean grocery stores or online. It is essential for achieving the rich, dark color of the stew.
- You can also make this dish ahead of time and reheat it for dinner the next day. The flavors will deepen as they sit.
Jamaican Stew Chicken Recipe
Ingredients
- Chicken Thighs 6-8 bone in, skinless
- Vegetable Oil for frying
- Brown Sugar 1 tbsp, for browning
- Onion 1 large, sliced
- Bell Peppers 1 red, 1 green, sliced
- Garlic 3 cloves, minced
- Tomato 1 large, chopped
- Scotch Bonnet Pepper 1, minced – optional for heat
- Thyme 2-3 sprigs, fresh
- Allspice 1 tsp
- Soy Sauce 1 tbsp
- Browning Sauce 2 tbsp
- Chicken Broth 1 ½ cups
- Salt to taste
- Black Pepper to taste
- Green Onions 2-3 stalks, chopped
- Carrots 1 medium, sliced – optional
Instructions
- In a large bowl, combine the chicken thighs with garlic, green onions, thyme, allspice, salt, black pepper, and soy sauce. Mix well and let the chicken marinate for at least 30 minutes (overnight is best for deeper flavor).
- In a large pot or Dutch oven, heat vegetable oil over medium high heat. Once the oil is hot, add the brown sugar. Stir the sugar until it melts and turns dark brown, forming a “browning” sauce. Carefully add the chicken pieces and brown them on all sides for about 5-7 minutes.
- Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the onions, bell peppers, Scotch bonnet pepper (if using), tomato, and carrots (optional). Stir and cook for 2-3 minutes until the vegetables start to soften.
- Return the browned chicken to the pot. Add the chicken broth, and pour in the browning sauce. Add a few sprigs of thyme for extra flavor. Stir everything together, cover, and let it simmer for 30-40 minutes, or until the chicken is tender and the sauce has thickened.
- Taste the sauce and adjust the salt and pepper as needed. Remove the pot from the heat once the chicken is fully cooked and the sauce is rich and flavorful.
- Serve your Jamaican Stew Chicken with your favorite side dishes, like rice and peas or fried plantains, for an authentic Jamaican meal.
Notes
- If you prefer a spicier dish, feel free to add more Scotch bonnet pepper or even a dash of hot sauce.
- If you can’t find Scotch bonnet peppers, you can substitute them with habanero peppers, but they may be slightly milder.
- You can use chicken breasts if you prefer leaner meat, but thighs are more traditional and tend to stay juicier during cooking.
- Browning sauce can be found in most Caribbean grocery stores or online. It is essential for achieving the rich, dark color of the stew.
- You can also make this dish ahead of time and reheat it for dinner the next day. The flavors will deepen as they sit
