Jamaican Brown Stew Chicken

by

Description

I’ve been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.

Ingredients

  • 1 tablespoon minced habanero pepper
  • 2 tablespoons fresh thyme leaves, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger root
  • ½ cup sliced green onions, divided
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground allspice
  • 1 tablespoon cider vinegar
  • 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
  • ⅓ cup ketchup
  • 2 each bay leaves
  • 1 cup sliced carrot
  • 1 cup bell peppers, mini sweet peppers

Instructions

  1. Whisk together garlic
  2. white parts of green onions
  3. brown sugar
  4. thyme
  5. habanero
  6. vinegar
  7. ginger
  8. salt
  9. pepper
  10. paprika
  11. and allspice in a large mixing bowl.
  12. Make 2 cuts
  13. about 1-inch apart
  14. into the skin side of each thigh
  15. perpendicular to the bone
  16. cutting all the way down to the bone. Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate
  17. at least 4 hours or up to 12 hours. If possible
  18. flip thighs several times while marinating.
  19. Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
  20. Heat 2 tablespoons oil in a large
  21. deep
  22. heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches
  23. brown the chicken all over
  24. about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
  25. Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown
  26. 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized
  27. 3 to 5 minutes more.
  28. Add chicken broth
  29. ketchup
  30. and bay leaves to the pan; bring to a boil. Add carrots
  31. bell peppers
  32. browned chicken thighs
  33. and reserved marinade.
  34. Reduce heat to medium-low. Simmer
  35. stirring occasionally
  36. until chicken is tender and no longer pink in the center and sauce has reduced and thickened
  37. 1 to 1 1/2 hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
  38. Taste and adjust seasoning. Stir in green parts of green onions.

Prep Time: 40 mins

Cook Time: 1 hr 20 mins

Total Time: 14 hrs

Servings: 8

Leave a Comment