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Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken

This Jamaican Brown Stew Chicken is made with chicken thighs and is full of Caribbean flavors.
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Marinating Time 4 hours
Total Time 6 hours
Course Main Course
Cuisine Caribbean
Servings 8 servings
Calories 343 kcal

Equipment

  • large mixing bowl
  • large deep skillet
  • Dutch oven

Ingredients
  

For the Marinade

  • 4 cloves garlic, minced
  • 0.5 cup sliced green onions white and green parts separated, divided
  • 2 tablespoons dark brown sugar packed
  • 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 pieces bone-in, skin-on chicken thighs (5 ounce each)

For the Rest

  • 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 pieces bay leaves
  • 1 cup sliced carrot
  • 1 cup quartered baby bell peppers

Instructions
 

Preparation Steps

  • Gather all ingredients.
  • Whisk garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice together in a large mixing bowl.
  • Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, 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, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
  • Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
  • Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
  • Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
  • Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
  • Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 ½ hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
  • Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!

Notes

If you prefer a less sweet flavor profile, use only 1 tablespoon brown sugar in the marinade. You can get away with marinating chicken for only 4 hours, but longer is better. You can use diced tomatoes instead of ketchup. If chicken finishes cooking before sauce reduces, remove thighs and keep them warm while sauce continues to simmer. Alternatively, if sauce reduces and thickens before chicken cooks, add a splash of water and continue to cook until chicken is done.

Nutrition

Serving: 1servingCalories: 343kcalCarbohydrates: 14gProtein: 25gFat: 20gSaturated Fat: 5gCholesterol: 91mgSodium: 1319mgPotassium: 381mgFiber: 1gSugar: 10gVitamin C: 7mgCalcium: 40mgIron: 2mg
Keyword braised chicken, Caribbean flavors, chicken, Jamaican Brown Stew Chicken, stew
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