Jamaican Brown Stew Chicken recipe

Name: Jamaican Brown Stew Chicken
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Ingredients: ½ teaspoon ground allspice; 1 tablespoon brown sugar; 1 tablespoon cider vinegar; 1 teaspoon freshly ground black pepper; 2 teaspoons kosher salt; 4 cloves garlic, minced; 4 cups chicken broth; ⅓ cup ketchup; 3 tablespoons olive oil, divided; 2 teaspoons minced fresh ginger root; 1 pinch kosher salt; 1 tablespoon minced habanero pepper; 1 large yellow onion, diced; 1 cup sliced carrot; 1 teaspoon smoked paprika; 8 (5 ounce) bone-in, skin-on chicken thighs; 2 each bay leaves; 2 tablespoons packed dark brown sugar; ½ cup sliced green onions, white and green parts separated, divided; 2 tablespoons fresh thyme leaves, chopped; 1 cup quartered baby bell peppers

Recipe Instructions

Step 1

Whisk together garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice in a large mixing bowl.

Step 2

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.

Step 3

Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.

Step 4

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.

Step 5

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.

Step 6

Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.

Step 7

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 1/2 hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.