Jamaican Brown Stew Chicken

This brown stew chicken is delicious served over steamed rice with green peas, garnished with fresh thyme. I've wanted to make this for a while since I love braised or stewed chicken recipes, especially ones with similar ingredients as jerk chicken. While I might make a few adjustments next time, this came out amazingly well.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 2 hr
• Calories: 343 Calories

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.

Step 8

Taste and adjust seasoning. Stir in green parts of green onions.