Jamaican Influenced Brown Stew Chicken Recipe

Jamaican influenced brown stew chicken served with rice and peas.

Jamaican Influenced Brown Stew Chicken Recipe

This Caribbean brown chicken stew is Jamaican in origin, and it features a surprising British ingredient from my childhood.

Course Main Course

Cuisine Anglo Jamaican

Keyword brown stew chicken, jamaican brown stew chicken, jamaican chicken stew

Prep Time 10

Cook Time 50

Marinade Time 4

Total Time 5

Servings Servings

Calories 609kcal

Author Brian Jones

Ingredients

2 Chicken Legs
375 ml Chicken Stock 1½ Cups
3 tablespoon Brown Sauce
2 tablespoon Cooking Oil

Marinade Ingredients:

2 Small Bell Peppers
1 Medium Onion 150g
3 Spring Onions
4 Garlic Cloves
1-2 Scotch Bonnet Chilli Peppers
1 teaspoon Brown Sugar
2 Sprigs Thyme
1 Bay Leaf
1 tablespoon Jamaican Browning
1 teaspoon Sweet Paprika
1 teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon Ground Allspice (or 6 Allspice berries)

Instructions

Remove the skin from the chicken legs and separate them into thighs and drumsticks.
Slice the spring onions into 1cm (just under ½") lengths at an angle.
Dice the chilli as finely as possible (you decide whether you keep or discard the seeds).
Crush and roughly chop the garlic.
Top and tail the onion and cut it into strips around 2-3mm (⅛") thick.
Deseed and cut the peppers into 1cm (just under ½") wide strips.
Place the chicken in a large bag and add the garlic, chilli pepper, browning, paprika, brown sugar, allspice, salt and pepper, then massage to coat the chicken really well.
Open the bag and toss in the thyme, bay leaf, spring onions, sliced onion and sliced peppers, then close the bag and give it all a shake. Refrigerate for at least 4 hours; overnight is better.
When the chicken has finished in the marinade, tip it out into a large bowl and remove the chicken, wiping off any garlic and chilli to prevent it from burning.
Heat a 30cm or 12" frying pan over a high heat. When it is hot, add the cooking oil, then sear the chicken on all sides and remove and set aside.
Reduce the heat under the pan to a medium-high heat, add the rest of the contents from the bag you marinated the chicken in and fry for 7-10 minutes, stirring regularly.
Pour in the chicken stock, add the HP sauce and give everything a stir.
Add the chicken to the pan coating it in the sauce, then reduce the heat to low, add a lid and cook for 20 minutes, then remove the lid and cook over medium heat for 10 minutes to reduce and thicken the sauce.

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