Jamaican Brown Stew Chicken Recipes

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AUTHENTIC JAMAICAN BROWN STEW CHICKEN



Authentic Jamaican Brown Stew Chicken image

I'm Jamaican and this is the way my Mama made brown stew chicken. It's traditionally served with rice and peas, sliced tomatoes / avocado and fried ripe plantain. If you cut the chicken into very small pieces, you'll need to reduce the cooking times. Enjoy!

Provided by sanban10

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 small whole chicken, cut into portions
1 large tomatoes, chopped
3 -4 stalks scallions, chopped
1 large onion, chopped
2 garlic cloves, chopped
1 hot pepper, chopped (scotch bonnet)
1 medium carrot, chopped finely
1 limes or 1/4 cup lime juice
3 -4 sprigs fresh thyme or 2 teaspoons dried thyme
1 teaspoon pimiento or 1 teaspoon allspice, cracked
2 tablespoons soy sauce
1/2 tablespoon flour or 2 teaspoons cornstarch
2 cups unsweetened coconut milk
1 tablespoon coconut oil

Steps:

  • Squeeze lime over chicken and rub well. Drain off excess lime juice.
  • Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
  • Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
  • Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
  • Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
  • Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.

JAMAICAN BROWN STEW CHICKEN



Jamaican Brown Stew Chicken image

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.

Provided by Chef John

Time 14h

Yield 8

Number Of Ingredients 21

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

Steps:

  • Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
  • Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
  • Remove the chicken from the 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 hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
  • Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
  • Carefully 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 the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g

EASY OVEN-COOKED JAMAICAN BROWN STEW CHICKEN



Easy oven-cooked Jamaican brown stew chicken image

Try this classic Jamaican one-pot of brown stew chicken with a moreish spicy marinade. Serve with rice and peas and slaw on the side, if you like

Provided by Michelle Miah

Categories     Dinner

Time 1h30m

Number Of Ingredients 17

1.6kg whole chicken
1½ tbsp demerara sugar
400ml hot chicken stock
1 tbsp browning sauce (I use Grace)
1 tsp plain flour mixed with 25ml cold water
1-2 spring onions, sliced, to serve
rice and peas and slaw, to serve (optional)
8 thyme sprigs
1 onion, finely sliced
2 garlic cloves, chopped
½ scotch bonnet pepper, chopped
2 tomatoes, cut into wedges
2 tbsp all-purpose seasoning (I use Dunn's River)
1 tbsp chicken seasoning (I use Dunn's River)
6 whole pimento seeds, crushed
1 tsp black pepper
4 tbsp extra virgin olive oil

Steps:

  • Remove the skin from the chicken, joint it, cut the breasts in half and separate the legs and thighs.
  • Put the chicken pieces in a large bowl along with all the marinade ingredients. Toss, then rub the mixture into the chicken. Cover tightly and chill for 24 hrs.
  • Heat the oven to 200C/180C fan/gas 6. Tip the chicken and marinade into a deep ovenproof dish. Cover and bake for 40 mins, then remove the lid and stir in the sugar, stock, browning sauce and flour mixture. Bake for another 15 mins, uncovered, turning the chicken and basting it every 5 mins.
  • Check the chicken is cooked through. If not, bake for 15 mins more, then check again. Taste for seasoning, then scatter with the spring onions and serve with rice and peas and slaw, if you like.

Nutrition Facts : Calories 482 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 5.2 milligram of sodium

JAMAICAN BROWN STEW CHICKEN



Jamaican Brown Stew Chicken image

Make and share this Jamaican Brown Stew Chicken recipe from Food.com.

Provided by Nat Da Brat

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 cup onion (chopped)
3 garlic cloves (minced)
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cracked black pepper
1/4 cup dry red wine
1 (15 ounce) can black beans, rinsed & drained
1 (14 1/2 ounce) can diced tomatoes (undrained)

Steps:

  • Heat oil in large nonstick skillet over medium-high heat.
  • Add onion & garlic, saute 3 minutes or until tender.
  • Combine chicken & the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan, saute 4 minutes. Stir in wine, beans & tomatoes.
  • Cover, reduce heat & simmer 10 minutes or until tender.
  • Serve over rice.

Nutrition Facts : Calories 309.7, Fat 4.4, SaturatedFat 0.9, Cholesterol 65.8, Sodium 300.6, Carbohydrate 30.8, Fiber 9.2, Sugar 5.7, Protein 34.5

BROWN STEW CHICKEN



Brown Stew Chicken image

Popular in many Caribbean households, this chicken dish gets its deep rich color from store-bought browning sauce, like Grace, which is made from a combination of concentrated vegetables, seasonings and caramelized sugar. The browning sauce is used in the marinade, where it's bolstered by brown sugar, Worcestershire sauce and warm spices. The chicken is braised and cooked low with sweet vegetables, like carrots and onions, and yields a thick gravy that's just as delicious spooned over rice or paired with cabbage.

Provided by Millie Peartree

Categories     dinner, poultry, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons browning sauce, such as Grace
2 tablespoons light or dark brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon sweet paprika
1 teaspoon chile powder
1 teaspoon allspice powder
1 teaspoon garlic powder
4 whole bone-in, skinless chicken legs (about 3 pounds)
Kosher salt and black pepper
2 whole scallions, halved crosswise
4 fresh thyme sprigs
2 tablespoons olive oil, plus more as needed
1 medium onion, sliced
4 garlic cloves, minced
1 tablespoon tomato paste
3 Roma tomatoes, washed and quartered
3 medium carrots, sliced 1/2-inch thick on a bias
1 quart chicken stock, plus more as needed
3 dried bay leaves
Rice, roti or naan, for serving

Steps:

  • Make the marinade: Add all marinade ingredients to a large bowl and whisk to combine. Set aside.
  • Prepare the chicken: Season the chicken with 2 teaspoons salt and 1 teaspoon pepper. Place chicken, scallions and thyme in the bowl with the marinade and mix to combine. Let the chicken marinate in the refrigerator for at least 2 hours and up to overnight. (Any longer will change the texture of the chicken.) Remove chicken from the refrigerator at least 1 hour before starting to cook.
  • Heat a shallow Dutch oven or heavy-bottomed pan over medium-high. Drizzle in 2 tablespoons olive oil. Add sliced onions, season with salt and pepper and cook, stirring occasionally, until soft and fragrant, 3 to 4 minutes. Add garlic to pan, cook for 30 seconds or until tender, stirring to keep the garlic from scorching. Using a pair of tongs or spoon, remove onions and garlic from the pan. Place in a medium bowl and set aside.
  • If needed, add more oil to coat the bottom of the pan. Add chicken to the pan, letting the excess marinade drip back into the bowl, and reserving the scallions and thyme sprigs. Working in batches, sear chicken on both sides until dark brown, adjusting the heat if necessary to avoid burning the marinade, about 3 to 4 minutes total. Discard excess marinade.
  • Return onions to pan. Add tomato paste and stir. Place quartered tomatoes and sliced carrots in the pan. Slowly pour in chicken stock to nearly cover. (Add more as needed.) Using your spatula, scrape off the bits from the bottom of the pan. Add bay leaves and the reserved thyme and scallions from the marinade.
  • Bring to a rolling simmer. Reduce heat to low. Cover and cook for 30 minutes or until chicken is tender. Remove thyme stems and bay leaf, and discard. Adjust seasoning with salt and pepper. Serve with rice, roti or naan bread.

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