Jamaican Brown Stew Chicken
Packed with season from traditional spices this mouthwatering dish will be a catch with the whole family .
barely like Jamaican dress chicken, the chicken is de-skinned, washed with lime and chopped into little pieces, seasoned and cooked gloomy in a tasty sauce .
Why does my brown stew chicken taste bitter
Your brown stew wimp will taste bitter if you have added excessively much of the browning sauce to the chicken. The browning sauce is made from caramelize sugar, and besides much makes whatever you are cooking taste piercingly.
If alternatively, you used brown carbohydrate to brown the chicken and the stew tasted bitter, it is because you burnt the sugar for excessively farseeing before adding the chicken .
Follow the recipe below, and you won ’ deoxythymidine monophosphate have a trouble getting your jamaican fret chicken tasting great .
What Goes In It
here are the ingredients required for Jamaican brown stew chicken :
- Chicken: In Jamaican, we use the whole chicken when making brown stew chicken, which means the chicken back and breast is in the finished dish. As the chicken is cooked for more than 30 minutes, the breast may be a little chewy for some. If you don’t want this, use chicken pieces. Also, skin-less chicken works better for this dish.
- Powder seasoning: Use chicken, poultry or all-purpose seasoning.
- Jamaican flavour: Scallion, thyme and scotch bonnet pepper add that “Jamaican” flavour to the dish. If you use fresh or dry thyme, it does matter as you will still get the Jamaican flavour.
- Bell pepper, onion, tomato, garlic: The traditional vegetables are included in the sauce. These are cooked really soft you can barely see them when the stew is finished.
- Oops! I missed some: Missing from the image above is pimento (allspice), ginger, and chicken stock/broth. I used Knorr stock pot chicken.
How To Cook Brown Stew Chicken
In a nutshell, brown fret chicken is made by browning wimp pieces, then braising them in a savory sauce with vegetables thickened with catsup .
- Remove skin: After washing the chicken with lime and vinegar, remove the skin. This dish is best with skin-less chicken.
- Season well: Season with salt, chicken seasoning, scotch bonnet pepper, ginger, garlic, onion, scallion, thyme, pimento, and browning sauce.
- Marinate: For maximum flavour, leave to marinate for at least an hour.
- Prepare to cook: Once you are ready to cook, separate the marinade from the chicken but do not worry about trying to get this perfect. Just separate the bigger pieces of onion, scallion, thyme etc.
- Brown chicken: In a large pot that has a lid, heat enough oil over medium-high heat. In batches, cook the chicken for about 3 minutes on each side, until nice and golden.
- Prepare the sauce: Add water, bell pepper, tomato, chicken stock, salt, ketchup and the marinade you separated earlier. Once the liquid is hot and starts boiling, add the chicken.
- Let it simmer: Cover the pot and let it simmer for 30 minutes.
Brown Stew Chicken Without Browning
Browning sauce helps to give the wimp its golden embrown color helps to give the wimp its golden brown color. If you want to cook embrown stew chicken without using the toasting sauce, there are a few options .
You can eliminate it from the recipe and merely brown the wimp in the anoint before braising down. The only write out is that your grizzle will not have the color Jamaican brown stew chicken is known to have .
The following option is to add a small sum of brown boodle to the anoint, let it melt then add the chicken to brown. Browning sauce is basically burned brown sugar, which means you are making your own browning sauce. If your reason to eliminate brown from the recipe is to avoid carbohydrate, then this option is not for you .
last, you could use soy or oyster sauce, but your embrown stew chicken won ’ t have that authentic Jamaican taste .
What To Serve It With
Chicken basically goes with anything, whether it is fried or brown stew. What you serve brown fret chicken with depends on the day you are serving it .
If having it for Sunday dinner, you might serve it with rice and peas. Any early day serve it with any other rice dish .
Don ’ t feel like having rice, brown fret chicken besides goes well with hard food .
Related Recipes:
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I am so grateful for you !
If you make this brown stew recipe or any of my recipes, then don ’ triiodothyronine forget to pace it and leave a comment below .
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Jamaican Brown Stew Chicken
If you love chicken, you’ll love the delicious taste of this Jamaican brown stew chicken.
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Prep Time:
15
minutes
Cook Time:
50
minutes
Servings:
6
Servings
Calories:
232
kcal
Ingredients
-
938
g
(
2.07
lb
) chicken
-
40
g
(
1.41
oz
) Chopped onion
-
2
Garlic cloves crushed
-
125
g
(
4.41
oz
) Chopped bell capsicum
-
76
g
(
2.68
oz
) Chopped tomatoe
-
30
g
(
1.06
oz
) Chopped green onion
-
¼
Scotch Bonnet Pepper seeds removed and finely chopped
-
3
Sprigs thyme
-
5
Pimento berries ( allspice )
-
4
g
(
0.14
oz
) Grated ginger
-
3
tsp
All purpose/chicken seasoning
-
1 ½
tsp
Browning sauce
-
4
tbsp
catsup
-
½
cube
Chicken stock I used Knorr stock pot chicken
-
2 ½
tsp
salt
-
1
cup
Cooking vegetable oil
-
1
cup
water system
Instructions
-
Clean the chicken (remove skin and fat) and wash it in water with lime/lemon juice.
-
Drain away as much of the excess water from the chicken, dry and chop into small pieces.
-
Add onion, garlic, scallion, scotch bonnet pepper, thyme, pimento berries, ginger, chicken seasoning, ½ tsp of salt and the browning sauce to the chicken, rubbing all the ingredients into the chicken, making sure all pieces are well coated. (For maximum flavour, leave to marinate for at least an hour).
-
For maximum flavour, leave to marinate for at least an hour.
-
Separate the green seasoning (onion, thyme, scallion, garlic and pimento) from the chicken. Don’t try to be perfect, as some of the seasonings will be too small.
-
Heat oil in a large cast-iron pot over medium-high heat and add chicken brown for about 3 minutes on all sides.
-
You may have to brown the chicken in batches.
-
Add 2 ½ cups of water, the green ingredients you separated earlier, bell pepper, tomato, chicken stock, ketchup, cover the pot and bring to a boil. (At this point, taste the sauce if flavoured to your liking, add salt as needed).
-
Add the chicken, cover and simmer for 30 minutes.
-
Once the liquid reduces and the gravy thickens, your Jamaican stew chicken is ready!
Notes
- If you eat the chicken skin, you don’t have to remove it.
- You can use more or less scotch bonnet pepper if you want the stew more or less spicy.
- The ketchup help to thicken the sauce and adds a hint of sweetness. If you decide not to use the ketchup, use cornstarch to thicken the sauce and add a little brown sugar for sweetness.
Nutrition
nutriment Facts jamaican Brown Stew Chicken Serving size 300 thousand Amount per Serving Calories 232 % Daily Value * fat 42 gigabyte 65 % Saturated Fat 8 gravitational constant 50 % Trans Fat 0.1 thousand Polyunsaturated Fat 6 deoxyguanosine monophosphate Monounsaturated Fat 27 gigabyte cholesterol 56 milligram 19 % sodium 1158 magnesium 50 % potassium 202 magnesium 6 % Carbohydrates 12 g 4 % Fiber 0.3 gigabyte 1 % sugar 3 gigabyte 3 % protein 14 g 28 % Vitamin A 199 IU 4 % Vitamin C 4 milligram 5 % calcium 19 milligram 2 % iron 1 magnesium 6 %
* Percent Daily Values are based on a 2000 calorie diet .
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