Jamaican Brown Stew Chicken
Chicken browned in caramelized sugar, then stewed with thyme, allspice, and a whole Scotch bonnet until the gravy is dark and thick. The burnt-sugar step is what makes it brown stew.
- 1
Toss the chicken with the thyme, allspice, salt, pepper, garlic, and ginger in a bowl and let it sit 10 minutes while you cut the vegetables.
- 2
Heat the oil in a large heavy pot over medium-high heat. Add the sugar and let it melt and darken to the color of strong coffee, about 2 minutes. Watch it closely and lower the heat the moment it starts to smoke.
- 3
Scrape the seasonings off the chicken and reserve them. Lay the pieces into the caramel in two batches and brown for about 3 minutes per side, then set them aside.
- 4
Add the onion, bell pepper, scallions, whole Scotch bonnet, and the reserved seasonings. Cook 5 minutes, scraping the bottom of the pot, until the onion softens.
- 5
Return the chicken along with the carrots, tomatoes, stock, and vinegar. Bring to a boil, then reduce to a low simmer, cover, and cook 30 minutes.
- 6
Uncover and simmer 10 minutes more, until the chicken registers at least 165°F at the bone and the gravy is thick enough to coat a spoon.
- 7
Lift out the Scotch bonnet before serving so the stew stays fragrant rather than fiery.
Ingredients
- 3 pounds bone-in chicken thighs and drumsticks
- 1 tablespoon fresh thyme leaves
- 1 teaspoon ground allspice
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 2 scallions, chopped
- 1 Scotch bonnet chile, left whole
- 2 carrots, sliced into coins
- 1 (14.5 ounce) can diced tomatoes
- 2 cups chicken stock
- 1 tablespoon distilled white vinegar
Instructions
- 1
Toss the chicken with the thyme, allspice, salt, pepper, garlic, and ginger in a bowl and let it sit 10 minutes while you cut the vegetables.
- 2
Heat the oil in a large heavy pot over medium-high heat. Add the sugar and let it melt and darken to the color of strong coffee, about 2 minutes. Watch it closely and lower the heat the moment it starts to smoke.
- 3
Scrape the seasonings off the chicken and reserve them. Lay the pieces into the caramel in two batches and brown for about 3 minutes per side, then set them aside.
- 4
Add the onion, bell pepper, scallions, whole Scotch bonnet, and the reserved seasonings. Cook 5 minutes, scraping the bottom of the pot, until the onion softens.
- 5
Return the chicken along with the carrots, tomatoes, stock, and vinegar. Bring to a boil, then reduce to a low simmer, cover, and cook 30 minutes.
- 6
Uncover and simmer 10 minutes more, until the chicken registers at least 165°F at the bone and the gravy is thick enough to coat a spoon.
- 7
Lift out the Scotch bonnet before serving so the stew stays fragrant rather than fiery.