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Jamaican Brown Stew Chicken
Jamaican Brown Stew Chicken
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Prep Time:
40 minutes
Cook Time:
80 minutes
Total Time:
360 minutes
Succulent Jamaican brown stew chicken with sweet, savory, and spicy Caribbean flair, inspired by Chef John.
Ingredients:
  • 4 cloves garlic, minced
  • 0.5 cup sliced green onions, white and green parts separated, divided
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon minced habanero pepper
  • 1 tablespoon cider vinegar
  • 2 teaspoons minced fresh ginger root
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground allspice
  • 8 (5 ounce) bone-in, skin-on chicken thighs
  • 3 tablespoons olive oil, divided
  • 1 large yellow onion, diced
  • 1 pinch kosher salt
  • 4 cups chicken broth
  • 0.33333334326744 cup ketchup
  • 2 bay leaves
  • 1 cup sliced carrot
  • 1 cup quartered baby bell peppers
Instructions:
  • Prepare your ingredients.
  • Combine garlic, white green onion parts, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice in a large mixing bowl and whisk until well blended.
  • Create 2 evenly spaced incisions on the skin side of each thigh, cutting down to the bone, ensuring they are 1 inch apart and perpendicular to the bone.
  • Coat chicken thighs in marinade, ensuring even coverage. Chill in the refrigerator for at least 4 hours or up to 12 hours, flipping occasionally if desired.
  • Remove the marinated chicken, ensuring to scrape off any flavorful bits back into the bowl for later use.
  • Heat 2 tablespoons of oil in a large skillet over medium-high heat until nearly smoking. Brown the chicken in batches for about 5 minutes per side. Place the chicken in the marinade bowl and set aside.
  • In the same pan, heat 1 tablespoon of oil over medium-high heat. Add the onion and a pinch of salt, cooking until golden brown for 3 to 5 minutes. Next, stir in 1 tablespoon of brown sugar and cook until the onions are dark brown and caramelized for an additional 3 to 5 minutes.
  • Combine chicken broth, ketchup, and bay leaves in the pan and bring to a rolling boil. Introduce carrots, bell peppers, browned chicken thighs, and the reserved marinade.
  • Lower the heat to medium-low and let it simmer gently. Stir occasionally until the chicken is tender, no longer pink in the center, and the sauce has reduced and thickened, which should take around 1 to 1 1/2 hours. Remember to skim off any excess fat that rises to the surface and baste the chicken with the sauce from time to time.
  • Adjust seasoning to taste, then stir in the green parts of the green onions before serving and savoring!

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