Jamaican brown stew chicken
Jamaican Brown Stew chicken with steamed cabbage and rice n peas
This Jamaican classic with the help of the help of the spices of the Caribbean will transport your taste buds to the islands of the Caribbean
Serves 4-6
Ingredients
THE STEW (40 mins)
1.5kg boneless skinless chicken thighs
1tbsp brown sugar
2 tsp of browning (soy sauce if you can’t get browning)
1 scotch bonnet (de seeded and chopped up)
1 onion diced
4 spring onions sliced
3 garlic gloves minced
1 Green pepper sliced
1 Red pepper sliced
300ml chicken stock
150ml water
2 tbsp Ketchup
STEAMED CABBAGE (15-20 mins)
½ of a white cabbage sliced
1 carrot sliced into sticks
1 red pepper sliced thinly
1 yellow pepper sliced thinly
2 garlic cloves minced
½ onion sliced
1 scotch bonnet deseeded and minced
Jamaican all purpose seasoning
Black pepper
Knob of butter
METHOD
- Place the chicken, browning, brown sugar, peppers, onions, garlic, scotch bonnet and EXODUST into a bowl and mix til everything is combined. Cover and leave in the fridge for a couple of hours although for best results overnight.
- Removed chicken from the bowl making sure any of the veg has been left in the bowl for now, in a hot deep skillet pot brown of the chicken on both sides (you may have to do this in batches) once browned remove and set to one side.
- In the same pan once all the chicken has been taken out add all the veg and liquid from the bowl and on a medium heat sauté until softened. Put the chicken back in and add the stock the water and ketchup and bring to a simmer and cover for 30mins.
- After 30 mins remove the lid and give it all a stir. Taste and adjust accordingly. Continue to simmer for 10-15min to thicken the liquid into a gravy.