Jamaican Brown Recipe for Stew Chicken

Name: Jamaican Brown Recipe for Stew Chicken
Yield: 6
Ingredients: CHICKEN MARINADE INGREDIENTS; 3 ½ Foster Farms Free Range Boneless Skinless Chicken Thigh Fillets; 1 teaspoon chicken bouillon powder; 1 teaspoon minced ginger; 1 teaspoon minced garlic; ½ teaspoon white pepper; 2 sprigs fresh thyme; ½ teaspoon paprika; 2 green onions , diced; ; BROWN CHICKEN STEW INGREDIENTS; 2 tablespoons canola oil; 1 medium onion, diced; 2 teaspoons garlic, minced; 1 sprig of fresh thyme; 1 teaspoon of hot sauce; 1 ½ teaspoons paprika; 1 tablespoon brown sugar; 2 teaspoons browning sauce; 2 tablespoons ketchup; 2 small bell peppers, red or green, sliced; 1-2 cups water

This Jamaican-inspired Brown Recipe for Stew Chicken is incredibly rich & flavorful. Delicious Brown Stewed Chicken that has been stewed in delicious aromatics.

Prep Time

10 mins

Cook Time

20 mins

servings

Ingredients

Chicken Marinade

• 3 ½ Foster Farms Free Range Boneless Skinless Chicken Thigh Fillets
• 1 Teaspoon Chicken Bouillon Powder
• 1 Teaspoon Minced Ginger
• 1 Teaspoon Minced Garlic
• ½ Teaspoon White Pepper
• 2 Sprigs Fresh Thyme
• ½ Teaspoon Paprika
• 2 Green Onions, Diced

Brown Chicken Stew

• 2 Tablespoons Canola Oil
• 1 Medium Onion, Diced
• 2 Teaspoons Garlic, Minced
• 1 Sprig of Fresh Thyme
• 1 Teaspoon of Hot Sauce
• 1 ½ Teaspoons Paprika
• 1 Tablespoon Brown Sugar
• 2 Teaspoons Browning Sauce
• 2 Tablespoons Ketchup
• 2 Small Bell Peppers, Red or Green, Sliced
• 1-2 Cups Water

Directions

Place chicken in a resealable bag and season with salt and pepper. Then add the chicken bouillon powder, ginger, garlic, white pepper, thyme, paprika, and green onions. Seal the bag and thoroughly mix chicken until they are well coated. Set aside in the fridge and marinate for about at least an hour or preferably overnight.

When ready to cook, remove the chicken from the bag. Make sure to remove any particles like the onions and garlic so they do not burn when cooking.

Heat a large pot with the oil over medium-high heat.

Brown the chicken about 3-4 minutes per side until chicken is a golden brown; remove and place on a plate. Drain any excess oil from the skillet but make sure to leave about 2-3 tablespoons of oil.

In the same pan, add the onions, garlic, thyme, hot sauce, paprika, sugar, browning sauce, ketchup, and bell peppers. Saute for about 2-3 minutes stirring until the onions are translucent. Add the remaining marinade from the chicken to the pot and cook down for about 5 more minutes.

Deglaze the pan with about 1 cup of water. Bring to a boil and return the chicken back to the pan. Add the second cup of water if you find there is not enough water.

Cover and cook on medium to low heat for about 20 minutes, until chicken the chicken has cooked through (the center reaches an internal temperature of 165°F) and the sauce thickens, slightly. Adjust the taste adding more salt as necessary.

Serve with Caribbean Rice and Peas or white rice.

Recipe credit: Ev's Eats