Jamaican brown stew chicken is a very popular meal in Jamaica. It is cooked almost every week without fail. It is spiced, filling and super easy.
Brown stew chicken is one of my favorite dishes that my grandmother would make. She would make brown stew chicken every Tuesday with-out-fail. I would anticipate this dish all day long. I mean like I would be in school dreaming about the smell, the glorious spices and the super tender chicken. Most people think of jerk chicken as a staple dish for Jamaicans but this stew is eaten a lot as well. It is the less famous but equally as delicious cousin of the jerk chicken.
The key is to this dish is to “brown” every component of the dish. The brown bits at the bottom of the pan form the gravy. Which incidentally is as important as the chicken or the vegetable. I think you guys know I’m a big fan of any gravy. But this one is AMAZING on rice. I mean like I would save the gravy to have wit a bowl of rice the next day. Is that weird? I hope not because I still do it now.
So äter everything has been “brown” broth is added and it is braised slowly. Which makes two super important things happen: 1). The chicken is tender 2). The vegetables and chicken soak up all those spices and lend to the gravy. Literally ALL roads lead back to the gravy for me. Sorry not sorry!
Do you see what I mean? The carrots, potato and cabbage plump up with the gravy. The chicken is so juicy and flavorful. Which let’s be for real is ALL that matters.
Note: The vegetables can be changed just put together whatever you ave in your fridge. The key to Jamaican cooking is using what is available to you. No need to stress just chillax and grub.
- 4 chicken thigh
- 4 sprig thyme
- 4 garlic clove
- 1 inch grated ginger
- 1 small cabbage cut into wedges
- 1 tablespoon butter
- 6 carrot cut into 1 inch pieces
- 4 russet potato cubed
- 1 large onion
- 5 pimento cloves
- 2 tablespoon worcestershire sauce
- 1/4 cup ketchup
- 1 cup broth more if needed
- 1 tablespoon molasses
- 1 teaspoon brown sugar
- 1 teaspoon crushed red pepper or 1 de-seeded habanero
- 1 tablespoon olive oil
prep: Dry brine the chicken: Take the chicken thighs and place in a bowl. Sprinkle on- 1 teaspoon salt, black pepper, garlic powder, paprika, onion powder and cumin. Cover and place in the refrigerator overnight. This step is not necessary but it is HIGLY recommended.
In a large non stick skillet, eat the oil. Wen the oil is heated, place the chicken skin side down and allow to brown for about 3 minutes. Flip the tight and allow to brown for another 3 minutes. Remove the chicken and set aside. Brown the potato, carrots and cabbage.
Drain off the excess oil. Add butter to pan. Add the onion, ginger and garlic. Cook for about 1 minute. Add ketchup, broth, worcestershire sauce, molasses, brown sugar, pimento cloves and red pepper flakes. Stir all the ingredients and combine.
Add the chicken, carrot, cabbage and potato in a single layer. Bring to a boil and then reduce the heat. Cover the pot and allow to simmer for about 40 Minutes. Uncover for the last 10 minutes and allow the sauce to thicken.
Chop the cilantro and sprinkle on top of the dish. Serve with rice or by itself.
Make it tonight and make my Jamaican grandma happy!!Yum