Jamaican Brown Stew Chicken

Ingredients

• 1.5 lbs bone-in chicken thighs, chopped into smaller pieces
• 1 tbsp Jamaican browning sauce
• 1 tbsp dark soy sauce
• 1 medium yellow onion, sliced
• 1 red bell pepper, sliced into strips
• 1 medium carrot, cut into diagonal rounds
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 1 whole scotch bonnet pepper
• 4 whole allspice berries (pimento)
• 3 sprigs fresh thyme
• 1.5 cups low-sodium chicken broth

Method

1. 1

   In a large bowl, combine chicken, browning sauce, soy sauce, garlic, ginger, and allspice berries; marinate for at least 30 minutes.

2. 2

   Scrape off excess marinade from the chicken and reserve the liquid for later.

3. 3

   Heat 2 tablespoons of vegetable oil in a heavy Dutch oven over medium-high heat.

4. 4

   Sear chicken pieces in batches for 4-5 minutes per side until deeply browned, then transfer to a plate.

5. 5

   In the same pot, sauté onion, bell pepper, and carrot for 3 minutes until slightly softened.

6. 6

   Return chicken to the pot along with reserved marinade, chicken broth, fresh thyme sprigs, and the whole scotch bonnet pepper.

7. 7

   Bring to a boil, cover with a lid, reduce heat to low, and simmer for 25 minutes until chicken is tender.

8. 8

   Remove lid and simmer uncovered for another 10 minutes until the gravy thickens into a glossy sauce. Adjust salt to taste before serving.