Jamaican Brown Stew Chicken

🧂 Ingredients

• 1.5 kg Chicken thighs

  or any cuts
• 2 tablespoon Ketchup
• 2 teaspoon Browning sauce
• ½ tablespoon Brown Sugar
• 1 small Onion

  chopped
• 1 medium Red bell pepper

  chopped
• 1 medium Yellow bell pepper

  or green, chopped
• 3-4 Garlic cloves

  chopped or minced
• 2 Scallions

  or green onion, chopped
• 4 sprigs Fresh thyme
• 1 teaspoon Chicken bouillon
• 1½ teaspoon Salt
• 1 teaspoon Blackpepper
• 1 teaspoon Paprika
• 1 teaspoon All spice

  ground
• 2 Scotch bonnets
• 4 tablespoon Cooking oil
• 2 cups Broth (low sodium)

  or water
• 2 Bay leaves

Instructions

• 1 Wash the chicken properly with vinegar and and lemon, then rinse with water.
• 2 Pat dry the chicken with a paper towel.
• 3 Mix the salt, black pepper, paprika, allspice and chicken bouillon with a spoon.
• 4 Pour the seasonings all over the chicken (save 1 teaspoon for the stew) with the
  remaining ingredients except the oil, scotch bonnets and bay leaves. Use your
  hands to rub the chicken making sure it's well coated.
• 5 Cover and let it marinate for at least 1 hour or more.
• 6 Heat oil in a pot over medium heat, separate the chicken from the marinade and
  diced peppers.
• 7 Sear the chicken for 1 minute each side till brown. Add the reserved peppers,
  onions and everything from the marinade bowl to the pot. Stir the pot.
• 8 Add the broth or water, bay leaves, 1 teaspoon mixed seasoning and scotch
  bonnets.
  
  Note: If you want a thicker sauce, add about 2 tablespoon of tomato paste, stir,
  or mix 1 tablespoon cornstarch with ½ cup of water and pour all over the
  chicken.
• 9 Cover the pot and cook on medium heat for 30 minutes until the chicken is
  tender. Check the pot often and stir or add water if needed so the pot doesn't
  burn. Remove the lid and let it simmer for 3-5 minutes on low heat.
• 10 Remove the bay leaves and serve with Rice and Peas. See notes for the recipe.

Nutrition Info