Jamaican Brown Stew Chicken
Description
Make this tender brown stew chicken full of sweet, savory, and spicy Caribbean flavors with Chef John's recipe for the famous Jamaican stew.
Ingredients
•
4 cloves garlic, minced
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1/2 cup sliced green onions, white and green parts separated, divided
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2 tablespoons packed dark brown sugar
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2 tablespoons fresh thyme leaves, chopped
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1 tablespoon minced habanero pepper
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1 tablespoon cider vinegar
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2 teaspoons minced fresh ginger root
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1 teaspoon smoked paprika
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1/2 teaspoon ground allspice
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8 (5 ounce) bone-in, skin-on chicken thighs
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3 tablespoons olive oil, divided
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1 large yellow onion, diced
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1 pinch kosher salt
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1 tablespoon brown sugar
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4 cups chicken broth
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1/3 cup ketchup
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2 bay leaves
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1 cup sliced carrot
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1 cup quartered baby bell peppers
Directions
1
Gather all ingredients.
2
Whisk garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice together in a large mixing bowl.
3
Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
4
Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
5
Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
6
Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
7
Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
8
Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
9
Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 ½ hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
10
Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!