A little sweet with some spice. Perfect one pot dish for any day of the week! A Jamaican stew dish that I love. Combination of chicken, veggies and a lot of spice! The brown stew gravy that comes out from this dish is perfect over rice and peas.
I made two batches, the first with boneless chicken breast and the second batch with boneless chicken thighs. So heres my take on this classic dish! Bless uppp!
OJ’s Notes: Part of the recipe calls for Browning Sauce. Which is a Caribbean sauce made with cane sugar, caramel and salt. I couldnt find any so a substitute to use is 1/2 cup of brown sugar and 1 cup of water. Cook it on low to medium until it turns nearly black. Remove from the heat add a teaspoon of beef or veggie stock. Put it back on low heat while stirring until it is mixed.
- 1 Cup of Diced Yellow Onion
- 1 Bunch of Scallions, Chopped
- 5 Garlic Cloves, Minced
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Browning Sauce (used me substitute)
- 2 Sprigs Fresh Thyme
- 1 Teaspoon Paprika
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Chili Powder
- 3 Large Chicken Breast Pieces (first batch)
- 8 Boneless Skinless Chicken Thighs (second batch)
- 4 Cups Chicken Stock
- a Cup of Baby Carrots
- 1/2 Cup of Ketchup
- 3 Dried Bay Leaves
- Combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, 1 teaspoon salt and ½ teaspoon pepper. Add the chicken to the marinade into tossing well to evenly coat. Seal the bag and refrigerate for 2 hrs or overnight.
- On a baking sheet with parchment paper. Remove the chicken pieces from the marinade and lay them on the baking sheet. Pat off excess marinade & Set aside for about 10 minutes. Save the marinade.
- Heat the oil in a large dutch oven over medium-high heat until hot, about 5 minutes. Working in batches if needed, add the chicken to the hot oil and fry, turning it occasionally, until deep golden brown on all sides, about 10 minutes total.
- Once all chicken pieces are golden brown, stir in the stock, reserved marinade, carrots, tomatoes, ketchup, allspice and bay leaves.
- Cover the pot and bring the mixture to a boil, about 10 minutes. Remove the lid and reduce the heat to low. Cover and cook until the chicken is very tender and the sauce has reduced by half, about 45 minutes. Season with salt and pepper to taste. Remove bay leaves.
- Serve the chicken with rice and peas recipe.