Brown Stew Chicken is a staple in Jamaican cuisine. This chicken is so tender after slow cooking for 3 hours, the bones pull right out clean. You barely have to chew this. Sweet and savory.For the chicken: you can use a whole chicken cut up into parts or use just chicken thighs. I used Bone in chicken thighs since dark meat works a little better for slow cooking instead of any white meat. When marinating the chicken thighs; I pull the skin back from the thigh meat but not completely off so the marinade can penetrate all of the chicken instead of just the skin side. When it's time to cook them, I pull the skin back over the thighs. If you don't want to turn on your oven, you can do this recipe in a slow cooker. I would recommend following all of the steps, except instead of throwing the pan in the oven, transfer to the slow cooker instead, cooking on high for 4 hours. Either way, you will get excellent results.
Prep Time15 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Main Course
Cuisine: Jamaican
Keyword: Caribbean, Chicken, Jamaican, main course
Servings: 4
Author: Alex Gorgos
Ingredients
Marinade for the chicken
6bone in chicken thighs
1tspsalt
1/2 tspchicken bouillon powder
1/2tspminced ginger
1tbspminced garlic
1/2tspwhite pepper
1tspthyme
1/2tspsmoked paprika
2green onionsdiced
Brown Stew Chicken
2tbspcanola or vegetable oil
1tbspbrown sugar
1mediumoniondiced
2smallbell pepper, 1 red, 1 greensliced into strips
1tbspminced garlic
2tbspketchup
1tspbrowning sauce
1tspthyme
1/2tspwhite pepper
1tspcayenne pepper or 1 habanero
3/4cupchicken stock
salt and pepper to taste
Instructions
Marinade for the chicken
Mix all of the marinade ingredients together. Pull back the skin from the chicken thighs, but don't remove. By doing this, you can make sure that the chicken meat itself, and not just the skin will get marinated. Mix the chicken with the marinade. Cover and let sit for 4 hours, preferably overnight.
When ready to cook, pull the skin back over the thighs.
Brown Stew Chicken
On medium high meat add cooking oil to a large pan or dutch oven. Sear the chicken thighs skin side down for 5 minutes. Flip and cook on the other side for 3 minutes. Set aside.