AUTHENTIC JAMAICAN BROWN STEW CHICKEN
I'm Jamaican and this is the way my Mama made brown stew chicken. It's traditionally served with rice and peas, sliced tomatoes / avocado and fried ripe plantain. If you cut the chicken into very small pieces, you'll need to reduce the cooking times. Enjoy!
Provided by sanban10
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Squeeze lime over chicken and rub well. Drain off excess lime juice.
- Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
- Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
- Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
- Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
- Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.
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