Best Brown Stew Chicken Recipes

JAMAICAN BROWN STEW CHICKEN

Steps:

• Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
• Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
• Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
• Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
• Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
• Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

EASY OVEN-COOKED JAMAICAN BROWN STEW CHICKEN

Steps:

• Remove the skin from the chicken, joint it, cut the breasts in half and separate the legs and thighs.
• Put the chicken pieces in a large bowl along with all the marinade ingredients. Toss, then rub the mixture into the chicken. Cover tightly and chill for 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Tip the chicken and marinade into a deep ovenproof dish. Cover and bake for 40 mins, then remove the lid and stir in the sugar, stock, browning sauce and flour mixture. Bake for another 15 mins, uncovered, turning the chicken and basting it every 5 mins.
• Check the chicken is cooked through. If not, bake for 15 mins more, then check again. Taste for seasoning, then scatter with the spring onions and serve with rice and peas and slaw, if you like.

AUTHENTIC JAMAICAN BROWN STEW CHICKEN

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.

BROWN STEW CHICKEN

Steps:

• Make the marinade: Add all marinade ingredients to a large bowl and whisk to combine. Set aside.
• Prepare the chicken: Season the chicken with 2 teaspoons salt and 1 teaspoon pepper. Place chicken, scallions and thyme in the bowl with the marinade and mix to combine. Let the chicken marinate in the refrigerator for at least 2 hours and up to overnight. (Any longer will change the texture of the chicken.) Remove chicken from the refrigerator at least 1 hour before starting to cook.
• Heat a shallow Dutch oven or heavy-bottomed pan over medium-high. Drizzle in 2 tablespoons olive oil. Add sliced onions, season with salt and pepper and cook, stirring occasionally, until soft and fragrant, 3 to 4 minutes. Add garlic to pan, cook for 30 seconds or until tender, stirring to keep the garlic from scorching. Using a pair of tongs or spoon, remove onions and garlic from the pan. Place in a medium bowl and set aside.
• If needed, add more oil to coat the bottom of the pan. Add chicken to the pan, letting the excess marinade drip back into the bowl, and reserving the scallions and thyme sprigs. Working in batches, sear chicken on both sides until dark brown, adjusting the heat if necessary to avoid burning the marinade, about 3 to 4 minutes total. Discard excess marinade.
• Return onions to pan. Add tomato paste and stir. Place quartered tomatoes and sliced carrots in the pan. Slowly pour in chicken stock to nearly cover. (Add more as needed.) Using your spatula, scrape off the bits from the bottom of the pan. Add bay leaves and the reserved thyme and scallions from the marinade.
• Bring to a rolling simmer. Reduce heat to low. Cover and cook for 30 minutes or until chicken is tender. Remove thyme stems and bay leaf, and discard. Adjust seasoning with salt and pepper. Serve with rice, roti or naan bread.

JAMAICAN BROWN STEW CHICKEN

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add onion & garlic, saute 3 minutes or until tender.
• Combine chicken & the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan, saute 4 minutes. Stir in wine, beans & tomatoes.
• Cover, reduce heat & simmer 10 minutes or until tender.
• Serve over rice.

JAMAICAN BROWN STEW POTATOES AND CHICKEN FOR A CROWD

Steps:

• The night before, combine chicken parts, onions, scallions, bell peppers, garlic powder, onion powder, allspice, seasoned salt, black pepper, brown sugar and soy sauce in a large bowl or bucket, tossing well. Cover and refrigerate overnight.
• Meanwhile, in a large pot, combine tomatoes, Scotch Bonnet pepper, minced garlic, allspice, black pepper, ketchup and chicken broth.
• Cook over medium-high heat for 2 hours, stirring occasionally. Remove and discard hot pepper and set tomatoes aside.
• The next day, preheat the broiler and spread chicken mixture in a very large, deep roasting pan.
• Broil for 4 minutes, stir and return to broiler for 4 more minutes.
• Set oven to 350°F.
• Heat oil in a large pot over medium-low heat.
• Add diced onions and cook for 25 minutes, stirring occasionally, until caramelized.
• Add carrots and potatoes, raise heat to medium high and saute until carrots begin to soften, about 7 minutes.
• Pour sauteed mixture over chicken and stir to incorporate.
• Cover roasting pan and bake for 5 hours.
• After five hours, add tomato mixture to the pan, stir in and bake uncovered 1 hour longer.

JAMAICAN BROWN STEW CHICKEN RECIPE - (4.5/5)

Steps:

• Season the chicken with black pepper, garlic powder, chopped garlic, chopped green onions, and soy sauce. Place in refrigerator overnight. Haven't been able to find this sauce anywhere in Orlando, but was fortunate enough that my Uncle brought me a bottle. If you do not plan on cooking chicken the following day then just place in airtight Ziploc bag and place in the freezer. I always do this along with curry chicken so when I need it, it's there. In a large rimmed skillet heat oil on medium high heat. Start frying the chicken in batches. Do not discard the marinade form the night before. We will use it at the end again. Flip the chicken pieces so that all sides are cooked. Once the first batch is finished browning, remove the chicken and place into a dutch pot. By removing the first batch of browned chicken and placing it in the dutch pot, all of the juices will start to run out of the chicken, which will be used to make the yummy gravy. Continue browning the remaining chicken pieces and placing them into the dutch pot to drain. Once all the chicken is cooked change spots on the stove top. Add the left over marinade of the chicken from the night before along with 2 cups of water. Allow the chicken to boil for 15 minutes. Once you see the chicken almost finished cooking, add a little salt, sugar, and ketchup. Cover and let simmer. It's spinners time... love these. ½ cup flour 1 teaspoon salt 5 tablespoons water Combine all of the ingredients together in a bowl and stir until you have a stiff, smooth dough. Roll the pieces into cylinders, drop them into the simmering stew and boil. Serve with rice, plantains, and veggies.

BROWN STEW CHICKEN

Steps:

• Make the green seasoning: Wash all herbs and dry them in a salad spinner. If thyme stems are woody, remove leaves and discard stems. Chop parsley, chives, scallions, cilantro, celery, and shado beni coarsely. Place all ingredients in bowl of food processor with 1/2 cup water and process to a.
• rough paste. Herbs should not become liquefied. If necessary, continue to add up to 1/2 cup of water, 1 tablespoon at a time, to facilitate processing. Refrigerate for up to 1 week.
• Make the Stew: Wash the chicken pieces in cold water, then place them in a large, deep bowl or pot and add the lime juice, salt, and three cups of water. Stir the mixture until the salt is dissolved. Set aside, refrigerate for 1 hour.
• Remove the chicken from the brine and pat dry. Remove all the skin and fat and set aside.
• Add 1 cup of the green seasoning to the chicken and mix to coat. Mix reserved skin with 1/4 cup of green seasoning and mix to coat. Allow both mixtures to marinate for an hour.
• Place the chicken skin in a cast iron skillet over medium heat. When the fat has been rendered and the skin has fried crisp, remove the skin cracklings with a slotted spoon and set them aside. Pour the rendered fat and peanut oil into a large enamel or cast iron Dutch oven and add the chicken. Brown the chicken in a single layer, about 7-8 minutes per side, cooking in batches. Once the chicken pieces have been browned on both sides, remove chicken from pot and set aside on a wire rack set over a sheet tray or a paper towel-lined tray.
• Add the mashed garlic, shallots, and ginger to the pan. Fry until the shallots begin to soften, then remove shallot mixture from pan. Sprinkle sugar over bottom of pot and allow to melt. When sugar begins foaming, about 1 minute, add soy sauce, Scotch bonnet, and allspice. Return the shallot mixture to the pot, stirring well to mix.
• Return the chicken and any juices to the pot and lower heat to medium-low. Simmer, covered, over medium heat, stirring occasionally. After 45 minutes, remove the Scotch bonnet pepper. Add 1 cup of water and continue cooking for 20 minutes.
• Add the sliced garlic to the pot. Taste for seasoning and add salt and pepper, as needed. Stir to mix and remove from heat. Let sit for 10 minutes.
• Sprinkle the crispy skin and chopped scallions over the stew to serve. Serve with plain rice.