This meal is an all-time favorite for many. Jamaican Brown-stew Chicken can be quickly cooked and served hot for either lunch or dinner. This is my personal boneless recipe, tweaked to suit my taste buds.
For the best results season your chicken thoroughly, seal it in a freezer bag and refrigerate for at least 24 hours before cooking. The flavors of the seasoning will permeate the chicken and enhance the taste of the finished product. It is a type of fricassee but Jamaicans call it brown-stew because we ‘brown’ the chicken by frying and then stew it.
3 large Chicken-breasts (cleaned and sliced into 4 pieces each)
1 large Onion (chopped)
1 stalk Scallion (chopped)
5 cloves Garlic (chopped)
1 Tbsp Ginger (chopped)
½ tsp dried Thyme (or 1 sprig fresh – chopped)
½ tsp Allspice (powdered or ground – optional)
1½ tsp Salt
½ tsp Pepper
2 Tbsp Olive Oil (for seasoning)
2 Tbsp Ketchup (for sauce)
1 Tbsp Brown Sugar (for sauce)
Boiling Water (for sauce – put a kettle on)
1 small Tomato (chopped)
½ cup Cooking Oil (for frying)
Wash the chicken with lemon juice and water and allow it to drain dry.
- Season the chicken with all the ingredients, except for the ketchup, brown sugar, boiling water, tomato and cooking oil. Be sure to rub the ingredients into the chicken pieces.
- Put the mixture in a freezer bag, remove all the air and allow it to marinate in the refrigerator for 24 hours or for at least an hour before cooking.
- After 24 hours, use a fork to remove the seasonings from each piece of chicken. Do not discard the seasonings.
- Fry each piece of chicken until browned on each side but not burnt. I fried all pieces in the pan, turned each one and then covered the pan while they fried on the flip side. Remove all pieces of chicken from the frying pan to a bowl lined with paper towels.
- Use the remaining oil in the pan to sauté the seasonings on high heat. Add the sugar stirring constantly until the onions are light-brown.
- Add 2 cups of boiling water to the pan quickly and add the ketchup stirring well. Cover, reduce the heat to medium and allow the mixture to simmer for 3 minutes.
- Add 1 cup of boiling water, add salt to taste and stir, then add the pieces of browned chicken to the sauce. Cover the pan and increase the heat to high. Cook for 10-15 minutes or until the sauce becomes thick.
- Add the chopped tomato 3 minutes before turning off the heat.
Serve with rice & beans and a salad. Serves 4