Brown stew chicken is a basically main course dish typically serve for dinner throughout the English speaking Caribbean islands, this is particularly popular in Jamaica, Antigua, Trinidad and Tobago, Barbados, Saint Lucia, Grenada, Dominica and in Caribbean communities throughout the world and the dark brown shade of the dish is the reason behind the name Jamaican Brown Stew Chicken Recipe and for this shade you need to brown the chicken in brown sugar which will create a rich gravy to which main vegetable components like onions, garlic and carrots are added and cook till you get the right consistency.
The Spanish were the first European arrivals to the island contributed dish such as the vinegary concoction escovitched fish contributed by Spanish Jews and after that Cantonese/Hakka influences developed the Jamaican patty, an empanada styled turnover filled with spiced meat and that is how African cuisine developed on the island as a result of waves of slavery introduced by the European powers, you would see so much impact of these nations on the food and the culture of the Jamaican heritage especially curry, which Jamaican chefs sometimes use to season goat meat for special occasions and there are lots of other things which has become a part of the cousin even though these has nothing to do with original Jamaican culture, African, Indian, American, Chinese and British cuisines are not new to the island and we see it in the old ways of food and cooking too.
Jamaican Brown Stew Chicken Recipe
We are going to share a very simple Jamaican Brown Stew Chicken Recipe with you and I would say that even if you don’t like rich Jamaican Cuisine or you have never tried that before, still I would suggest you to try it at least once. You would fell in love with the yummy aroma and taste of Jamaican Brown Stew Chicken Recipe.
INGREDIENTS: Jamaican Brown Stew Chicken Recipe
- 1 whole chicken
- One cup fresh juice of lime
- 1 teaspoon of salt
- 1 teaspoon of pepper
- One cup chopped onion
- 3 stalks of scallion or more, it’s up to you, I would add more
- 1 hot pepper
- 1 sweet pepper
- 3 cloves of garlic
- 1/2 inch of ginger
- 3 tomatoes
- Oil for frying
- 3 tablespoons of flour
- 3 sprigs of fresh thyme, you can try dried thyme, too but I prefer fresh one
- 1 tablespoon of butter
- 1 tablespoon of browning
- 2 tablespoons of soy sauce
- 2 cups of water
Instruction For Cooking: Jamaican Brown Stew Chicken Recipe
You need to wash your chicken and all the other vegetables, and put vegetables in a strainer and wash chicken and splash of lime juice and leave chicken in a bowl for at least 45 minutes, chop the chicken in to small pieces, now chop the onion, scallion, hot pepper, sweet pepper, garlic and tomatoes in to small pieces, you don’t really need to chop finely, you can make small, slices like we do with Chinese food, and then we will grate the ginger and mix the flour in 1/4 cup of water.
Now season the chicken with salt and paper and rub it with your hands, then add thyme, onion, scallion, hot pepper, sweet pepper, garlic, ginger and tomato and cover it with airtight paper and leave it for one hour in refrigerator, and after that, remove the seasoning off the chicken and put it in the big pan with some oil and fry until the chicken is sealed and start getting brown, it will take 10-20 minutes, and then take it off from the pan and leave it on strainer to drain off the oil.
Melt the butter in the saucepan and add onion, scallion, hot pepper, sweet pepper, garlic, tomatoes and thyme and cook for three minutes or until they start getting soft and brown, then add water, soy sauce and browning and simmer for five minutes on very low heat, and kip stirring and then add the mixture of flour/water in to the stew then add the chicken and let it simmer for five minutes, occasionally stirring gently and then cover it and cook it for another 45 minutes on light heat and then serve with rice and peas.