‘Jamaican Inspired’ Brown Stew Chicken
Now this is my kind of food! If you love chicken you will absolutely love this dish without a doubt!
This Chicken dish is packed full of the traditional flavours of the Caribbean, ginger, scotch bonnet, thyme, garlic, all purpose seasoning and some good old browning and tastes absolutely incredible.
Brown Stew Chicken, if you’ve never heard of it, is a popular dish in many of Caribbean Islands. It’s something I have been cooking for a long time with Jamaican heritage in my family.
It has a gravy that is arguably the best you’ve ever tasted.
Key spices and ingredients are ginger, garlic, scotch bonnet, thyme and all purpose seasoning, staples for anyone who loves West Indian food.
Served simply over rice this mouthwatering dish will be a hit with the whole family
‘Jamaican Inspired’ Brown Stew Chicken
Equipment
- 1 Cast Iron Dutch Pot
Ingredients
- 1 Whole Chicken cut into pieces, skinned and washed with water and lemon
- 3 Sprigs Thyme
- 1 Scotch Bonnet Pepper
- 1 Red Pepper
- 1 Onion
- 1 Inch Piece of Ginger
- 2 Cloves Garlic
- 2 tsp Browning ( if you don't have this see the notes at the bottom of page for alternative)
- 4 tsp All Purpose Seasoning
- 2 tsp Chicken Seasoning
- 3 tbsp Ketchup
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 Cup Cooking Oil
- 2 Cups Water
- 1 tbsp Cornflour
Instructions
- First step is to wash your Chicken with water and lemon. Make sure it is skinned and cut into roughly 8 pieces ( I used a whole chicken, it's cheaper to buy whole and do yourself)
- Then add to the chicken your sliced onions and red pepper, your chopped garlic, scotch bonnet pepper and your ginger
- Once you have all the vegetables in you can add your spices so add the all purpose seasoning, the chicken seasoning, the salt and pepper, the browning and the ketchup
- For best results leave to marinade for at least 3 hours ( preferably overnight )
- Use the cup of oil in your dutch pot. Separate your chicken from the vegetables leaving them to one side and fry off the chicken. Do this is batches if you need to, I have a large pot so no need
- Once all the chicken is browned, add the rest of the vegetables, the water, place lid on and leave to cook for around 50 minutes ( depending how big your chicken pieces are)
- Once chicken is cooked mix your cornflour with a little water and add to the pot to thicken
- Now ready to serve and enjoy!
Notes
- If you don’t have browning you can use brown sugar, add this to the marinating meat and it’ll brown off when you fry the chicken. Browning is though readily available from all supermarkets now.
- You can leave out the scotch bonnet if you don’t like it too hot, replace with a normal chilli or leave out completely, it’ll still taste amazing
- If you don’t have a cast iron pot, any pio for the hob with a lid will be fine. Cast iron pots just give a depth of flavour you don’t get from a non stick pan!
