Jamaican Brown Stew Chicken Recipe

4 standard portions

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Ingredients

• 6-8 chicken thighs ((roughly 2lb-2½ lbs) washed and cleaned as instructed in the post)
• 1 tbsp onion powder ((7g))
• 1 tbsp garlic powder ((8g))
• 1 tsp black pepper ((2g))
• 1 tsp all purpose seasoning ((2g))
• 2 tsp pink salt ((12g))
• 1 tbsp coconut palm sugar ((1.25g)or use raw organic cane sugar)
• 3 tbsp browning sauce ((45g)only use this amount if using my homemade version, use 1-1½ tsp if using store bought)
• 1 tbsp olive oil ((14g))
• 1 medium sized onion (chopped)
• 3 medium-sized scallions (chopped)
• 4 garlic cloves (minced)
• ½ tbsp ginger ((3.5g)minced)
• ½ red bell pepper (chopped)
• ½ green bell pepper (chopped)
• 1 tbsp pimento berries ((15g) or ¼ tsp ground allspice)
• 6 sprigs of thyme ((16g) tied together or ½ tbsp dried)
• 1 tbsp tomato puree ((4g))
• 1 tsp hot pepper sauce ((4g))
• 2-3 tbsp chicken drippings ((28g)optional)
• a splash of browning
• 1½-2 cups hot water ((355ml))
• additional black pepper and pink salt to taste

Method

1. Place the chicken thighs in a large bowl along with the onion powder, garlic powder, black pepper, pink salt, all purpose seasoning, coconut sugar and browning sauce.
2. Rub the entire marinade into the chicken, cover with plastic wrap and refrigerate overnight  (preferably) or for several hours.
3. Preheat the oven to 200C/400F and line a baking tray with parchment paper.
4. Place the chicken on the baking tray, ensuring they are spaced out and not overcrowded.
5. Roast the chicken for 25-30 minutes  or until the skin is golden and crispy, turning half way through.
6. Once browned, remove from the oven and set aside (reserve the drippings).
7. In a large frying pan or skillet, heat the olive oil on medium heat.
8. Add the onion, scallion garlic, ginger and bell peppers and saute until soft and translucent.
9. Add the pimento, thyme, tomato puree and hot pepper sauce, stirring and folding the entire contents.
10. Add 2-3 tablespoons of the reserved drippings along with the hot water to the frying pan (add a splash more browning, if you want to).
11. Carefully lower the chicken into the pan using tongs.
12. Reduce the heat to medium-low, cover the pan with the lid and allow to slowly simmer for 30-40 minutes to form a rich brown gravy (check the pan to see if any oil is suspended on the surface. If so, skim this off with a spoon). Add 1/2 cup of hot water, if you want to increase the amount of gravy.
13. Do a taste test and add additional pink salt and black pepper to taste.
14. Remove the thyme sprigs before serving.