JAMAICAN BROWN STEW CHICKEN
I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.
Provided by Chef John
Time 14h
Yield 8
Number Of Ingredients 21
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.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g
JAMAICAN CHICKEN STEW
Make and share this Jamaican Chicken Stew recipe from Food.com.
Provided by LARavenscroft
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare rice according to package directions, omitting salt and fat.
- While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
- Add onion and garlic, saute 3 minutes or until tender.
- Combine chicken and spices in a bowl.
- Add chicken mixture to pan and saute 4 minutes.
- Stir in wine, capers, beans, and tomatoes.
- Cover, reduce heat, and simmer 10 minutes until tender.
- Serve over rice.
- One serving equals 1 1/2 cups stew and 3/4 cup rice.
Nutrition Facts : Calories 516.7, Fat 4.9, SaturatedFat 1, Cholesterol 65.8, Sodium 430.5, Carbohydrate 74.6, Fiber 12.4, Sugar 5.8, Protein 40.4
JAMAICAN CHICKEN STEW
Very tasty and easy to make. Another favorite of mine from cooking light. I generally use more curry powder and add jamaican hot sauce.
Provided by AZRT8871
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare rice according to package directions, omitting salt and fat.
- While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.
- Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes.
- Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.
Nutrition Facts : Calories 477.7, Fat 4.8, SaturatedFat 0.9, Cholesterol 65.8, Sodium 430.2, Carbohydrate 67.6, Fiber 9.9, Sugar 5.8, Protein 37.8
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