Ingredients
• 1 lb (454g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons ground allspice
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 cup (240ml) chicken broth
• 1 cup (240ml) coconut milk
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 scotch bonnet pepper, seeded and minced (optional, for spice)
• Chopped scallions, for garnish
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels and season them with salt and pepper. This helps the chicken develop a nice sear when it hits the hot oil.
- Sear the Chicken: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, add the chicken pieces in a single layer and sear until golden brown on all sides, about 2-3 minutes per side. This step locks in the juices and adds depth of flavor. Transfer the seared chicken to a plate and set aside.
- Build the Flavor Base: Reduce the heat to medium and add the diced onion to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Then, add the minced garlic and grated ginger, and cook for an additional minute, or until fragrant.
- Spice It Up: Stir in the allspice, thyme, black pepper, paprika, and salt. Allow the spices to toast for about 1 minute, which helps to release their oils and intensify the aroma.
- Simmer the Stew: Pour in the chicken broth and coconut milk, and add the tomato paste and brown sugar. Bring the mixture to a simmer, then return the seared chicken pieces to the pot. Reduce the heat to low, cover, and let the stew simmer for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Finish with a Flourish: If using the scotch bonnet pepper, stir it in during the last 5 minutes of simmering to infuse the dish with a subtle heat. Taste and adjust the seasoning as needed, adding more salt, pepper, or a touch of sugar to balance the flavors.
- Serve and Enjoy: Ladle the delicious Jamaican Brown Stew Chicken into bowls and garnish with chopped scallions. Serve it with your choice of accompaniments, such as rice, plantains, or a fresh, crisp salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Authentic Jamaican Brown Stew Chicken