Brown Stew Chicken

By Cookbook Directory

Recipe overview

20 minutes | 60 minutes | 80 minutes

This is an authentic Jamaican brown stew chicken recipe. It features tender chicken simmered in a rich, savory sauce.

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Serves:
Chicken
Jamaican
Stew
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Ingredients

Units: imperial

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  • 1 whole - Chicken (null)
  • 1 chopped - Tomato (null)
  • 2 choppeds - Onions (null)
  • 2 choppeds - Garlic Clove (null)
  • 1 chopped - Red Pepper (null)
  • 1 chopped - Carrots (null)
  • 1 null - Lime (null)
  • 2 teaspoons - Thyme (tsp)
  • 1 teaspoon - Allspice (tsp)
  • 2 tablespoons - Soy Sauce (tbs)
  • 2 teaspoons - Cornstarch (tsp)
  • 2 cups - Coconut Milk (cups)
  • 1 tablespoon - Vegetable Oil (tbs)

Instructions

  1. Prepare the chicken: Squeeze the lime juice over the whole chicken. Rub the lime juice into the chicken thoroughly. Drain any extra lime juice from the chicken. 2. Marinate the chicken: In a large bowl, combine the chopped tomato, chopped onions, chopped garlic, chopped red pepper, 2 teaspoons of thyme, 1 teaspoon of allspice, and 2 tablespoons of soy sauce. Add the chicken pieces to this mixture. Stir to coat all chicken pieces. Cover the bowl. Let the chicken marinate in the refrigerator for at least one hour. 3. Prepare for browning: Heat 1 tablespoon of vegetable oil in a dutch pot or a large saucepan over medium-high heat. 4. Brown the chicken: Remove each piece of chicken from the marinade. Gently shake off any excess seasonings from the chicken. Keep the remaining marinade in the bowl for later use. Place a few pieces of chicken into the very hot oil. Brown the chicken lightly on all sides. This will take a few minutes per side. Transfer the browned chicken pieces to a separate plate. Repeat this process until all chicken pieces are lightly browned. 5. Start the stew: Carefully drain off any extra oil from the dutch pot or saucepan, leaving a small amount. Return all the browned chicken pieces to the pan. Pour the reserved marinade over the chicken. Add the chopped carrots to the pan. 6. Simmer the chicken: Stir the ingredients well. Cook the chicken and vegetables over medium heat for 10 minutes. 7. Thicken the stew: In a small bowl, mix the 2 teaspoons of cornstarch with 2 cups of coconut milk until smooth. Pour this mixture into the stew in the pan. Stir constantly to combine. 8. Finish cooking: Reduce the heat to the lowest setting. Cover the pot. Continue to cook the stew for another 20 minutes, or until the chicken is very tender.