Delicious Non-Vegan African Foods

Brown Stew Chicken – Immaculate Bites

Brown Stew Chicken – This traditional Jamaican chicken stew is incredibly flavorful. All the complementary sweet and spicy notes will make you want to whip this up for weekday dining and entertaining. And not only is it delicious, it’s absolutely easy to make!

I love spicy things in general (just in case you haven’t figured it out yet 😜).I come from a long background of people loving spices, and that’s one of the big reasons I love this chicken stew. Garlic, ginger, pepper, thyme, green onion Makes my mouth water long before I serve this plate of stew.

Honestly, this stew is downright comforting. It makes your home smell wonderful and reminds you of the long weekends spent at home with the family while your mom cooked everyone’s favorite meal. Don’t be surprised if you get one.

Serves insanely delicious brown chicken stew

Why It’s Called Brown Stew Chicken

Browning sauce is one of the main flavor enhancers in this chicken stew recipe. Hence the name of a popular Caribbean seasoning that blends caramel color, vegetable concentrates, and seasonings.

recipe ingredients

Recipe Ingredients Brown Stew Chicken
what you need for the source
  1. chicken – This recipe requires a good size bird cut into 10 pieces. Or you can choose your favorite chicken cut from £3-5.
  2. spices – This recipe is all about spices. You’ll need minced garlic, ginger, white pepper, thyme, and paprika to name a few of the main ingredients.
  3. sauce – Hot sauce, browning sauce, and ketchup are all essential ingredients in brown chicken stew.
  4. vegetable – Onions and peppers add flavor and texture to this Jamaican stew.

How to make brown stew chicken

chicken seasoning

marinated chicken

  • Preparation of chicken – Pat the chicken dry with a paper towel. Place the chicken in a bowl and season with salt and pepper to taste. (photo1)
  • Season – Then add the chicken bouillon powder, ginger, garlic, white pepper, thyme, paprika and scallions. Mix everything thoroughly with a spoon or by hand until all pieces of chicken are well coated. (Photo 2-3)
  • Marinade – Cover tightly and store in the refrigerator. Marinate for at least 1 hour, preferably overnight.
  • ready to cook – When ready to cook, remove particles from the chicken and save the marinade for later use.
After baking, stir-fry the vegetables and make the sauce
add chicken and simmer

make brown chicken stew

  • chicken tataki – Heat a large pan (I use a 12 inch cast iron) with 2 tablespoons of oil and sear the chicken until golden brown, about 3-4 minutes. (Photo 4-5)
  • setting aside – Remove from pan and place on a plate.
  • Sauté – Drain excess oil from pan, leaving 2-3 tablespoons of oil. In the same pan, add the onion, garlic, thyme, hot sauce, paprika, sugar, browning sauce, ketchup, and peppers (add some or all of the peppers during the last 10 minutes of cooking, if desired) and season with salt. add taste. (Photos 6-8)
  • mix Cook for 2-3 minutes until the onions are translucent. Add the remaining marinade to the chicken and deglaze the pan with water. (Photo 9)
  • addition chicken – Bring everything to a boil and return the browned chicken to the pot. (Photo 10)
  • simmer – Cover and cook for about 25 minutes, until the chicken is cooked through and the sauce is slightly thickened.
  • adjustment spices – Do a taste test and adjust salt, pepper and broth concentration as needed.
  • serve Enjoy with rice!
Brown stew chicken sliced ​​into tender bites

recipe variations

  1. Are you in a hurry? This recipe is clay pot! After browning the chicken, I recommend putting all the ingredients in the slow cooker. Cook over high heat for 3-4 hours and place over rice.
  2. Reserve the hot sauce and white pepper for a milder version of brown chicken stew.
  3. Replace protein if necessary. Beef, pork, and even seafood can be used as a “Brown Stew” to create an exquisite taste. Choose your meat and just follow the recipe. Please adjust the cooking time accordingly.

tips and tricks

  1. You don’t need to brown the chicken and sauté the onions and spices before making the stew, but this small step makes a big difference.
  2. Stir frequently as you deglaze the pot with cold water. Stirring with cold water in a hot pan will lift the flavorful bits stuck to the pan, prevent them from burning, and make the stew incredibly delicious.

advance instructions

This stew will keep for several days in the refrigerator, so please feel free to make it. a few days agoThen heat on the stove over medium-high heat until thoroughly warm.

How to eat and store

Serve brown stew chicken as soon as it’s done cooking. Best eaten with freshly cooked white rice. Be sure to use the stew as a side dish for rice. 😉

Store leftover stew in an airtight container in the refrigerator.it must be maintained 3-5 days.

I like to reheat this stew on the stovetop over medium heat, but you can always use the microwave if you need to heat it up in a hurry.

Brown Stew Chicken with Caribbean Rice and Beans and Sauce

Frequently Asked Questions

Where is Browning Sauce?

It is also available at Caribbean markets and Walmart, usually in cooked or dried gravy mixes. Common brand names include Gravy Master, Grace, or Kitchen Boquet.

What’s a Good Substitute for Browning Sauce?

If you can’t find browned sauce at your local supermarket, don’t fret. You can easily make it at home. Mix 1/2 cup brown sugar with 1 cup water and cook over low to medium heat until nearly blackened. Remove from heat and add 1 teaspoon of beef or vegetable stock concentrate. Return to low heat while stirring.

Why is brown stew chicken bitter?

If it tastes bitter, you may have used too much browning sauce. Then the caramel sugar will give a bitter taste.

Is browning sauce the same as Worcestershire sauce?

Although the two sauces are similar in color and consistency, they are very different when it comes to flavor – don’t substitute one for the other. Otherwise, it will not taste as expected. 🙊

Compatibility with Brown Stew Chicken

Honestly, this braised chicken is great on its own. Still, if you asked me what my dinner table would look like if I provided all the furnishings, you’d probably find that we have a few things. Caribbean rice and beans,humid coconut rice, fried plantainsand some steamed vegetables.

i will serve sorrel drink On ice because it is another island classic that is beautiful and refreshing. And what about dessert? rum raisin rum raisin cake for dessert. 🤤

Try more soul-satisfying Jamaican recipes

  1. Jamaican oxtail stew
  2. Callaloo
  3. Jamaican meat pie
  4. Gango Peas and Rice
  5. Jamaican Easter Spice Bread
  6. slow cooker curry chicken

Conclusion

Head to the island from the comfort of your own home this week by making Jamaican Brown Stew Chicken for your family. What’s your favorite way to please your family with chicken? Let us know how you like it in the comments section below! 😘

see how to make

This post was first published in May 2014 and has been updated with new recipes, photos, tips, and videos.

brown stew chicken

This classic Jamaican chicken stew is incredibly flavorful. All the complementary sweet and spicy notes will make you want to whip this up for weekday dining and entertaining. And not only is it delicious, it’s absolutely easy to make!

instructions

  • Pat chicken dry with paper towels.

  • Place the chicken in a bowl and season with salt and pepper to taste.

  • Then season with chicken bouillon powder, ginger, garlic, white pepper, thyme, paprika and green onions. Mix the chicken well with a spoon or your hands, cover tightly, and place in the refrigerator to marinate for at least 1 hour (preferably overnight).

  • When ready to cook, remove excess marinade from chicken and set aside for later use. Heat a large pan (mine is a 12-inch cast-iron skillet) with 2 tablespoons of oil.

  • Cook until chicken is golden brown, about 3 to 4 minutes, then remove and place on a plate. Drain excess oil from the frying pan, leaving about 2-3 tablespoons of oil.

  • In the same pan, add the onion, garlic, thyme, hot sauce, paprika, sugar, browning sauce, ketchup, and peppers (add some or all of the peppers during the last 10 minutes of cooking, if desired) and season with salt. to taste. Stir until onions are translucent, 2 to 3 minutes. Add reserved chicken marinade.

  • Deglaze bread with broth or water. Bring to a boil and return browned chicken to pan.

  • Cover and cook until chicken is cooked through (until no pink is visible) and sauce is slightly thickened, about 25 minutes. Adjust the consistency with salt, pepper, and more broth or water when cooking.

  • Turn off the stove, remove and serve Caribbean rice and beans.

Tips and notes:

  1. You don’t need to brown the chicken and sauté the onions and spices before making the stew, but this small step makes a big difference.
  2. Stir frequently as you deglaze the pot with cold water (or broth). Stirring with cold water in a hot pan will lift the flavorful bits stuck to the pan, prevent them from burning, and make the stew incredibly delicious.
  3. Please note that nutritional information is approximate and may vary significantly depending on the products used.

Nutrition Facts Table:

Serving: 240g| | calorie: 745kcal (37%)| | carbohydrate: Teng (3%)| | protein: 58g (116%)| | thick: 51g (78%)| | saturated fat: 14g (88%)| | Polyunsaturated fat: 11g| | Monounsaturated fat: twenty twog| | Trans fat: 0.3g| | cholesterol: 227mg (76%)| | sodium: 493mg (twenty one%)| | potassium: 774mg (twenty two%)| | fiber: 2g (8%)| | sugar: 6g (7%)| | Vitamin A: 2127IU (43%)| | Vitamin C: 42mg (51%)| | calcium: 62mg (6%)| | iron: Fourmg (twenty two%)

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