An incredibly rich-in-flavor and a Jamaican Classic- Jamaican Brown Chicken Sauce. So easy to make and comes together quickly.
If you’ve ever wanted to make Jamaican food at home, you have to try this!
Now where do I start? I am obviously going to tell you that this Jamaican Brown Chicken Stew is Amazingly good, which they are.
I looooove spicy things in general (if you haven’t figured that out yet), I come from a background of spice lovers. That’s why I am so in love with this chicken stew. The aromatic blend of garlic, ginger, pepper, thyme, and green onions are one of my favorite spice blends.
It sort of reminds me of Christmas Eve -all the meat marinating that would take place. Believe me or not you could smell the spice a mile away. Not that anyone notice they were too busy doing their own stuff and getting wasted..
This is my simplified version of this traditional yet rich tasting recipe Jamaican Brown Stewed chicken. One that you can make on a weeknight, or weekend. I took the liberty of making it with chicken thighs, cut in bite-sized pieces.You may do the same or just use a whole chicken as is customary . Serve this with this Caribbean beans and rice featured here
Here is another great chicken dish – Trinidad Chicken Roti . Get the recipe HERE
- 2 1/2– 3 pounds skinned chicken thighs
- 1/2 teaspoon grated ginger
- 1/2 teaspoon white pepper
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon chicken bouillon powder
- 1-2 Green Onions diced
- ¼ cup canola oil
- 2 teaspoon brown sugar
- 1 medium onion diced
- 1 tablespoon ketchup
- 1 teaspoon browning sauce
- 1/2 teaspoon fresh or dried thyme
- 1 teaspoon hot sauce sub chili sauce
- 1 teaspoon smoked paprika
- 1-2 small bell pepper
- 2 cups chicken broth/water
- salt to taste
Place chicken in a large bowl or sauce pan then add salt, sugar, garlic, ginger, thyme, white pepper and green onions
Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
When ready to cook shake off any excess spice or onions from the chicken.
Heat up large sauce pan with about oil, and then add chicken cook for about 4-5 minutes until chicken is golden brown: remove and keep warm. Drain any excess oil.
Add onions, hot sauce, smoked paprika, and bell peppers. Stir for about 2-3 minutes until onions is translucent.
Then add ketchup, browning sauce,chicken broth and chicken. Bring to a boil and let it simmer until sauce thickens it might take about 15 -20 minutes.
Adjust for salt, pepper and soup consistency.