Arts
Caribbean Brown Stewed Chicken or “Brown Stew Chicken”, well-seasoned. It is served for lunch or dinner as Jamaicans like to have a meal that “holds you” for hours. Try it with Rice and Peas or Cook Dumplings.INGREDIENTS3lbs chicken, cut in pieces and skin removedCHICKEN SEASONINGSsaltblack pepper2 tsp sugar3 large garlic, minced2 stalk scallion (white part only), choppedGRAVY1 cup cooking oil (for frying chicken)1 large onion, chopped1 each, red and green bell pepper, chopped1 thyme or 1 tsp driedpepper saucetomato ketchup3cups hot water1 tsp salt (to taste)INSTRUCTIONSTip: Wash the chicken and make sure to dry it with paper towel to remove any water before frying.Season chicken with salt, black pepper, sugar, garlic and scallion (green are red onion of your choice ).Marinate the chicken overnight or at least one hour before frying.Remove scallion from chicken and, on High heat, fry the chicken in cooking oil for 3 minutes on each side, until browned.Remove chicken from pan.Remove half the cooking oil in pan and use remaining oil to fry onions and bell peppers until onions are transparent.Add thyme, hot pepper sauce, tomato ketchup and 1 cup of hot water to pan and stirTaste gravy and add 1 tsp of salt , if needed; let simmer for 5 minutes.Add chicken to gravy.Add 1 cup of hot water and turn heat to Low and cover pan.Simmer chicken for 25 minutes or until it is tender and the gravy has thickened.Enjoy your delicious Caribbean Brown Stew