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Stew peas

Subscribe today and receive a FREE Dessert E-Book and weekly recipes! The best source for Southern recipes and Soul Food Recipes with a modern twist including cakes and savory dishes. This Deeply flavorful, rich and down right addictive Jamaican Brown Stew Chicken starts with chicken that has been intensely marinated in a variety of aromatic spices then braised stew peas in the best savory liquids resulting in the most comforting Caribbean style stew you can imagine! This post may contain affiliate links.

I’d like to have it been said that my personal diet does not strictly consist of all things sugar, thank you very much. Don’t get me wrong, I wouldn’t shy away from a slice of leftover pie for breakfast but I’m also a sucker for all things savory. Some of the best recipes I adore originate from the Caribbean: the spice blends jampack all of the food with layers of flavor. I was able to taste firsthand the incredible food they have to offer. Brown Stew Chicken is a classic Jamaican stew made with chicken, vegetables and a heavy amount of aromatic spices. The end result is tender chicken, flavorful and rich brown stew gravy and a wonderfully scented kitchen.

We met a few years while filming Unique Sweets on Cooking Channel, and he has been my lil bro ever since. He is such a special and unique soul that always makes me happy whenever I spend time with him. He can also cook his booty off! In the book he utilizes his childhood experiences to recreate recipes that are not only delicious but also take us for a trip down to the Caribbean and back. Today, I’m gonna walk you through his recipe for Brown Stew Chicken that doubles as one of my favorite comfort foods.

The most important piece of this recipe is marinating your chicken so that the spices truly penetrate. Combine your onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, one teaspoon salt and half a teaspoon of pepper in a gallon-size plastic storage bag. Note: For this recipe, Laz recommends using boneless skinless chicken however I used whatever chicken was in the fridge and it still turned out amazing! When your chicken is close to being done marinating, line a baking sheet with parchment paper and heat your oil in a heavy-bottomed pot over medium-high heat. Lay your chicken on the baking sheet, pat off excess marinade from your chicken and allow to sit for ten minutes. This allows the chicken to come closer to room temperature and avoid the chicken from seizing when it hits the hot oil. Fry your chicken in batches until all sides are a deep golden brown on all sides, it should take about ten minutes.

Once your chicken is done add in the rest of your ingredients along with the reserved marinade. The stew should cook with the lid on for about forty-five minutes. Be sure that the sauce has reduced by half and then season to taste. It is a sauce that many Caribbean inspired dishes calls for. It adds a wonderful depth of flavor, and it adds a gorgeous dark color to sauce, meats and stews according to my bro Laz. No need to make your own unless you have time but if you want, combine the ingredients above and make your own for some extra homemade goodness.

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