Lunches
Jamaican Braised Chicken in Brown Sauce (Brown Stew Chicken)
Ingredients
- 1.2 kg (2.6 lb) chicken, cut into pieces
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, whole
- 3 sprigs fresh thyme
- 2 tbsp soy sauce
- 250 ml (1 cup) chicken broth
- Salt and pepper, to taste
Method
- Season the chicken with salt, pepper and soy sauce, and marinate 30 minutes.
- Heat oil in a pot, add brown sugar, and cook until it caramelizes to a deep amber.
- Add the chicken pieces and brown well on all sides in the caramelized sugar.
- Add onion, bell pepper, garlic, thyme, scotch bonnet and broth.
- Cover and simmer 30-35 minutes until the chicken is tender and the sauce has thickened, removing the whole pepper before serving.
Introduction: A staple of Jamaican home cooking, chicken pieces are browned in caramelized sugar for a deep, glossy sauce, then braised with peppers and thyme until tender.
Cultural Background: A staple of Jamaican home cooking, chicken pieces are browned in caramelized sugar for a deep, glossy sauce, then braised with peppers and thyme until tender.
Tips: Watch the sugar closely while caramelizing – it can go from golden to burnt quickly. Keep the scotch bonnet whole to control heat, removing it before serving.
Variations: Add sliced carrots or potatoes to the braise for a heartier one-pot meal.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan over low heat, adding a splash of water or broth if needed.
FAQs:
Q: What gives the sauce its brown color?
A: Caramelizing sugar before browning the chicken is the key step that gives the dish its deep brown color and rich flavor.
Q: Can I use bone-in or boneless chicken?
A: Bone-in pieces are traditional and add flavor to the braise, though boneless thighs can be used for a quicker-cooking version.
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