Thursday, December 8, 2011

Jamaican Brown Stew Chicken

My take on the tangy, sweet, yummy Caribbean dish.

Ingredients (4 servings) :

1 whole chicken, cut into portions*
1 tbsp lemon or lime juice
2 cloves garlic, finely chopped
1 spicy pepper (preferably scotch bonnet), seeded and finely chopped
1 cup red wine
3 tbsp soy sauce
3 tsp thyme
1 onion, diced
3 stalks green onion, chopped
1 bell pepper, cut into strips
2 medium tomatoes, diced
2 tbsp salt & pepper (or seasoning blends)
4 tbsp tomato ketchup 
1 tbsp butter or vegetable oil
2 tbsp flour

* You can also just get packaged chicken parts (any parts, doesn't matter if boneless/skinless).


1. Wash and rub the chicken pieces with lemon or lime juice.
2. Season chicken with garlic, thyme, and soy sauce. Add wine, green onions, bell pepper, onion, tomatoes, and spicy pepper. Using your hands, mix everything well. (Don't forget to wear gloves! You shouldn't mix with your bare hands because the pepper's too hot.)
3. Cover and leave to marinate for at least 30 minutes, or overnight if you have time.
4. In a large skillet, heat butter or oil and fry the chicken pieces until all sides are browned. Add flour and stir well.
5. Pour the remaining marinade over the chicken and add ketchup. Stir and cook until the sauce has thickened and everything is tender.
6. Season with salt and pepper.

Serve with steamed long grain rice.

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