Jamaican Brown Stew Chicken

Recipe View Gather all ingredients. (5 minutes)

Recipe View In a large mixing bowl, whisk together the garlic, white parts of the green onions, brown sugar, thyme, habanero pepper, cider vinegar, ginger, salt, black pepper, smoked paprika, and allspice to create the marinade. (10 minutes)

Recipe View Make 2 to 3 shallow cuts, about 1-inch apart, into the skin side of each chicken thigh, perpendicular to the bone. Ensure you cut down to the bone to allow the marinade to penetrate deeply. (5 minutes)

Recipe View Add the chicken thighs to the marinade; mix well until evenly coated. Cover the bowl tightly with plastic wrap or transfer to a resealable bag. Place in the refrigerator to marinate for at least 4 hours, or preferably overnight for maximum flavor. If possible, flip the thighs several times during marination to ensure even coverage. (4 hours minimum, up to 12 hours)

Recipe View Remove the chicken from the refrigerator. Scrape off any large chunks of marinade from the chicken, reserving the marinade in the bowl for later use. (5 minutes)

Recipe View In a large, deep, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan, brown the chicken thighs on all sides, about 5 minutes per side, until deeply golden. Transfer the browned chicken to the marinade bowl and set aside. (20-30 minutes)

Recipe View Add the remaining 1 tablespoon of olive oil to the same pan over medium-high heat. Add the diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and golden brown, about 3 to 5 minutes. Stir in 1 tablespoon of brown sugar and continue cooking until the onions are dark brown and caramelized, another 3 to 5 minutes. (10 minutes)

Recipe View Pour the chicken broth and ketchup into the pan. Add the bay leaves and bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add the sliced carrots, quartered bell peppers, browned chicken thighs, and the reserved marinade. (10 minutes)

Recipe View Reduce the heat to medium-low, cover the pan, and simmer gently, stirring occasionally to prevent sticking, until the chicken is tender and cooked through (no longer pink in the center) and the sauce has reduced and thickened, about 1 to 1 1/2 hours. Skim off any excess fat that rises to the surface during cooking. Occasionally baste the chicken with the simmering sauce to keep it moist and flavorful. (1 to 1.5 hours)

Recipe View Taste the stew and adjust seasoning as needed. Stir in the green parts of the green onions during the last 5 minutes of cooking to preserve their fresh flavor and color. (5 minutes)

Recipe View Serve the Jamaican Brown Stew Chicken hot, ladled over steamed rice, rice and peas, or alongside your favorite Caribbean side dishes. Garnish with fresh thyme sprigs or a sprinkle of chopped green onions for added visual appeal and freshness. (5 minutes)