brown stew chicken

My love for Caribbean food continues!

I was feeling really unmotivated & in a creative funk lately and so not in the mood to cook so we’ve been ordering out (shocker, I know lol). My takeout weakness is Jamaican carryout and in particular brown stew chicken…extra gravy please! It’s a little sweet with tons of flavor from thyme and it’s so tender it falls off the bone..and the secret weapon is KETCHUP, YES KETCHUP! DELISH!

We ordered from a new place because it was late and it was the only one open but to say I was disappointed in my stew chicken was an understatement! Pissed! Now I made stew chicken before but I’ve been trying to match it to the way my favorite Caribbean spot does it so now I was on a mission since I was so disappointed!

THIS WAS ONE IS IT! I’M SO PROUD OF THIS VERSION! TRY IT BELOW!

IMPORTANT NOTE : Now, I’m going to give you measurements because it’s good for you to have a guide but like all recipes, this recipe is a feeling, i.e. tasting & adjusting (just imagine Caribbean Moms in the kitchen cooking, they’re def not measuring lol… You’re going to taste and talk to yourself “ a little more brown sugar, a little more thyme…yea just a touch more salt?” Cooking is a feeling so feeeellllll with this!

Ingredients

• 1.5 lb chicken breasts, cut into chunks (bone in & skin on)

• Note: I love chicken breasts. Feel free to use chicken legs, thighs, whatever you feel like

• 2 tomatoes, cut into quarters

• 1-2 cups chicken stock

• 1/2 cup ketchup (you will prob use more)

• 5 sprigs of thyme

• 1/4 teaspoon allspice ( you don’t need much. this is powerful!)

• 1/2 yellow on chopped

• 3-4 garlic cloves, finely minced

• Roughly a teaspoon or so of grated ginger (you can finely chop if you don’t have a zester)

• 1 bay leaf

• 1 tablespoon, browning

• 1 teaspoon or so adobo seasoning (any everyday seasoning is good or this)

• 1 teaspoon or so garlic powder

• 1/2 teaspoon or so paprika

• 1 teaspoon or so onion powder

• 1 teaspoon or so soy sauce

• 1 tablespoon or so, raw brown sugar

• salt & pepper, to taste

Garnish

• green onions

Serve

• rice & peas

• cabbage

Directions

• First season your chicken generously with salt & pepper

• Add the browning, soy sauce, grated ginger, adobo, onion powder, garlic powder, all spice & paprika to the chicken. Massage the marinade in the chicken. It is best to let it marinate for 24 hours (I love a long marinade lol…let the flavors really seep in)

• In a dutch oven or just a deep & wide pan on medium heat, pour some olive oil in a pan. Saute onions until soft, about 3-4 minutes then add your garlic and saute for about a minute, add salt & pepper (careful because garlic burns super quick. Add tomatoes, ketchup, brown sugar & thyme and stir to combine.

• Add your chicken with all the marinade, stir to combine and then add about 1 cup of chicken stock & your bay leaf.

• Lower the heat to medium low, cover it and let it simmer for 1-1.5hour. After an hour taste to see if you need more salt, pepper, brown sugar, etc. Once done tasting, leave the cover on slightly ajar so the sauce will start to reduce and thicken up.

• Serve over rice with extra gravy, enjoy!