Thoroughly wash and pat the chicken dry. Cut it into smaller pieces if necessary. Season it with salt and black pepper.
Brown Stew Chicken
- Total Time - 50 minutes
- Prep Time - 15 minutes
- Cook Time - 35 minutes
- Servings: 4
- Country: Jamaica
The brown gravy in this dish is not just for color; it's the foundation of the flavor, created by carefully caramelizing the sugar. It's important not to burn the sugar completely black, as it will make the sauce bitter. Done correctly, it gives the sauce a rich, nutty, and complex sweetness. The vegetables are added later to maintain some crunch while the chicken stews to tender perfection. It's a simple yet incredibly satisfying dish.
Ingredients
Main Ingredients
- 1 kg chicken thighs or wings, skinless and boneless (or bone-in, if preferred)
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar (dark)
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 carrots, sliced
- 1 cup water or chicken broth
- 2 tablespoons ketchup
- 2 fresh thyme sprigs
- 1 to taste salt and black pepper
Instructions
Step 1: Prepare the Chicken
Step 2: 'Browning' the Chicken
In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the brown sugar and stir until it melts and begins to smoke. When it starts to burn, immediately add the chicken. Carefully and quickly sear the chicken on all sides until it turns dark brown.
Step 3: Stew the Chicken
Once the chicken is browned, add the onion, garlic, and bell pepper. Cook for 2-3 minutes until the onion softens. Pour in the water or chicken broth, ketchup, and add the thyme. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 25-30 minutes, or until the chicken is fully cooked and the sauce has thickened. You can thicken the sauce further by adding a little flour or cornstarch if needed.
Step 4: Serving
Serve hot with Rice and Peas, steamed dumplings, Festival dumplings, or plain white rice.