Brown stew chicken
A staple Jamaican stew where the browning comes from 'burning sugar' beyond caramelisation to season the dish. This flavorful chicken recipe is served with rice and features scotch bonnet peppers and allspice.
Ingredienser
- 1 whole chicken approx 1.2kg
- 1 white onion halved and thinly sliced
- thumb-sized piece of ginger grated
- 3 garlic cloves crushed
- 3 sprigs of thyme
- 1 tbsp ground pimento (also known as allspice)
- 5 tsp caster sugar
- 1 tbsp soy sauce
- 1 red pepper sliced
- 1 tbsp all-purpose seasoning
- 2 tbsp tomato ketchup
- 1 scotch bonnet pepper
- 2 spring onions roughly chopped
- 500 ml chicken stock
- 1 tsp black pepper
- 1.5 tsp salt
- 100 ml water
Gör så här
Quarter the chicken, remove the wings and separate the legs and thighs, then cut each breast into three pieces.
Season the chicken with the pimento, onion, all purpose seasoning, soy sauce, 1 tsp black pepper and 1½ tsp salt.
Add the sugar to a large pan and cook over a medium heat until it melts, bubbles and darkens beyond the smell of caramel.
Add the chicken pieces to the darkened sugar, shaking off as much of the onion as possible.
Cook the chicken in batches to brown all over and remove to a pan while you cook the next batch.
Once all the chicken is browned, remove from the pan and add the onion, garlic, ginger, spring onion, thyme and a pinch of salt, scraping the bowl to remove any trace of spices.
Cook for 5-8 mins until the onion is soft, then return the chicken to the pan.
Stir well and add the stock, scotch bonnet and tomato ketchup and top up with 100ml water.
Put a lid on and cook for 20 mins.
Remove the lid, add the red pepper and cook for another 20-25 mins until the sauce has thickened and the chicken has cooked through.
Remove the scotch bonnet and discard, taste for seasoning and serve with rice.