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Brown stew chicken

Brown stew chicken in a casserole pot

Brown stew chicken

Name: Brown stew chicken
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Jamaican
Ingredients: 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; 500ml chicken stock

Melissa Thompson – Journalist and food writer

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Serves 4 - 6

Prep: 25 mins

Cook: 1 hr and 15 mins

A star rating of 4.5 out of 5.11 ratingsRate

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Try a staple Jamaican stew. The browning comes from ‘burning sugar’ – taking it beyond caramelisation to season the dish

Egg-free

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

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
500ml chicken stock

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Nutrition: Per serving (6)

kcal342
fat18g
saturates5g
carbs8g
sugars7g
fibre1g
protein36g
salt2.86g

Method

step 1

Quarter the chicken, remove the wings and separate the legs and thighs, then cut each breast into three pieces. (You can keep the carcass chilled to make stock another day.)
step 2

Season the chicken with the pimento, onion, all purpose seasoning, soy sauce, 1 tsp black pepper and 1½ tsp salt.
step 3

Add the sugar to a large pan and cook over a medium heat. Wait until the sugar starts to melt, keeping an eye on it as it starts to bubble and darken. Once it’s dark brown and has gone just beyond the smell of caramel, add the chicken pieces, shaking off as much of the onion as possible.
step 4

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.

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A star rating of 4.5 out of 5.11 ratings

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