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Easy oven-cooked Jamaican brown stew chicken in a bowl

Easy oven-cooked Jamaican brown stew chicken

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 24 hrs marinating
  • Easy
  • Serves 4

Try this classic Jamaican one-pot of brown stew chicken with a moreish spicy marinade. Serve with rice and peas and slaw on the side, if you like

Nutrition: Per serving
NutrientUnit
kcal482
fat24g
saturates5g
carbs17g
sugars13g
fibre2g
protein48g
salt5.2g
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Ingredients

  • 1.6kg whole chicken
  • 1½ tbsp demerara sugar
  • 400ml hot chicken stock
  • 1 tbsp browning sauce (I use Grace)
  • 1 tsp plain flour mixed with 25ml cold water
  • 1-2 spring onions, sliced, to serve
  • rice and peas and slaw, to serve (optional)

For the marinade

  • 8 thyme sprigs
  • 1 onion, finely sliced
  • 2 garlic cloves, chopped
  • ½ scotch bonnet pepper, chopped
  • 2 tomatoes, cut into wedges
  • 2 tbsp all-purpose seasoning (I use Dunn’s River)
  • 1 tbsp chicken seasoning (I use Dunn’s River)
  • 6 whole pimento seeds, crushed
  • 1 tsp black pepper
  • 4 tbsp extra virgin olive oil

Method

  • STEP 1

    Remove the skin from the chicken, joint it, cut the breasts in half and separate the legs and thighs.

  • STEP 2

    Put the chicken pieces in a large bowl along with all the marinade ingredients. Toss, then rub the mixture into the chicken. Cover tightly and chill for 24 hrs.

  • STEP 3

    Heat the oven to 200C/180C fan/gas 6. Tip the chicken and marinade into a deep ovenproof dish. Cover and bake for 40 mins, then remove the lid and stir in the sugar, stock, browning sauce and flour mixture. Bake for another 15 mins, uncovered, turning the chicken and basting it every 5 mins.

  • STEP 4

    Check the chicken is cooked through. If not, bake for 15 mins more, then check again. Taste for seasoning, then scatter with the spring onions and serve with rice and peas and slaw, if you like.

Goes well with

Recipe from Good Food magazine, July 2021

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