Jamaican Brown Stew Chicken
Jamaican Brown Stew Chicken is a popular Caribbean dinner right up there with Jamaican jerk chicken! Tender, marinated chicken is bursting with flavor and spices and served with the most amazing Jamaican brown gravy!
Servings: 6
Calories: 410kcal
Ingredients
- 2 lbs Chicken Pieces bone-in
- 2 Tbsp. Soy Sauce
- 3 Tbsp. Honey divided
- 4 Green Onions Sliced, white and green parts divided
- 3 cloves Garlic minced
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 1 Tbsp. Brown Sugar
- 1 tsp. Ground All Spice
- 1 tsp. Smoked Paprika
- 1/4 cup Vegetable Oil
- 1 large Onion chopped
- 3 large Carrots chopped
- 1/4 cup Ketchup
- 1 Tbsp. Hot Sauce
- 2 cups Chicken Stock
- 2 Dried Bay Leaves
Instructions
- In a resealable, gallon bag, add soy sauce, 1 tablespoon of honey, white parts of green onions, garlic, salt, pepper, brown sugar, allspice and smoked paprika. Mix well. Add chicken and toss to coat all chicken evenly. Refrigerate for at least 8 hours or overnight.
- When you're ready to cook, add oil to a heavy duty pan (Dutch oven or cast iron pan). Heat to hot and then add chicken making sure to brown on all sides- about 2-3 minutes per side until it is evenly browned. Remove to a plate.
- Add chopped onions and carrots to pan and saute until translucent. Remove most of the oil.
- Slowly add chicken stock to pan, scraping the bottom to remove all the loose bits. Add remaining 2 tablespoons of honey, ketchup, hot sauce and bay leaves. Stir to combine and then add chicken to pan. Bring to a boil and let boil for 10 minutes.
- Reduce to a simmer, cover and let simmer for 45 minutes or until the chicken is cooked through and the sauce is reduced by half. Remove bay leaves.
- Garnish with the reserved green onion slices and serve. We usually serve over white rice.