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Tuesday, October 30, 2007

Jamaican Brown Stew Chicken

One of my favorite dishes is"Jamaican Brown Stew Chicken." This is also a Sunday favorite in many Jamaican homes. Try the recipe below and let me know what you think.

Jamaica Brown Stew Chicken

1 3lb. Chicken

1 stk. Scallion

2 cloves Garlic

1 tsp. Salt

1 oz. Soy Sauce

1sprig. Thyme

½ cup Oil

1 Medium Onion (Chopped)

2 tbsp. Bread Crumbs

1 Tomatoes (diced)

½ oz Lime Juice

1 oz. Tomato Ketchup


Cut up Chicken into 16 pieces or more if you desire. Wash chicken in lime juice and water, discard water and lime juice solution after use.

Combine chicken and seasonings together in a bowl, except oil, tomato ketchup, and bread crumbs. Rub seasonings onto chicken until chicken is brown. Now remove all the seasonings like the garlic, onions, thyme, tomatoes, and scallion with a fork.

In a saucepan, heat oil on high then turn down heat to medium. Put the chicken into the oil and fry chicken until golden brown. Don’t burn the chicken.

After the chicken pieces are browned, discard the oil. Add about 1 1/2 cups of water to the chicken in the same saucepan, and then add all the seasonings with the tomato ketchup. Make sure the fire is turned to medium low because you’re going to allow the chicken to sweat and make its own sauce.

Option 1: You can use the evaporation method to make the sauce. With the chicken and seasonings in the pot, turn the stove to medium; let the seasonings cook until they are well blended into the sauce. Do not cover the pot. Check the sauce periodically for thickness.

Option 2: You can add the bread crumbs to pot to thicken the sauce after the chicken and seasonings are almost cooked together.

Try using both options above and see which one you like best. Another thing, some people use Jamaican Browning instead of Soy Sauce on their chicken. It’s a matter of choice, like I said before, do a little experiment with each method.

You can serve this chicken stew with white rice, rice and peas, pasta, dumplings, or bread.

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