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Jamaican Stew Chicken

Jamaican Stew Chicken Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 lbs bone-in, skin-on chicken pieces
  • 2 tsp kosher salt, plus more as needed
  • 1 tsp freshly ground black pepper
  • 1 tsp ground allspice
  • 2 tbsp vegetable oil
  • 2 tbsp dark brown sugar
  • 1 large yellow onion, chopped
  • 3 scallions, chopped
  • 4 garlic cloves, minced
  • 1 Scotch bonnet pepper, left whole
  • 2 sprigs fresh thyme
  • 1/4 cup ketchup (optional)
  • 1 tbsp soy sauce
  • 2 cups chicken broth

Method
 

  1. Season chicken all over with salt, pepper, and allspice. Heat oil in a large heavy pot over medium-high, then brown chicken in batches for about 5 minutes per side until golden. Transfer to a plate.
  2. Lower heat to medium, add brown sugar, and stir constantly until melted and deep amber, about 2 minutes.
  3. Add onion, scallions, garlic, and whole Scotch bonnet pepper. Cook, stirring, for 3 to 4 minutes until onion softens.
  4. Return chicken to pot, pour in broth, soy sauce, and ketchup (if using). Add thyme. Bring to a boil, then cover and simmer on low for 30 to 35 minutes. Uncover and simmer another 10 to 15 minutes until sauce thickens.
  5. Ladle chicken into bowls, spoon gravy over top, and serve hot.

Notes

The stew tastes even better the next day, so do not hesitate to make it ahead. If you prefer a thinner gravy, stir in a little extra broth during the final simmer. Keep the Scotch bonnet whole for gentle heat, or pierce it with a knife for more fire.