This is a classic and hearty Jamiacan dish. The colour reference in Brown Stew Chicken refers to the rich and pungent sauce that makes the dish so tasty. The dish has the perfect balance of sweet and spicy flavours and is perfect for a winter’s evening. Although believed to have originated in Jamaica, the dish is a firm favourite across the Caribbean and is eaten mainly as dinner, predominently on a Sunday.
Want to get cooking, then head straight to the recipe here.
Going Back to the Roots of Brown Stew Chicken
The roots and heritage of Brown Stew Chicken are linked to traditional Jamaican cooking and its is widly beleived to have evolved from a fusion of caribbean, African and European influences. The use of spices such as scotch bonnet peppers, allspice, and thyme, as well as the technique of browning the chicken, are typical African cooking practices. These bring a delicious depth of flavor and heat to the dish. European flavours like onions, carrots, and ketchup, along with the use of vinegar in the marinade add sweetness, acidity, and a rich depth to the dish.
Culinary Accompaniments to Brown Stew Chicken
Traditionally Brown Chicken Stew is eaten as a main meal, especially on a Sunday or as a celebrstion meal at a family gathering. Its served with typical caribbean sides such as rice and peas, lentils or fried plantain or cassava.
Ingredients:
- 1 Whole Chicken
- 1 Chopped Tomato
- 2 Chopped Onions
- 2 Chopped Garlic Clove
- 1 Chopped Red Pepper
- 1 Chopped Carrots
- 1 Lime
- 2 tsp Thyme
- 1 tsp Allspice
- 2 tbs Soy Sauce
- 2 tsp Cornstarch
- 2 cups Coconut Milk
- 1 tbs Vegetable Oil
Method:
Squeeze the lime over the chicken and rub well. Drain off any excess lime juice.
Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate for at least one hour.
Heat oil in a Dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Keep the marinade to use later in the sauce.
Lightly brown the chicken a few pieces at a time in very hot oil. Place the browned chicken pieces on a plate to rest while you brown the remaining pieces. Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.
Save and Savour
Like many pot type meals, think chilli or curry, Brown Chicken Stew will improve over night as the flavours continue to develop. Once cokked, allow the food to cool. Place in a bowl, cover and place in the fridge overnight. This makes Brown Stew Chicken the ideal make ahead dish for a party or get together.
This recipe also adapts itself nicely to being cooked in a slow cooker. Simply brown the meat first, add in at the ingredients and cook slow and low.
Many caribbean familes have ther own versions of the recipe, and add in extra ingredients. This is the perfect recipe to adapt and make your own. For example you could spice it up with chilli or make it go futher by adding yams or sweet potato.
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