Brown Stew Chicken
Brown Stew Chicken — a classic Jamaican chicken recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Jamaican, Stew, Dinner, Dairy-Free, Egg-Free, Pork-Free, Beef-Free, Lamb-Free, Chicken, Turkey-Free, Fish-Free, Shellfish-Free
Ingredients
- 1 pcs chicken
- 1 g tomato
- 2 g onions
- 2 pcs garlic cloves
- 1 g red pepper
- 1 pcs carrot
- 1 pcs lime
- 2 tbsp thyme
- 1 tsp allspice
- 2 ml soy sauce
- 2 tbsp cornstarch
- 2 ml coconut milk
- 1 tbsp vegetable oil
Instructions
- Rub the chicken with lime juice, then pour off any excess juice.
- In a large bowl, combine the tomato, scallion, onion, garlic, pepper, thyme, pimento, and soy sauce with the chicken pieces.
- Cover the bowl and let the chicken marinate for at least one hour.
- Heat oil in a Dutch oven or large saucepan until it is very hot.
- Remove each chicken piece from the marinade, shake off excess seasoning, and set the marinade aside for the sauce.
- Lightly brown the chicken in the hot oil, working in batches.
- Transfer the browned pieces to a plate to rest while you brown the remaining pieces.
- Pour off any excess oil from the pan and return all the browned chicken to the pan.
- Pour the reserved marinade over the chicken, add the carrots, stir to combine, and cook over medium heat for 10 minutes.
- Whisk the flour into the coconut milk until smooth, then add this mixture to the stew, stirring constantly.
- Reduce the heat to the lowest setting and simmer for about 20 minutes, or until the chicken and carrots are tender.