Jamaican Brown Stew Chicken

Servings: 6 | Preparation time: 20 minutes + Marinating Time | Cooking time: 40 minutes

Ingredients

3 lbs chicken pieces (thighs, drumsticks, or a small whole chicken cut into portions)
3 - 4 stalks scallions, chopped
1 large tomato, chopped
1 large onion, chopped
2 garlic cloves, chopped
1 scotch bonnet pepper, chopped
1 carrot, chopped finely
1 lime
2 tsp of Cool Runnings dried thyme
1 tsp of Cool Runnings allspice pimento berries
2 tbsp of soy sauce
2 cups of Cool Runnings coconut milk
1/2 tbsp flour
1 tbsp of British Class coconut oil
2 tbsp of Cool Runnings browning

Directions

1. Wash the chicken with lime juice and pat dry. In a large bowl, combine the chicken with scallions, tomato, onion, garlic, scotch bonnet, carrot, thyme, pimento, soy sauce, and browning. Mix to coat well, cover, and marinate for at least 1 hour or overnight for deeper flavor.

2. Heat coconut oil in a large pan over medium-high heat. Remove excess marinade from the chicken and brown the pieces on all sides for 2–3 minutes per side. Remove browned chicken and set aside.

3. Drain excess oil from the pan, then return all the chicken to the pan along with the reserved marinade and carrots. Cook on medium heat for 10 minutes, stirring occasionally.

4. In a small bowl, whisk together coconut milk and flour until smooth to create a slurry. Pour the mixture into the pan and stir well. Reduce heat to low, cover, and simmer for 30–35 minutes until the chicken is tender and the sauce thickens.

5. Taste and adjust seasoning if needed. Remove the scotch bonnet pepper if you prefer milder heat.

6. Serve hot with rice and peas or your favorite side dish.

Jamaican Brown Stew Chicken
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