Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken involves braising chicken thighs in a slow  cooker with vegetables in a mildly  spicy sauce.

Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken

By Sue Lau | Palatable Pastime

Jamaican Brown Stew Chicken is my recipe of the day with the blogging group  From Our Dinner Table. We group together on Sundays to share recipes on various topics. This week we are discussing slow  cooker recipes.

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Jamaican Brown Stew Chicken

Today I  am  sharing a crockpot version  of brown stew chicken. It consists of small  pieces of bone-in chicken which get marinated in a browning sauce with vegetables. And then browned in a pan before braising  for hours in the slow cooker. The sauce is lightly sweet and also lightly spicy. If you like it really spicy increase the habanero. But you can always choose to keep it mild enough for family. Then add habanero hot sauce at the table.

The flavors are very  Caribbean. And the stew perfectly pairs with rice and peas. You could also add a salad and  some  type of Jamaican bread such as coco bread or  festival.

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Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken

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Jamaican Brown Stew Chicken

Sue Lau
5 from 1 vote
Prep Time 25 mins
Cook Time 6 hrs
Course Main Course
Cuisine Caribbean, Jamaican
Servings 6
Calories 514 kcal

Equipment

  • 1 Slow Cooker or Crockpot

Ingredients
  

Chicken with Vegetable Sauce Marinade:

  • 3 pounds bone-in chicken thighs
  • 1 large onion (chopped)
  • 1 medium carrot (diced)
  • 1 red bell pepper (diced)
  • 4 scallions (chopped)
  • 2 tablespoons chopped garlic
  • 1 teaspoon all-purpose Jamaican seasoning
  • 1 teaspoon Jamaican chicken seasoning
  • 2 tablespoons Jamaican browning sauce or kitchen Bouquet
  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 1 teaspoon paprika
  • 1 teaspoon minced fresh habanero pepper (no seeds)
  • 2 tablespoons apple cider vinegar
  • 1/4 cup ketchup

Added to the slow cooker with chicken:

  • 2 cups diced fresh tomatoes
  • 1 cup chicken broth

Other:

  • vegetable oil (as needed)
  • 6 tablespoons cornstarch
  • 1/2 cup cold water

Instructions
 

  • Remove skin from chicken thighs; score into meat with a sharp knife then cut in half through the bone using notched kitchen shears, with the bone firmly in the notch.
  • Place the chicken in a marinating bag with all the other marinade ingredients. Marinate 6 hours or overnight.
  • Remove the chicken pieces from the marinade, shaking off the veggies. Brown them in shallow half inch oil in a skillet; set the chicken aside.
  • Drain the oil out of the skillet and add the vegetables with marinade and cook that for a few minutes to soften the veggies.
  • Place the veggies mixture into the slow cooker and add the tomatoes and chicken broth, stirring to mix.
  • Add the chicken to the sauce.
  • Cover and cook on low for five hours. Stir the cornstarch into the cold water and add to the slow cooker.
  • Cook for another 30-60 minutes until the sauce thickens.
  • Serve stew with rice and peas, rice, or noodles.

Notes

From the kitchen of palatablepastime.com

Nutrition

Sodium: 795mgCalcium: 64mgVitamin C: 42mgVitamin A: 3072IUSugar: 7gFiber: 2gPotassium: 733mgCholesterol: 189mgCalories: 514kcalTrans Fat: 1gMonounsaturated Fat: 13gPolyunsaturated Fat: 7gSaturated Fat: 9gFat: 32gProtein: 33gCarbohydrates: 20gIron: 2mg
Keyword slow cooker recipes
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Jamaican Brown Stew Chicken

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