Jamaican Brown Stew Chicken with Herb-Roasted Potatoes Recipe

Step 1

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, prepare the chicken.

Step 2

Place 1 tablespoon of the olive oil, 1 teaspoon of the kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon black pepper in a large bowl and stir to combine. Pat 6 bone-in, skin-on chicken thighs dry with paper towels. Add to the bowl and massage the spice mixture into the chicken until coated all over.

Step 3

Small dice 1/2 medium white onion and 1 small Roma tomato. Thinly slice 2 medium scallions. Mince 1 garlic clove or press through a garlic press.

Step 4

Heat the remaining 2 tablespoons olive oil over medium-high heat in a large nonstick or cast iron skillet until very hot and the oil starts to smoke a little. Working in 2 batches if needed, place the chicken in the pan skin-side down and cook until the skin is deep golden-brown, about 5 minutes. Flip the chicken and brown the other side, about 5 minutes more. Transfer the chicken to a plate.

Step 5

Reduce the heat to medium. Remove about 1 tablespoon of the fat from the pan. Add the onion to the pan and sauté for 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Add the scallions and sauté for about 1 minute. Add the tomatoes and stir to combine.

Step 6

Add 1 teaspoon Gravy Master (or Worcestershire sauce), and 2 cups low-sodium chicken broth (or 1 1/2 teaspoons “Better than Bouillon” or 1 chicken bouillon cube mixed with 2 cups water). Stir to combine, scraping up any browned bits from the bottom of the pan. Add 8 fresh thyme sprigs (or 1 bay leaf) and 1 hot pepper if using. Cover and bring to a boil.

Step 7

Uncover, add 2 tablespoons ketchup and 1 teaspoon hot sauce, and stir to combine. Return the chicken skin-side down to the pan and add any accumulated juices. Cover and simmer over medium heat for 5 minutes. Flip the chicken, cover again, and simmer for 20 minutes. Meanwhile, roast the potatoes.

Step 8

Cut 2 medium sweet potatoes and 2 medium russet potatoes crosswise into 1/2-inch thick rounds. Place in a medium bowl. Strip the leaves from 2 fresh rosemary sprigs and 2 fresh thyme sprigs into the bowl. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, and toss to combine.

Step 9

Tear a sheet of aluminum foil long enough that it sticks about 10 inches past each short side of a large rimmed baking sheet (about 40 inches total), and place on the baking sheet. Arrange the potato slices on the foil, alternating sweet and russet potato slices and overlapping the slices by about half.

Step 10

Fold the sides of the foil over the slices until completely covered. Roast the potatoes in the oven until fork-tender, 35 to 40 minutes.

Step 11

After the chicken has simmered for 20 minutes, check to make sure the chicken isn’t sticking to the pan (reduce the heat if it is). Spoon some of the sauce over the chicken, cover again, and continue cooking until the sauce is thickened and reduced, about 25 minutes more. Discard the thyme sprigs and hot pepper if using before serving.