Jamaican Brown Stew Chicken

Step 1

TO MAKE BROWNING:

Step 2

Add coconut palm sugar to a saucepan over medium heat.

Step 3

Stir until the sugar begins to melt and has the texture of melted chocolate.

Step 4

Continue to cook, stirring, until the mixture is dark brown. BE CAREFUL NOT TO SCORCH! The mixture will be very smokey. Reduce heat if needed.

Step 5

Turn off heat and slowly add in very hot water, a little at a time, while stirring.

Step 6

Remove from heat and pour into a glass measuring cup.

Step 7

Stir in vegetable bouillon and salt.

Step 8

Pour into a bottle once cooled. It's now ready to use. Set aside.

Step 9

Coat chicken lightly in olive oil

Step 10

In a bowl combine smoked salt, black pepper, garlic powder, brown sugar, and smoked paprika.

Step 11

Sprinkle seasoning mixture over chicken and massage into the chicken.

Step 12

Sprinkle 1 tablespoon of browning sauce over the chicken and massage it into the chicken.

Step 13

Place chicken in a large ziplock bag.

Step 14

Add in HALF of the fresh garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, scotch bonnet pepper, pimento (if using) and all of the fresh ginger.

Step 15

Toss so that everything is evenly distributed.

Step 16

Add half of the fresh thyme sprigs (Leave the sprigs whole)

Step 17

Refrigerate overnight.

Step 18

Remove chicken from the bag (discarding vegetables) and let the chicken come to room temperature. Dry the chicken off a bit if needed before searing.

Step 19

Heat a couple tablespoons of vegetable oil in a large, deep steel or cast iron skillet until skillet is very hot and starting to smoke.

Step 20

Sear chicken on both sides just until the skin is crisp and slightly golden (only a few minutes per side) Do not cook the chicken all the way through.

Step 21

Remove chicken and let drain on paper towels.

Step 22

Clean the skillet and melt butter over medium heat.

Step 23

Add the other half of the fresh onion, green bell pepper, red bell pepper, and yellow bell pepper.

Step 24

Cook until tender and then add remaining garlic and cook until garlic is fragrant.

Step 25

Stir in chicken stock and ketchup.

Step 26

Stir 1-2 tablespoons of browning.

Step 27

Add in the remaining fresh thyme leaves, fresh rosemary, the other half of scotch bonnet pepper, and another half of pimento (if using).

Step 28

Simmer sauce for about 10-15 minutes, reduce heat if needed.

Step 29

Add chicken to skillet.

Step 30

Simmer for about 20 minutes covered and then uncover and simmer for an additional 15-20 minutes.

Step 31

When chicken is done, taste the sauce and season with salt, garlic powder, and a pinch of ginger. You can add other spices if desired.

Step 32

If desired, you may thicken the sauce with cornstarch or breadcrumbs or let it continue simmering until it is reduced.