Ragoût de poulet à la jamaïcaine

Step 1

Remove chicken from packaging, rinse under cool water and pat the chicken completely dry with paper towels. Set aside.

Step 2

Mince the garlic, slice the green onions, and seed and dice the scotch bonnet pepper (be sure to wear gloves, scotch bonnets are very hot, you don't want the pepper oils on your hands).

Step 3

In a large mixing bowl add dark brown sugar, scotch bonnet, salt, green onion, ginger, thyme, apple cider vinegar, browning sauce, pepper, and allspice.

Step 4

Combine all ingredients, add in chicken thighs, using tongs or a gloved hand rub the marinade into the chicken meat.

Step 5

Cover with cling film and refrigerate for at least 4 hours (overnight 12 to 24 hrs is optimal for the best flavor).

Step 6

With tongs remove the chicken from the marinade, shake off or scrape any excess marinade from the chicken pieces and set them aside for later (reserve the marinade as you will add all of it to the stew).

Step 7

In a large stock pot or dutch oven, add olive oil, then bring to medium-high heat.

Step 8

Working in batches, add the chicken pieces and brown on all sides, or about 2-3 minutes per side. Remove the chicken and set it aside on a clean plate.

Step 9

In the same pot at medium high heat, add in the onion, stir for a couple minutes until onion turns brown (not burnt). Add the carrots and bell peppers, stir to combine. Then add in the tomatoes, stir for 2-3 minutes.

Step 10

Add chicken broth to the pot, chicken pieces, bay leaves, and the reserved marinade (scrape the bottom of your pot to get up all the bits).

Step 11

Bring to rapid boil, then reduce heat to get a very low boil/simmer.

Step 12

Cook uncovered for about 45 minutes to 1 hour, or until the liquid has reduced by half.

Step 13

When the stew has reduced to your satisfaction, serve over rice, and enjoy!