Description
A rich and savory Jamaican dish with tender chicken simmered in a deep mahogany gravy infused with sweet brown sugar, allspice, garlic, and scotch bonnet heat. This authentic recipe yields fall-off-the-bone meat and a glossy, aromatic sauce perfect for island-inspired meals.
Ingredients
Boneless/skinless chicken thighs and drumsticks
3 teaspoons browning sauce (Grace brand recommended)
1/2 medium yellow onion, finely chopped
1 large bell pepper (red or green), chopped
4 stalks scallions, chopped
6 cloves garlic (minced or 1 tablespoon garlic paste)
1 tablespoon packed brown sugar (light or dark)
1/2 teaspoon Jamaican ground allspice
1 tablespoon fresh thyme leaves
1 tablespoon vegetable oil (e.g., coconut or olive)
1 cup low-sodium chicken stock
2 scotch bonnet peppers, minced (or 1 teaspoon chili powder for milder heat)
Instructions
Soak chicken in hot water for 20 minutes to remove excess salt
Pat chicken dry and mix with garlic and half the allspice for marination
Heat oil in a heavy Dutch oven over medium heat
Sear chicken thighs and drumsticks until golden brown on all sides (5-7 minutes)
Remove chicken and set aside
Cook remaining onions in the same pot until softened (2-3 minutes)
Add bell pepper and minced garlic, sauté for 1 minute
Stir in browning sauce, remaining allspice, and thyme. Cook for 2 minutes
Return chicken to the pot and add chicken stock. Bring to a simmer
Cover and cook for 60 minutes, checking occasionally
Blend brown sugar and reserved scallions, then stir into the stew
Uncover and reduce sauce for 20-30 minutes until thickened
Adjust seasoning with salt and pepper; strain tomatoes for extra gloss if desired
Notes
Marination is critical for flavor penetration
Scotch bonnet peppers should be peeled to reduce spiciness if desired
Store leftovers in an airtight container for 4-5 days in the fridge
- Prep Time: 20
- Cook Time: 120
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: Jamaican