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Brown Stew Chicken

Brown Stew Chicken is a common Jamaican dish that is tasty and very easy to prepare. I’ll show you how.

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First you want one dead chicken. Live ones are way too much trouble. You can get chickens all plucked and cleaned at the supermarket. I suppose you already know this.

Ingredients:

1 whole chicken, chopped up

1 small lime

Marinade:

1 onion – chopped

2 stalks skellion – chopped

3 cloves garlic – chopped

2 tbsp dark soya sauce/browning

1 tsp salt

3 tbsp ketchup

Add to pot:

1 tbsp oil (to brown chicken)

3 small tomatoes (chopped)

2 medium carrots (chopped)

1 cup water

2 tbsp flour

Note: Make sure that you use a DARK soya sauce. When you shake up the bottle, you should see the soya sauce almost stain the bottle. If the sauce looks light brown and translucent, you have to wrong type of soya sauce. This is where the chicken gets its dark brown colour. Alternately, you can use browning. Or you can use a bit of both.

1. Wash the chicken and rub with lime juice to remove the raw taste. Chop chicken into small pieces

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2. Chop onion, skellion, garlic finely. Mix with salt, soya sauce and ketchup to make the marinade.

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3. Rub marinade onto chicken and refrigerate for one hour. (Once I decided to skip this step altogether and still got a tasty stew chicken. You’ll see why in a minute)

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4. Heat large cooking pot and add oil.

5. When the oil is nice and hot, put the chicken in. Some recipes want you to scrape off the seasonings before you put the chicken into  the pot. If you think this will make a difference, go right ahead. Personally, I’m not keen on spending all that time picking tiny bits of skellion off my chicken pieces, and I can’t see why this would be necessary, so I don’t. After you put the chicken in, wait until the first side is brown, then turn over and brown the other side.

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6. Add about 1 cup of water to the pot.

7. Wait until water begins to boil, then add carrots and tomatoes.

8. Simmer for about 1 hr

Yes, I do simmer my brown stew chicken for one hour.  While it’s not strictly necessary to leave it for so long, the result is that all the flavours and spices mix into the chicken and make it extremely flavourful and tender, which is how I like it. 

11. Finally, mix about 1 tbsp corn starch with a small amount of water and add to the pot to thicken the gravy. You can remove the chicken first if you like, or not. Just wait a couple of minutes until the gravy is thickened and then you’re done.

And that’s it! Serve hot with rice and vegetables.

If you do try this recipe, please come back and write a review in the comments section. I would love to get your feedback.

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About Theresa C Givans

I was born and raised on the rock, that is, my awesome island home, Jamaica. I currently reside in the cool hills of Mandeville, where I spend my time writing fiction, blogging, and hanging out with my husband and three children who keep me laughing every day.

Posted on January 27, 2014, in Food and tagged , , , . Bookmark the permalink. Leave a comment.

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