Jamaican Brown Stew Chicken

Ingredients

• 3 lb bone-in chicken thighs and drumsticks
• 1 tbsp fresh lime juice
• 1 medium onion, sliced
• 4 green onions, chopped
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 Scotch bonnet pepper, seeded and minced
• 1 tbsp fresh thyme leaves
• 1 tsp ground allspice
• 2 tbsp browning sauce
• 1 tbsp dark brown sugar
• 2 tbsp vegetable oil
• 2 medium tomatoes, chopped
• 1 red bell pepper, sliced
• 2 tbsp ketchup
• 1 cup chicken stock
• Salt and pepper to taste

Method

1. Toss the chicken with the lime juice, half the onion, the green onions, garlic, ginger, Scotch bonnet, thyme, allspice, browning, salt and pepper. Marinate at least 1 hour or overnight in the refrigerator.
2. Scrape the seasonings off the chicken and save them. Heat the oil and brown sugar in a Dutch oven over medium-high heat until the sugar turns dark amber, then brown the chicken well in batches.
3. Pour off all but a spoonful of fat, add the saved seasonings, the rest of the onion, the tomatoes and bell pepper and cook 5 minutes.
4. Return the chicken with the ketchup and stock, cover and simmer until tender and it reaches 165°F, about 35 minutes.
5. Uncover and simmer 10 minutes more so the gravy thickens. Season and serve with rice and peas.

Notes