Description
A forgiving and flavorful Jamaican classic featuring tender bone-in chicken thighs simmered in a rich, dark gravy with caramelized onions, browning sauce, and Scotch Bonnet pepper.
Ingredients
Scale
- 2 pounds chicken thighs, bone-in and skin-on
- 4 cloves garlic, minced
- 4 stalks scallions, chopped
- 2 teaspoons dried thyme (or 1 tablespoon fresh)
- 1 whole Scotch Bonnet pepper
- 1 tablespoon seasoning salt
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 to 2 tablespoons browning sauce
- 1 large yellow onion, sliced
- 1 large red bell pepper, sliced
- 2 medium tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- 1 to 2 cups water
- 2 tablespoons vegetable oil
Instructions
- Pat chicken thighs dry and season with salt, pepper, half the garlic, half the scallions, thyme, and soy sauce. Rub into meat and marinate for at least 15 minutes.
- Heat vegetable oil in a Dutch oven or large pot over medium heat. Sear chicken thighs skin-side down until golden brown, working in batches if necessary. Remove chicken and set aside.
- Sear the other side of the chicken for 3-4 minutes until a crust forms. Remove chicken from the pot.
- In the same pot, sauté sliced onions and bell peppers until soft and translucent. Add remaining garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and brown sugar, cooking for 1 minute to caramelize slightly. Add chopped tomatoes and cook until they begin to break down.
- Stir in browning sauce carefully to avoid burning. Add the whole Scotch Bonnet pepper.
- Return chicken to the pot, nestling it into the sauce. Pour in water until chicken is partially submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until chicken is tender.
- Remove lid and simmer uncovered for 10 minutes to thicken the gravy if needed. Adjust seasoning with salt and pepper.
- Remove the Scotch Bonnet pepper before serving. Garnish with fresh scallions or cilantro and serve hot.
Notes
Use bone-in, skin-on thighs for maximum flavor and juiciness. Leave the Scotch Bonnet pepper whole to infuse mild heat without making the dish too spicy; remove seeds for less heat. Browning sauce adds color and depth; ensure it does not burn. The dish tastes better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 chicken thigh port
- Calories: 450
- Sugar: 6
- Sodium: 850
- Fat: 28
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
Keywords: Jamaican Brown Stew Chicken, Caribbean chicken, stew chicken, browning sauce, Scotch Bonnet, comfort food, one-pot meal