Brown Stew Chicken (Edit recipe)

A gluten free Jamaican version of a Caribbean classic. Brown stew chicken is a rich and flavorful chicken stew that has been marinated in classic Jamaican spices and slowly braised until tender. Perfect for weeknight dinners that will transport you to the Caribbean.

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	672
Fat:	48 g
Carbohydrates:	4 g
Protein:	51 g
Cholesterol:	253 g
Sodium:	778 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Triangle Traveling Caveman

View original recipe

Serves: 6

Ingredients

4-5 lb skin on Chicken Thigh, (leg and thigh work best)
.5 Onion, sliced
.5 Green Bell Peppers, chopped
3 Green Onion (Scallion), chopped
1 Tbsp ground Allspice, (pimento)
1 Tbsp Primal Palate Poultry Seasoning
1 Tbsp Organic All-Purpose Seasoning
1 Tbsp Primal Palate Jerk Seasoning, (optional)
.5 Tbsp dried Thyme
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Browning (Grace), (see notes for Whole30 swap)
2-3 Tbsp Ketchup, (I use carrot ketchup)
1-2 Tbsp Extra Virgin Olive Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash chicken and pat dry.
Add onion, green bell pepper, green onion, pimento, garlic powder, all-purpose seasoning jerk seasoning (if using), poultry seasoning, browning, dried thyme, salt and pepper to the chicken and mix.
Marinate chicken for 30 minutes.
Heat a large skillet or Dutch pot on the stove on medium heat.
Once heated, add olive oil.
When olive oil is heated, add chicken and marinade.
Cover and let the chicken get brown, about 3 minutes. Once one side is browned, flip and let the other side brown while covered.
Once the chicken is browned on both sides, scrape the bottom of the pot/skillet. You should have some liquid released by this point.
Cover the pot/skillet, reduce heat to medium low and let cook for 10 minutes.
Remove the lid and stir. let cook another 20 minutes, stirring every 5 minutes.
Add in ketchup, stir and let cook another 5 minutes.
Serve with your white rice or cauliflower rice and enjoy!
If there is any left, this is even better the next day.

Notes

If you can marinate this ahead of time, overnight is best covered in the fridge. Remove 30 minutes before cooking so the chicken can get to room temperature. // If you want to make this Whole30, use 1 TBSP coconut aminos or coconut teriyaki instead of browning.