📝 About This Recipe
This quintessential Jamaican comfort dish features succulent chicken pieces braised in a rich, deeply savory gravy infused with aromatic spices and a hint of heat. The secret lies in the 'browning' process and a long marination that allows the flavors of pimento, scotch bonnet, and thyme to penetrate deep into the meat. It is a soul-warming masterpiece that perfectly balances sweet, salty, and spicy notes for a truly Caribbean experience.
🥗 Ingredients
The Chicken & Marinade
- 3 lbs Whole Chicken (cut into small serving pieces, skin removed if preferred)
- 2 tablespoons Brown Sugar (for the browning process)
- 2 tablespoons Soy Sauce (dark soy sauce preferred)
- 1 teaspoon Browning Sauce (optional, for deeper color)
- 1 tablespoon Ginger (freshly grated)
- 4 cloves Garlic (minced)
- 1 teaspoon Salt and Black Pepper (to taste)
Aromatics & Vegetables
- 1 Yellow Onion (medium, sliced into rings)
- 3 stalks Green Onions (Scallions) (bruised and chopped)
- 1 Bell Pepper (chopped into strips)
- 1 large Carrot (sliced into rounds)
- 4-5 sprigs Fresh Thyme (whole)
- 1 Scotch Bonnet Pepper (kept whole for flavor, or pierced for heat)
- 6-8 berries Pimento Berries (Allspice) (crushed slightly)
The Braising Liquid
- 3 tablespoons Vegetable Oil (for frying)
- 2 cups Chicken Stock or Water (warm)
- 2 tablespoons Ketchup (adds thickness and tang)
👨🍳 Instructions
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1
Clean the chicken pieces with lime juice or vinegar and water, pat dry with paper towels.
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2
In a large bowl, combine the chicken with soy sauce, browning sauce, minced garlic, grated ginger, salt, pepper, and half of the chopped onions and scallions. Massage the marinade into the meat and let it sit for at least 1 hour, or ideally overnight in the refrigerator.
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3
When ready to cook, scrape off the excess marinade and vegetables from the chicken pieces and set the aromatics aside (don't throw them away!).
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4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the brown sugar into the oil and let it melt until it starts to bubble and turn a dark amber color.
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5
Carefully add the chicken pieces to the pot in batches. Brown the chicken for about 3-4 minutes per side until they develop a deep, rich golden-brown color.
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6
Remove the browned chicken from the pot and set aside momentarily. Drain off any excess oil, leaving about 1 tablespoon in the pot.
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7
Add the remaining onions, scallions, bell peppers, carrots, pimento berries, and the reserved marinade vegetables to the pot. Sauté for 3-5 minutes until the vegetables soften.
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8
Return the chicken pieces to the pot, tossing them with the sautéed vegetables.
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9
Pour in the chicken stock (or water) until the chicken is almost covered. Stir in the ketchup and add the sprigs of thyme and the whole scotch bonnet pepper.
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10
Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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11
Simmer for 30-35 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened into a silky gravy.
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12
Remove the scotch bonnet pepper and thyme sprigs before serving. Taste and adjust seasoning with more salt or pepper if needed.
💡 Chef's Tips
For the most authentic flavor, marinate the chicken for a full 24 hours to let the spices penetrate the bone. Be careful when browning the sugar; if it turns black and smokes, it will be bitter—discard and start over if this happens. If your gravy is too thin, simmer uncovered for the last 10 minutes to reduce and thicken the sauce. Keep the Scotch Bonnet whole if you want the flavor without the intense heat; just be careful not to burst it while stirring. Using a heavy-bottomed cast iron Dutch oven ensures even heat distribution and prevents the sugar from burning too quickly.
🍽️ Serving Suggestions
Serve over a generous bed of Jamaican Rice and Peas to soak up the delicious gravy. Pair with fried sweet plantains for a sugary contrast to the savory chicken. Add a side of steamed cabbage and carrots for a fresh, crunchy texture. A cold glass of Jamaican ginger beer or sorrel juice cuts through the richness of the stew perfectly. Include a slice of buttery hard dough bread on the side for 'cleaning' the plate.