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Jamaican Stewed Chicken

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PREP TIME
40 min
COOKING TIME
80 min
TOTAL TIME
360 min
SERVINGS
8 servings
Dinner Caribbean Jamaican
Jamaican Stewed Chicken
Ingredients
  • 4 cloves garlic, minced
  • 1/2 cup sliced green onions, white and green parts separated, divided
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon minced habanero pepper
  • 1 tablespoon cider vinegar
  • 2 teaspoons minced fresh ginger root
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground allspice
  • 8 (5 ounce) bone-in, skin-on chicken thighs
  • 3 tablespoons olive oil, divided
  • 1 large yellow onion, diced
  • 1 pinch kosher salt
  • 1 tablespoon brown sugar
  • 4 cups chicken broth
  • 1/3 cup ketchup
  • 2 bay leaves
  • 1 cup sliced carrot
  • 1 cup quartered baby bell peppers
Instructions
1
Gather all the necessary ingredients required for this recipe.
2
Combine minced garlic, white parts of green onions, brown sugar, thyme, habanero peppers, vinegar, grated ginger, salt, pepper, paprika, and allspice in a large mixing bowl. Mix well to create a uniform blend.
3
Make two incisions, approximately 1 inch apart, into the skin side of each chicken thigh, cutting straight down to the bone. Insert these incisions perpendicular to the bone.
4
Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl with a lid and refrigerate for at least 4 hours or up to 12 hours. It's recommended to flip the thighs several times during this time.
5
Remove the chicken from the marinade, taking care not to scrape off any remaining chunks of marinade into the bowl. Reserve these for later use.
6
Heat 2 tablespoons of oil in a large, deep, and heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches almost smoking point. Cook the chicken in batches, browning it all over for about 5 minutes per side. Transfer the cooked chicken to the marinade bowl and set it aside.
7
Heat 1 tablespoon of oil in the same pan over medium-high heat. Add sliced onions and a pinch of salt; cook until they turn golden brown, taking about 3 to 5 minutes. Stir in 1 tablespoon of brown sugar and continue cooking until the onions are dark brown and caramelized, adding an additional 3 to 5 minutes.
8
Add chicken broth, ketchup, and bay leaves to the pan; bring it to a boil. Add sliced carrots, bell peppers, browned chicken thighs, and the reserved marinade.
9
Reduce heat to medium-low. Simmer, stirring occasionally, until the chicken is tender and no longer pink in the center and the sauce has reduced and thickened, taking about 1 to 1 1/2 hours. Skim excess fat that floats to the top and baste the chicken occasionally with the sauce.
10
Taste and adjust the seasoning as needed. Stir in the green parts of green onions before serving.