Jamaican Style Brown Stew Chicken
Ingredients
3-5 lbs chicken(any cut will do)
4 tbsp of my homemade jerk seasoning
2 green onions chopped
½ yellow onion chopped
5 cloves of garlic chopped
1 bell pepper large dice
2 sprigs thyme
1 tbsp browning(or dark soy sauce)
2 tbsp neutral oil
Directions
Use hands to rub seasoning into meat. Once well incorporated, cover and refrigerate for at least 4 hrs. Overnight would be best.
In a skillet or braiser, add 2 tbsp high heat oil. Brown chicken on all sides. Place all meat together in pan and cover with about 1½ cups of water, chicken stock would be better. Braise on medium heat for 15 minutes then check. If meat not fully submerged, flip once. Braise for another 15 minutes and add liquid if necessary.
Use stock or water to rinse pan that the chicken was seasoned in and for all the remaining seasonings into the pot along with veggies. Braise for an additional 20-30 minutes or until meat is fork tender. If you like the meat to fall off the bone just let it cook a little longer.
Served typically over rice.
Substitutions: Olive oil can be used if you'd like. If you don't have my jerk seasoning rub, any poultry seasoning will work. The browning sauce is for color but a dark soy sauce will work as well. When browning meat, remove the fresh seasonings like onion, garlic etc from the meat so they don't burn, at towards the end of the Braise. Any part of the chicken will work, bone in or boneless. Water is interchangeable with stock.
