Traditional Jamaican Brown Stew Chicken Delight
Experience the rich and flavorful taste of Jamaica with our Traditional Jamaican Brown Stew Chicken Delight. Crafted with love the way my Mama used to make it, this dish captures the essence of Jamaican cuisine. Tender chicken pieces are marinated in a symphony of spices, vegetables, and lime, then simmered to perfection in creamy coconut milk. This hearty stew is traditionally served with rice and peas, avocados, and fried ripe plantain. Ideal for any occasion, share the love and warmth of Jamaican cooking with your family and friends. Remember, if you opt for smaller chicken pieces, adjust the cooking time accordingly to ensure perfect tenderness. This dish guarantees a delightful culinary journey!
6
Servings
N/A
Calories
14
Ingredients
Ingredients
Whole Chicken
1 small (cut into portions)
Tomatoes
1 large (chopped)
Scallions
3-4 stalks (chopped)
Onion
1 large (chopped)
Garlic Cloves
2 (chopped)
Hot Pepper (Scotch Bonnet)
1 (chopped)
Carrot
1 medium (chopped finely)
Lime
1 (squeeze for juice)
Fresh Thyme
3-4 sprigs (whole sprigs or use 2 teaspoons dried)
Pimiento or Allspice
1 teaspoon (cracked)
Soy Sauce
2 tablespoons (none)
Flour or Cornstarch
1/2 tablespoon or 2 teaspoons (none)
Coconut Milk
2 cups (unsweetened)
Coconut Oil
1 tablespoon (none)
Instructions
1
To start, squeeze the juice of the lime over the chicken pieces, ensuring they are well-coated. Drain excess lime juice away.
2
In a large mixing bowl, combine chopped tomato, scallions, onion, garlic, hot pepper, fresh thyme, pimiento, and soy sauce along with the lime-coated chicken. Mix thoroughly, ensuring each piece is evenly marinated. Cover the bowl and allow it to marinate for at least one hour.
3
Once marinated, heat coconut oil in a dutch oven or large saucepan until very hot. Remove chicken pieces from the marinade, shaking off excess seasoning, but reserve the marinade for later use.
4
In batches, brown the chicken pieces lightly in the hot oil. Remove with a slotted spoon and set aside on a plate, continuing until all pieces are browned.
5
After browning, drain off any excess oil from the pot. Place the browned chicken back in the pan, pouring the reserved marinade over the chicken along with the chopped carrots. Stir well and cook over medium heat for 10 minutes, allowing flavors to meld.
6
In a separate bowl, combine flour with coconut milk, stirring until smooth. Slowly add this mixture to the stew, stirring constantly to prevent clumping. Reduce the heat to low and let simmer gently for another 20 minutes or until the chicken is tender and the sauce has thickened.
7
Once done, serve hot with rice and peas, sliced avocados, and fried ripe plantains for a truly authentic Jamaican meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Jamaican Brown Stew Chicken Delight?
It is a rich and flavorful Jamaican dish consisting of tender chicken marinated in spices and vegetables, then simmered in a creamy coconut milk sauce.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
How long should the chicken be marinated?
The chicken should be marinated for at least one hour to allow the flavors to thoroughly penetrate the meat.
What are the traditional side dishes for this meal?
It is traditionally served with rice and peas, sliced avocados, and fried ripe plantains.
What type of chicken should I use?
The recipe calls for one small whole chicken cut into portions.
Is there a substitute for fresh thyme?
Yes, if you do not have 3-4 fresh thyme sprigs, you can use 2 teaspoons of dried thyme.
What kind of oil is recommended for browning the chicken?
One tablespoon of coconut oil is recommended for browning the chicken pieces.
Can I use cornstarch instead of flour to thicken the sauce?
Yes, you can use 2 teaspoons of cornstarch as an alternative to 1/2 tablespoon of flour.
What is the purpose of the lime in this recipe?
The lime juice is squeezed over the chicken pieces at the start to coat them and prepare them for marination.
How do I prevent the sauce from clumping?
Mix the flour or cornstarch with the coconut milk until smooth, then add the mixture slowly to the stew while stirring constantly.
What should I do with the marinade after removing the chicken?
You should reserve the marinade and pour it back over the browned chicken and carrots during the cooking process.
How long does the final simmering process take?
The stew should simmer gently for about 20 minutes or until the chicken is tender and the sauce has thickened.
Is this dish spicy?
Yes, the recipe includes one chopped Scotch Bonnet pepper, which provides a traditional Jamaican heat.
What type of coconut milk is required?
The recipe specifies 2 cups of unsweetened coconut milk.
How should the carrots be prepared?
One medium carrot should be finely chopped before being added to the stew.
Should the chicken be browned all at once?
No, the chicken should be browned lightly in batches to ensure even cooking and avoid overcrowding the pot.
What is pimiento in this context?
Pimiento refers to allspice; the recipe calls for 1 teaspoon of cracked pimiento berries or allspice.
How much soy sauce is used in the marinade?
The recipe requires 2 tablespoons of soy sauce.
What kind of pot is best for this recipe?
A dutch oven or a large saucepan is recommended for the best results.
How many garlic cloves are needed?
The recipe calls for 2 chopped garlic cloves.
What ingredients are used in the marinade?
The marinade consists of chopped tomato, scallions, onion, garlic, hot pepper, fresh thyme, pimiento, and soy sauce.
Can I adjust the cooking time?
Yes, if you use smaller chicken pieces, you should reduce the cooking time to maintain perfect tenderness.
What is the first step of the recipe?
The first step is to squeeze lime juice over the chicken pieces and drain any excess juice.
How many scallions are used?
The recipe uses 3-4 stalks of chopped scallions.
Do I keep the oil in the pot after browning the chicken?
No, you should drain off any excess oil from the pot before returning the chicken to the pan.
How long do the flavors meld before adding the coconut milk?
The chicken, reserved marinade, and carrots should cook together for 10 minutes over medium heat before adding the coconut milk mixture.
What type of onion is required?
The recipe calls for 1 large chopped onion.
Is the Scotch Bonnet pepper used whole or chopped?
The recipe specifies that the hot pepper should be chopped.
How hot should the oil be for browning?
The coconut oil should be very hot before adding the chicken pieces.
What does 'cracked' mean for the pimiento?
Cracked means the allspice berries should be slightly crushed to release their oils and flavor without being fully ground.