Description
A rich, slow-simmered Jamaican chicken stew in a smoky-sweet sauce with ginger, Scotch bonnet, and thyme. Serve with rice or bread for a satisfying meal.
Ingredients
2 lbs bone-in chicken (thighs and drumsticks)
1 medium onion (chopped)
3 cloves garlic (minced)
1 tbsp grated ginger
1 cup red and green bell peppers (sliced)
2 medium carrots (sliced)
1 tbsp fresh thyme (loose)
1 scotch bonnet pepper (slip to remove seeds)
1 cup soy sauce
2 tbsp brown sugar
2 cups chicken stock
2 tbsp tomato paste (optional)
Instructions
Combine chicken with garlic, ginger, thyme, scotch bonnet, soy sauce, brown sugar, and stock. Marinate for 30 minutes
Heat 1 tbsp oil in a large pot, sear chicken until golden, 5-6 minutes per side
Remove chicken. Add onions, carrots, and bell peppers to pot; sauté 5-7 minutes until softened
Stir in remaining marinade and 1/2 cup water. Bring to a boil
Return chicken to pot, reduce heat, and simmer 2 hours until tender
Add tomato paste if using and simmer 30-45 minutes for a thicken sauce
Notes
Use coconut aminos instead of soy sauce for gluten-free
Substitute shallots for onion and reduce scotch bonnet for milder heat
Optional: Add potatoes or chickpeas for heartiness
Ensure all ingredients are pork/alcohol-free by default
Simmer over low heat to avoid burning the scotch bonnet
- Prep Time: 30
- Cook Time: 150
- Category: DINNER
- Method: Simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 5500mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg