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This Brown Stew Chicken recipe is AMAZING. The combination of authentic Jamaican herbs and spices as well as the Mushroom Soy and Browning Caramel, make this version of the dish unlike any other. Be careful who you invite over to sample your dish; they may never leave.
1 small whole chicken, cut into portions
1 large tomato, chopped
3 - 4 stalks scallions, chopped
1 large onion, chopped
2 garlic cloves, chopped
1 hot pepper, chopped (scotch bonnet pepper)
1 carrot, chopped finely
1 lime or 1/4 cup lime juice
2 tsp. JCS Dry Thyme
1 tsp. JCS Whole Pimento
2 tablespoons CPC Mushroom Soy Sauce
2 cups JCS Coconut Milk
1/2 tablespoon flour
1 tablespoon JCS Coconut Oil
2 tbsp. JCS Browning
Start off by squeezing lime or pouring lime juice over the chicken and rub well. Drain off excess lime juice.
Combine tomato, scallion, onion, garlic, pepper, thyme, pimento, mushroom soy sauce and browning in a large bowl with the chicken pieces.
Cover and marinate for at least one hour. Heat coconut oil in a dutch pot or large saucepan.
Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for the sauce.
Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots.
Stir and cook over medium heat for 10 minutes.
Mix flour and coconut milk and add to stew, stirring constantly.
Reduce heat and cook for another 20 minutes or until tender.
Serve your Brown Stew chicken with rice & peas or vegetables.
You can serve your brown stew chicken with a variety of other delicious Jamaican dishes, including callaloo, rice and peas, veggie chunks, stew peas, or any of a variety of other delicious dishes. We encourage you to check out our other recipes and mix and match to find your favorite combinations. Be sure to follow us on twitter, and let us know how you liked the recipe!
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1st Keep
 adlerconway
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