This Jamaican classic with the help of spices of the Caribbean will transport your taste buds to the islands of the Caribbean.
Jamaican Brown Stew chicken with steamed cabbage and rice n peas (Serves 4-6)
THE STEW (40 mins)
1.5kg boneless skinless chicken thighs
1tbsp brown sugar
2 tsp of browning (soy sauce if you can’t get browning)
1 scotch bonnet (de seeded and chopped up)
1 onion diced
4 spring onions sliced
3 garlic gloves minced
1 Green pepper sliced
1 Red pepper sliced
300ml chicken stock
2 tbsp Ketchup
STEAMED CABBAGE (15-20 mins)
½ of a white cabbage sliced
1 carrot sliced into sticks
1 red pepper sliced thinly
1 yellow pepper sliced thinly
2 garlic cloves minced
½ onion sliced
1 scotch bonnet deseeded and minced
Jamaican all purpose seasoning
Knob of butter
- Place the chicken, browning, brown sugar, peppers, onions, garlic, scotch bonnet and EXODUST into a bowl and mix til everything is combined. Cover and leave in the fridge for a couple of hours although for best results overnight.
- Removed chicken from the bowl making sure any of the veg has been left in the bowl for now, in a hot deep skillet pot brown of the chicken on both sides (you may have to do this in batches) once browned remove and set to one side.
- In the same pan once all the chicken has been taken out add all the veg and liquid from the bowl and on a medium heat sauté until softened. Put the chicken back in and add the stock the water and ketchup and bring to a simmer and cover for 30mins.
- After 30 mins remove the lid and give it all a stir. Taste and adjust accordingly. Continue to simmer for 10-15min to thicken the liquid into a gravy.