Brown stew chicken depends on a technique called 'browning,' caramelizing sugar in hot oil until it turns deep amber before the chicken goes in, giving the dish its distinctive dark color and subtly sweet, complex base flavor. Once browned, the chicken braises with bell pepper, carrot and onion in a savory gravy built from the browning liquid and stock, developing real depth over a shorter cooking time than many other Jamaican stews. A weekly staple in many Jamaican households, brown stew chicken balances a touch of sweetness against savory, herbaceous depth from thyme and scallion, traditionally served over rice and peas.
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Rub the chicken with lime juice and rinse, a traditional step, then pat dry and season with salt and pepper.
Heat oil in a heavy pot and melt brown sugar until it turns deep amber, about 2-3 minutes.
Work quickly once the sugar caramelizes — it can burn within seconds, and this browning step is essential to the dish's signature color and flavor.
Add the chicken to the caramelized sugar, turning to coat, and brown on all sides, about 8 minutes.
Add onion, bell pepper and carrot, cooking 5 minutes.
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Cover and simmer 25-30 minutes until the chicken is tender and the sauce has thickened slightly.
Serve hot over rice and peas.
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Brown stew chicken reflects the Jamaican technique of browning sugar as a foundational flavor base, a method with roots tracing back through the island's complex culinary history, and it remains one of the most commonly cooked dishes in Jamaican households.
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서빙 당 (380g) · 4 총 제공량
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