AuthorVickie EichmannCategoryMain CoursesDifficultyIntermediateMarinate the Chicken: In a large bowl, combine the chicken, salt, black pepper, allspice, soy sauce, browning sauce, garlic, half of the chopped onion, scotch bonnet pepper (if using), ginger, thyme, and Worcestershire sauce. Mix thoroughly and refrigerate for at least 1 hour, ideally overnight.
Brown the Chicken: Heat the vegetable oil in a large pot over medium heat. Add the marinated chicken pieces, discarding excess marinade, and sear on both sides until browned. Remove and set aside.
Sauté the Vegetables: In the same pot, sauté the remaining onion, sweet pepper, tomato, and additional garlic cloves until the onion is translucent.
Cook the Stew: Return the browned chicken to the pot. Add the chicken broth or water and the reserved marinade. Stir and bring to a simmer. Cover and cook for 30 minutes over low heat, stirring occasionally to prevent sticking.
Add Vegetables: After 30 minutes, taste and adjust the seasoning with salt and pepper if necessary. Add the diced carrot and potato. Continue to simmer for an additional 20 minutes, or until the vegetables are tender and the chicken is cooked through.
Finish and Serve: Garnish with chopped scallions and serve hot, traditionally with fluffy white rice or rice and peas.
Ingredients
Directions
Marinate the Chicken: In a large bowl, combine the chicken, salt, black pepper, allspice, soy sauce, browning sauce, garlic, half of the chopped onion, scotch bonnet pepper (if using), ginger, thyme, and Worcestershire sauce. Mix thoroughly and refrigerate for at least 1 hour, ideally overnight.
Brown the Chicken: Heat the vegetable oil in a large pot over medium heat. Add the marinated chicken pieces, discarding excess marinade, and sear on both sides until browned. Remove and set aside.
Sauté the Vegetables: In the same pot, sauté the remaining onion, sweet pepper, tomato, and additional garlic cloves until the onion is translucent.
Cook the Stew: Return the browned chicken to the pot. Add the chicken broth or water and the reserved marinade. Stir and bring to a simmer. Cover and cook for 30 minutes over low heat, stirring occasionally to prevent sticking.
Add Vegetables: After 30 minutes, taste and adjust the seasoning with salt and pepper if necessary. Add the diced carrot and potato. Continue to simmer for an additional 20 minutes, or until the vegetables are tender and the chicken is cooked through.
Finish and Serve: Garnish with chopped scallions and serve hot, traditionally with fluffy white rice or rice and peas.