Prep1 hr 30 mins
I'm Jamaican and this is the way my Mama made brown stew chicken. It's traditionally served with rice and peas, sliced tomatoes / avocado and fried ripe plantain. If you cut the chicken into very small pieces, you'll need to reduce the cooking times. Enjoy!
- 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)
- 1 medium carrot, chopped finely
- 1 limes or 1⁄4 cup lime juice
- 3 -4 sprigs fresh thyme or 2 teaspoons dried thyme
- 1 teaspoon pimientos or 1 teaspoon allspice, cracked
- 2 tablespoons soy sauce
- 1⁄2 tablespoon flour or 2 teaspoons cornstarch
- 2 cups unsweetened coconut milk
- 1 tablespoon coconut oil
- Squeeze lime over chicken and rub well. Drain off excess lime juice.
- Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
- Heat 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 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. Turn heat down to minimum and cook another 20 minutes or until tender.