Jamaican Brown Stew Chicken

Name: Jamaican Brown Stew Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 2.5 pound chicken thighs (boneless, skinless, cut into bite-sized pieces); 1 tablespoon avocado oil; 1 yellow onion (medium, chopped); 1 red bell pepper (medium, sliced); 1 tablespoon fresh ginger (minced); 1 tablespoon brown sugar; 2 tablespoon soy sauce; 1 teaspoon dried thyme; 1 teaspoon ground allspice; 1 teaspoon smoked paprika; 1 teaspoon salt; 2 tablespoon tomato paste; 1.5 cup chicken broth; 1 can canned red kidney beans (rinsed and drained); 1.5 cup long grain white rice (uncooked); 3 cup water

Tender chicken thighs braised in a savory, aromatic gravy with warm allspice and ginger, paired with homestyle rice and red kidney beans.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 6
Cuisine: Jamaican
Difficulty: Medium

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar
Low-Saturated-Fat

Ingredients

2.5 pound chicken thighs (boneless, skinless, cut into bite-sized pieces)
1 tablespoon avocado oil
1 yellow onion (medium, chopped)
1 red bell pepper (medium, sliced)
1 tablespoon fresh ginger (minced)
1 tablespoon brown sugar
2 tablespoon soy sauce
1 teaspoon dried thyme
1 teaspoon ground allspice
1 teaspoon smoked paprika
1 teaspoon salt
2 tablespoon tomato paste
1.5 cup chicken broth
1 can canned red kidney beans (rinsed and drained)
1.5 cup long grain white rice (uncooked)
3 cup water

Instructions

Season chicken pieces with 1/2 teaspoon of the salt, dried thyme, ground allspice, smoked paprika, and soy sauce in a bowl, tossing until well coated.
In a medium saucepan, bring water, long grain white rice, drained red kidney beans, and remaining 1/2 teaspoon of salt to a boil. Cover, reduce heat to low, and cook for 18 minutes until rice is tender and liquid is absorbed.
Heat avocado oil in a Dutch oven or large deep skillet over medium heat. Sprinkle in brown sugar and let it melt into a deep golden syrup for 1 minute.
Add seasoned chicken pieces to the caramelized sugar and sear for 6 to 8 minutes until nicely browned on all sides.
Add yellow onion, red bell pepper, fresh ginger, and tomato paste, stirring constantly for 2 minutes. Pour in chicken broth, bring to a gentle simmer, cover, and cook for 20 minutes until chicken is completely tender and reaches an internal temperature of 165°F.
Uncover and simmer for 3 to 4 minutes to allow gravy to thicken slightly. Serve hot over the seasoned rice and beans.

Notes

The browned sugar technique gives this classic Jamaican stew its signature deep color and caramelized savory undertone.

Nutrition (per serving)

Calories: 560
Protein: 42 g
Carbohydrates: 52 g
Fat: 16 g
Fiber: 6 g
Sodium: 620 mg
Saturated Fat: 4 g
Sugar: 5 g
Cholesterol: 95 mg