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Brown Stew Chicken with Rice & Peas

JAMAICA

Jam packed with flavor and feelings of comfort

SUBMITTED BY

Gabriella

Brown Stew Chicken with Rice & Peas

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Ingredients
  

Chicken

  • mixed chicken parts
  • 2 stalks scallions chopped
  • 1 bundle fresh thyme
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 1 carrot chopped
  • 1 sweet bell pepper chopped
  • 3 tsp chicken spice
  • 1 Tbsp browning or soy sauce
  • 1 whole scotch bonnet pepper
  • 1 tsp garlic powder
  • ¼ tsp allspice
  • ½ tsp ginger
  • chicken stock or water
  • salt to taste
  • 1 Tbsp ketchup

Rice & Peas

  • 2 cups white rice
  • 1 can red kidney beans or pigeon peas with liquid
  • 1 can coconut milk
  • 1 cup water
  • 1 bouillon cube
  • 1 bunch thyme about 6 sprigs
  • 1 scotch bonnet pepper whole, do not cut! This is for flavor not spice.
  • 2 stalks scallion folded to fit in pot
  • ¼ tsp allspice/pimento can use whole dried pimento seeds
  • ¼ tsp garlic powder or 1 crushed garlic clove
  • 1 tsp sugar
  • 1 tsp salt
  • 1 Tbsp butter

Instructions
 

For the chicken

  • Add all ingredients, except ketchup and chicken stock, to a bowl.
  • Marinate for at least 1 hour, if not overnight.
  • Brown chicken in oil in a deep pan/dutch pot/cast iron pot.
  • Add vegetables, brown the vegetables.
  • Add water or chicken stock to about ½ way up the chicken.
  • Let simmer for 30 minutes or until soft and gray has reduced.
  • Add in ketchup and season to taste.

For rice & peas

  • Add all ingredients expect the rice to a pot and bring to a boil.
  • Add rice, lower to low simmer. Let simmer until all liquid is absorbed and rice is cooked.
  • Remove scallion, scotch bonnet pepper and thyme.
  • Fluff rice and serve with chicken!
Course: Dinner
Region: North America

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