Ok …so I know it’s not exactly pull out the crock-pot weather for some folks but I just can’t help but share this slow cooker brown stewed chicken with you. There is so much to love here. I can’t begin to tell you how much am in love with this brown stew chicken. The chicken marinate alone would have you hooked from the get go. This will make your taste buds happy and true to my kind of recipes, you don’t need napkins. Because you are going to lick your fingers clean and nibble on the bones.
Nobody is watching anyways! And who cares if they are watching. They will quickly follow your lead before the meal is over. Can you tell I have tons of experience in this domain? Grab a seat while I tell you about this classic Jamaican Brown stew. Chicken on the bone is marinated with an aromatic blend of spices (ginger, garlic, thyme, pepper, green onions, overnight (preferably) browned to enhance its flavor, then slowly simmered in a fragrant sauce of garlic, herbs, bell peppers, ketchup, onions. Yep! Really tasty! It’s straightforward and a snap to put together. Don’t be deterred by the ingredients.
Traditionally, it is made with whole parts of chicken.However, I prefer chicken thighs – ease of preparation, rich meaty flavor and most important they can easily withstand the longer cooking time and emerge meltingly tender.
If you don’t own a slow cooker, you can always make this on stove top too, it’s just that easy and practical. Just follow the same instructions and instead of adding everything into the pot, you add some stock, bring it to a boil and then reduce the heat and let it simmer. Easy! Pair it with this rice and peas or this coconut rice and you are all set. Want a quicker version? Check out this brown stew chicken here.
Celebrate this Holiday Season with this Sorrel drink here.
Tips and Notes:
When adding chicken, it is a great idea to brown the chicken first, for a few minutes, sauté the garlic, onions stove top, before adding to the crockpot. Small step = huge flavors. If you want to throw everything in the crockpot and cook away, that’s fine too. I tried it and it wasn’t bad at all. But I prefer the former. Jamaican Browning sauce aka burnt sugar is a favorite West Indian condiment use in most households to add, sweetness and color in stews, soups, and even cakes. It’s available in Caribbean Markets, Wal-Mart and even some supermarkets. Don’t sweat it! You can certainly make this without burnt sugar
Watch How to Make It
[adthrive-in-post-video-player video-id=”BCgvR0So” upload-date=”Mon Aug 06 2018 20:14:42 GMT+0000 (Coordinated Universal Time)” name=”Slow Cooker Jamaican Brown Stew Chicken” description=”Slow Cooker Jamaican Brown Stew Chicken — An incredibly rich-in-flavor all time Jamaican classic- Jamaican Brown Chicken Sauce right in your slow cooker.”] Heat up a skillet or large sauce pan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is golden brown Drain any excess oil from the skillet and leave about 2 Tablespoons of oil. Add onions, garlic, hot sauce, smoked paprika, and bell peppers. Stir for about 2-3 minutes until onions is translucent. Add to crockpot, deglaze pan with about ¾ cup of water/stock then add to slow cooker, together with ketchup, brown sauce and any remaining marinade from the chicken. Cover and cook on high for about 3-4 hours.
