Jamaican stew chicken is a flavorful and comforting dish that is sure to satisfy your cravings for a hearty meal. Made with tender chicken, aromatic spices, and a variety of vegetables, this stew is bursting with rich and savory flavors that are uniquely Jamaican.The chicken is first marinated in a blend of spices to infuse it with bold and aromatic flavors, then simmered in a fragrant broth with carrots, potatoes, and bell peppers until everything is tender and the flavors have melded together. This dish is perfect for a cozy family dinner or for entertaining guests. It's easy to make and will quickly become a favorite in your recipe collection.
- 2 pounds chicken pieces (bone-in and skin-on)
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 Scotch bonnet peppers, seeded and chopped
- 1 cup chicken broth
- 1 can diced tomatoes
- 1 tablespoon brown sugar
- Salt and pepper, to taste
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup chopped fresh cilantro
- In a large bowl, combine the chicken pieces, vegetable oil, onion, garlic, ginger, thyme, allspice, cinnamon, nutmeg, and Scotch bonnet peppers. Mix well to coat the chicken evenly with the spices. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 24 hours.
- Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes per side.
- Add the chicken broth, diced tomatoes, brown sugar, salt, and pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the chicken simmer for 30 minutes.
- Add the carrots and bell peppers to the pot and stir to combine. Cover the pot and let the chicken simmer for an additional 15 minutes, or until the vegetables are tender.
- In a small bowl, mix together the cornstarch and water to create a slurry. Add the slurry to the pot and stir to thicken the sauce.
- Serve the Jamaican stew chicken hot, garnished with fresh cilantro.
- For the best flavor, marinate the chicken for at least 30 minutes or up to 24 hours.
- Use bone-in and skin-on chicken pieces for maximum flavor and juiciness.
- Be careful when handling Scotch bonnet peppers, as they are very spicy. Use gloves if necessary, and be sure to wash your hands thoroughly after handling them.
- If you can’t find Scotch bonnet peppers, you can substitute habanero peppers or jalapenos.
- Serve Jamaican stew chicken with rice, beans, or fried plantains for a complete meal.