Jamaican Brown Stew Chicken

Tender chicken thighs are marinated with soy sauce, lime, garlic, thyme, and allspice, then browned and simmered with peppers, onion, and tomato in a rich savory gravy.

Prep: 25 min · Cook: 50 min · Yield: 4 · Method: Stovetop

Ingredients

• 2.5 pounds bone-in, skinless chicken thighs
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 3 cloves garlic
• 1 teaspoon dried thyme
• 1 teaspoon ground allspice
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 medium yellow onion
• 2 medium bell peppers
• 1 large tomato
• 1.5 cups chicken broth
• 1 teaspoon brown sugar
• 2 stalks scallions

Cooking instructions

1. Place the chicken in a bowl. Add lime juice, soy sauce, garlic, thyme, allspice, and black pepper. Toss to coat, cover, and refrigerate for at least 30 minutes or up to 8 hours. (about 30 min)
2. Remove the chicken from the marinade and pat it dry, reserving the marinade. Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken in batches, about 3 to 4 minutes per side; transfer to a plate. (about 12 min) — Medium-high heat
3. Add the sliced onion and bell peppers to the pot. Cook until slightly softened, scraping up browned bits, about 4 minutes. Add the chopped tomato and cook for 2 minutes. (about 6 min) — Medium heat
4. Stir in the reserved marinade, chicken broth, and brown sugar. Return the chicken and any accumulated juices to the pot. Bring to a boil, then reduce the heat to low. (about 5 min) — Bring to a boil
5. Cover and simmer until the chicken is tender and reaches at least 165°F in the thickest part, about 25 to 30 minutes. Turn the chicken once during cooking. If the gravy is thin, uncover and simmer for 5 minutes to reduce. (about 30 min) — Low simmer
6. Taste and adjust seasoning. Garnish with sliced scallions and serve hot with rice, if desired. (about 2 min)