Jamaican Brown Stew Chicken
This brown stew chicken is delicious served over steamed rice with green peas, garnished with fresh thyme. I've wanted to make this for a while since I love braised or stewed chicken recipes, especially ones with similar ingredients as jerk chicken. While I might make a few adjustments next time, this came out amazingly well.
garlic, minced
4
cloves
sliced green onions, white and green parts separated, divided
½
cup
packed dark brown sugar
2
tablespoons
fresh thyme leaves, chopped
2
tablespoons
minced habanero pepper
1
tablespoon
cider vinegar
1
tablespoon
minced fresh ginger root
2
teaspoons
kosher salt
2
teaspoons
freshly ground black pepper
1
teaspoon
smoked paprika
1
teaspoon
ground allspice
½
teaspoon
bone-in, skin-on chicken thighs
8
(5 ounce)
olive oil, divided
3
tablespoons
yellow onion, diced
1
large
kosher salt
1
pinch
brown sugar
1
tablespoon
chicken broth
4
cups
ketchup
⅓
cup
bay leaves
2
sliced carrot
1
cup
quartered baby bell peppers
1
cup
 Gather all ingredients.
  Whisk together garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice in a large mixing bowl.
  Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
  Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
  Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
  Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
  Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
  Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
  Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 1/2 hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
  Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!
