Jamaican Brown Stew Chicken

AutopilotR
Estimated read time 2 min read



Originally from Jamaica, brown stew chicken features chicken marinated and braised in aromatics and browning sauce, a pantry staple made from caramelized sugar and a blend of spices. In this recipe from chef Briana Riddock of Forth in Atlanta, chicken is cooked until tender and juicy for a sweet, savory, spicy stew.

Frequently Asked Questions

  • What are Scotch bonnet peppers?

    Scotch bonnet peppers (Capsicum chinense) are a species of peppers native to the Caribbean and members of the same nightshade family as eggplants and tomatoes. Their name derives from the shape of the pod, which looks similar to a Scottish tam o’shanter bonnet. Scotch bonnet peppers are fundamental to Caribbean cuisines where they can be found in dishes such as Jamaican rice and peas and Indian-Trinidadian coconut curried shrimp.

  • What is browning sauce?

    Browning sauce, a Jamaican pantry staple, is made with caramelized sugar, water, and spices. Whether homemade or bottled, browning sauce is used in dishes such as stews, roasts, soups, and sauces. 

Notes from the Food & Wine Test Kitchen

Browning sauce is available at Caribbean supermarkets and online at mycaribbeangrocer.com.

Suggested pairing

Try pairing this Jamaican classic with a savory, full-bodied red, like Viña Tarapacá Gran Reserva Carmenère. 

Make ahead

Stew can be stored in an airtight container in the refrigerator for up to five days.



Source link

Avatar for AutopilotR
AutopilotR https://www.autopilotr.com

You May Also Like

More From Author

+ There are no comments

Add yours