Jamaican Brown Stew Chicken with Scotch Bonnet and Thyme

Steps

1. In a large bowl, combine the chicken with the onion, scallions, garlic, ginger, thyme, allspice, scotch bonnet, soy sauce, Worcestershire, pepper and salt. Massage well, cover and refrigerate at least 1 hour or overnight.
2. Lift the chicken pieces out of the marinade, shaking off the vegetables (reserve them all), and pat dry.
3. Heat the oil in a Dutch oven over medium heat. Add the brown sugar and stir until it melts, bubbles and turns very dark amber and just begins to smoke, 2–3 minutes. Immediately add the chicken (stand back) and turn to coat in the caramel.
4. Raise the heat to medium-high and brown the chicken 3–4 minutes per side, until a deep mahogany color. Work in batches if needed.
5. Add the reserved marinade vegetables, the ketchup, tomato, bell pepper, carrots and hot water. Stir, scraping the bottom, and bring to a boil.
6. Cover, lower to a simmer and cook 35–40 minutes, until the chicken is tender and reads 175°F, stirring once halfway.
7. Uncover and simmer 5–10 minutes more, until the gravy thickens and turns glossy. Remove the thyme stems and whole scotch bonnet, then serve with rice and peas.

Kitchen tip

Burning the sugar is the soul of this dish but it moves fast: watch for the color of dark molasses and the first wisp of smoke, then add the chicken immediately. If it turns black and bitter, wipe the pot and start again. Leaving the scotch bonnet whole gives you all the fruity aroma with gentle heat; prick it with a knife for more, or mince it for real fire. Skinless bone-in chicken is traditional and keeps the gravy from getting greasy.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.