Jamaican Brown Stew Chicken 

Here’s another “winner, winner chicken dinner!” It’s my aunt’s authentic recipe made easy with
flavour enhancing Island Gurl Seasoned Salt. A great potluck dish that’s zesty, succulent and
delightful.

Serves 4

Ingredients
4 skinless leg quarters (thigh & legs separated)

Marinade
Juice of 2 limes
2 Tbsp Island Gurl Seasoned Salt
1 tsp. dark brown sugar
1 tsp minced ginger
4-5 cloves garlic, diced
1 tsp. fresh thyme leaves
1 Tbsp browning
¼ tsp ground black pepper
¼ cup olive or vegetable oil
½ medium onion sliced
½ green bell pepper diced
½ red bell pepper diced
1 Caribbean Sweet Potato, diced large
1 large carrot, diced large
2 tsp dark brown sugar
1 tsp. fresh thyme leaves
1 tsp. smoked paprika
2 cups chicken broth
½ cup ketchup

Reserved marinade
½ tsp browning (optional)
1 whole Scotch Bonnet Pepper
3-4 sprigs fresh thyme leaves
¼ cup green onions smashed, sliced diagonally

Italian parsley for garnishing
Salt and pepper to taste

1. Remove skin from chicken, trim some of the excess fat and discard. Rinse in a large bowl
   of cold water and 1 Tbsp (15 mL) white vinegar; pat dry with paper towels. Return chicken parts
   to the bowl.
2. Add all ingredients for the marinade. Using food safe gloves, rub the marinade over
   both sides of the chicken, cover bowl and place in the refrigerator for 1 hour.
3. In a large skillet, heat oil over medium heat. Add a few pieces of chicken and brown on both
   sides for about 3 minutes per side. Repeat with remaining chicken, set aside on a large plate.
4. Add 3 Tbsp (45 mL) oil to skillet over medium heat. Add the onions, peppers and cook for 1
   minute. Add potato, carrot and cook for 3 minutes.
5. Add sugar, thyme, paprika, broth and stir. Add ketchup, reserved marinade, browning, stir
   and bring to a boil. Add chicken parts and spoon gravy over the chicken while adding most of
   the vegetables over the chicken (prevent overcooking the vegetables.)
6. Add whole Scotch Bonnet, thyme sprigs, cover with a lid slightly ajar, and cook for 20-25
   minutes until done or until an instant-read thermometer inserted into the thickest part of the meat
   registers 165°F (74°C).
7. Add green onion, parsley and cook for an additional 2-3 minutes. Season to taste with more
   seasoned salt if necessary
8. Remove from heat and serve with rice and peas or steamed rice.

TIP: Great with fried dumplings, recipe available @islandgurlfoods.ca