How to prepare Jamaican Brown Stew Chicken with the receipt?
Today, this formula is best known as Jamaican Brown Stew Chicken. This chicken is cooked and stewed in a lavishly seasoned sauce. Here I demonstrate to you that it is so natural to make Brown Stew Chicken.
We Jamaicans get a kick out of the chance to season our meat before cooking it. For my situation, I get a kick out of the chance to season it the prior night, if conceivable, to give the herbs and flavors time to implant into the meat. On the off chance that you don’t have time for that, I do recommend that you let the chicken marinate in the seasonings for a slightest one hour before searing.
Despite the fact that you can prepare the chicken in the broiler as opposed to sautéing it on the stove, I don’t think you get a similar profundity of flavor, so I want to do it old-style by cooking it first. That is on the grounds that all the stuff left in the skillet after you broil the chicken is the enchantment in the sauce. My mystery (that I’m affectionately passing on to you) is to incorporate 2 teaspoons of sugar with the chicken seasonings. The sugar consumes in the container and includes season, as well as gives the sauce that rich dim shading.
Jamaican Brown Stew Chicken Ingredients
3lbs Chicken, cut in pieces and skin evacuated
2 tsp Salt
1/2 tsp Black pepper
2 tsp Sugar
3 Large cloves garlic, minced
2 stalk scallion (white part just), slashed
1/2 container Cooking oil (for browning chicken)
1 Large onion, hacked
1/4 every, Red and Green chime pepper, slashed
1 Sprig of thyme or 1 tsp dried
1 tsp Pepper sauce (look at the best hot pepper sauce)
1 Tbsp Tomato ketchup
2 containers Hot water
1 tsp salt (to taste)
Here is a video below with different ways how you can prepare
Jamaican Brown Stew Chicken