Brown Stew Chicken
A classic Jamaican brown stew chicken marinated with lime, tomato, scallion, onion, garlic, pepper, thyme, and allspice, then simmered with coconut milk and cornstarch to create a rich, flavorful sauce.
Pasos
- 1
Squeeze lime over the chicken and rub well; drain off excess lime juice.
- 2
In a large bowl, combine chopped tomato, scallion, onion, garlic, red pepper, thyme, allspice and soy sauce with the chicken pieces. Cover and marinate for at least one hour.
- 3
Heat vegetable oil in a heavy pot; shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
- 4
Brown the chicken pieces in very hot oil, working in batches; set browned pieces aside to rest.
- 5
Drain excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots; stir and cook over medium heat for 10 minutes.
- 6
Whisk together flour and coconut milk and add to stew, stirring constantly.
- 7
Turn heat down to minimum and simmer until tender, about 20 minutes more.
