Brown Stew Chicken

Amber | Sunday, March 22, 2020

This is our favorite food to get from the Jamaican place in town. All I could get was skinless chicken thighs and we did a shortcut version with bottled sauce instead of homemade so it wasn't nearly as good, but still a serviceable way to get a real good dish. I made...a lot of this so we had leftovers.

Here's a good version where you actually homemake it and it looks a million times better from grandbaby-cakes.com. It should be served with rice and peas (red beans) but we're both lazy and very white.

ingredients:

• ~3 lbs bone-in chicken thighs
• rice
• we had a box of Zatarain's Caribbean Rice on hand, I added another 1/2c white rice and 1/4 c water to it. there were surprise pineapple pieces in it?
• 1/2 can chopped peas & carrots
• brown stew marinade

• marinate chicken in brown stew sauce for a few hours or overnight
• remove chicken from marinade (save it) and pat down with paper towels
• brown chicken in a skillet with some oil
• add marinade to pan; bring to a boil then reduce to a simmer. cook until chicken is tender and sauce has reduced
• Realize that you want the sauce thicker and make some cornstarch slurries and mix it in to give some more body
• meanwhile, cook your rice (just dump some peas & carrots in there to cook with it)
• cut up chicken so you can eat it out of a bowl on the couch without a fork and knife