Jamaican Brown Stew Chicken

Ingredients

• 3 pounds chicken
• 1 cup soy sauce
• 4 cloves garlic
• 1 inch ginger
• 1 large onion
• 2 medium carrots
• 2 medium bell peppers
• 1 teaspoon thyme
• 1 whole scotch bonnet pepper
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 2 whole bay leaves
• 2 stalks green onions

Instructions

1. 1

   In a large bowl, combine the chicken pieces with soy sauce, minced garlic, grated ginger, black pepper, and salt. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

2. 2

   Remove the chicken from the marinade, reserving the marinade for later. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.

3. 3

   Add the marinated chicken to the skillet and brown on all sides for about 8-10 minutes. Remove the chicken and set aside.

4. 4

   In the same skillet, add chopped onion, sliced carrots, and bell peppers. Sauté for about 5 minutes until the vegetables are softened.

5. 5

   Return the browned chicken to the skillet. Pour the reserved marinade and chicken broth over the chicken. Add thyme, bay leaves, and whole scotch bonnet pepper.

6. 6

   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and tender.

7. 7

   Taste and adjust seasoning if necessary. Remove the scotch bonnet pepper before serving.

8. 8

   Garnish with chopped green onions and serve hot with rice or dumplings.