Brown Stew Chicken, Jamaican Style

Brown the chicken: Heat the oil in a large pot over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and brown on all sides for about 5-7 minutes. Once browned, remove the chicken and set aside.

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Cook the vegetables: In the same pot, add the diced onion, garlic, bell pepper, and carrot. Sauté for 3-4 minutes until the vegetables soften.

Add the seasonings: Stir in the soy sauce, brown sugar, thyme, and ginger. If you’re using Scotch bonnet pepper, add it now (whole or chopped for more heat).

Simmer the stew: Return the browned chicken to the pot and add the chopped
tomato and chicken broth. Stir well and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 30-40 minutes until the chicken is fully cooked and tender.

Taste and serve: Adjust seasoning with salt and pepper. Optionally, add a splash of vinegar for some tang. Serve with rice, fried plantains, or your favorite side!