🍗Jamaican stewed chicken is a popular dish known for its rich flavors and tender meat.
🌶️Scotch bonnet pepper adds a spicy kick to the dish. Adjust the amount according to your preference.
🍅Fresh ingredients like tomatoes, onions, and thyme enhance the flavor of the stew.
🥔Adding potatoes to the stew gives it a thicker consistency and adds another layer of flavor.
🔥Browning the sugar creates a caramelized flavor and gives the chicken a rich, dark color.
What is the best way to season the chicken?
—You can use a blend of all-purpose seasoning, chicken seasoning, smoked paprika, and black pepper for a flavorful result.
Can I adjust the spiciness of the dish?
—Yes, you can add more or less scotch bonnet pepper according to your spice tolerance.
How long should I cook the stewed chicken?
—Simmer the chicken for about 15 minutes to ensure it is cooked through and tender.
What can I serve with Jamaican stewed chicken?
—You can serve it with rice, rice and peas, mashed potatoes, or a side salad for a complete meal.
Can I make this recipe ahead of time?
—Yes, you can make the stewed chicken ahead of time and store it in the refrigerator. Reheat it before serving.
00:23Prepare the chicken by washing and seasoning it with a blend of all-purpose seasoning, chicken seasoning, smoked paprika, and black pepper.
02:32Brown the sugar to create a caramelized flavor, then add onions, sweet pepper, ginger, tomatoes, and fresh thyme to the pot.
04:48Add the seasoned chicken to the pot and let it simmer for about 15 minutes to ensure it is cooked through and tender.
09:02Add water and ketchup to the pot, along with diced potatoes, scallions, and carrots for added flavor and thickness.
11:14Let the stewed chicken cook for another 6-7 minutes until the gravy is thick and the vegetables are tender.
13:05Plate the stewed chicken and serve with rice, mashed potatoes, or a side salad for a delicious and satisfying meal.
14:33Thank your viewers for their support and encourage them to try the recipe and share it with their friends and family.
