This blog is dedicated to all the gorditos, chubbies, huskies, bears, afrentados and foodies that love to eat delicious food and can't wait to hear where they should go next to get their grub on! I'm going to give you the 411 on all the places I love to frequent and all the places I seek out, like the culinary explorer that I am. I'm going to be real and tell what I feel and think. Bring on the comments and most importantly bring on the FOOD!
Monday, April 4, 2016
A Spoonful of Sofrito: Jamaican Brown Stew Chicken
A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life. Jamaican Brown Stew Chicken
Yesterday, I tried my hand at preparing another favorite Jamaican dish, Brown Stew Chicken, and it was an unqualified success!
As per usual, this weekend I was searching through my favorite YouTube channels for some culinary inspiration when I came across a wonderful recipe on Cooklikeajamaican: Jamaican Brown Stew Chicken!Brown Stew Chicken is one of mythree favorite dishes at any Jamaican/Caribbean restaurant. When I saw Fay's video, I decided that it was my time to learn how to cook this yummy dish.
The recipe and video were easy to follow and the results were delicious. My finickypartner, David, loved it, as well; that's how I know it was a success!
Now it's your turn! Check out the video and recipe below! Watch it, learn it, and taste for yourself ¡Buen provecho!
Jamaican Brown Stew Chicken
3lbs Chicken, cut in pieces and skin removed
2 tsp Salt
1/2 tsp Black pepper
2 tsp Sugar
3 Large cloves garlic, minced
2 stalk scallion (white part only), chopped
1/2 cup Cooking oil (for frying chicken)
1 Large onion, chopped
1/4 each, Red and Green bell pepper, chopped
1 Sprig of thyme or 1 tsp dried
1 tsp Pepper sauce
1 Tbsp Tomato ketchup
2 cups Hot water
1 tsp salt (to taste)
Tip: Wash the chicken and make sure to dry it with paper towel to remove any water before frying.
1. Season chicken with salt, black pepper, sugar, garlic and scallion (green onion).Marinate the chicken overnight of at least one hour before frying.
2. Remove scallion from chicken and, on High heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned. Remove chicken from pan.
3. Remove half the cooking oil in pan and use remaining oil to fry onions and bell peppers until onions are transparent.
4. Add thyme, hot pepper sauce, tomato ketchup and 1 cup of hot water to pan and stir; taste gravy and add 1 tsp of salt, if needed; let simmer for 5 minutes.
5. Add chicken to gravy. Add 1 cup of hot water and turn heat to Low and cover pan. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.