Jamaican Me Hungry (Brown Chicken stew)

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Jamaican me hungry. did you see what I did there. I attempted humour! Jamaican me hungry, well I laughed anyway.

So for mine and my husbands three year wedding anniversary we wanted to experience something unique.

We searched all of the places that are on our bucket list, Thailand, Sri Lanka, India, Africa, Costa Rica (the list was absolutely endless)

In the end we threw all our ideas out of the window and opted for sheer relaxation!

Oh and good food and cocktails!

Only one place seemed to scream at us…

Jamaica, I mean where is more laid back then Jamaica, right!

So we booked our holiday and endured the 10 hour flight, seated separately…

I can’t really complain, my seat was an upgrade with extra leg room.

And the lovely couple I was sat next to Included me in their champagne toast to the start of the holiday.

Now I come to think of it, probably the best set of circumstances, EVER.

Anyway once we arrived and recovered from serious jet lag, we ventured down to the restaurant.

That’s where we knew we had made the perfect choice, well that and the beautiful fresh cocktails menu,

Oh the rum….

Back to the food….

Everything was rich, flavourful and colourful. Made from the cuts of meat we mostly take for granted.

Chicken thighs, oxtail and goat.

Mostly all cooked on the bone (which really does help the flavour)

Now I don’t typically get along with bones, but I love the punch of flavour that comes with them.

So when I got home I was dying to bring a taste of Jamaica back with me.

Using what is available to me locally (vegetable wise) with every taste of Jamaica… Bones and all!

It was an amazing holiday and we met the most fabulous people during our time in Jamaica, and this food takes me right back.

Serve it with my rice and peas

https://justnicole.co.uk/rice-and-peas/

I hope you enjoy this recipe as much as I do.

Don’t forget to tag me in your pics so I can see what you’ve been cooking up! I love hearing from you all

As always,

Much Love

Jamaican me Hungry (Brown chicken stew)

just nicole

Rich and hearty with a kick of spice straight from the Caribbean.

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Prep Time 30 mins

Cook Time 3 hrs

Marinade Time 12 hrs

Total Time 15 hrs 30 mins

Course Main Course

Cuisine Caribbean

Servings 10 People

Equipment

• Slow Cooker
• Large container or bowl to marinade the chicken in

Ingredients

  

• 1 kg Chicken Thighs You can get the filleted ones if you prefer, but after slow cooking the bone comes out cleanly anyway, so easy to remove

Marinade

• 2 Tbsp Cumin I prefer powder for this
• 2 Tbsp Paprika
• 2 Tbsp Smoked Paprika
• 1 Tsp Pimento Powder
• 3 Tbsp Thyme fresh or dried
• 2 Tbsp Garlic Powder
• 2 Tbsp Onion Powder
• 2 Tbsp Bullion Powder
• 2 Tsp Dried Chilli Flakes
• 1 Tsp Mustard
• 2 Tbsp Mustard Seeds
• 3 Spring Onion
• half cup warm water from the kettle

Stew

• 2 Red Bell peppers Seeds removed and roughly chopped into chunks
• 2 Yellow Bell Peppers Seeds removed and roughly chopped into chunks
• 500 g Carrots Peeled and chopped roughly
• 1 whole White Onion I like mine chunky but dice if preferred
• 1 scotch bonnet Typically left whole, but I dice mine and include some seeds for extra heat
• 2 chicken stock pots
• 200 g Mushrooms (optional)
• 2 cups water
• 2 Tbsp Browning Brown sugar can be used if you don't have this in your area

Instructions

 

• Trim excess skin from chicken thighs, and check for any stray shards of bone that may still be attached

Prepare the Marinade

• Into a bowl add all the marinade ingredients, stir until they are evenly mixed
• add water to create a paste, this helps with coating and also you'll be able to smell the marinade!
• Mix chicken in Marinade
• cover with film or container lid
• leave in fridge overnight, If you think on give the container a bit of a shake whenever you are at the fridge,

Browning the chicken

• After the chicken has been left for a few hours (ideally overnight). Take out of the fridge
• Heat a non stick frying pan. You can use some one cal coconut oil spray if needed
• place chicken in pan once heated. (this may take a few repeats depending on pan size
• cook on med-high heat front and back for 10 mins, flipping sides as needed

Making the Stew

• Pop remaining ingredients into the slow cooker
• Top with the browned chicken thighs
• Set slow cooker on high for 3hrs.
• You will know it is ready when bones come out cleanly
• If your stew is not as thick as you would like, leave on high with no lid on the slow cooker. If stew is too thick add some water and stir until you are happy with the thickness

Notes

Additional-

Once cooked the skin from the chicken can be removed and used to make chicken skin crisps, super easy and quick to do.

Side dishes 

Rice and Peas!

Sweet Potato Fries 

Keyword Bulk Cooking, Caribbean, Chicken, Main course, Meal prep, Rich, Slow cooker, Spicy, stew, Thighs