Jamaican brown stew chicken thighs
Yield:
4 servings
Prep Time:
20 minutes
Cook Time:
3 hours
Total Time:
3 hours 20 minutes
A flavorful way to make juicy chicken.
Ingredients
Chicken
- 10 chicken thighs, bone-in
- 1/2 onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 1/2 Tbsp. soy sauce
- 1/2 Tbsp. brown sugar
- 1/2 tsp. chicken bullion
- 1/2 tsp. molasses
- 1/2 tsp. salt
- 1/2 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. thyme
- 1/2 tsp. pepper
- 1/4 tsp. allspice
Sauce
- 1 Tbsp. ketchup
- 2 Tbsp. water
Instructions
- Remove skin and any excess fat from chicken thighs. Finely dice onion and bell pepper.
- In a large container, mix chicken and vegetables with remaining chicken ingredients. Allow to marinate for 30 minutes at room temperature or cover and move to the fridge for up to 12 hours.
- Heat a cast iron skillet over medium-high (6). Lightly coat with oil, then brown chicken on both sides, leaving vegetables behind. Set chicken aside.
- Add vegetables to skillet to deglaze. Cook until tender, ~6 minutes.
- Add browned chicken, vegetables, ketchup, and water to crockpot and stir.
- Cook on high for 3 hours, flipping halfway through.
