Jamaican Brown Stew Chicken Tarifi

Malzemeler

• 4 cloves garlic, minced0.5 cup sliced green onions, white and green parts separated, divided2 tablespoons packed dark brown sugar2 tablespoons fresh thyme leaves, chopped1 tablespoon minced habanero pepper1 tablespoon cider vinegar2 teaspoons minced fresh ginger root2 teaspoons kosher salt1 teaspoon freshly ground black pepper1 teaspoon smoked paprika0.5 teaspoon ground allspice8 (5 ounce) bone-in, skin-on chicken thighs3 tablespoons olive oil, divided1 large yellow onion, diced1 pinch kosher salt1 tablespoon brown sugar4 cups chicken broth0.33333334326744 cup ketchup2 bay leaves1 cup sliced carrot1 cup quartered baby bell peppers

Hazırlanışı

1. Gather all ingredients.
2. Whisk together garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice in a large mixing bowl.
3. Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
4. Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
5. Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
6. Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
7. Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
8. Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
9. Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 1/2 hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
10. Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!

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