Jamaican Brown Stew Chicken
video description
Scotch bonnet is a very important element in the this and many other Jamaican recipes.
Date: 2020-10-02
Related videos
Comments and reviews: 9
Terrance
Trinidadians would caramelize the sugar and then add the chicken. It is an art form because the window is small from getting it right and a disaster. We also like to add a thing called green seasoning which can be made rather easily or purchased. Goya makes a decent version. Pigeon peas is usually added and then served on rice. Another version is to add the rice to the meat and cook it covered. Hence the name cook-up which is basically one of our top national dish. I was also thought to add a few dashes of Angostura Bitters to the meat. It is a product of Trinidad and probably was used as a marketing ploy back in the day but I continue to use it. My Grenadian granny would roll over in her grave if I used brown seasoning! Oh hell nawww! Just seasoned some chicken so instead of Tarragon chicken I guess it is going to be stewed chicken. oh and sometimes we use potatoes instead of the peas on a serving of rice. We do love our starch on starch! Ox tail done this way is also excellent.
reply
Trinidadians would caramelize the sugar and then add the chicken. It is an art form because the window is small from getting it right and a disaster. We also like to add a thing called green seasoning which can be made rather easily or purchased. Goya makes a decent version. Pigeon peas is usually added and then served on rice. Another version is to add the rice to the meat and cook it covered. Hence the name cook-up which is basically one of our top national dish. I was also thought to add a few dashes of Angostura Bitters to the meat. It is a product of Trinidad and probably was used as a marketing ploy back in the day but I continue to use it. My Grenadian granny would roll over in her grave if I used brown seasoning! Oh hell nawww! Just seasoned some chicken so instead of Tarragon chicken I guess it is going to be stewed chicken. oh and sometimes we use potatoes instead of the peas on a serving of rice. We do love our starch on starch! Ox tail done this way is also excellent.
reply
Sceth
Browning sauce is essentially just brown sugar allowed to caramelize, perhaps with fat and seasoning, and then thinned, so however you decide to make it, it's only a question of whether your process produced enough caramel. Traditionally (not particular to Jamaica, but from other Caribbean experience) the sugar is the first thing in the pot or goes in just after some oil and seasoning, and the 'browning' is made in the pot.
reply
Browning sauce is essentially just brown sugar allowed to caramelize, perhaps with fat and seasoning, and then thinned, so however you decide to make it, it's only a question of whether your process produced enough caramel. Traditionally (not particular to Jamaica, but from other Caribbean experience) the sugar is the first thing in the pot or goes in just after some oil and seasoning, and the 'browning' is made in the pot.
reply
Son-Of-Iere
Another great dish chef. One important step though in every Caribbean kitchen whenever meats are being prepared, is washing with lightly diluted lime, lemon or sour orange juice, especially chicken. It removes all that slime and makes the meat smell great. No Caribbean cook will cook an unwashed chicken and no one will eat their food if they neglected to wash it.
reply
Another great dish chef. One important step though in every Caribbean kitchen whenever meats are being prepared, is washing with lightly diluted lime, lemon or sour orange juice, especially chicken. It removes all that slime and makes the meat smell great. No Caribbean cook will cook an unwashed chicken and no one will eat their food if they neglected to wash it.
reply
torymiddlebrooks
Jamaican Cuisine is one of those where they have a almost a lazy approach to how they cook but ridiculous amount of flavor layering. Easy would be another definition but that doesn't capture just the Simplicity of the techniques. Check out Ras Kitchen for laid back master classes. The fact that they are a cultural Melting Pot really comes through.
reply
Jamaican Cuisine is one of those where they have a almost a lazy approach to how they cook but ridiculous amount of flavor layering. Easy would be another definition but that doesn't capture just the Simplicity of the techniques. Check out Ras Kitchen for laid back master classes. The fact that they are a cultural Melting Pot really comes through.
reply
poppykok5
Chef John. Would you answer the back door if I stopped by for a mo over the weekend, to ask for your help with a little knife sharpening tutorial. I'm sooo tired of wrestling with all my knives(I became so envious when I saw how easily you made those deep double slits in your chicken pieces. Thank you kindly in advance. : )
reply
Chef John. Would you answer the back door if I stopped by for a mo over the weekend, to ask for your help with a little knife sharpening tutorial. I'm sooo tired of wrestling with all my knives(I became so envious when I saw how easily you made those deep double slits in your chicken pieces. Thank you kindly in advance. : )
reply
Vanessa
Welp, this one is going into the rotation to try next week! We're always looking for tasty chicken recipes, and this one reminds me of one of my other fave braised chicken ones, paprikash! Of course the flavors are very different, but the chicken and veggies and flavorful sauce served over a starch. perfection!
reply
Welp, this one is going into the rotation to try next week! We're always looking for tasty chicken recipes, and this one reminds me of one of my other fave braised chicken ones, paprikash! Of course the flavors are very different, but the chicken and veggies and flavorful sauce served over a starch. perfection!
reply
dave
Cook chicken to what temp chef? Should take less than 30 minutes to get the chicken to 165 degrees, so if you go an hour or longer chicken will be really dry? I've noticed you cook a lot of your stewed chicken dishes for a long time, can anyone tell me why, thanks?
reply
Cook chicken to what temp chef? Should take less than 30 minutes to get the chicken to 165 degrees, so if you go an hour or longer chicken will be really dry? I've noticed you cook a lot of your stewed chicken dishes for a long time, can anyone tell me why, thanks?
reply
Chitty
I just made this replacing the chicken with tofu. Then I replaced the chicken broth with water - I swapped the sugar for dust. I replaced the spices with oats - and what shall I say! It turned out fantastic! Thank you, Chef John for your amazing recipes: D
reply
I just made this replacing the chicken with tofu. Then I replaced the chicken broth with water - I swapped the sugar for dust. I replaced the spices with oats - and what shall I say! It turned out fantastic! Thank you, Chef John for your amazing recipes: D
reply
8bitmisfit
I know it isn't traditional, but my family isn't a big fan of chicken thighs. Could breasts be used? I know you mentioned using a whole bird traditionally as well, but I was unsure of your opinion on white meat only?
reply
I know it isn't traditional, but my family isn't a big fan of chicken thighs. Could breasts be used? I know you mentioned using a whole bird traditionally as well, but I was unsure of your opinion on white meat only?
reply
Add a review, comment
Other channel videos
59:11
