Jamaican Brown Stew Chicken with Rice

Ingredients

Ingredients:

• 6 lbs boneless, skinless chicken thighs
• 1 cup white vinegar
• 4 tbsp browning sauce
• 3 tbsp maple syrup
• ½ cup tomato sauce
• ½ cup vegetable oil
• 2 tbsp meat seasoning
• 2 tsp allspice
• 4 tsp onion powder
• 2 tsp smoked paprika
• 4 tsp salt
• 1 tsp black pepper
• 2 tbsp minced garlic
• 1 sweet onion, chopped
• 4 green onions, chopped
• 1 tbsp fresh ginger, roughly chopped
• 4 sprigs fresh thyme
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 6 baby carrots, chopped
• 2 bay leaves
• 2 cups chicken broth
• 2 tbsp Worcestershire sauce
• 1 Scotch bonnet pepper (optional)

White Rice:

• 3 ½ cups basmati rice
• 7 cups water
• 1 tbsp olive oil
• 1 tsp salt

Fried Plantain:

• 2 overripe plantains
• 1 cup vegetable oil

Instructions

1. 1
   In a bowl, wash chicken thighs using water and vinegar.
2. 2
   Pat chicken pieces dry and put them in a separate bowl.
3. 3
   Add browning sauce, maple syrup, Worcestershire sauce, spices, and chopped vegetables to the bowl with the chicken pieces. Use a glove to evenly massage the ingredients into the chicken.
4. 4
   In a large sauté pan, heat vegetable oil in a large saute pan over medium high heat and brown chicken pieces on both sides (about 2 minutes on each side. Remove from pan and transfer to a large plate.
5. 5
   After all pieces of chicken have been browned, sauté remaining vegetables and ingredients for 2 minutes, then add the chicken pieces back to the pan.
6. 6
   Once combined, add tomato sauce, fresh thyme, bay leaves, and chicken stock. Gently stir to combine, cover and simmer for 30-40 minutes or until tender.
7. 7
   If using, add Scotch bonnet pepper for the last 5-10 minutes of cooking.
8. 8
   Rinse white rice in water, then add to a large stock pot.
9. 9
   Add basmati rice, water, olive oil, and salt to the pot.
10. 10
    Cook on high heat until water starts boiling, then cover with a lid and simmer for 20 minutes or until cooked through.
11. 11
    In a large skillet, heat vegetable oil over medium heat.
12. 12
    Slice plantain into 2-3 inch pieces.
13. 13
    Slowly fry plantain pieces until golden brown (don’t overcrowd skillet).
14. 14
    Drain finished pieces on a plate with a paper towel to soak up the grease.
15. 15
    Serve chicken stew with rice and fried plantains.