Jamaican Brown Stew Chicken Batch

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Caribbean · 70 min · Chicken · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 1 lb bone-in chicken thighs and drumsticks
• 1/4 tbsp browning sauce
• 3/4 tbsp brown sugar
• 1 large yellow onion
• 1 bell pepper
• 2 garlic cloves
• 1/4 tbsp fresh thyme
• 2 stalks scallions
• 1 Scotch bonnet pepper
• 3/4 tbsp ketchup
• 1 tbsp vegetable oil
• 1/2 tsp salt

Method (tap to check — screen stays awake)

1. Season chicken with salt, minced garlic, thyme, chopped scallions, and browning sauce; marinate 1 hour.
2. Melt brown sugar in oil in a Dutch oven over medium-high until it caramelizes and bubbles, about 2 minutes.
3. Sear chicken pieces in the caramel 6-8 minutes to brown, then remove.
4. Saute sliced onion and bell pepper in the pot 3 minutes.
5. Return chicken, add ketchup, whole Scotch bonnet, and water to nearly cover.
6. Simmer covered 30 minutes, then uncovered 10 minutes until gravy thickens and chicken reaches 175 F.
7. Discard the Scotch bonnet and cool before portioning.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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