Jamaican Brown Stew Chicken

Ingredients · for 6 (scales to your household)

• 3 lb boneless skinless chicken thighs $19.05
• 1 tbsp brown sugar $0.05
• 2 tsp browning sauce (or molasses) $0.11
• 2 tsp garlic powder $0.27
• 2 tsp onion powder $0.27
• 2 tsp salt $0.10
• 1 tsp paprika $0.13
• 1 tsp dried thyme $0.07
• 1/2 tsp black pepper $0.07
• 1/4 tsp allspice (pimento) $0.08
• 1 yellow onion, chopped $0.60
• 3 spring onions, chopped $0.85
• 1/2 green bell pepper, chopped $0.44
• 1/2 red bell pepper, chopped $0.44
• 1 scotch bonnet pepper, seeded and chopped $0.06
• 4 clove garlic cloves, chopped $0.12
• 15 g fresh ginger, chopped $0.10
• 1/4 cup cooking oil $0.33
• 2 tbsp ketchup $0.14
• 1 cup chicken broth $0.53
• 1/2 cup water $0.00

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Add the chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, thyme, black pepper, allspice, yellow onion, spring onions, bell peppers, scotch bonnet, garlic and ginger to a bowl. Rub the seasoning into the chicken, cover, and marinate in the fridge at least 1 hour (overnight is best).
2. Remove the peppers, onions, garlic and ginger from the chicken and set aside.
3. Heat the oil in a large skillet over medium heat. Add the chicken and brown 1-2 minutes per side, then remove.
4. Add the reserved onions and peppers to the skillet and saute until softened, about 5 minutes.
5. Return the chicken to the skillet with the chicken broth, water and ketchup. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally.
6. Uncover and simmer 10 more minutes to reduce the gravy. Serve over rice and peas.

Per serving