Jamaican Brown Stew Potatoes and Chicken for a Crowd

Jun 06, 2023June 6, 20230 2
Jamaican Brown Stew Potatoes and Chicken for a Crowd Recipe
in Main

Prep

2 hours 30 min

Cook

1 hour

Ready In

3 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

8 lbs bone-in skinless chicken pieces
2 large onions , diced finely
9 scallions , minced
2 red bell peppers , diced
1 green bell pepper , diced
5 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon allspice
1/4 cup seasoning salt
3 tablespoons black pepper
3 tablespoons brown sugar
8 tablespoons soy sauce
7 cups stewed tomatoes
1 scotch bonnet pepper , pricked with a fork but left whole
2 tablespoons minced garlic
1/2 tablespoon allspice
2 teaspoons black pepper
3/4 cup ketchup
4 1/2 cups chicken broth
1/4 cup canola oil
3 large onions , diced
9 large carrots , diced
8 lbs russet potatoes , peeled and cubed

Nutrision Information

Servings Per Recipe
12
Calories
470
Sugar
14g
Fat
17g
Jamaican Brown Stew Potatoes and Chicken is a classic Jamaican dish that is perfect for large family gatherings or events. The savory blend of spices, vegetables, and chicken creates a hearty and flavorful meal that is enjoyed all year round. This recipe adds a delicious twist by incorporating cubed potatoes, which adds extra substance to the dish. The stewed tomatoes provide a nice, thick base, while the scotch bonnet pepper adds some heat and complexity to the recipe. Overall, this dish is a must-try for those who love bold flavors and hearty meals.

Instructions

1.In a large mixing bowl, mix together chicken pieces, diced onions, minced scallions, diced red and green bell peppers, garlic powder, onion powder, allspice, seasoning salt, black pepper, brown sugar, and soy sauce.
2.Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours or overnight.
3.In a large pot, heat canola oil over medium heat and add diced onions. Cook until browned and then add minced garlic, allspice, black pepper, and chicken pieces.
4.Fry the chicken for 5 minutes on each side, then add stewed tomatoes, chicken broth, pricked scotch bonnet pepper, ketchup, and diced carrots. Stir and bring to simmer.
5.Cover the pot and let the chicken cook for 20 minutes. Add cubed potatoes and continue cooking for an additional 30 minutes or until the chicken is cooked through and the potatoes are tender.
6.Remove the scotch bonnet pepper before serving.

PROS

This recipe is perfect for a crowd and provides a flavorful and filling meal.
The combination of chicken, potatoes, and vegetables makes it a well-rounded dish.

CONS

This recipe requires time for marinating and cooking.
The use of a scotch bonnet pepper can make the dish very spicy, so it may not be suitable for those who prefer milder flavors.

HEALTH & BENEFITS

This recipe contains good sources of protein from the chicken and several vegetables, including onions, bell peppers, carrots, and potatoes.
The stewed tomatoes provide lycopene which has been linked to reducing the risk of prostate cancer, while the scotch bonnet pepper may have anti-inflammatory and antioxidant properties.

Print

Leave a Reply

Your email address will not be published.