(No Ratings Yet)
Loading...A classic island braise of bone-in chicken marinated in bold Jamaican curry powder, browned with caramelized sugar, and slow-simmered with potatoes, carrots, and thyme until the gravy turns deep mahogany. Every bite carries the heat of scotch bonnet and the warm perfume of allspice that makes this dish unmistakably Jamaican.
Prep Time20 mins
Cook Time55 mins
Total Time75 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 725 kcalCalories
- 33 gFat
- 9 gSaturated Fat
- 28 gCarbs
- 4 gFiber
- 6 gSugar
- 75 gProtein
- 900 mgSodium
- 1100 mgPotassium
- 120 mgCalcium
- 6 mgIron
- 45 mgVitamin C
- 450 mcgVitamin A
Ingredients
For the Chicken & Marinade
- 3 lbs bone-in chicken thighs and drumsticks, skin on
- 3 tbsp Jamaican hot curry powder (divided)
- 2 tbsp browning sauce (or 1 tbsp burnt sugar dissolved in 2 tbsp water)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 small scotch bonnet pepper, pierced with a knife
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Aromatics & Vegetables
- 3 tbsp vegetable oil
- 1 large yellow onion, diced
- 4 sprigs fresh thyme
- 4 whole allspice berries (pimento), lightly crushed
- 2 medium Yukon gold potatoes, cut into 1-inch cubes
- 2 carrots, sliced into 1/2-inch rounds
- 1 red bell pepper, sliced
- 2 green onions, chopped (garnish)
For the Braise
- 2 cups low-sodium chicken stock
- 1 tbsp tomato paste
- 1 whole scotch bonnet (optional, for perfume only)
- 2 tbsp chopped flat-leaf parsley
Directions
- In a large bowl, combine the chicken, 2 tablespoons of the curry powder, browning sauce, garlic, ginger, pierced scotch bonnet, salt, and black pepper. Toss to coat, cover, and marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavor).
- Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and brown deeply on both sides, about 4 minutes per side. Transfer the browned chicken to a plate and pour off all but 3 tablespoons of fat.
- Reduce heat to medium. Add the diced onion to the pot and cook until softened and lightly caramelized, about 5 minutes. Stir in the remaining 1 tablespoon of curry powder, the thyme sprigs, and crushed allspice berries, and toast for 45 seconds until fragrant.
- Add the tomato paste and stir for 1 minute to cook out the raw flavor, then pour in the chicken stock and scrape up any browned bits from the bottom of the pot. Return the chicken and any collected juices to the pot along with the potatoes and carrots.
- Bring the liquid to a boil, reduce the heat to low, cover, and simmer gently for 30 minutes, until the chicken is fork-tender and the potatoes are cooked through. Uncover and stir in the bell pepper and the whole scotch bonnet if using; simmer uncovered for another 8 to 10 minutes to thicken the gravy.
- Remove the whole scotch bonnet and thyme stems. Taste and adjust seasoning with salt and pepper. Stir in most of the chopped parsley and green onions, then transfer to a serving bowl and garnish with the remaining herbs. Serve hot with steamed white rice, rice and peas, or boiled dumpling.
Cook’s Notes
- For the most authentic flavor, marinate the chicken overnight so the curry powder, browning, and aromatics fully penetrate the meat.
- Jamaican curry powder (often branded as Betapac or Jamaican Rose) is hotter and more pungent than Indian blends because it carries more turmeric and less coriander; substitute with 2 parts Madras curry plus 1 extra teaspoon of turmeric if needed.
- Keep the pierced scotch bonnet whole during cooking and remove before serving for gentle background heat; chop it into the stew if you want real fire.
- Browning sauce is the signature of Jamaican brown stews; a quick substitute is to caramelize 1 tablespoon of brown sugar in a dry pan until almost burnt, then stir into the marinade.
- Serve with traditional hardough bakes, fried plantains, or a simple coleslaw to balance the rich, peppery gravy.
