This evening’s dinner is Brown Stewed Chicken. I tend to like spicy foods, as Caribbean people generally do. This is another of those recipes that demand very little attention. Sometimes when i buy chicken, I cut it into sections according to the recipe I intend to use it in. Sometimes I even go as far as to pre-season the meat, packaging each portion in freezer bags and freezing them for use at a later date. This makes life a lot easier, especially when the work week gets really busy.
Brown Stewed Chicken and Sides
Browned Stewed Chicken is a dish which is prepared quite often in Jamaican households. It is also seen on both the breakfast and lunch menus in many fast food restaurants. As a breakfast meal, it is accompanied by a side of fried dumplings, boiled yam or green bananas. At dinnertime it may be coupled with a plate of steamed rice. Although these are the most common side dishes, browned stewed chicken is so tasty it can be had with any number of sides, namely fried plantains, mashed potatoes, potato salads, pumpkin, and rice and peas, just to name a few.
In this recipe I used chili powder for heat, however, the pepper of choice is normally scotch bonnet. If you are not a fan of pepper, you can reduce the amount of pepper used. Some recipes may also use ginger, and add diced Irish potatoes or vegetables such as carrots. The thyme and pimento seeds add a really nice aroma to this dish. The addition of brown sugar is not always done, but I find that this adds a nice color and mild sweetness that I like. It can also be used in conjunction with the browning or as a substitute for imparting color and flavor.