Rating: 4.73 stars
30 Ratings
  • 5 star values: 26
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.

Recipe Summary test

prep:
40 mins
cook:
1 hr 20 mins
additional:
12 hrs
total:
13 hrs 60 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the Marinade:
For the Rest:

Directions

Instructions Checklist
  • Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.

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  • Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.

  • Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.

  • Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.

  • Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.

  • Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.

  • Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

Chef's Notes:

You could get away with marinating the chicken for only 4 hours or so, but longer is better.

You can use diced tomatoes instead of ketchup, if desired. You can use any seasonal vegetables that you like in this.

If the chicken becomes tender before the sauce reduces, just remove it and keep it warm while the sauce continues to simmer. If the sauce reduces and thickens before the chicken becomes tender, just add a splash of water and continue to cook until chicken is done.

If you want a less sweet flavor profile, just use 1 tablespoon of brown sugar in the marinade.

Nutrition Facts

343 calories; protein 25.4g; carbohydrates 13.8g; fat 20.2g; cholesterol 91.3mg; sodium 1318.6mg. Full Nutrition
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Reviews (4)

30 Ratings
  • 5 star values: 26
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/04/2020
I made it exactly as Chef John stated except for fresh thyme. I had to use dried thyme leaves instead. This is a fantastic recipe. It had only a small amount of heat with the habanero, just right for me. Even my wife, who isn't much for spicy, had seconds. Read More
(6)
Rating: 5 stars
02/06/2021
My husband is Caribbean (trini not Jamaican, but close enough!) and he said this tasted so similar to what his grandma makes!! He LOVED IT. I roasted some carrots on the side so instead of carrots in the dish I used halved mushrooms, which soaked up the sauce and were so tasty! Read More
(4)
Rating: 5 stars
11/16/2020
Easy and very tasty! Watch the video for extra tips. This will become a regular at our house. Kids and adults loved it. Note: Directions call for bell peppers, but they are missing from the ingredients list. Read More
(1)
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Rating: 5 stars
11/18/2020
The marinade tasted so good, my mouth was watering from the start. I used purple sweet potatoes instead of carrots and the taste was amazing.. but they got a bit too soft during cooking (I bet carrots would hold up better). DEFINITELY a keeper!! Read More
(1)
Rating: 5 stars
03/06/2021
I wrote long review which is not in the reviews. I messed up the recipe which made it easier and it came out FANTASTIC. Added fresh thyme to the dry rub as in video but not the recipe. Read More
(1)
Rating: 5 stars
01/14/2021
This was fantastic. First time making brown stew chicken for my in-laws, who are Jamaican. They raved about the "cooked down chicken"! I got the seal of approval! Marinated the chicken over night, tossing it a couple times. The only change I made was I reduced the brown sugar in the marinade from to 2T to 1T. Served it with Jamaican rice and peas, done in the instant pot. Read More
(1)
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Rating: 5 stars
10/24/2020
I modified it a bit. I took the chicken skin off but used the grease to saute my onions in. I put the marinade, onions and chicken thighs in a baggie to marinade overnight. This morning I put about 3 cups of chicken broth and dumped the baggie into the crock pot and I am cooking it on high and will have it over white rice. It smells amazing! I cant wait! Read More
(1)
Rating: 4 stars
10/29/2020
I marinated “skinless” chicken thighs (no fat skimming needed later) in the marinade overnight. Didn’t have habanero, so used 2 serrano peppers, seeds/ribs removed. The heat was the right amount for us, just enough to warm you up from the inside and still taste the food. I did sub the acid with pineapple/pineapple juice instead of the ketchup b/c of tomato allergies in the family, and added some cornstarch/water mixture to thicken the sauce in the end. Served it over a mix of wild/brown/white rice. The sauce makes this a nice dish! Read More
Rating: 5 stars
10/30/2020
This was delicious! I made per the recipe, except for dried thyme instead of fresh. I also used jarred jalapeno chopped up for the marinade and added a fresh small jalapeno when I added the bell pepper. I added asparagus as well, and next time I think mushrooms would be really good. I didn't find it too sweet but I think without the jalapeno I would cut some of the sugar. This reduced really well. The instapot would be easier but I'm not sure how well it would reduce. Not a lot of gravy, but full of flavor! The braised chicken was oh so tender. This kept well for leftovers too, and in my opinion was even better the next day. Thanks for something different! Read More