Jamaican Brown Stew Potatoes and ChickenFrom jo_jo_ba 7 years ago
- 8 lbs bone-in, skinless chicken parts shopping list
- 2 large onions, diced finely shopping list
- 9 scallions, minced shopping list
- 2 red bell peppers, diced shopping list
- 1 green bell pepper, diced shopping list
- 5 tbsp garlic powder shopping list
- 3 tbsp onion powder shopping list
- 1 tbsp allspice shopping list
- 1/4 cup seasoned salt shopping list
- 3 tbsp black pepper shopping list
- 3 tbsp brown sugar shopping list
- 8 tbsp soy sauce shopping list
- 7 cups stewed tomatoes (4 14-oz cans) shopping list
- 1 scotch bonnet pepper, pricked with a fork but left whole shopping list
- 1 tbsp minced garlic shopping list
- 1/2 tbsp allspice shopping list
- 2 tsp black pepper shopping list
- 3/4 cup ketchup shopping list
- 4 1/2 cups chicken broth shopping list
- 1/4 cup canola oil shopping list
- 3 large onions, diced shopping list
- 9 large carrots, diced shopping list
- 8 lbs russet potatoes, peeled and cubed shopping list
How to make it
- The night before, combine chicken parts, onions, scallions, bell peppers, garlic powder, onion powder, allspice, seasoned salt, black pepper, brown sugar and soy sauce in a large bowl or bucket, tossing well. Cover and refrigerate overnight.
- Meanwhile, in a large pot, combine tomatoes, Scotch Bonnet pepper, minced garlic, allspice, black pepper, ketchup and chicken broth.
- Cook over medium-high heat for 2 hours, stirring occasionally. Remove and discard hot pepper and set tomatoes aside.
- The next day, preheat the broiler and spread chicken mixture in a very large, deep roasting pan.
- Broil for 4 minutes, stir and return to broiler for 4 more minutes.
- Set oven to 350F.
- Heat oil in a large pot over medium-low heat.
- Add diced onions and cook for 25 minutes, stirring occasionally, until caramelized.
- Add carrots and potatoes, raise heat to medium high and saute until carrots begin to soften, about 7 minutes.
- Pour sauteed mixture over chicken and stir to incorporate.
- Cover roasting pan and bake for 5 hours.
- After five hours, add tomato mixture to the pan, stir in and bake uncovered 1 hour longer.
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