Recipe: Jamaican Grilled Brown Stew Chicken With Rice And Peas

Introduction

Jamaican cuisine is known for its bold flavors and vibrant spices. One popular dish that embodies the essence of Jamaican cooking is Grilled Brown Stew Chicken with Rice and Peas. This mouthwatering recipe combines tender grilled chicken with a rich, aromatic stew sauce, served alongside fragrant rice and peas. Get ready to tantalize your taste buds with this delicious Jamaican favorite!

Ingredients

For the Chicken:

• 4 chicken leg quarters
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon allspice
• 1 tablespoon thyme
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 tablespoon vegetable oil

For the Stew Sauce:

• 2 onions, sliced
• 4 cloves of garlic, minced
• 2 tomatoes, chopped
• 2 carrots, diced
• 2 bell peppers, sliced
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon allspice
• 1 tablespoon thyme
• 1 tablespoon vegetable oil

For the Rice and Peas:

• 2 cups long-grain rice
• 1 cup coconut milk
• 1 cup water
• 1 can kidney beans, drained and rinsed
• 2 cloves of garlic, minced
• 1 tablespoon thyme
• 1 scotch bonnet pepper (optional)
• Salt to taste

Instructions

Grilling the Chicken:

1. In a bowl, combine soy sauce, brown sugar, allspice, thyme, garlic powder, onion powder, black pepper, paprika, salt, and vegetable oil.
2. Add the chicken leg quarters to the marinade and coat them well. Allow the chicken to marinate for at least 2 hours, or overnight for best results.
3. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any excess.
4. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and set aside.

Preparing the Stew Sauce:

1. In a large pot, heat vegetable oil over medium heat. Add sliced onions and minced garlic, and sauté until fragrant.
2. Add chopped tomatoes, diced carrots, and sliced bell peppers to the pot. Cook for about 5 minutes until vegetables begin to soften.
3. Pour in chicken broth, soy sauce, Worcestershire sauce, brown sugar, allspice, and thyme. Stir well to combine.
4. Add the grilled chicken leg quarters to the pot and bring the mixture to a simmer. Cover and let it cook for about 30-40 minutes, or until the chicken is tender and fully cooked.

Preparing the Rice and Peas:

1. In a separate pot, combine rice, coconut milk, water, minced garlic, thyme, and scotch bonnet pepper (if using).
2. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
3. Stir in the drained and rinsed kidney beans, and season with salt to taste. Cover the pot again and let it sit for an additional 5 minutes.

Serving

Once everything is ready, serve the Jamaican Grilled Brown Stew Chicken alongside the fragrant Rice and Peas. The tender chicken coated in the flavorful stew sauce pairs perfectly with the aromatic rice and peas. Garnish with fresh chopped cilantro or scallions for an extra burst of flavor. Enjoy this authentic Jamaican dish with friends and family, and transport your taste buds to the vibrant streets of Jamaica!

Grilled Meat(BBQ)