Oven-Baked Jamaican Brown Stew Chicken

Name: Oven-Baked Jamaican Brown Stew Chicken
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 1.6 kg whole chicken; 1 onion, finely sliced; 2 tomatoes, cut into wedges; 8 thyme sprigs; 2 cloves garlic, chopped; 1/2 Scotch bonnet pepper, chopped; 4 tbsp extra-virgin olive oil; 2 tbsp all-purpose seasoning; 1 tbsp chicken seasoning; 6 whole allspice berries, crushed; 1 tsp black pepper; 1 1/2 tbsp demerara sugar; 400 ml hot chicken stock; 1 tbsp browning sauce; 1 tsp plain flour mixed with 25 ml cold water; 1-2 spring onions, sliced; rice and peas and slaw, to serve

This oven-baked Jamaican brown stew chicken is rich, savory, and full of bold island flavor from thyme, allspice, Scotch bonnet, and browning sauce. Marinating the chicken overnight gives the meat deep seasoning, while the oven does most of the work for an easy, comforting dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time70 Mins

Difficulty

Intermediate

Ingredients

whole chicken
1.6 kg
onion, finely sliced
1
tomatoes, cut into wedges
2
thyme sprigs
8
garlic, chopped
2 cloves
Scotch bonnet pepper, chopped
0.5
extra-virgin olive oil
4 tbsp
all-purpose seasoning
2 tbsp
chicken seasoning
1 tbsp
whole allspice berries, crushed
6
black pepper
1 tsp
demerara sugar
0.5 tbsp
hot chicken stock
400 ml
browning sauce
1 tbsp
plain flour mixed with 25 ml cold water
1 tsp
spring onions, sliced
1
rice and peas and slaw, to serve

Step-by-Step Instructions

Remove the skin from the chicken, then cut it into serving pieces. Split the breasts in half and separate the legs and thighs so all the pieces cook evenly.

Place the chicken in a large bowl with the thyme, sliced onion, garlic, Scotch bonnet, tomatoes, all-purpose seasoning, chicken seasoning, crushed allspice berries, black pepper, and olive oil. Toss well and rub the marinade into every piece. Cover and refrigerate for 24 hours.

Heat the oven to 200C/180C fan/gas 6. Transfer the chicken and all of the marinade to a deep ovenproof dish, cover tightly, and bake for 40 minutes.

Uncover the dish and stir in the demerara sugar, hot chicken stock, browning sauce, and the flour slurry. Return to the oven uncovered and bake for 15 minutes more, turning and basting the chicken every 5 minutes so it colors evenly and the sauce thickens.