BROWN STEW CHICKEN

Ingredients:

• 1 small chicken
• 2 tablespoon lime juice
• 1 teaspoon salt
• A dash of black pepper
• 1 medium onion
• 3 cloves garlic (or as much as you can handle)
• 3 stalks scallion
• 1 teaspoon grated ginger
• 2 medium tomatoes
• ½ cup cooking oil of your choice
• About 5 sprigs of thyme preferably dried
• 1 tablespoon browning (or molasses)
• 3 tablespoons soya sauce
• 1 small scotch bonnet pepper
• 2 medium carrots
• 2 medium Irish potatoes
• 2 cups water

Preparation

Now, I am not a fan of having the skin on the chicken, but if you are that’s fine.

• So we start by removing the skin/or not and washing the chicken. 
• On your second wash I recommend that you use some lime juice or vinegar to tenderize the flesh and of course give a better wash.
• Chop chicken in small portion add salt, black pepper, soy sauce, browning or molasses.
• Chop garlic, onion, scallion, thyme, tomatoes and pepper (please try and avoid including the seed, unless you would love to see flames coming through your ears).
• In a hot skillet or dutch pot add the oil. 
• As soon as it is hot enough place meat and allow to brown. 
• When both sides are done add all the remaining ingredients with a cup of water
• Cover and allowed to simmer until cooked.

This is enough for about seven people and can be served with whatever you want, bread, a plate of dumplings, yams and green bananas or rice. The choice is yours, enjoy!

JAMAICAN CURRIED CHICKEN

The only difference with preparing Jamaican curried chicken, as oppose to Jamaican brown stew (above), is the addition and removal of a few items;

• The addition of 2 tablespoons curry powder
• 1 pack coconut milk
• Removal of the browning or molasses and the soy sauce

Preparation

• You can either put the curry directly on the meat or burn it by adding it to a hot skillet with cooking oil.
• Add remaining ingredient cover and allowed to simmer until cooked.

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