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Foodie Jamaican, Issue #002 -- Brown Stew Chicken
May 22, 2004

I know this e-zine is a little late this month, but better late than never. I have been quite busy making plans for the upcoming Atlanta Caribbean Folk Festival in Atlanta, Georgia. Yes it’s that time of the year again when all the people from the Caribbean, living in the United States, get together for a time of fun in the sun.

You can sample a lot of other Jamaican-style or Caribbean Food at many of these Carnivals around the U.S. Look them up at While there, ask any of the vendors for some recipes. The worst they can say is no.

But don’t worry you have me, I will always help in anyway I can to make your Jamaican food cooking experience a pleasure.

And here is a Brown Stew Chicken Recipe that you will like:

Jamaica Brown Stew Chicken

1 3lb. Chicken

1 stk. Scallion

2 cloves Garlic

1 tsp. Salt

1 oz. Soy Sauce

1sprig. Thyme

½ cup Oil

1 Medium Onion (Chopped)

2 tbsp. Bread Crumbs

1 Tomatoes (diced)

½ oz Lime Juice

1 oz. Tomato Ketchup


Cut up Chicken into 16 pieces or more if you desire. Wash chicken in lime juice and water, discard water and lime juice solution after use.

Combine chicken and seasonings together in a bowl, except oil, tomato ketchup, and bread crumbs. Rub seasonings onto chicken until chicken is brown. Now remove all the seasonings like the garlic, onions, thyme, tomatoes, and scallion with a fork.

In a saucepan, heat oil on high then turn down heat to medium. Put the chicken into the oil and fry chicken until golden brown. Don’t burn the chicken.

After the chicken pieces are browned, discard the oil. Add about 1 1/2 cups of water to the chicken in the same saucepan, and then add all the seasonings with the tomato ketchup. Make sure the fire is turned to medium low because you’re going to allow the chicken to sweat and make its own sauce.

Option 1: You can use the evaporation method to make the sauce. With the chicken and seasonings in the pot, turn the stove to medium; let the seasonings cook until they are well blended into the sauce. Do not cover the pot. Check the sauce periodically for thickness.

Option 2: You can add the bread crumbs to pot to thicken the sauce after the chicken and seasonings are almost cooked together.

Try using both options above and see which one you like best. Another thing, some people use Jamaican Browning instead of Soy Sauce on their chicken. It’s a matter of choice, like I said before, do a little experiment with each method.

You can serve this chicken stew with white rice, rice and peas, pasta, dumplings, or bread.

Here is drink you can serve anytime.

1 oz. Grapefruit Juice

1oz. Orange Juice

1 tbsp. Lime Juice

1 oz. Jamaican Strawberry Syrup

2 drops. Angostura aromatic bitters

16 oz. Water

2 Cubes Ice.

Mix ingredients together, serve over ice. If you don’t have all the ingredients above, experiment to your hearts desire. Add Jamaican White Rum to this drink if you want an Adult Beverage.

************************************************************************ JAMAICA COOKING TIPS *********************************************************************** Before you fry anything like fish or chicken, you should slightly flavor the oil. You can use any fresh seasoning like garlic, onions, or scotch bonnet pepper. We use oil to trap the seasoning’s flavor, all the time.

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