How to make Jamaican Brown stew chicken

hi everybody I'm back and today today I'm going to show you all how to make to make him brown stewed chicken here's what you will need you will need chicken any parts of the chicken that you wanted to use would be just fine you all that know me you know that I love to use chicken thighs so I have chicken thighs that we need to wash okay you will need bell peppers and you can see that I have the tricolor I have the green the orange yellow and red you will need onion and I have a white onion as well as this is just a piece of onion that I had leftover from yesterday so we're going to use that as well you will need two tomatoes and carrots I have two carrots there you will need fresh garlic two large cloves of fresh garlic and I also have green scallions green onions you will need as well as ketchup I have some lime over here and that light will be used to clean our chicken you will need chicken broth as well as Jamaican browning okay let me show you what this looks like here's what our Jamaican brownie looks like and this is made it's a product see how it's as a product of Jamaica it's made in Jamaica okay now this browning seasoning it actually has let me tell you what's in the Browning because it's very unique it has cane sugar in it it has water caramel and salt this right here is very interesting and I can't wait to show you how we're going to use it today also I have some Caribbean traditions chicken seasoning this seasoning right here is so flavorful and so amazing this is about the only seasoning that I'm gonna really have to use today as far as spices I mean I'm gonna use some cracked black peppercorns right but this seasoning right here does it all it has everything in it it has the garlic powder the onion powder the paprika is beautiful if you haven't tried this before give it a try okay so then we're going to use some ginger paste as well as time I wasn't able to get fresh time at my supermarket today but I have dry time another ingredient that I wasn't able to find was my scotch bonnet so I settled for a jalapeno okay then you're gonna need some vegetable oil and we might use some sea salt as well over here let's look over towards our stove you can see that I have two pots I have this pan that we're gonna Brown our beautiful chicken up in and I have my favorite walk that walk over there we're gonna use it to stew our chicken so the first thing that we're gonna do I need to get all of my vegetables cut up I need to get my chicken washed and then I'll be back I'm gonna show you how to make this beautiful Jamaican brown stewed chicken okay everybody you can see that I went ahead and chopped up all of my vegetables just a rough chop you don't have to chop them up finely because these are going to literally like they're gonna stew with the chicken so they're gonna cook down okay and with that carrot you all that know me you know I'm not really a fan of carrots so I used one carrot okay all right so everything's nice and chopped here's the garlic we have our red onion the tricolor bell peppers the white onion the green onion all right so now let's come over here to where our chicken is I've cleaned the chicken and I've washed a chicken and taken off any extra fat in skin that's not needed okay and I've used my salt my sea salt lime in cold water to wash the chicken all right so now let's go ahead and get ready to season our chicken okay let's go ahead we'll put our chicken into this casserole dish and we'll season it up just like so oh but before I need to cut my chicken guys be right back okay so when you're making Jamaican brown stewed chicken you don't want to use hope if you have a leg you want to chop that bad boy in half if you have wings you can use those holes hole but if you have the thighs you want to cut them into chunks okay so I'm not going to take the bone out because that bone is flavor we're going to slice right alongside of the bone see that there and then we can cut this one as well okay that's all we're going to do so the part with the bone will be a little bit bigger which is okay with me and if you wanted to take the bone out you could absolutely take the bone out okay and so we're gonna do it this way I want to chop my pieces up just like so and then we'll get started seasoning beautiful and now when I'm making this I like to keep the skin on skin on bones in give you much more flavor okay if you're that person that wants to take the skin off or the bones out feel free to absolutely you can okay I'm going to continue to cut these then I'll come back and season okay everyone before we proceed what you want to do I've made sure that I washed my cutting board off make sure you that you clean your sink thoroughly okay so now let's go ahead and season up our chicken I'm going to put a little bit of vegetable oil just a little bit so our seasonings can adhere to the chicken what we're going to use we're going to use this Caribbeans traditions chicken seasoning I found this at Kroger's in the ethnic section okay let me open this a little bit bigger so I can get the spice out mm-hmm okay just like this and put you a nice amount on there don't be afraid to season your meat okay you want it to taste good right get you some seasoning on there then absolutely and then we're going to turn them over and do the other side as well beautiful I'm gonna use this fork because I just washed my hands now those of you that have a butcher knife and you're not afraid to just chop down into one of those bones feel free to chop right through that bone so that you can have even cut pieces of chicken okay I have a cleaver and it kind of scares me because that big thick bone I'm afraid that I'll cut myself you know so I can deal with one big piece and then other little pieces are just fine with me okay if you're comfortable with using that cleaver then you would just chop right down through that bone but when you leave the bone it's so much more flavor trust me when I tell you this absolutely it is okay so then we're gonna season this other side and we're going to let this seasoning sit in here for at least about 10 to 12 minutes so that it can soak down into this chicken okay we don't want to fry it right away give it a few minutes to soak down in there all right just like so beautiful okay and then we're gonna go in with some cracked black pepper and when I put the chicken in the pan I'll put the cracked black pepper on the other side as well oh yeah get a nice amount of black pepper on there because you have a lot of chicken this season I hope you all are having a great Saturday it's the weekend and it's rainy and cold here well it's not really cold but it's rainy so it kind of makes it feel much chillier than what it is I got my window open and here in the kitchen but the birds aren't chirp it much those of you that know me you know I love listening to the birds chirping okay we're gonna let this set the seasoning set on here for around about 12 minutes and then I'll show you the beginning of our cooking process guess what everybody I'm actually back I almost forgot the most important ingredient our Browning if you were not able to find this specific browning this one here if you're not able to find this what I highly suggest is that you're going to use brown sugar right before you throw these in the frying pan with your oil and that brown sugar will give you that nice chart browned chicken pieces that you're looking for okay what you want to do and I'll remind myself to put more of cracked black pepper on here you want to put your browning all all throughout okay just like this oh my goodness now this one here is definitely different this one here is definitely different from the other browning that you've all seen me using in the past the Kitchen Bouquet browning that I've used in the past to brown things that one does not have the caramel flavor and the cane sugar in it okay this one here is specifically for brown stew all right so what we're gonna do I'm gonna go in with my hands and I want to give this a nice mix through okay because I want this brownie to be all down into this chicken you hear me a little birdie told me jeanna young when you make brown stewed chicken if that chicken isn't nice and dark brown you didn't make brown stewed chicken so we're gonna make sure that our chicken has that beautiful brown color to it okay and we're going to make sure that we cook it to where it has that charred flavor oh I'm getting so excited you hear me absolutely I am mmm look at this here beautiful and now we're gonna let this soak and then I'm gonna wash my hands and I still want to put some more cracked black pepper on and we're gonna do just that okay I have my hands nice and impeccably thing you're gonna go in and put the rest of that black pepper in that I was speaking about and then I have another ingredient to show you all okay because we're gonna use three to four tablespoons of this other ingredient and I'll show you just here in a second beautiful that smells so amazing mmm this is gonna give it almost like a sweet caramel a flavor just beautiful it's actually a flavor that you can't it's hard to describe this here I have brown stew seasoning and this is made by a Caribbean sunshine Jamaican brown stew seasoning this here I'm going to use three to four tablespoons of this once I start our stew okay okay everyone so our chicken has marinated in the brown seasoning for 12 minutes now what I'm doing is I'm heating up my pan and you can see that I've put some vegetable oil in the pan so that we can fry our beautiful chicken once that oil gets nice and hot we'll get started okay everybody let's go ahead and you want to lay your chicken if you have skin on your piece of chicken go ahead and put your skin chicken in skin first okay and you want to hear this sizzle here that there you have to hear that sizzle if you don't hear that sizzle and see those bubbles happening your oil is not hot enough okay wait to put the other pieces in you have to hear that beautiful sizzle okay because that sizzle that's going to indicate that your oil is hot enough and your pans hot enough all right so we're gonna put all these pieces in just like so hear that that's what you're looking for now don't worry when you see your chicken getting really dark because guess what that's what the Browning is for it's supposed to be dark okay we're not gonna burn it but it's gonna be dark in color absolutely it isn't it's gonna be so flavorful you hear me oh yeah where am i excited I am so excited my family's excited I haven't made this in about a year and I've had some people ask me to make it and so when I woke up this morning I had plans to make something else and then I told myself I'm gonna make the stewed brown chicken today and then I'm gonna do another video for you all today for strawberry shortcake absolutely I am I'm going to show you how I like to make my strawberry shortcake okay get your chicken in the pan just like so and you turn it once you see that the egg that the bottom half is starting to get nice and more than golden brown but I'll treat you I'll show you what to look for make sure that you have your heat up on to a medium-high heat you don't want to turn it up on high because you'll burn it you don't want to turn it on low because you'll steam it alright [Applause] you all never had this before you got to make you some absolutely your I am getting so excited I have let's see I can put one more piece in and then I have a couple more pieces that I'll put in after some of these pieces of chickens start to shrink down once this starts to get browned up I'll come back and we'll give it a nice turn okay everyone you can see that our chicken is starting to brown up just beautifully and now our chicken was very juicy so what I did was I poured off some of the juice that was in the pan okay how come you did that Gina well the reason why I did that is because we want this chicken to fry okay we don't want it to steam in the juice all right so in order to achieve that you pour off some of that juice that was in your pan all right it's not ready to be Turk just yet but let me show you what that's looking like at the bottom see that oh yeah you see that easy that's color that is color and flavor do you hear me all right so we're gonna let this cook for a little while be patience like be patient like I always like to say be impatient in the kitchen you're gonna have some good food all you have to do is have patience absolutely so we're going to let this go for a little bit longer see that beautiful but not ready to be turned just yet okay everybody let's go in and turn some of our chicken pieces over now you might not be able to turn them all over because they might not all be nice and brown this way if it's not brown just turn it back over okay just like this this is what you're wanting beautiful caramel ovation that's what you're wanting I am really getting excited in here mm-hmm I got some rice and beans cooking on the side and beautiful each pieces ready to be turned oh I'm so happy beautiful I'm gonna turn this one back over it's just not ready yet all right we'll let the other side and let me show you just how much oil is in there see that shouldn't have a lot of juice in there if there's a lot of juice this forms in the bottom of your pan pour it off okay and and what I highly suggest when you're making this because this browning seasoning can be kind of sticky a little bit make sure that you use a nonstick pan it's gonna really help you in the long run okay that way your skin and your chicken doesn't have to stick to the pan okay and it'll just turn over you know with no problem when you use a nonstick pan okay now some of you might ask me Gina are you trying to cook the chicken right here no I'm not but what I'm trying to do is I want to get this beautiful color on both sides and then after we achieve that beautiful color on both sides then we can start the stewing process okay because the chicken will actually finish cooking once it starts to stew up with our vegetables in our chicken broth okay right now you're just trying to achieve that color remember earlier in the video where I said a little birdie told me that if your chicken was not browned like this you weren't making Jamaican brown stewed chicken this is the color that you want to achieve we're only searing this off right now just for the color like I said and I'm just gonna repeat myself we are gonna cook it finish cooking the chicken in the stew once we get the vegetables and the chicken broth there this is what it should look like I'm gonna bring the pan up a little close to you so you all can get a good understanding of the color that you're looking for see that oh yeah baby you hear me talk everyone let's take a peek in underneath some of our pieces of chicken oh can you all see that that's what you're wanting beautiful color that's all I can keep saying guys I'm so excited here okay let's take a piece that's white so what I'm gonna do our pan that we're gonna stew our chicken in there's my walk I'm going to bring the wok closest to me so that we can take the pieces that are perfectly browned see that there and you're going to put them down into your pan that you're going to do your steward we can't use the cam that it's in now because once we get those vegetables and that broth in there beautiful color on your chicken then you put it in your stewing pop if you don't have a wok it's just fine just use whatever largest pan that you have whatever's the deepest okay put that down in there [Music] okay everyone here's our beautiful chicken now what we're gonna do we're going to add all of our cut-up vegetables everything right into the poll I don't care if you can't swim just get on in there alright and everything in there and then we're also gonna put I don't want you to forget your ginger ginger paste if you don't buy your ginger in a paste form you need to slice it up very thin or chop it up very you know in small pieces okay all right I definitely want to let you know that so let's bring some of our chicken up and bring some of the vegetables down to the bottom just like this in there beautiful already yes it is beautiful mmm ginger get you some all you need don't get crazy with the ginger guys alright and fresh thyme would be preferred but I wasn't able to find fresh thyme so we're gonna use some dry thyme now remember dried thyme is very strong I'm only gonna use a little tiny bit and I'm gonna kind of break it up in my fingertips this way see that kind of make it into a powder form as much as I can just leave this beautiful and then we'll put it in a little bit of the dry thyme goes a long way trust me when I tell you that okay all right and then for our browning stew seasoning if you don't if you're not able to find this one you don't have to have this one okay I was just very lucky to find this at my Kroger so I'm gonna use three to four tablespoons and put this in just like so I'm just gonna eyeball it that's about it okay like I said this one here if you can't find it you don't need it it'll be okay don't worry about it okay so let's bring this over onto the stove and then our next ingredient that we will be putting in but not just yet will be our ketchup okay I'm gonna have to chop a piece of this because I do want to put a piece of this because you're supposed to have scotch bonnet habanero in there and I'm not gonna make it to where it's gonna be spicy it's just gonna be a little tiny bit of heat cuz I'm not a person that likes heat so I'm gonna make sure it's controls to where I can enjoy the meal as well okay so meet me over here turn this up to a medium-high heat shake your chicken broth up if you wanted to use a low-sodium chicken broth or if you wanted to use vegetable or beef whatever kind of broth you wanted to use would be just fine okay and I'm just gonna bring this up just until it starts to cover the veggies and the meat and it should be this whole container here this 32 ounce container usually does me perfect 32 ounces right on in there okay and now some of the chicken that's kind of poking out of there make sure it's pushed down okay make sure it's in there so it can get nice and stood up okay so what you want to do right now at this point is we're going to go ahead and chop up or I'm gonna take off some of the seeds of the jalapeno so that it's not so hot we're going to bring this up to a boil once it comes to a boil we'll put the lid on and then I'll let you know the proper time to put the ketchup in the ketchup believe it or not is a very very very important ingredient in this recipe okay let's grab our knife so that we can cut our pepper here you want to put this time away here I'm not really a fan of time but if there's a recipe that calls for it I'll put it in there absolutely I will I don't know why I grabbed this huge knife but this will do this will do okay and like I said I'm not going to use the seeds the seeds and the veins that white vein right there is where the heat lies okay and so I'm gonna pull that white vein out just like so okay much as I can and make sure that I don't have any seeds but then this here will be just enough just to wake them up right my husband likes a little bit of spicy and I don't like spicy so by putting this much without the ribs and without the seeds this will satisfy everybody and if he wants his to be a little bit hotter he can put red pepper flakes in his okay and it's just that simple know if you're that person this is Regina I don't want mines to be hot you don't have to make it hot you know you don't have to put anything in here that's gonna make yours hot okay and it'll be just fine absolutely it will okay now if I had the jalapeno habanero what I would do is I wouldn't cut it I would just kind of put it in the stew and just let it steep I wouldn't poke any holes in it I would just let it sit at the top and just steep and what would happen is some of those beautiful juices will start to leak out of that habanero and it'll give you the perfect amount of heat that you're looking for once you cut one of those peppers open oh you're trying to burn somebody socks off right so I never ever if I if I use those I never cut them open because I don't want to burn anybody socks off especially not my family members right or my own okay so once this comes up to a boil we will put the lid on beautiful my house smells delicious do you hear me all right let's get a great picture beautiful just waiting on this to come up to a boil okay everyone let's just chime in and look how our beautiful stew is doing our stew has finally came up to a boil so now I'm gonna put the lid on we're gonna let this continue to cook on a medium heat not medium high but medium heat okay everybody look at our brown stewed chicken oh my goodness all of our vegetables have started to release this beautiful flavor the garlic the ginger the peppers the tomato the onion oh my goodness and even the carrots have all started to release their flavor down into this beautiful chicken here and we have Jamaican brown stewed chicken y'all never had this before you missing something you are definitely missing out okay now what they'll typically do is they will take some bread crumbs and they'll sprinkle a little bit of bread crumbs on top just to thicken that sauce up a little bit I'm not gonna do that I'm gonna let my sauce reduce down a little bit okay it's gonna reduce down so that means some of it will evaporate and you'll have less sauce and then I just might at the very end take a little bit of cornstarch slurry cornstarch with cold water pour it in just to thicken up my sauce a little bit okay and then I just wanted to show you I have some red beans and rice here that we're gonna have on this side as well now I'm torn between my decision that I'm getting ready to make pigeon peas you all that know me you know that I love me some pigeon peas pigeon peas is my go-to right pippy's does not belong in this dish but I want to put it in there don't put it in there Gina because it's not traditional but I want to don't put it in there Gina because it's not traditional but I want to know don't put it in there I have to if I have to guys I love it and that's what I want in there now if you don't want pigeon peas in yours don't put any in there okay don't put any in there I happen to absolutely adore pigeon peas and I feel like they will go just beautiful in the brown stew actually I'm gonna use a little bit more get in there oh yes I can't have a youtube channel under my name and not put up and not put what I want in my dishes absolutely I can if I want it in there I'm gonna put it in there and if you guys don't want to put it in yours you don't have to okay but I'm gonna enjoy this you hear me this is just about done I would say another half an hour to 45 minutes okay this is already cooked for an hour okay I'm gonna give it another half an hour to 45 minutes and see how much our sauce will reduce down and then we'll see if we want to thicken it up now is when I like to put my ketchup and remember this is a very crucial ingredient you put your ketchup in there okay and then you mix it up I always like to wait until my vegetables start to cook down how come Gina I don't know I just like to put it in at that time absolutely I do I like for everything to marry together things to start to cook down and everything like that and I'm gonna give this a taste I want to taste my sauce to see what it's tasting like isn't this the most beautiful dish you could ever imagine let's see let me get a little bit closer let me fix my camera so I can come down so you all can really see this okay isn't this just the most beautiful brown chicken stew that you have ever seen in your life it's so delicious it's nice and hearty this right here is definitely a stick to your bones meal because this is gonna stick to your bones we look at that so we're gonna let this cook just a little bit longer I'll come back and we'll see if I feel like it needs to be thickened up if not we won't thicken it if so I'll put a little bit of thickener in there and then we're done I'll give this a taste and I'll let you all know what this tastes like I want to taste this though let me grab a spoon you wanna taste your sauce because you wanted now if you need any more spice any more of anything or you want to know if it's just fine here guys y'all can taste that I'm telling you guys that right there this right here is something amazing it's like a flavor you've never tasted before in your life make you some okay everyone our beautiful Jamaican brown chicken stew is done and you can see that our sauce has reduced down by quite a bit okay and I do feel like I want to thicken my sauce up just a little bit if you want to do it the traditional way like I told you all earlier they will use some breadcrumbs just put some bread crumbs in and it'll thicken it but I'm going to use two tablespoons of cornstarch with some water that I have here I'm going to mix this up just like so until all of the cornstarch is well incorporated with the water okay that's what I'm mixing up here and then I'm gonna pour it in and literally right before your own eyes it's gonna thicken our sauce up and you have Jamaican Brown stewed chicken mm-hmm 101 sorry about that everyone I needed to answer my phone so watch this you put this in just like so and literally you have a beautiful gravy with absolutely no lumps okay watch this this will go from the thin state to automatic gravy if you all enjoyed this video give me a thumbs up and if you haven't subscribed make sure you subscribe make sure you click on that notification bell so that you can be notified every time I upload one of these awesome recipes and as always god bless each and every one of you thank you all for watching have a great night good night but not before we're gonna give this a try we're gonna see it good blessing we're gonna plate this up I'm gonna let y'all know what this tastes like okay I'm finishing up making my plate here we have some red beans and rice jamaican brown stewed chicken y'all that know me you know I love a good slice of naan bread to go with my food let's go ahead and put some of our beautiful sauce on then look at that chicken it's just falling apart Oh mmm you hear me I am so excited may God bless this meal Lord we thank you for today we thank you for your blessings and keeping us safe every day we thank you that your mercy is great we believe in you we have faith in you and we thank you for all you've done lord thank you for the roof over our head the food that you feed us and the love that you give us please forgive us for our sins and musta had mercy on others once again we say Amen look at this guys look at this I cannot wait to dig in I'm so afraid that I'm gonna burn the roof of my mouth I'm so afraid but I'm ready to go in right now look at this let's see and you don't need a knife for anything I don't even need to finish my sentence you don't need a knife for anything this chicken has stood down so much you see how flaky it is you see how beautiful and tender and moist and brown it is this right here this is what you want when you think of brown stewed chicken taste some let me know what you think in the comment section below hurry up guys cuz I'm ready to go in mmm I hope I pray don't burn my mouth I'm blowing it blow it for me guys this right here this is like none other this is like none other do you hear me do you hear me mmm please cool down so I can eat you please cool down please go down if you all enjoyed this video mmm give me a thumbs up and if you haven't subscribed make sure you subscribe make sure you click on a notification Bell so that you can be notified every time I upload one of these awesome recipes mmm mmm I know that's my second time saying that the sauce alone the sauce alone is amazing you hear me hmm guys I'm gonna get off of here I got another video to make but I want to really sit down and enjoy this meal deny mmm

Channel: In The Kitchen With Gina Young

Views: 177,085

Keywords: #jamicanbrownstewchicken #Godisgreat

Id: BnTi9Y_ysxw

Length: 39min 10sec (2350 seconds)

Published: Sat Mar 30 2019