Chicken pieces browned in caramelized sugar, then braised in a rich gravy with tomatoes, onions, allspice, and Scotch bonnet until fork-tender.
Ingredients
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1.5kg chicken pieces, bone-in
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2 tbsp browning sauce
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1 tbsp brown sugar
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2 tomatoes, diced
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1 onion, sliced
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3 cloves garlic, minced
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2 stalks scallion, chopped
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1 Scotch bonnet pepper, whole
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3 sprigs fresh thyme
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2 tsp allspice
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2 tbsp ketchup
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1 tbsp soy sauce
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2 tbsp vegetable oil
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Salt and black pepper
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250ml water
Instructions
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1
Season chicken with garlic, thyme, scallion, allspice, soy sauce, salt, and pepper. Marinate at least one hour for best flavor.
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2
Heat oil in a Dutch oven over medium-high heat. Add brown sugar and let it caramelize until dark amber, about two minutes.
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3
Add chicken pieces to the caramelized sugar and sear until deeply browned on all sides. Work in batches to avoid crowding.
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4
Add onion, tomatoes, ketchup, browning sauce, and water. Stir to combine and scrape up any browned bits from the bottom.
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5
Add whole Scotch bonnet on top without piercing it. Cover and simmer on low for forty-five minutes until chicken is tender.
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6
Uncover and cook ten more minutes to thicken the gravy. Remove Scotch bonnet before serving with rice and peas.
Did You Know?
The browning sauce used in this dish is a Jamaican pantry staple made from caramelized sugar and is used to give meats their distinctive dark color.