Brown Chicken Caribbean Style (Print Version)

# Ingredients:

→ Aromatics & Seasonings

01 - 1/2 medium yellow onion, diced
02 - 1 large bell pepper, diced
03 - 4 scallions, sliced
04 - 6 cloves of garlic, crushed or 1 tablespoon garlic paste
05 - 1 tablespoon packed light or dark brown sugar
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon Jamaican ground allspice
08 - 1/2 teaspoon ground ginger
09 - kosher salt & freshly ground black pepper, as needed
10 - 3 teaspoons browning sauce (try Grace brand)

→ Main Proteins

11 - 8-9 chicken pieces (mix of legs & boneless/skinless thighs)

→ Additional Ingredients

12 - 3 tablespoons vegetable or canola oil, with extra if needed
13 - 2 medium-sized carrots, diced
14 - 1 (8-ounce) can tomato sauce
15 - 4-6 sprigs fresh thyme
16 - 2 bay leaves
17 - 1 scotch bonnet pepper, kept whole
18 - 3 cups chicken stock or broth

# Instructions:

01 - Grab a big bowl or ziplock bag and throw in your diced onion, bell pepper, sliced scallions, garlic, brown sugar, paprika, allspice, ginger, and salt/pepper. Dry your chicken pieces with paper towels, then toss them in with the browning sauce. Get your hands dirty and rub everything into the chicken really well.
02 - Pop the bowl in the fridge with a cover or seal that bag tight. Let it sit for at least 2 hours, but an overnight soak works even better. If you go the overnight route, give everything a good mix halfway through.
03 - Take the chicken out from the marinade mix and shake off the extra bits but don't toss that marinade. Put the chicken aside on a plate or tray for now.
04 - Pour oil into a big, sturdy pot over medium-high heat until it's nice and hot. Don't crowd the pot - cook the chicken in small batches until they turn deep golden brown, roughly 2-3 minutes each side. Move browned pieces to a clean plate and keep going until all pieces are done, adding a splash more oil between batches if needed. Turn the heat down to medium.
05 - Dump the saved marinade into the pot and cook for 2-3 minutes, scraping up all those tasty bits stuck to the bottom. Put the browned chicken back in, nestling it into the veggie mix along with any juices from the plate. Add your carrots, tomato sauce, thyme, bay leaves, the whole scotch bonnet, and chicken stock. Mix everything gently.
06 - Turn the heat down to medium-low, pop the lid on, and let everything bubble away for 1½-2 hours until the chicken gets super tender and starts falling apart.
07 - Fish out and trash the thyme stems, bay leaves, and that scotch bonnet. Want thicker gravy? Turn up the heat to medium-high and stir until it's just how you like it. Give it a taste and add more salt and pepper if needed.
08 - Scoop it into bowls right away and serve with rice and peas, maybe some plantains too. Don't forget to drizzle that extra gravy all over everything.

# Notes:

01 - This island favorite has chicken cooked until it's melt-in-your-mouth soft in a flavorful mix of spices and veggies.
02 - The special browning sauce gives this dish its signature dark coloring and deep taste profile.
03 - Keep that scotch bonnet pepper whole while cooking so it adds aroma without too much heat.
04 - Let the chicken soak in the marinade overnight for the tastiest results.

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