The Final Jamaican Brown Stew Hen recipe.
Photograph by Chris De La Rosa
All through the Caribbean a model of Brown Stew or Stew(ed) Hen is not going to solely be discovered, however the approach or recipe for making stated dish, will differ from island to island and residential to residence. As a Trinbagonian I by no means grew up seeing this dish made this fashion till I moved to Canada, at my Jamaican buddy’s residence and it was bolstered in my reminiscence as I began to journey to Jamaica.
You’ll Want…
4 lbs rooster
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tomato (diced)
2 scallions (chopped)
1/2 medium carrot (julienne)
1/4 purple bell pepper (sliced)
1/4 yellow bell pepper (sliced)
1/4 inexperienced bell pepper (sliced)
1 scotch bonnet pepper (see word beneath)
1 1/2 tablespoon mild soy sauce
1 1/2 tablespoon Caribbean browning
2 tablespoon tomato ketchup
3-4 tablespoon olive oil
1 tablespoon jerk dry rub
8 pimento berries (allspice) 4 cloves garlic
3 slices Ginger
1 tablespoon smoked paprika
2 cups water
2 tablespoon chopped parsley
Notes! Could I like to recommend that you just watch the video beneath to comply with alongside, as further questions you’ll have can be lined there. I used a wide range of colours of bell peppers, however it’s possible you’ll stick to at least one shade if that’s all you’ve got. I sliced my scotch bonnet pepper as I get pleasure from my brown stew rooster spicy, do you have to need to maintain off utilizing a spicy pepper fell free to take action. Moreover you possibly can add the scotch bonnet as you add the water to the pot to braise the rooster, however float the pepper complete and do NOT break it. Fish it out earlier than you flip off the range and discard. you’ll get the flavors from the oils on the pores and skin of the Scotch Bonnet with out the uncooked warmth.
I used a 50/50 combo of drumsticks and thighs, bone in however the pores and skin and a lot of the fats have been eliminated. Season with the black pepper, salt, dry jerk rub, paprika, pimento berries (allspice), Caribbean browning, onion, soy sauce, carrots, scallions, thyme, bell peppers, garlic, ginger and scotch bonnet. Give it combine.
Enable it to marinate for a minimum of a pair hours or in a single day if in case you have the time.
After it’s marinated, warmth the oil in a deep pot on a medium flame. Shake the marinade off the rooster items and brown within the scorching oil. We’re not attempting to completely cook dinner the rooster, however to easily give it some shade. Do it in batches so that you don’t crowd the pot. Reserve all of the marinade within the bowl.
Give them about 8-10 minutes, you should definitely flip them so that they brown evenly.
When you’re finished browning the rooster, take away (and discard) all however 1 tablespoon of the oil we began with and add again all of the chunky greens and so on we marinated the rooster with, into the pot. In the identical bowl we marinated the rooster, add the water and swish round.
Three minutes later it’s time so as to add again the browned rooster to the pot (together with any juices) together with the water from the bowl we marinated the rooster in.
Because it begins to come back to a boil it’s time so as to add the tomato ketchup and the diced tomato. Cut back to between a simmer and rolling boil (med/low warmth) to completely cook dinner the rooster. I didn’t cowl the pot (whilst you may), as I needed a thick gravy on the finish. Be sure you stir each 4-5 minutes.
After about 15-20 minutes (relying on how huge the items of rooster have been that you just used) the rooster ought to be finished, so it’s time to personalize issues.
Style and modify the salt to your liking and decide if the gravy is as thick as you’d like. Take into account that the residual warmth from the pot will additional cook dinner this because it cools.
Whereas my Jamaican buddy’s granny recipe was a little bit totally different the information I gained from her was a real blessing. Over time I’ve modified issues round a little bit to personalize the result to my liking. Be sure you warn your dinner company concerning the pimento berries (take away them earlier than serving in case you can, together with the springs from the thyme and ginger slices).
So what makes this Jamaican Brown Stew? To be sincere, the one actual distinction from the Stewed Hen I grew up consuming Trinidad and Tobago, is we don’t usually add browning to the marinade as we caramelize brown sugar within the pot to begin and carrots and bell peppers will not be usually included. For extra flavors in your Brown Stew, add a little bit of Caribbean Green Seasoning and a bay leaf or two gained’t damage.
Supply:www.caribbeanpot.com
