Slow Cooker Jamaican Brown Stew Chicken
Ingredients
Chicken Marinate
-
5-6
pieces
chicken thighs, bone-in, trimmed of excess fat
-
1
teaspoon
salt
-
½
teaspoon
bouillon chicken powder
-
½
teaspoon
minced ginger
-
1
teaspoon
minced garlic
-
½
teaspoon
white pepper
-
1
teaspoon
fresh thyme
-
½
teaspoon
smoked paprika
-
2
pieces
green onions, diced
Brown Chicken Stew
-
2
tablespoons
canola oil
-
1
tablespoon
brown sugar
-
1
large
onion, diced
-
1
teaspoon
minced garlic
-
2
tablespoons
ketchup
-
1
teaspoon
browning sauce
-
1
teaspoon
fresh or dried thyme
-
1
teaspoon
hot sauce (or chili sauce)
-
1 ½
teaspoons
smoked paprika
-
2
small
bell peppers, sliced (red or green)
-
½
teaspoon
white pepper
-
¾
cup
chicken broth or water
-
to taste
salt
Instructions
- Marinate the chicken thighs with all marinade ingredients and refrigerate for at least an hour or overnight.
- Heat oil in a skillet and brown the chicken for 3-4 minutes until golden brown, then place in the slow cooker.
- In the same skillet, sauté onions, garlic, hot sauce, smoked paprika, bell peppers, and salt until the onions are translucent.
- Add the sautéed mixture to the slow cooker, deglaze the skillet with chicken broth or water, and add it to the slow cooker along with ketchup, browning sauce, and any remaining marinade.
- Cover and cook on high for about 3-4 hours. Serve with rice and beans.
Nutrition Facts (estimated)
Servings
5
Calories
349
Total fat
25g
Total carbohydrates
11g
Total protein
20g
Sodium
855mg
Cholesterol
111mg
You might also like