Jamaican Brown Stew Chicken with Rice & Peas & Fried Plantain A true Jamaican classic, this rich brown stew chicken is marinated, caramelised and slowly simmered until fall-off-the-bone tender. Served with fluffy rice & peas and sweet fried plantain, it’s the ultimate Caribbean comfort food. Serves: 4–6 Prep: 20 minutes (plus marinating) Cook: 1 hour 15 minutes Ingredients * 2 lb (900g) chicken thighs and drumsticks * 1 medium onion, sliced * 1 medium tomato, chopped * 1 spring onion, sliced * 1 whole Scotch bonnet * 3 garlic cloves, minced * 1 tsp fresh thyme * 1 tbsp browning sauce * 1 tbsp soy sauce * 1 tsp Worcestershire sauce * 1 tsp all-purpose seasoning * ½ tsp black pepper * 2 tsp brown sugar (divided) * 1 tsp sea salt * 2 tbsp vegetable oil * 1½ cups (360ml) chicken stock * 1 tbsp cornflour mixed with 1 tbsp cold water (optional) Fried Plantain * 1 ripe plantain * Vegetable oil, for frying Method 1. Marinate the chicken with the onion, spring onion, garlic, thyme, browning sauce, soy sauce, Worcestershire sauce, seasoning, pepper, 1 tsp brown sugar and salt for at least 2 hours, preferably overnight. 2. Remove the chicken, reserving the marinade and vegetables. 3. Heat the oil, add the remaining 1 tbsp brown sugar and let it caramelise to a deep mahogany colour. 4. Brown the chicken well on all sides, then add the reserved vegetables and cook for 3–4 minutes. 5. Stir in the tomato, reserved marinade and chicken stock. Add the whole Scotch bonnet, cover and simmer for 40–45 minutes. 6. Remove the lid and simmer for a further 10–15 minutes until the gravy has reduced. Skim off any excess fat and thicken with the cornflour slurry if needed. 7. Slice the plantain and fry for 2–3 minutes per side until golden. 8. Serve with rice & peas, spooning the rich gravy generously over the chicken. #jamaicatiktok #brownstewchicken #FoodTok - @gastronomichb