Grilled Chicken Rasta Pasta Recipe

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Jamaican Brown Stew Chicken Recipe

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Breakfast, dinner, lunch

Cuisine jamaican

Servings 6

Ingredients

  

• 1 KG Chicken Leg Quarters
• 1 tbsp Pimento Berries
• 1 Medium Spring Onion
• 4 Sprigs of Thyme
• 1 Medium Onion
• 4 Cloves of Garlic
• 1 Scotch Bonnet Pepper adjust to your preference
• 2 tbsp Ginger and Garlic Paste Optional
• 2 tbsp Green Seasoning
• 1/2 Green Bell Pepper Diced
• 1/2 Red Bell Pepper Diced
• 2 tbsp All purpose seasoning
• 1 tbsp Chicken seasoning
• 1 tbsp Jerk seasoning Powder or Meat seasoning
• 1/2 tbsp Sazon
• 1 tsp Paprika
• 1 tsp Cayenne Pepper
• 1 tbsp Browning
• 1 tbsp Ketcup

Instructions

 

• Clean and cut up leg quarters, separate leg from thigh and cut each thigh and leg into half. 

  Season with onion, spring onion, 1 scotch bonnet pepper, thyme, ginger and garlic paste, green seasoning, pimento berries, garlic and all your dry seasonings listed above. 
  
• Leave to marinate for at least one hour, I prefer to leave overnight. After marinating add your browning to the chicken.  Remove onions, thyme garlic and set aside. 
  
• Heat oil in a large skillet and brown your chicken 1-2 minutes on each side. Set chicken a side.
  
• Add reserved onions, scotch bonnet pepper and diced sweet peppers to the skillet and sauté until softened, for about 3 minutes.
  
• Add chicken back to skillet along with 1/2 tbsp of all purpose seasoning, water, and ketchup.

  Bring pot to medium low heat and cover for 30 minutes. Remove the pot cover and simmer chicken for 10 more minutes, this is t reduce and thicken the gravy. 
  

Video

Keyword easy