Jamaican brown stew chicken with rice and peas

Chicken browned in caramelised sugar, then stewed with thyme, allspice, peppers and a whole Scotch bonnet into a rich, dark gravy. A Sunday favourite all over Jamaica, served with coconut rice and peas.

Ingredients

• 1000 g Chicken thighs, bone-in, skin removed
• 0.3 Garlic, crushed
• 2 g Dried thyme
• 3 g Ground allspice
• 2 g Black pepper
• 20 ml Soy sauce
• 4 g Salt
• 30 ml Vegetable oil
• 20 g Soft brown sugar
• 1 Onions, sliced
• 2 Peppers, sliced
• 150 g Carrots, sliced
• 3 Spring onions, chopped
• 2 Tomatoes, chopped
• 30 g Ketchup
• 1 Fresh chillies, Scotch bonnet, left whole and unpierced so it stays mild
• 320 g Basmati rice
• 240 g Kidney beans, drained
• 400 ml Coconut milk
• 1 g Dried thyme
• 1 Spring onions, whole

Method

1. Rub the seasoning into the chicken and leave it to sit while you prepare the vegetables (or overnight in the fridge).
2. Heat the oil in a casserole, add the sugar and let it melt and darken to a deep brown, without burning.
3. Carefully add the chicken (it will spit) and turn it in the dark caramel until browned all over. Do it in two batches if needed.
4. Add the onion, peppers, carrots, spring onions, tomatoes, ketchup, the whole Scotch bonnet and 250ml water. Cover and simmer until the chicken is falling from the bone.
5. Put the rice, beans, coconut milk, thyme, whole spring onion, a good pinch of salt and 250ml water in a pan. Bring to the boil, cover and cook on the lowest heat until the liquid is absorbed.
6. Lift out the Scotch bonnet. Simmer the stew uncovered to thicken the gravy if needed, then serve with the rice and peas.