Brown Stew Chicken

• chicken↗1 whole

  about 1.2 kg

• white onion↗1

  cut in half and thinly sliced

• ginger↗thumb-sized piece of

  grated

• garlic cloves↗3

  minced

• thyme↗3 sprigs of
• ground allspice↗1 tbsp tbsp

  (also known as pimento)

• granulated sugar↗5 tsp tsp
• soy sauce↗1 tbsp tbsp
• red pepper↗1

  sliced

• universal seasoning1 tbsp tbsp
• tomato ketchup↗2 tbsp tbsp
• Scotch bonnet pepper↗1
• green onion↗2

  coarsely sliced

• chicken broth↗500ml ml

Step-by-step instructions

1. 1

   Cut the chicken into four pieces, remove the wings and separate the legs and thighs, then cut each breast into three pieces. (Bones can be kept in the fridge to make broth the next day.)

2. 2

   Season the chicken with ground allspice, onion, universal seasoning, soy sauce, 1 tsp black pepper and 1½ tsp salt.

3. 3

   Add sugar to a large pan and cook over medium heat. Wait until the sugar begins to melt, watching it bubble and darken. When it turns dark‑brown and smells a bit more than caramel, add the chicken pieces, discarding as much onion as possible.

4. 4

   Fry the chicken in batches until evenly browned, and transfer it to another pot while you cook the next batch. When all the chicken is browned, remove it from the pan and add onion, garlic, ginger, green onion, thyme and a pinch of salt, scraping the bottom to release any remaining spices. Cook 5‑8 minutes until the onion softens, then return the chicken to the pan. Mix well and add broth, Scotch bonnet pepper and tomato ketchup, pour in 100 ml water. Cover and cook 20 minutes. Remove the lid, add red pepper and cook another 20‑25 minutes until the sauce thickens and the chicken is done. Remove the Scotch bonnet and discard it, check seasoning and serve with rice.