Jamaican Brown Stew Potatoes and Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
8 lbs bone-in, skinless chicken parts2 large onions, diced finely9 scallions, minced2 red bell peppers, diced1 green bell pepper, diced5 tbsp garlic powder3 tbsp onion powder1 tbsp allspice1/4 cup seasoned salt3 tbsp black pepper3 tbsp brown sugar8 tbsp soy sauce7 cups stewed tomatoes (4 14-oz cans)1 Scotch Bonnet pepper, pricked with a fork but left whole1 tbsp minced garlic1/2 tbsp allspice2 tsp black pepper3/4 cup ketchup4 1/2 cups chicken broth1/4 cup canola oil3 large onions, diced9 large carrots, diced8 lbs Russet potatoes, peeled and cubed
The night before, combine chicken parts, onions, scallions, bell peppers, garlic powder, onion powder, allspice, seasoned salt, black pepper, brown sugar and soy sauce in a large bowl or bucket, tossing well. Cover and refrigerate overnight.
Meanwhile, in a large pot, combine tomatoes, Scotch Bonnet pepper, minced garlic, allspice, black pepper, ketchup and chicken broth.
Cook over medium-high heat for 2 hours, stirring occasionally. Remove and discard hot pepper and set tomatoes aside.
The next day, preheat the broiler and spread chicken mixture in a very large, deep roasting pan.
Broil for 4 minutes, stir and return to broiler for 4 more minutes.
Set oven to 350F.
Heat oil in a large pot over medium-low heat.
Add diced onions and cook for 25 minutes, stirring occasionally, until caramelized.
Add carrots and potatoes, raise heat to medium high and saute until carrots begin to soften, about 7 minutes.
Pour sauteed mixture over chicken and stir to incorporate.
Cover roasting pan and bake for 5 hours.
After five hours, add tomato mixture to the pan, stir in and bake uncovered 1 hour longer.
Number of Servings: 60
Recipe submitted by SparkPeople user JO_JO_BA.
Meanwhile, in a large pot, combine tomatoes, Scotch Bonnet pepper, minced garlic, allspice, black pepper, ketchup and chicken broth.
Cook over medium-high heat for 2 hours, stirring occasionally. Remove and discard hot pepper and set tomatoes aside.
The next day, preheat the broiler and spread chicken mixture in a very large, deep roasting pan.
Broil for 4 minutes, stir and return to broiler for 4 more minutes.
Set oven to 350F.
Heat oil in a large pot over medium-low heat.
Add diced onions and cook for 25 minutes, stirring occasionally, until caramelized.
Add carrots and potatoes, raise heat to medium high and saute until carrots begin to soften, about 7 minutes.
Pour sauteed mixture over chicken and stir to incorporate.
Cover roasting pan and bake for 5 hours.
After five hours, add tomato mixture to the pan, stir in and bake uncovered 1 hour longer.
Number of Servings: 60
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 115.5
- Total Fat: 1.9 g
- Cholesterol: 18.5 mg
- Sodium: 359.6 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.2 g
- Protein: 7.8 g
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