After discovering the Cook Like a Jamaican YouTube channel, I decided that my Dad was going to have to try a different cuisine, at least for one night. My Dad's the type of man who loves food, will try new dishes, but in the end he'll still ask for a piece of good ol fashioned fried chicken.
For him, I decided to make Brown Stew Chicken served over basmati rice with a tossed salad.
Jamaican Brown Stew Chicken
Now although I planned not to alter these newly found Jamaican recipes, I couldn't help it with this one because there was something I wanted from the two recipes I found: Winter One Pot - Brown Stew Chicken by Caroline Arliss and How to Cook Jamaican Brown Stew Chicken by Fay DeLeon. The first one used white and sweet potatoes as well as carrots, but I loved the second recipe as well...so I combined them. In the end, my stew was more the consistency of Caroline's stew, with the flavors of Fay's.
From this recipe I used carrots, sweet potatoes, white potatoes, allspice (but I ground the whole dried berries with my mortar and pestle), and broth. I used low sodium vegetable broth. Also, because I didn't have the hot pepper sauce mentioned in the second video, I did as Caroline suggested and put a habañero pepper in the pot, unchopped. However, because my Dad doesn't like too much spicy foods, I allowed the pepper to remain in the pot for about half of the cooking time.
I seasoned and marinated my chicken according to the recipe below. I also did everything in this video with the exception of the few ingredient add-ins mentioned above.
For those of you who might be concerned that this is a spicy dish, let me ease your mind and tell you that it is not. It has a hint of sweetness that is due to the allspice, the brown sugar, and the sweet potatoes. This is definitely a dish going into rotation. If we ever get snow next winter, I'll be sure to make this. Then I can be sure to get my crochet on while the stew simmers. :-)