Brown Stew Chicken | Jamaican Caramelized-Sugar Chicken Stew

Rub the chicken pieces in cold water mixed with lime juice, rinse, and pat dry; this first step is never skipped on the island. Work the finely chopped scallions, grated garlic, thyme leaves, allspice, seeded and chopped Scotch bonnet, salt, and black pepper into the chicken. Refrigerate to marinate.

Heat the oil in a heavy-bottomed pot over medium heat. Add the brown sugar and watch without stirring. It will foam, then turn copper-colored. As soon as it becomes dark brown and begins to smoke lightly, scrape the marinade off the chicken and place the pieces in the pot. Turn and sear each side for 3–4 minutes, until a dark crust forms, then remove the chicken.

Add the coarsely chopped onion, carrot, and bell pepper to the same pot. Cook, stirring, for 5 minutes. Add the tomato paste and cook for 2 minutes more to remove its raw smell; the browned bits on the bottom of the pot will start to loosen in the vegetables’ juices.

Return the chicken and any marinade left in the bowl to the pot. Add the hot water and bay leaves. Once it boils, reduce the heat, leave the lid ajar, and cook for 35 minutes. Insert a thermometer into the thickest part of a thigh without touching the bone; it should read 74°C / 165°F. The sauce should reduce until it coats the back of a spoon.

Remove the bay leaves and thyme sprigs. Taste and adjust the salt, then let the stew rest, covered, for 5 minutes. Serve hot with coconut rice or plain white rice.