Hey Chef as a Jamaican I can say this was very good...don't feel bad about the browning...my grandmother told me to never use it. The chicken is cooked in a Dutch pot or what we call a dutchie. The old fashioned method is the sugar is added to the oil as soon as it turns light caramel..the chicken is added and stirred quickly. People who burned the sugar used browning instead because the sugar in hot oil takes practice ..but the resultung smokey flavor is unbeatable. Also try putting the whole pepper in the pot while it simmers. You will get intense flavor without too much heat. Dont make it burst tho! All you need now is rice and red beans in coconut milk with fried plantains and yuh gud. Big up yuhself. One love.
As A Jamaican I had to stop and watch this and this recipe was more authentic than the average brown stew chicken sold on the streets locally because the original version of the recipe did not use "browning." It was made brown in a process more similar to what you did here; specifically in getting the chicken brown. The other ingredients were fine too. Exception being the statement made that "Scotch bonnet is what Jamaicans call habaneros." No, actually, they are two different varieties and scotch bonnets are much hotter and adds a distinctive aromatic flavor. Scotch bonnet is a very important element in this and many other Jamaican recipes.
Syrstudios I went back and read that Lindamorena said scotch bonnets were a cousin to habaneros but more fragrant floral tones, she didn’t say they were the same.
@@sloppyjoe4017 they come in different colors the hottest is the chocolate scotch bonnets they look purple. different colors red, green orange, Dark purple brownish.
I HATE people that HATE other people. I get a lot of HATE comments on my amazing videos and I HATE it. Please don't spread HATE. Do I have to HATE you too, dear nico
As a person with Jamaican ancestry, I started watching this expecting it to be the nonsense that most so called Jamaican recipes tend to be. I am so pleasently surprised to see that you did a wonderful job staying close to the authenticity of how we make stew chicken. Bless up!
Hey Chef John Long time subbie here. I was telling my husband this week that you should make for from my home Jamaica 🇯🇲. 1 wk later you uploaded this. How awesome! One note is scotch bonnet is a cousin of Habanero with similar heat, BUT the scotchy has a distinct floral flavour that is irresistible. If you can't get one, a habanero will do, but flavour with be a different. Great video.
Love the smell and flavour of Soctch Bonnets - my fav hot chilli. I've made this using a different recipe and used SB and it takes it up to the next level in flavour and aroma. You can tell the difference from one with SB in it and when it's not (I did two one with SB and a mild one for friends who couldn't handle heat) lol and the SB tasted way better - esp home grown SB :D
I’m Jamaican and I approve. So heartened to see my favourite Chef showcasing delicious Caribbean dishes. I did this last evening and it was a hit! We don’t typically include apple cider vinegar and smoked paprika so I guess that accounts for that yummy umami flavour. Great job Chef John 👏🏽👏🏽👏🏽 🇯🇲
@@jessicalugay25 I always got some from a Jamaican takeout place near where I live. They just opened up again after being closed all summer because of the stupid virus. So I'm going to get some soon. Cheers from Canada :-)
Trinidadians would caramelize the sugar and then add the chicken. It is an art form because the window is small from getting it right and a disaster. We also like to add a thing called green seasoning which can be made rather easily or purchased. Goya makes a decent version. Pigeon peas is usually added and then served on rice. Another version is to add the rice to the meat and cook it covered. Hence the name "cook-up" which is basically one of our top national dish. I was also thought to add a few dashes of Angostura Bitters to the meat. It is a product of Trinidad and probably was used as a marketing ploy back in the day but I continue to use it. My Grenadian granny would roll over in her grave if I used brown seasoning! Oh hell nawww! Just seasoned some chicken so instead of Tarragon chicken I guess it is going to be stewed chicken...oh and sometimes we use potatoes instead of the peas on a serving of rice. We do love our starch on starch!! Ox tail done this way is also excellent.
@@cyndifoore7743 I have "ah ting" about chicken skin! I would tolerate it for the flavor it adds to the dish if I am roasting a chicken or braising...then off it goes! Check out how to de-bone a leg or thigh then follow the same recipe.
I love pigeon peas and rice, I thought that was called rizi pizi, no, that is the name for English peas and rice in some European countries. I did a quick look, pigeon peas and rice originated in Ghana and the Ivory Coast. Isn't there a nickname for the dish?
chef John is where my cooking journey began and there is no one who continues to inspire me and reminds with every video that food need not be complicated it doesn't need be overly technical and accurate all it needs to be is delicious.
I never get tired of hearing "And as always...enjoyyy" In addition to being a great teacher/cook he has one of the most pleasant voices I have ever heard.
Hello Chef John, I wanted to thank you for this recipe and all your recipes, I've been watching your channel for years. I'm in culinary school in Florida and today I had a practical final exam and I had to make a stewed chicken. I used this recipe and I got a 95. I couldn't get a 100 because I was kind of slow, and i dropped some onions on the floor. So, the chef deducted points for that. But he loved the recipe. Thank you Chef John for saving me today. My husband and I love your channel. Hello to Michelle from us.
@@Serene80 Honestly, I'd just use a serrano or jalapeno. If those are too hot, maybe a fresno or poblano pepper. Scotch Bonnets and Habaneros are both Capsicum Chinese species, but they're the least hot variety of that species so to go milder, you have to go into a different pepper species. You won't get *exactly* the same flavor for that reason, but the above suggestions are still hot peppers so it'll be close.
Habanero and scotch bonnet are not actually the same thing though many grocery stores will label them the same. I have grown both and they look and taste different.
In Trinidad ..we marinate our chicken in our seasoning..and we caramelized our sugar in the pot..peferably brown..then add the chicken..let it braise..then add the liquids and whatever else we want to..
I made this tonight. You know, I am saying that a lot lately after I watch your videos. I have tried quite a few recipes and not a single one of them suck. This has to be some of best food ever!
Looks great! In Trinidad (Caribbean), we have our own delicious version. I urge everyone to give it a try! Browning is made from scratch by cooking brown sugar past the caramelization stage. Well washed and seasoned chicken (with fresh green seasoning) is then added to the ‘burnt’ sugar, thoroughly mixed to combine. The chicken is then allowed to cook in its own juices, on a gentle simmer, to develop unrivaled flavors! Variations can include the addition of potato, pigeon peas, beans etc. Eaten with freshly steamed rice, rice and beans, some fried or boiled plantains or paratha (buss up shot)! It’s truly comfort food at its best! P.S Enjoy watching your videos. 🌷
Been following you since it was just a web blog. As a Jamaican it warm my heart to see you do a "yard" recipe. This is such a staple down there. As always, you hook it up rite. Respect!
I'm always wanting to do interesting tastes that I don't get to experience in the day-to-day and your channel is a perfect blend of simplicity and freshness
Million Dollar Idea time: Create a link to go with this video that will fill up a instacart(or whatever service) full of the ingredients you need for the recipe of the video. I would be such a sucker for this.
Chef John!!!! 😍😍😍 Thank for for calling this Stew Chicken!! 🇯🇲 You did an amazing job. We cook this as well in Trinidad 🇹🇹 as a Sunday meal (it's special) 💛. •Browing (the sauce) was never a component back in the day, the same result was achieved by heating oil, and caramelizing the sugar, *then* adding the chicken to sear it. Historically, this was made on something called a coal pot - a large metal pot that had a chamber in the bottom for coal to heat up the cooking area •You're absolutley right about a whole chicken being used, and the bone marrow is exposed by chopping a chicken into 16 pieces, so that water is added (as well as the remaining seasoning) and the broth is made from everything in the pot. • The bay leaves and thyme in the Carribean are really nuanced as aromatics, very different from what we grow in north america and I hope someone will send you some or there's a Carribean grocery store near you that imports them. And pimento peppers too! •You can stew anything- in trinidad we add pigeon peas to this 😍😍😍, or there's another version with beef and green beans (soooooo good)! • This is normally paired with callaloo, macaroni pie and fried plantain This is such a special dish to me- it reminds me of family, good times, and mostly of my mom. I can't tell you how this video made my day.🤗 As they say in Trinidad, you sir, can bun a pot (burning a pot means you can cook really really well) 😆😆.
I just made this replacing the chicken with tofu. Then I replaced the chicken broth with water - I swapped the sugar for dust. I replaced the spices with oats - and what shall I say! It turned out fantastic! Thank you, Chef John for your amazing recipes :D
Did you used regular dust or wood dust from a maple tree? That would've been the best one to use for a touch of sweetness. The most important part is to use very expensive, organic, non-gmo, ethically farmed vegetables.
@Blue .Barrymore You're probably typing that as you're munching on an heirloom carrot after you just finished detoxifying with your power crystals. Basically, this is making fun of people who make changes to recipes. It's like making a beef steak with vegetable instead. It does not make sense. Not the same recipe anymore.
OH! My goodness! Chef John, this recipe was SO DELICIOUS! You have not let us down yet. We have tested several recipes and have loved them all. We will continue trying more. The recipes are not only delicious, but pretty simple to make. My sons have a scale of 1-10 (10 being the best) of how good a dish is. The Jamaican Brown Stew Chicken got a strong 10 this evening. That’s seriously a complement, because 10’s are not given by them freely. THANK YOU!
When I lived in Tampa I would visit a little Family owned restaurant that did plate dinners/lunches. They had some amazing dishes. Hearty, delicious dishes that nourished the soul.
We use a bit of ketjap manis (dark sweet soysauce) instead of carmelized brown sugar in our chicken stew. It is sweet but also savory. I am Dutch but from a Surinamese background. Our kitchen is quite diverce. We use Indian, African, Indonisian and European ways of cooking in our daily live. Greetings from the Netherlands.
I enjoy your energy and humor Chef John. This is a great jamaican inspired stew and I'm sure it tasted scrumptious. People all over the world are now exposed to this as a meal option. Thanking mother earth for food. Blessed be💫
I made this sunday and it came out pretty good even though i was only able to marinate for 4 hours. It came out a little sweeter than I would have liked even though I used a whole habanero. But I loved it my daughter loved it and she took it to her friends and they loved it. This will be in rotation.
This is my FAVORITE West Indian dish! I'll try your method since it does contain the right ingredients. Browning sauce is basically the caramelized brown sugar. I'm PR, Itallian and Trinidadian from Brooklyn, N.Y., so I've been in various kitchens, lmao.
I made this for my family last night, it was great! My mom said it was the best dinner she's had in a long time and asked for the recipe. I might have to make it again next week!
You can also add peas (dry lentil) in after browning.the chicken and let them simmer until half cooked. Then add the chicken and let that cook until almost done then add in rice (white long grain) and cook until finished. You will get what we call in St Vincent🇻🇨 pelau. The rice soaks up the sauce and gets a lovely brown colour even the peas soak up the sauce and it's delicious. If you really want that authentic Caribbean flavor we have green seasoning you will find that in most Carribean kitchens. We marinate our meats and fish with it and the flavour is so strong it gets into the bone marrow. It's very easy to make there's tons of recipies out there or it can be bought in most Carribean stores.
Well done!! Looks really good. My grandmother made browning by caramelizing her brown sugar as well. Only learned about browning in a bottle when I moved to town.
Hi Chef John. I am jamaican and it is traditional to cut up some potatoes in really small bites with the carrots and cho-cho (choyote) in your stew Chicken. My mother has even put eggplant and zucchini in there as well which arent traditional but it makes the sauce very thick and hearty. Its a stew. Anything can go in there.
Hey chef John , I am Jamaican and l have been watching you for quite a while, I watch everything you put out, you always make me laugh, you did good on the brown stew chicken, not bad ..👍 what we use is called Browning ..
OK 👌 Chef John .... I follow you .... I enjoy your recipes and presentation .... thank you! So I'm presently cooking this recipe, coming down the home stretch (maybe half hour more) that being said, I tasted the broth to see if it needed seasoning .... ARE YOU KIDDING? .... AMAZING! .... so beyond the chicken and the veggies the flavor is on point .... WOW! .... Thank You!
hi chef john. long time viewer, perennially broke bodybuilder. recipes like this have been a godsend for me, wanted to comment on this one in particular because i cannot stop mealprepping with it. absolutely delicious.
Hi Chef John, fan here. Also a Jamaican. Habanero and Scotch bonnet are not the same. Scotch bonnet has a unique flavor that habanero does not have so I definitely would not sub one for the other. Also, we would simply season the chicken beneath the skin removing the need to slice into it. Your process is pretty good though and this looks good. Some people do prepare it like you did using caramelization of a sugar or even a light corn syrup instead of using browning or caramel sauce. Good job!
Hey...if you can TASTE the diff... maybe you are growing yer own peppers. In Mexico every pepper tastes different from its sister on the next branch. Just sayin...
It's usually not possible to get scotch bonnet off the island, mon. So, if you are going to cook this state side, you are probably going to have to make do.
Rosalind Martin I understand what you mean. However, Scotch bonnet pepper has a very particular flavor and it is very noticeable when something else is substituted. Ive seen “Jamaican hot pepper sauces” and I immediately look at the label bc if hot pepper is included in the recipe and not Scotch bonnet, you can absolutely guarantee you WILL NOT get the flavor that most Jamaicans look for in a Jamaican hot pepper sauce.
Matthew Reynolds We definitely have Scotch bonnet here in the states. I buy it all the time from specific markets. Sure the flavor isn’t as great as back home but definitely preferable to nothing.
empressm6 no pepper better then a real scotchy. Love a green one in rice&peas or a stew. But, your right most stores sell habaneros and it’s not the same. Thyme is another ingredient/herb that is not the same as well. Jamaican or Caribbean thyme is much stronger and then what is sold at most grocery stores.
Another great dish chef. One important step though in every Caribbean kitchen whenever meats are being prepared, is washing with lightly diluted lime, lemon or sour orange juice, especially chicken. It removes all that slime and makes the meat smell great. No Caribbean cook will cook an unwashed chicken and no one will eat their food if they neglected to wash it.
crikey - that looks soooo scrumptious I nearly had to run out to the store and get all the ingredients right away, even tho' its nine in the evening & pouring with rain!! I like being the Peter Tosh of What to Nosh :-)
Browning sauce is essentially just brown sugar allowed to caramelize, perhaps with fat and seasoning, and then thinned, so however you decide to make it, it's only a question of whether your process produced enough caramel. Traditionally (not particular to Jamaica, but from other Caribbean experience) the sugar is the first thing in the pot or goes in just after some oil and seasoning, and the 'browning' is made in the pot.
I finally made this today! I hate spicy food so I didn't add the habanero, but other than that I stuck to the instructions and it came out AMAZING! I'm so happy I found this channel
Thank you Chef John! This was our Sunday dinner today. Thank you for inspiring me. I made this my own and couldn't use the scotch bonnet cause of health reasons and it came out amazing. Definitely another one I will be adding to my recipe book. ❤️❤️👍👍👨🍳👩🍳👩🍳👩🍳 Looking forward to the next video!
Hey chef John, I made your Peposo tonight with a lil twist, I used filet mignon, it took 2.5 hours to cook but I probably could have cooked for only 2 hours, also when I reduced the sauce I added 1 small diced shallot to the sauce (onlu because it was sitting on the counter). It was a big hit, everybody loved it even my brother who doesnt like black pepper
You took the words right out of my mouth at the end chef. The two installments of brown sugar plus the carrots had me puzzled. Looks delish and the browning sauce may be like the brand called Gravy Master, mainly just for colour.
@@grjeremy If it were up to me, cook sugar in a pan until it is DARK brown, think half way between coffee and steeped tea brown, take off the heat add some water (1-1 ratio is good), you have legit browning. Before using it taste it, you'll understand what it brings to the party. It's a simple flavor but enhances other flavors.
Hey Chef as a Jamaican I can say this was very good...don't feel bad about the browning...my grandmother told me to never use it. The chicken is cooked in a Dutch pot or what we call a dutchie. The old fashioned method is the sugar is added to the oil as soon as it turns light caramel..the chicken is added and stirred quickly. People who burned the sugar used browning instead because the sugar in hot oil takes practice ..but the resultung smokey flavor is unbeatable. Also try putting the whole pepper in the pot while it simmers. You will get intense flavor without too much heat. Dont make it burst tho! All you need now is rice and red beans in coconut milk with fried plantains and yuh gud. Big up yuhself. One love.
Chaaa!
As A Jamaican I had to stop and watch this and this recipe was more authentic than the average brown stew chicken sold on the streets locally because the original version of the recipe did not use "browning." It was made brown in a process more similar to what you did here; specifically in getting the chicken brown. The other ingredients were fine too. Exception being the statement made that "Scotch bonnet is what Jamaicans call habaneros." No, actually, they are two different varieties and scotch bonnets are much hotter and adds a distinctive aromatic flavor.
Scotch bonnet is a very important element in this and many other Jamaican recipes.
Syrstudios I went back and read that Lindamorena said scotch bonnets were a cousin to habaneros but more fragrant floral tones, she didn’t say they were the same.
I always thought Scotch bonnets were the red ones... (googles)
@@sloppyjoe4017 They look like little orange hats.
@@sloppyjoe4017 they come in different colors the hottest is the chocolate scotch bonnets they look purple. different colors red, green orange, Dark purple brownish.
I agree they are not the same, and have a slightly different flavor. The heat is about the same on average
In Jamaica we also use caramelized brown sugar when we're out of browning.
Nichole Francis Real cooks don’t use browning in the bottle.
I HATE people that HATE other people. I get a lot of HATE comments on my amazing videos and I HATE it. Please don't spread HATE. Do I have to HATE you too, dear nico
@@AxxLAfriku yes
In Trinidad you would use browning when you're out of brown sugar ... LoL
@@jaylancaster5419
I'm just a crazy American who works too much. I use the browning in the bottle also. Its delicious .😀
As a person with Jamaican ancestry, I started watching this expecting it to be the nonsense that most so called Jamaican recipes tend to be. I am so pleasently surprised to see that you did a wonderful job staying close to the authenticity of how we make stew chicken. Bless up!
Hey Chef John Long time subbie here. I was telling my husband this week that you should make for from my home Jamaica 🇯🇲. 1 wk later you uploaded this. How awesome! One note is scotch bonnet is a cousin of Habanero with similar heat, BUT the scotchy has a distinct floral flavour that is irresistible. If you can't get one, a habanero will do, but flavour with be a different. Great video.
So hard to get the real deal scotch bonnet, really is unmistakeable once you smelt and tasted them
@@Alex-ne6pr so true
thanks for the info -have a nice weekend
Love the smell and flavour of Soctch Bonnets - my fav hot chilli. I've made this using a different recipe and used SB and it takes it up to the next level in flavour and aroma. You can tell the difference from one with SB in it and when it's not (I did two one with SB and a mild one for friends who couldn't handle heat) lol and the SB tasted way better - esp home grown SB :D
Scotch bonnets are also twice as hot as a Habanero
I grow them both.
I’m Jamaican and I approve. So heartened to see my favourite Chef showcasing delicious Caribbean dishes.
I did this last evening and it was a hit! We don’t typically include apple cider vinegar and smoked paprika so I guess that accounts for that yummy umami flavour. Great job Chef John 👏🏽👏🏽👏🏽 🇯🇲
As a Caribbean person, I must say, not bad at all
Jessica - I love jerk chicken.
But does that make me a jerk?
:-)
@@robinbrowne5419 lol. This is different from jerk tho
@@jessicalugay25 I always got some from a Jamaican takeout place near where I live. They just opened up again after being closed all summer because of the stupid virus. So I'm going to get some soon. Cheers from Canada :-)
No it’s not that fact that you love jerk chicken that makes you a jerk.
@@The93ssfd Ok lol.
Trinidadians would caramelize the sugar and then add the chicken. It is an art form because the window is small from getting it right and a disaster. We also like to add a thing called green seasoning which can be made rather easily or purchased. Goya makes a decent version. Pigeon peas is usually added and then served on rice. Another version is to add the rice to the meat and cook it covered. Hence the name "cook-up" which is basically one of our top national dish. I was also thought to add a few dashes of Angostura Bitters to the meat. It is a product of Trinidad and probably was used as a marketing ploy back in the day but I continue to use it. My Grenadian granny would roll over in her grave if I used brown seasoning! Oh hell nawww! Just seasoned some chicken so instead of Tarragon chicken I guess it is going to be stewed chicken...oh and sometimes we use potatoes instead of the peas on a serving of rice. We do love our starch on starch!! Ox tail done this way is also excellent.
Well said Trini famalay! Browning?!! Daz insulting tuh we skills! 😂
@@NatalieCWilliams Ah stuppidy is born everyday! Stuppesss with knowing neck an eyerollee !!‽
Terrance Coard now I”m liking the sound of ox tail! Yum. I don’t like chicken legs or mushy skin. The ox tail will be my choice.
@@cyndifoore7743 I have "ah ting" about chicken skin! I would tolerate it for the flavor it adds to the dish if I am roasting a chicken or braising...then off it goes! Check out how to de-bone a leg or thigh then follow the same recipe.
I love pigeon peas and rice, I thought that was called rizi pizi, no, that is the name for English peas and rice in some European countries. I did a quick look, pigeon peas and rice originated in Ghana and the Ivory Coast. Isn't there a nickname for the dish?
chef John is where my cooking journey began and there is no one who continues to inspire me and reminds with every video that food need not be complicated it doesn't need be overly technical and accurate all it needs to be is delicious.
you're a brave man cooking this delicious red dish with white pants on!
gnateye I thought the same thing and his shirt is a light green. Those close are just begging to get splashed.
Me three. That's just showin' off.
Totally agree!
Bravo, chef John. You did a great job. Not only Jamaican but most Caribbean islands do their stew chicken that way. Excellent job.
As a chinese Jamaican we usually use dark soy sauce in the marinade, and you can’t forget the ketchup at the end! Great stuff tho as always chef John!
My mom has used the soy sauce as well. 😊🇯🇲🇨🇦
That sounds so good.
Yes the dark soy for color
I never get tired of hearing "And as always...enjoyyy" In addition to being a great teacher/cook he has one of the most pleasant voices I have ever heard.
I love this channel because it encourage me to experiment in kitchen... Lots of love from India..🇮🇳
Cooking is such fun.
Jamaican me hungry
😊
please leave 😂😂
Why u here
Lol
Dad?
Hello Chef John, I wanted to thank you for this recipe and all your recipes, I've been watching your channel for years. I'm in culinary school in Florida and today I had a practical final exam and I had to make a stewed chicken. I used this recipe and I got a 95. I couldn't get a 100 because I was kind of slow, and i dropped some onions on the floor. So, the chef deducted points for that. But he loved the recipe. Thank you Chef John for saving me today. My husband and I love your channel. Hello to Michelle from us.
These comments from Jamaicans giving their seal of approval is bringing a tear to my eye :')
Sorry to be a pepper pedant, but Scotch Bonnets and Habaneros are actually different peppers. Interchangeable almost always, but bonnets are sweeter.
If you know a lot about peppers, what would you suggest that's a lot milder? Too much spice actually makes me sick.
@@Serene80 Honestly, I'd just use a serrano or jalapeno. If those are too hot, maybe a fresno or poblano pepper.
Scotch Bonnets and Habaneros are both Capsicum Chinese species, but they're the least hot variety of that species so to go milder, you have to go into a different pepper species. You won't get *exactly* the same flavor for that reason, but the above suggestions are still hot peppers so it'll be close.
@@Serene80 Use Jalapeno but make sure to de- seed them, because the seed makes any kind of peppers more hot so take them out.
@@Serene80 Scotch bonnets are probably hotter than your average state side grocery store habaneros.
"pepper pedant"--Love it!
Jamaica has some amazing cuisine. Love the fact they put Scotch bonnet in practically everything, adds a nice kick
Sending my love from Jamaica 😊❤️
Chef John deserves love😁. Positive vibes your way too Kayla💫
You gotta love Chef John for a unique combination of comedy and cooking skills :) Every video brightens up my day!
Bless up john, well done. Can you do jamaican oxtail is with steamed cabbage, rice and peas? I had no idea you did jamaican food.
I just made an oxtail version last night, it was a pressure cooker recipe but almost exactly the same as what Chef John used here!
Ooh that sounds good!
You score your chicken like I do! I had to look twice when I saw 'brown stew chicken' and 'Food Wishes' 😁 I knew you'd do it justice, Chef John 🇯🇲🇯🇲🇯🇲
Habanero and scotch bonnet are not actually the same thing though many grocery stores will label them the same. I have grown both and they look and taste different.
I totally agree! Fresh Scotch Bonnet is my go too when I can find it and never run out of the bottled pepper sauce. Got no use for habanero!
Correct!👍🏻
I have children so I don't add any peppers you don't have to add peppers to your food for it to be delicious
@@joannaclarke970 Agreed!
That’s the only issue I see with this recipe! Otherwise really good!
In Trinidad ..we marinate our chicken in our seasoning..and we caramelized our sugar in the pot..peferably brown..then add the chicken..let it braise..then add the liquids and whatever else we want to..
I have never seen that cooking technique, I gotta try it
I made this tonight. You know, I am saying that a lot lately after I watch your videos. I have tried quite a few recipes and not a single one of them suck. This has to be some of best food ever!
Never go away, Chef John. You are my hero and my constant beacon of light and puns.
I made this to the letter and it turned out fantastic and I loved it having never tasted caribbean food in my life.
Looks great! In Trinidad (Caribbean), we have our own delicious version. I urge everyone to give it a try! Browning is made from scratch by cooking brown sugar past the caramelization stage. Well washed and seasoned chicken (with fresh green seasoning) is then added to the ‘burnt’ sugar, thoroughly mixed to combine. The chicken is then allowed to cook in its own juices, on a gentle simmer, to develop unrivaled flavors! Variations can include the addition of potato, pigeon peas, beans etc. Eaten with freshly steamed rice, rice and beans, some fried or boiled plantains or paratha (buss up shot)! It’s truly comfort food at its best! P.S Enjoy watching your videos. 🌷
I love all the colors! Specially the contrast between the green onions and the brown chicken.
Been following you since it was just a web blog. As a Jamaican it warm my heart to see you do a "yard" recipe. This is such a staple down there. As always, you hook it up rite. Respect!
I'm always wanting to do interesting tastes that I don't get to experience in the day-to-day and your channel is a perfect blend of simplicity and freshness
I'd love to see you try your hand at Tteokbokki.
Me too!
Y e s
You continue to educate, entertain and amaze!
Keep up the good work John!
Damn, you haven't even watched the video and already encouraging him, that's some dedication. To be fair, it's well deserved.
This looks so amazing. I can’t even properly describe how yummy this looks
Million Dollar Idea time: Create a link to go with this video that will fill up a instacart(or whatever service) full of the ingredients you need for the recipe of the video. I would be such a sucker for this.
Chef John!!!! 😍😍😍 Thank for for calling this Stew Chicken!! 🇯🇲 You did an amazing job. We cook this as well in Trinidad 🇹🇹 as a Sunday meal (it's special) 💛.
•Browing (the sauce) was never a component back in the day, the same result was achieved by heating oil, and caramelizing the sugar, *then* adding the chicken to sear it. Historically, this was made on something called a coal pot - a large metal pot that had a chamber in the bottom for coal to heat up the cooking area
•You're absolutley right about a whole chicken being used, and the bone marrow is exposed by chopping a chicken into 16 pieces, so that water is added (as well as the remaining seasoning) and the broth is made from everything in the pot.
• The bay leaves and thyme in the Carribean are really nuanced as aromatics, very different from what we grow in north america and I hope someone will send you some or there's a Carribean grocery store near you that imports them. And pimento peppers too!
•You can stew anything- in trinidad we add pigeon peas to this 😍😍😍, or there's another version with beef and green beans (soooooo good)!
• This is normally paired with callaloo, macaroni pie and fried plantain
This is such a special dish to me- it reminds me of family, good times, and mostly of my mom. I can't tell you how this video made my day.🤗
As they say in Trinidad, you sir, can bun a pot (burning a pot means you can cook really really well) 😆😆.
Made this today, served over ginger/lemongrass rice. Excellent!!!
A wonderful treat from my childhood, we would sometimes have this as a Sunday treat thanks to our Jamaican neighbors
one of the best things ive made from this channel, and my carribean friends agree. bravo Chef John
I just made this replacing the chicken with tofu. Then I replaced the chicken broth with water - I swapped the sugar for dust. I replaced the spices with oats - and what shall I say! It turned out fantastic! Thank you, Chef John for your amazing recipes :D
My family disowned me, tho 🤔
Hilarious!
Did you used regular dust or wood dust from a maple tree? That would've been the best one to use for a touch of sweetness. The most important part is to use very expensive, organic, non-gmo, ethically farmed vegetables.
@@avariceseven9443 great question! I'm glad you ask: it's himalayan yellow dust, sourced by free range, organic workers. Delish!
@Blue .Barrymore You're probably typing that as you're munching on an heirloom carrot after you just finished detoxifying with your power crystals.
Basically, this is making fun of people who make changes to recipes. It's like making a beef steak with vegetable instead. It does not make sense. Not the same recipe anymore.
OH! My goodness! Chef John, this recipe was SO DELICIOUS! You have not let us down yet. We have tested several recipes and have loved them all. We will continue trying more. The recipes are not only delicious, but pretty simple to make.
My sons have a scale of 1-10 (10 being the best) of how good a dish is. The Jamaican Brown Stew Chicken got a strong 10 this evening. That’s seriously a complement, because 10’s are not given by them freely. THANK YOU!
Brown stew chicken is my favorite food so seeing you make it makes me insanely happy
Can't wait to make this 🥰 you've raised me up as a chef, Chef! I already have all the spices in my cabinet
I'm Jamaican and a fan and I can't be mad at this. Most other chefs that try to make Jamaican dishes often do it wrong.
I just love these videos. Chef John should narrate all videos
Jamaican food recipes are so delicious brown stew chicken. 🇯🇲
Love the diversity Chef John. I love see interpritations of Caribbean food
I like the Damp Rub terminology! It’s the perfect description for somewhere between paste and dry seasoning!
"That's just you cooking." - Very reassuring and encouraging words for the novice/nervous cook.
Jam rub.....so perfect for a "Jamdown" staple dish. Love it. He did very well.
When I lived in Tampa I would visit a little Family owned restaurant that did plate dinners/lunches. They had some amazing dishes. Hearty, delicious dishes that nourished the soul.
We use a bit of ketjap manis (dark sweet soysauce) instead of carmelized brown sugar in our chicken stew. It is sweet but also savory. I am Dutch but from a Surinamese background. Our kitchen is quite diverce. We use Indian, African, Indonisian and European ways of cooking in our daily live. Greetings from the Netherlands.
This is one of the best things I've ever eaten, I've made this dish twice and it has already entered my regular cooking rotation.
Made it tonight. Again its dang delish. Sweet and spicy, my favorite combination. Another treasure.
Thank you Chef John!
Chef John, you have made this Jamaican American🇯🇲 so happy and suddenly very hungry for Brown stew chicken! Thank you!🔥🔥🔥🔥😁
This recipe takes me to Jamaica 😍😍😍Thank you♥️
"A damp rub": I died.
im jamaican and i love your channel! cool to see you take this recipe on
I'm from the Caribbean and you're doing a Amazing job. Delicious!
I enjoy your energy and humor Chef John.
This is a great jamaican inspired stew and I'm sure it tasted scrumptious. People all over the world are now exposed to this as a meal option. Thanking mother earth for food. Blessed be💫
I made this sunday and it came out pretty good even though i was only able to marinate for 4 hours. It came out a little sweeter than I would have liked even though I used a whole habanero. But I loved it my daughter loved it and she took it to her friends and they loved it. This will be in rotation.
This is my FAVORITE West Indian dish! I'll try your method since it does contain the right ingredients. Browning sauce is basically the caramelized brown sugar. I'm PR, Itallian and Trinidadian from Brooklyn, N.Y., so I've been in various kitchens, lmao.
I made this for my family last night, it was great! My mom said it was the best dinner she's had in a long time and asked for the recipe. I might have to make it again next week!
I have made this several times. It's a family fave. Thanks!
You can also add peas (dry lentil) in after browning.the chicken and let them simmer until half cooked. Then add the chicken and let that cook until almost done then add in rice (white long grain) and cook until finished. You will get what we call in St Vincent🇻🇨 pelau. The rice soaks up the sauce and gets a lovely brown colour even the peas soak up the sauce and it's delicious. If you really want that authentic Caribbean flavor we have green seasoning you will find that in most Carribean kitchens. We marinate our meats and fish with it and the flavour is so strong it gets into the bone marrow. It's very easy to make there's tons of recipies out there or it can be bought in most Carribean stores.
Well done!! Looks really good. My grandmother made browning by caramelizing her brown sugar as well. Only learned about browning in a bottle when I moved to town.
It looks incredible. I can imagine how delicious it taste. Great stuff.
Hi Chef John. I am jamaican and it is traditional to cut up some potatoes in really small bites with the carrots and cho-cho (choyote) in your stew Chicken. My mother has even put eggplant and zucchini in there as well which arent traditional but it makes the sauce very thick and hearty. Its a stew. Anything can go in there.
Add as much cayenne as you want. After all, you are the Peter Toshes of how hot your nosh is.
This is the tops!
hahaha....YES!!!! this comment
No
It's "Peter Tosh".😄
It's "Peter Tosh".😄
He mkes it way better than even us Jamaicans. Kudos Chef!
Hey chef John , I am Jamaican and l have been watching you for quite a while, I watch everything you put out, you always make me laugh, you did good on the brown stew chicken, not bad ..👍 what we use is called Browning ..
Delish! I thought I wouldn't like the sweetness, but I did. Thank you.
I made this today and added zucchini and mushrooms. I'll let you out know how it turned out... Awesome! Left my taste buds dancing. Family ❤️'d it.
I made this yesterday. Best chicken I have had in my life!
Chef John, you are my sensei. I absolutely love your videos and have learned so much. Thank you for your videos!
Posted the day I went to Jamaica! It's like Chef John knows..... I will keep my eyes open for this!
Big up from a Yardie in the Bay Area. Well done, chef!
LETS GOOOOO!!! I’ve been waiting for this for so long!! 🇭🇹🇭🇹🇯🇲🇯🇲
OK 👌 Chef John .... I follow you .... I enjoy your recipes and presentation .... thank you! So I'm presently cooking this recipe, coming down the home stretch (maybe half hour more) that being said, I tasted the broth to see if it needed seasoning .... ARE YOU KIDDING? .... AMAZING! .... so beyond the chicken and the veggies the flavor is on point .... WOW! .... Thank You!
......and not only is the recipe easy but it also looks yummy 😁
You are so skilled at preparing a recipe while teaching techniques! I learned from you: Food can sense fear. So I am unafraid in the kitchen.
hi chef john. long time viewer, perennially broke bodybuilder. recipes like this have been a godsend for me, wanted to comment on this one in particular because i cannot stop mealprepping with it. absolutely delicious.
Hi Chef John, fan here. Also a Jamaican. Habanero and Scotch bonnet are not the same. Scotch bonnet has a unique flavor that habanero does not have so I definitely would not sub one for the other. Also, we would simply season the chicken beneath the skin removing the need to slice into it. Your process is pretty good though and this looks good. Some people do prepare it like you did using caramelization of a sugar or even a light corn syrup instead of using browning or caramel sauce. Good job!
Hey...if you can TASTE the diff...
maybe you are growing yer own peppers. In Mexico every pepper tastes different from its sister on the next branch. Just sayin...
It's usually not possible to get scotch bonnet off the island, mon. So, if you are going to cook this state side, you are probably going to have to make do.
Rosalind Martin I understand what you mean. However, Scotch bonnet pepper has a very particular flavor and it is very noticeable when something else is substituted. Ive seen “Jamaican hot pepper sauces” and I immediately look at the label bc if hot pepper is included in the recipe and not Scotch bonnet, you can absolutely guarantee you WILL NOT get the flavor that most Jamaicans look for in a Jamaican hot pepper sauce.
Matthew Reynolds We definitely have Scotch bonnet here in the states. I buy it all the time from specific markets. Sure the flavor isn’t as great as back home but definitely preferable to nothing.
empressm6 no pepper better then a real scotchy. Love a green one in rice&peas or a stew. But, your right most stores sell habaneros and it’s not the same. Thyme is another ingredient/herb that is not the same as well. Jamaican or Caribbean thyme is much stronger and then what is sold at most grocery stores.
Another great dish chef. One important step though in every Caribbean kitchen whenever meats are being prepared, is washing with lightly diluted lime, lemon or sour orange juice, especially chicken. It removes all that slime and makes the meat smell great. No Caribbean cook will cook an unwashed chicken and no one will eat their food if they neglected to wash it.
Son-Of-Iere not 1- eff what the cdc talk ‘bout
its basically a tweaked jerk marinade for the chicken, anything with jerk on it tastes amazing
crikey - that looks soooo scrumptious I nearly had to run out to the store and get all the ingredients right away, even tho' its nine in the evening & pouring with rain!! I like being the Peter Tosh of What to Nosh :-)
Browning sauce is essentially just brown sugar allowed to caramelize, perhaps with fat and seasoning, and then thinned, so however you decide to make it, it's only a question of whether your process produced enough caramel. Traditionally (not particular to Jamaica, but from other Caribbean experience) the sugar is the first thing in the pot or goes in just after some oil and seasoning, and the 'browning' is made in the pot.
Sceth StXellus just sugar and heat for traditional Caribbean browning- no oil, no seasoning.
First time a request was granted! Can’t wait to try and thank you Chef!
Just made this last night and it was fantastic! I added some freshly ground nutmeg
I finally made this today! I hate spicy food so I didn't add the habanero, but other than that I stuck to the instructions and it came out AMAZING! I'm so happy I found this channel
Thank you Chef John!
This was our Sunday dinner today. Thank you for inspiring me. I made this my own and couldn't use the scotch bonnet cause of health reasons and it came out amazing. Definitely another one I will be adding to my recipe book. ❤️❤️👍👍👨🍳👩🍳👩🍳👩🍳
Looking forward to the next video!
I just got my first skillet and was looking for a recipe to christen it with, this looks gorgeous and I can't wait to make it!
Hey chef John, I made your Peposo tonight with a lil twist, I used filet mignon, it took 2.5 hours to cook but I probably could have cooked for only 2 hours, also when I reduced the sauce I added 1 small diced shallot to the sauce (onlu because it was sitting on the counter).
It was a big hit, everybody loved it even my brother who doesnt like black pepper
Wow I was pleasantly surprised by this recipe you done very well
You took the words right out of my mouth at the end chef. The two installments of brown sugar plus the carrots had me puzzled. Looks delish and the browning sauce may be like the brand called Gravy Master, mainly just for colour.
who doesn't love a good damp rub every now and then
Yeah bwoiii!
huh huh huh huh he said damp rub hu huh huh huh
He should've gone with moist and triggered everyone.
LoL. Indeed.
I was the 69th to like 👍🏼
Browning is basically dark caramel sauce, it's almost more bitter than sweet.
arugulatarsus Nice to know. I half expected a comment saying: „Browning sauce is named after Mrs. Browning and is essentially spiced yoghurt.“
Browning is definitely not bitter
@@pineapple7620 Browning is bitterish... just like cumin, sesame seeds and toast. The sugar masks it, but it has bitter notes.
@@arugulatarsus Would molasses be similar be a better substitute than brown sugar than?
@@grjeremy If it were up to me, cook sugar in a pan until it is DARK brown, think half way between coffee and steeped tea brown, take off the heat add some water (1-1 ratio is good), you have legit browning. Before using it taste it, you'll understand what it brings to the party. It's a simple flavor but enhances other flavors.