Jamaican Brown Stew Chicken
Experience culinary elegance with our Seared Scallops with Creamy Basil Pesto Sauce recipe. This dish combines the delicate sweetness of perfectly seared scallops with a luxuriously creamy basil pesto sauce. Imagine golden-brown scallops, caramelised to perfection, served atop a bed of velvety sauce infused with the vibrant flavors of fresh basil, garlic, and Parmesan cheese.
Each bite offers a harmonious balance of flavours and textures, creating a symphony of taste sensations that will impress even the most discerning palates. Whether you're hosting a dinner party or treating yourself to a special meal at home, this recipe is sure to elevate the dining experience with its gourmet appeal and sophisticated presentation.
With its simple yet elegant preparation, Seared Scallops with Creamy Basil Pesto Sauce is perfect for both intimate dinners and celebratory occasions. Get ready to savour the exquisite combination of tender scallops and creamy pesto, creating a dish that's as indulgent as it is unforgettable.
Ingredients
Chicken Marinade:
3 pounds bone-in chicken pieces (thighs and/or drumsticks, skin-on or skinless)
1 cup chopped onion
½ cup sliced scallions
6 cloves garlic, minced
1 tablespoon fresh minced ginger
1 tablespoon brown sugar
2 teaspoons browning sauce
1 ½ teaspoons kosher salt
1 teaspoon paprika
½ teaspoon ground Jamaican allspice
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 bay leaves
Brown Stew Chicken:
2 tablespoons canola or vegetable oil
2 cups chicken broth or stock
1 bell pepper, thinly sliced
1 Scotch bonnet or habanero pepper (left whole)
¼ cup ketchup
Instructions
Marinate Chicken: Combine chicken with all marinade ingredients in a large bowl or bag. Stir to coat, cover, and refrigerate for at least 1 hour or overnight.
Prep Chicken: Remove chicken from marinade, scrape off excess marinade, and reserve it. Let chicken rest for 10 minutes.
Brown Chicken: Heat oil in a large pot over medium-high heat. Brown chicken for 2-3 minutes per side. Remove and set aside.
Cook Marinade: Add reserved marinade to pot, cook for 1-2 minutes until fragrant. Add chicken broth, scraping up browned bits.
Add Ingredients: Add bell pepper, Scotch bonnet pepper, and ketchup. Stir until smooth, add browned chicken pieces, and coat with sauce.
Simmer: Bring mixture to a boil, reduce heat to low, cover, and simmer for 45 minutes. Flip chicken occasionally.
Finish: Discard bay leaves and Scotch bonnet. Adjust seasonings if needed. Serve with rice.
Notes:
Optionally add 1 cup sliced carrots with the bell pepper.
Chicken tenders can be used instead of bone-in chicken.
Nutrition:
Calories: 494 kcal | Carbohydrates: 11 g | Protein: 40 g | Fat: 31 g
Source: Cuisine Corner
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