Brown stew chicken is a sweet and spicy Jamaican dish. The chicken turns a deep brown and tastes of hints of lime from a precooking rub. The sauce of brown stew chicken is creamy and thick with a mild sweetness that complements the spice of the Scotch bonnet pepper. Serve brown stew chicken over a bed of rice to soak up some of the sauce and complete the dish. You will need approximately two hours to make brown stew chicken. This recipe serves six to eight.
Rub the chicken pieces with the lime juice, coating them completely. Set them aside.
Combine the tomato, white onion, scallions, minced garlic, dried thyme, Scotch bonnet pepper, cracked allspice and soy sauce in a large mixing bowl. Stir the marinade and add the lime-coated chicken pieces. Cover the bowl with a sheet of plastic wrap, and refrigerate the chicken for one hour.
Pour the coconut oil into the large saucepan, and place it over medium heat for five minutes.
Remove the chicken pieces from the bowl, and place them into the saucepan. Discard the marinade.
Stir the chicken pieces for 10 minutes or until they are all lightly browned on all sides.
Add the carrot, flour and coconut milk to the saucepan. Bring the contents of the saucepan to a boil, stirring constantly.
Cover the saucepan, and allow the contents to cook for 10 minutes, stirring every two minutes.
Reduce the heat to low, and allow the contents of the saucepan to simmer, undisturbed, for 20 minutes.
Allow leftover brown stew chicken to cool to room temperature before refrigerating it. Consume the leftovers within 72 hours.