25-Min Brown Stew Chicken with Rice
Jamaican-style chicken braised in a rich, savory brown gravy with warm spices and served over fluffy white rice. One-pan weeknight dinner that tastes like you simmered it for hours.
- Total time
- 25 min
- Servings
- 4
- Calories
- 512
- Protein
- 38g
Ingredients
- 6 pieces (about 2 lbs) chicken thighs, bone-in and skin-on
- 1.5 cups white rice
- 1 large, chopped yellow onion
- 3 tbsp tomato paste
- 1.5 cups chicken broth
- 4 sprigs thyme sprigs
- 1 whole bay leaf
- 1 whole, optional scotch bonnet pepper (or habanero)
Instructions
- 1
Start rice: boil 3 cups salted water, add rice, cover, reduce heat to low, and cook 18 minutes.
- 2
Pat chicken dry and season generously with salt and black pepper on both sides.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Sear chicken skin-side down 4 minutes until golden, then flip and sear 3 minutes more.
- 4
Remove chicken to a plate. Add onion to the pan, stir until soft, about 2 minutes.
- 5
Stir in tomato paste and cook 1 minute until fragrant. Pour in broth, scraping up browned bits from the bottom.
- 6
Return chicken to the pan, skin-side up. Add thyme, bay leaf, and whole pepper if using. Simmer uncovered 8 minutes until chicken is cooked through.
- 7
Fluff rice. Spoon chicken and gravy over rice. Discard thyme, bay leaf, and pepper. Serve hot.
Tools you’ll need
- 12-inch skillet with lid or cover
- medium saucepan with lid
- wooden spoon
- plate
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