UBS – Virtual Cooking Class: Jamaican Brown Stew Chicken

Join us to make Jamaican brown stew chicken by layering alliums with spices, veggies and stock to flavor this delicious chicken stew. Chef will walk you through the process in this fun free 30 minute class.

The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at Veronica-Za.Flores@ubs.com or Cari at CarolineMarie.Baumgartner@ubs.com with any substitution questions.

Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience.

Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.

Please note: This is a virtual internal event for UBS employees only.

Jamaican Brown Stew Chicken

Ingredients

• Half onion, diced

• bunch of scallions, chopped

• 2 garlic cloves, minced

• 1 tsp dark brown sugar

• 1/2 tsp browning sauce*

• 2 sprigs fresh thyme, chopped

• 1/2 tsp sweet paprika

• 1/4 tsp ground ginger

• 1/4 tsp chili powder

• Salt and pepper to taste

• 4 boneless, skinless chicken pieces

• 2 Tbsp canola or vegetable oil

• 2 cups low sodium chicken stock

• 1 carrot, sliced

• 1/2 cup ripe tomato, chopped

• 1/4 cup ketchup

• 1/4 tsp ground allspice

• 2 dried bay leaves

Equipment list

• Cutting board with damp towel

• Knife

• Large Bowl for marinating

• Deep pot with lid for stew

• Wooden spoon or heat-proof spatula

• Tongs

• Large serving spoon

• Plate for final dish

Instructions

In a bowl, combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, salt and pepper. Add the chicken and massage the marinade into the chicken, tossing well to evenly coat. Seal the bag and refrigerate for as long as you can up to overnight. Remove the chicken pieces from the marinade and lay them on a plate or baking sheet, pat off excess marinade with paper towels. Reserve marinade. Heat the oil in a large heavy-bottomed pot or dutch oven over medium-high heat until hot. Working in batches if needed, add the chicken to the hot oil and fry, turning it occasionally, until deep golden brown on all sides, about 10 minutes. Once all chicken pieces are golden brown, stir in the stock, reserved marinade, carrots, tomatoes, ketchup, allspice and bay leaves. Cover the pot and bring the mixture to a boil, about 10 minutes. Reduce the heat to low. Cover and cook until the chicken is very tender and the sauce has reduced by half, about 25 minutes. Serve over rice and peas or sweet plantains or both!

Chef Notes: Please have all ingredients measured and equipment in front of you before the start of class.

*Browning sauce can be found in bottled form, or make your own by heating a half cup of sugar in a medium sauce pan over medium low heat for 5-10 min, until melted and browned. Then remove from heat and slowly add 1 cup HOT water, it will sputter and steam, be careful. Finally stir in a tsp beef or vegetable base and heat until combined. Can be used widely for extra flavoring