Jamaican Braised Chicken in Brown Sauce

Succulent chicken marinated in aromatic Caribbean spices and braised in a velvety coconut sauce — the true taste of Jamaica on your table. A thick, fragrant sauce with ginger, allspice, and thyme will make this dish a timeless favorite.

Ingredients

• 1 pcs Chicken (whole or cut into pieces)
• 1 pcs Tomato
• 2 pcs Onion
• 2 clove Garlic
• 1 pcs Red bell pepper (sweet or hot — to taste)
• 2 tsp Thyme
• 1 tsp Allspice (Jamaican pimento)
• 2 tbsp Soy sauce
• 1 pcs Lime
• 1 pcs Carrot
• 2 cup Coconut milk
• 2 tsp Cornstarch
• 1 tbsp Vegetable oil

Instructions

1. Squeeze the lime juice over the chicken pieces and rub it thoroughly into the meat. Let it sit for a couple of minutes, then drain off the excess juice.
2. Chop the tomato, onion, garlic, and pepper. Place the chicken in a deep bowl, add all the vegetables, thyme, allspice, and soy sauce. Mix well, cover, and refrigerate to marinate for at least 1 hour (ideally overnight).
3. Heat the oil in a Dutch oven or deep skillet over high heat. Remove the chicken pieces from the marinade, shaking off excess spices. Do not discard the marinade — it will be used for the sauce! Brown the chicken in batches until golden, transferring the cooked pieces to a plate.
4. Drain excess oil from the skillet. Return all the chicken, pour in the reserved marinade and add the sliced carrot. Stir and braise over medium heat for 10 minutes.
5. Mix the cornstarch into the coconut milk until smooth and pour the mixture into the skillet, stirring constantly. Reduce heat to low and simmer for another 20 minutes until the chicken is fully cooked and the sauce has thickened.