Pressure Cooker Brown Stew Chicken

My Take On Caribbean Brown Stew Chicken

Update: I managed to get some photos with a bit of color when having leftovers the next day (coincidentally, while watching The Leftovers).

Brown_Stew_Chicken_NewI guess I am on a Caribbean kick lately. After making my Jerky Joes last week, here I am again hanging out in the islands. The main reason is probably that I already had those spices out and I am not finished playing with them yet.

Brown Stew Chicken Ingredients2

One thing that I have noticed is that although this dish is chock full of flavor, it is not particularly photogenic. I neglected to include something, anything, to provide a splash of color, but what I got was quite a brown photo. But I swear it is tasty.

Peppers Scallions

This is one of those recipes where no two people do it the same way, yet each person claims to do it the “right” way. Some make Brown Stew Chicken with carrots, potatoes, bell peppers and other ingredients. I went with the bell peppers, but I kept it pretty simple besides that. My twist is the addition of ginger beer rather than water. Having recently discovered cooking with this ingredient, I have really been going to town with it recently. I think it ads a nice flavor.

Seasoned Chicken

I like to use chicken thighs, because of the winning combo of price and flavor. Traditionally this dish is made with a whole cut up chicken, but I just bought a large package of thighs. Usually labeled “family pack”, I am a little embarrassed to buy such a thing for just my wife and me, but we do get a couple meals out of it. And we are technically a family.

Chicken Browning

If you want to leave out the Kitchen Bouquet it probably won’t be noticeable in the flavor, but the color just won’t be the same.

For the hot sauce, I think the Habañero Tabasco is perfect but you can use what you have on hand. I think Sriracha would work well, even though it is not exactly caribbean.

So, how do you make it? Funny should ask. I was just about to ‘splain.

Season about 4 pounds of chicken thighs with Montreal Steak Seasoning. You can use seasoning salt, or a combination of Salt, Pepper and Garlic Powder.

Heat the coconut oil in your pressure cooker pan over medium-high heat. I recommend that you don’t substitute a different oil in this particular case. The coconut ads that special something to this dish.

Chicken Browned2In batches, brown the chicken on the skin-side only. I don’t think the extra time to brown the entire thing is worth it in this case. The skin is full of flavor and that is going to leave enough brown bits on the pan to make it quite tasty.

After the chicken has been browned, pour out most of the fat, leaving about 2 tablespoons.

Sauté some sweet onion and bell peppers until they start to soften (about 3-4 minutes).

Veggies Pan

Add in some garlic and green onion and continue to sauté for another minute.

Now comes 1/2 cup catsup and 2 tablespoons brown sugar. Cook for a few minutes, stirring often. This is where a lot of the color comes from, so you want it to slightly caramelize and darken.

Add in some allspice, thyme, salt, soy sauce, hot sauce, lime juice, Kitchen Bouquet and stir.

Vegetables Cooked

Now, put the chicken back in the pot.

Pour a cup of ginger beer over the chicken and place the top on the pressure cooker.

Chicken In Pan

Bring it up to high pressure, then lower the heat to maintain the pressure.

Set the time for 20 minutes.

When time is up, let the pressure come down on its own for 10 minutes, then do a quick release.

If you would like the sauce a little thicker, put the pot over medium-high heat for 5-7 minutes to reduce the sauce slightly. This is not a super thick stew, the sauce will be a little on the thin side.

Chicken Finished

Serve with caribbean peas and rice, a traditional side dish. The peas are actually beans, but this is what it is called, so who am I to change it? I made a super quick version, which I will post the recipe for in a few days. It is one of those “so simple it is barely a recipe” recipes, so it will be on the Wednesday post.

You could also serve this with French fries if you like.

Brown Stew Chicken Plate2

 

Pressure Cooker Brown Stew Chicken
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Recipe type: Entree
Cuisine: Caribbean
Author:
Prep time:
Cook time:
Total time:
Serves: 4-5 servings
Enjoyed throughout the caribbean, this is my zesty take on this classic
Ingredients
  • 3-4 tablespoons coconut oil
  • Montreal Steak Seasoning (you can use Seasoned Salt or salt, pepper and garlic powder)
  • 4 pounds bone-in chicken thighs (with skin on)
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 medium sweet onion, halved then sliced
  • 4-5 cloves garlic, pressed
  • 2 green onions, thinly sliced
  • ½ cup catsup
  • 2 tablespoons brown sugar
  • 2 teaspoon Kitchen Bouquet
  • 1 teaspoon allspice
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • Juice of 1 lime
  • 1 tablespoon hot sauce (Tabasco Habanero works very well for this, Sriracha would be good as well)
  • 1 cup good quality ginger beer (make sure it is made with real ginger, not artificially flavored)
Instructions
  1. Over medium-high heat, put coconut oil in pressure cooker pot
  2. Season chicken with Montreal Steak Seasoning (You can use seasoning salt, or a combination of Salt, Pepper and Garlic Powder)
  3. Brown chicken thighs (skin side only) in batches and remove to plate. Takes about 5 minutes per batch.
  4. Pour out all except about 2 tablespoons of fat
  5. Sauté the sweet onion and bell peppers until they start to soften (about 3-4 minutes)
  6. Add garlic and green onion and continue to sauté for another minute
  7. Add the catsup and brown sugar and cook for a few minutes, stirring often
  8. Add in the allspice, thyme, salt, soy sauce, hot sauce, lime juice, Kitchen Bouquet and stir
  9. Put the chicken back in the pot
  10. Pour the ginger beer over the chicken and place top on the pressure cooker
  11. Bring to high pressure
  12. When high pressure is reached, adjust heat to maintain high pressure and set timer for 20 minutes
  13. When time is up, let pressure come down on its own for 10 minutes, then do quick release
  14. Put pot over medium-high heat for 5-7 minutes to reduce sauce slightly
  15. Serve with caribbean peas and rice

 

Pressure Cooker Jerky Joes

Just because they are called Jerky Joes, they are not made with jerky!

Jerky Joe 3

These pork and beef Sloppy Joes with Jamaican jerk style seasonings are a spicy update to the old lunchroom classic.

It finally cooled off just enough that I can do a little cooking. With a temperature of only 80 degrees today, I even contemplated putting on long pants this morning (I only contemplated it, mind you).

I made this in the Instant Pot, so I wrote it for electric pressure cooker, but it can easily be made in any stovetop model.

Jerky Joes Ingredients

Because it is still fairly warm around here, I wanted to prepare something quick and tasty. This was easily done in the Instant Pot, so I did not even have to turn on the oven. And I served it with sweet potato chips to avoid needing to heat up a side dish.

Ketchup

It seems nearly impossible to find Scotch Bonnet peppers around here, which are traditional Jamaican peppers, so I used habeneros, which are related to Scotch Bonnets and are easy to find. You can use whichever you like. The heat level is pretty similar. If you don’t like things quite so spicy you can use jalapenos.

I have had these both with and without cheese, so the choice is yours. When I do use cheese, I prefer pepper jack.

Garlic And Jalapenos

I top them with grilled pineapple slices. Just heat a grill pan or iron skillet (dry) over medium-high heat and grill however many slices you need until they take on a little color. Flip once.

If you can find it, use the Pickapeppa sauce. They had it at my local grocery store in the hot sauce section. If you cannot find it, the closest thing would probably be Worcestershire Sauce. It has a similar flavor profile, but I recommend seeking out the Pickapeppa sauce. It gives it that “Jamaican” flavor.

Green Onions Chopped

In blender or food processor, add all the sauce ingredients. And pulse a few times until it is fairly smooth.

In the pressure cooker in a couple of tablespoons of oil, with sauté mode on high, sauté onion until translucent.

Onions Saute

Add pork and beef and sauté until broken up. It’s ok if it is a little pink, it will finish cooking under pressure.

Add the salt and pepper and top with two bay leaves.

Turn off sauté mode and add the sauce.

Pineapple Grilling

Give everything a stir, toss in a couple of bay leaves and lock top on pressure cooker.

Using manual setting, set for high pressure and 8 minutes time.

When time is up, do a quick release.

When pressure is released, remove top and turn on sauté mode on high.

Pineapple Grilled

Simmer until mixture thickens a bit (about 5 minutes).

Serve on toasted buns with a grilled pineapple ring.

To grill pineapple rings:

Put grill pan or iron skillet over high heat.

Jerky Joe Ready

Put desired number of pineapple rings between two paper towels for a minute to dry some.

When pan is hot, place pineapple rings in pan.

Flipping once, cook until they take on a little brown color.

Jerky Joe 2

Goes well with sweet potato chips.

 

Pressure Cooker Jerky Joes
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Recipe type: Sandwich
Cuisine: Carribean
Author:
Prep time:
Cook time:
Total time:
Serves: 8 servings
A spicy take on the old lunchroom classic. Caribbean flavors make this a tasty alternative.
Ingredients
For the sauce
  • 2-3 habanero chiles, roughly chopped (I included seeds, remove if you would like it less spicy)
  • 3 green onions, trimmed and roughly chopped (include white and most of the green part)
  • 4 cloves garlic, pressed
  • 2 teaspoons allspice
  • 2 teaspoons dried thyme
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon Cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Pickapeppa sauce
  • 1 tablespoon molasses
  • juice of 2 limes
  • 2 tablespoons pineapple juice (from the canned pineapple)
  • 1 cup catsup
  • ½ bottle ginger beer (not ginger ale)
For the meat
  • 2 tablespoons cooking oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 onion, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 bay leaves
Instructions
  1. In blender or food processor, add ingredients from habaneros through ginger beer
  2. Pulse a few times until fairly smooth, some chunks ok
  3. In pressure cooker in a couple of tablespoons of oil, with sauté mode on high, sauté onion until translucent
  4. Add pork and beef and sauté until broken up. It's ok if it is a little pink, it will finish cooking under pressure.
  5. Pour the sauce in
  6. Add the salt and pepper
  7. Give it a stir and top with two bay leaves
  8. Turn off sauté mode
  9. Lock top on pressure cooker
  10. On manual setting, set for high pressure and 8 minutes time
  11. When time is up, do a quick release
  12. When pressure is released, remove top and turn on sauté mode to high
  13. Simmer until mixture thickens a bit (about 5-7 minutes)
  14. Serve on toasted buns with a grilled pineapple ring
Grilled Pineapple Rings
  1. Put grill pan or iron skillet over high heat
  2. Put desired number of pineapple rings between two paper towels to dry some
  3. When pan is hot, place pineapple rings in pan
  4. Flipping once, cook until it takes on a little brown color