Jamaican Brown Stew Potatoes And Chicken For A Crowd

Total Time: 48 hrs Preparation Time: 36 hrs Cook Time: 12 hrs

Ingredients

• 8 lbs bone-in skinless chicken pieces
• 2 large onions, diced finely
• 9 scallions, minced
• 2 red bell peppers, diced
• 1 green bell pepper, diced
• 5 tablespoons garlic powder
• 3 tablespoons onion powder
• 1 tablespoon allspice
• 1/4 cup seasoning salt
• 3 tablespoons black pepper
• 3 tablespoons brown sugar
• 8 tablespoons soy sauce
• 7 cups stewed tomatoes (4 14-oz cans)
• 1 scotch bonnet pepper, pricked with a fork but left whole
• 2 tablespoons minced garlic
• 1/2 tablespoon allspice
• 2 teaspoons black pepper
• 3/4 cup ketchup
• 4 1/2 cups chicken broth
• 1/4 cup canola oil
• 3 large onions, diced
• 9 large carrots, diced
• 8 lbs russet potatoes, peeled and cubed

Recipe

• 1 the night before, combine chicken parts, onions, scallions, bell peppers, garlic powder, onion powder, allspice, seasoned salt, black pepper, brown sugar and soy sauce in a large bowl or bucket, tossing well. cover and refrigerate overnight.
• 2 meanwhile, in a large pot, combine tomatoes, scotch bonnet pepper, minced garlic, allspice, black pepper, ketchup and chicken broth.
• 3 cook over medium-high heat for 2 hours, stirring occasionally. remove and discard hot pepper and set tomatoes aside.
• 4 the next day, preheat the broiler and spread chicken mixture in a very large, deep roasting pan.
• 5 broil for 4 minutes, stir and return to broiler for 4 more minutes.
• 6 set oven to 350°f.
• 7 heat oil in a large pot over medium-low heat.
• 8 add diced onions and cook for 25 minutes, stirring occasionally, until caramelized.
• 9 add carrots and potatoes, raise heat to medium high and saute until carrots begin to soften, about 7 minutes.
• 10 pour sauteed mixture over chicken and stir to incorporate.
• 11 cover roasting pan and bake for 5 hours.
• 12 after five hours, add tomato mixture to the pan, stir in and bake uncovered 1 hour longer.