Jamaican Brown Stew Potatoes and Chicken for a Crowd

Name: Jamaican Brown Stew Potatoes and Chicken for a Crowd
Prep time: 36 h
Cook time: 12 h
Total time: 48 h
Yield: 60 meals, 60 serving(s)
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

Submitted by YummySmellsca

"This is another "stretched" recipe we did for the Boys and Girls Club one dinner service. We only had about 8 lbs of chicken to stretch between 60 kids, and not enough rice to give them all either. What we did have were potatoes, so this flavourful, oven-stewed meal was created!"

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photo by YummySmellsca

Ready In:: 48hrs
Ingredients:: 23
Yields:: 60 meals
Serves:: 60

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

directions

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.
Meanwhile, in a large pot, combine tomatoes, Scotch Bonnet pepper, minced garlic, allspice, black pepper, ketchup and chicken broth.
Cook over medium-high heat for 2 hours, stirring occasionally. Remove and discard hot pepper and set tomatoes aside.
The next day, preheat the broiler and spread chicken mixture in a very large, deep roasting pan.
Broil for 4 minutes, stir and return to broiler for 4 more minutes.
Set oven to 350°F.
Heat oil in a large pot over medium-low heat.
Add diced onions and cook for 25 minutes, stirring occasionally, until caramelized.
Add carrots and potatoes, raise heat to medium high and saute until carrots begin to soften, about 7 minutes.
Pour sauteed mixture over chicken and stir to incorporate.
Cover roasting pan and bake for 5 hours.
After five hours, add tomato mixture to the pan, stir in and bake uncovered 1 hour longer.

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RECIPE SUBMITTED BY

YummySmellsca

Canada

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"

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