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Jamaican Brown Stew Potatoes and Chicken for a Crowd

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“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!”
60 meals

Ingredients Nutrition


  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.

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