Brown Stew Chicken

Brown Stew Chicken
24 400-g servings Yield

Ingredients

  • 24 un Chicken Legs
  • 1 Tbsp Kosher Salt
  • ½ Tbsp Minced Ginger
  • 1 Tbsp Minced Garlic
  • 2 oz Fresh Thyme
  • 2 un Green Onions, diced
  • 3 Tbsp Caribbean Jerk Seasoning
  • 4 c Recipe: Brown Sauce
  • 2.72 kg Recipe: Beans ’N’ Rice, warmed

Preparation

1. Combine the chicken, salt, ginger, garlic, thyme, green onions and jerk seasoning in a hotel pan and marinate overnight.

2. Roast chicken in a 218°C (425°F) oven for 10 minutes for a quick sear. Allow to cool.

3. Pour the brown sauce over the chicken and cover the hotel pan with aluminum foil. Bake at 163°C (325°F) for 30 minutes or until the chicken reaches an internal temperature of 71°C (160°F). 

4. Remove the chicken and reduce the braising liquid by half prior to serving. 

To prepare à la carte:

1. Place the chicken on a warm plate and serve with 113 g of rice and beans. Serve with brown sauce if desired.