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Playing Tamar's Brown Stew Chicken over Rice and Peas


  • 1 small whole chicken, cut up into 8 pieces
  • Juice of 1 lemon
  • 1 teaspoon poultry seasoning
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon seasoning salt, such a Lawrys
  • 3 tablespoons EVOO
  • 1 tablespoon butter
  • 2 cups chicken stock
  • 1 tablespoon of ketchup
  • 1 teaspoon brown sugar
  • 1 onion, chopped
  • 1 plum tomato, chopped
  • 1/2 green pepper, chopped
  • 1 scallion, chopped
  • 3 cloves of garlic, chopped
  • 1 small piece of ginger, peeled, crushed and chopped
  • 3 sprigs of thyme
  • 1/4 of a Scotch bonnet pepper, chopped
  • 6 pimento seeds


Serves: 6 servings


Place the chicken pieces into a large mixing bowl and toss with the lemon juice, poultry seasoning, paprika, garlic powder, onion powder, black pepper and seasoning salt.

In a heavy-bottomed pot, heat the oil. When the oil is about to start smoking, add the chicken pieces and brown them on all sides. Remove chicken from pot and set aside.

Drain off excess oil from pot, making sure to keep the brown bits on the bottom of the pot. Return pot to stove and add the butter to help lift the brown bits of flavor off the pan. Add chicken stock, ketchup and brown sugar to the pot along with the reserved chicken, onion, tomato, green pepper, scallions, garlic, ginger, thyme, scotch bonnet and pimento seeds.

Cover pot and let everything simmer together for about 10-12 minutes or until chicken is fully cooked and veggies tender. Remove the thyme sprigs and serve on top of Tamars Rice and Peas.