Jamaican Brown Stew Chicken by Yabdomiel

Ingredients

• 1 kg (2.2 lb) chicken thighs, bone-in, skin-on
• 2 tbsp cajun spice blend
• 1 tsp garlic powder
• 1 large white onion, diced
• 3 cloves garlic, minced
• 3 sprigs fresh thyme
• 1 tbsp vegetable oil
• 1 tsp brown sugar (for browning)
• 500 ml (2 cup) chicken stock

Instructions

1. Season the chicken thighs with Cajun spice and garlic powder, massaging the spices into the meat thoroughly until ready to serve.
2. Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the chicken until golden brown on all sides, about 8-10 minutes.
3. Remove the chicken from the pot and add the brown sugar to the drippings, stirring until it turns a deep amber color.
4. Add the diced onion and minced garlic to the pot, sautéing for 3-5 minutes until softened and fragrant.
5. Return the chicken to the pot, pour in the chicken stock, and add the fresh thyme sprigs until ready to serve.
6. Cover the pot and simmer on low heat for 30-35 minutes, or until the chicken is tender and the sauce has thickened to a rich consistency.