Brown Stew Chicken

This is a very typical Jamaican dish, and my personal favorite.  This is a recipe given to me by my Trinidadian friend but it was modified to reduce the calorie count. I used fresh herbs and did not use the scotch bonnet pepper that is normally used in this dish and still it had the perfect amount of heat.  Served with the traditional rice and peas and a side of cabbage (recipe included separately) It was slammin!!!
 The smell of the different spices, herbs and coconut from the rice was so intoxicating that  my 14 year old son came running down the stairs yelling, "mom, what is that delicious smell"  What makes this so amazing is that he was in the middle of playing XBOX.  Anyone with a teenage son knows how impossible it is to get them off once they are on.
Don't be intimidated with all of the ingredients, it is a lot easier then it looks and you can substitute many of them. Also, if you don;t have one or two ingredients, trust me it will still be packed with flavor.  

Brown Stew Chicken  

Servings: 4, Serving size 2 pieces, WWPts+: 6
Calories: 230, Fat: 6.1, Protein: 30.8, Carbs: 14.8, Fiber: 3.2, Sugar: 7.9

Ingredients:

• 8 pieces of skinless chicken thighs
• 1 lime (squeezed)
• 2 tbsp GF soy sauce 
• 1 tbsp paprika
• 1 tbsp old bay seasoning
• 1/2 tsp ground Cayenne Pepper
• 1/2 tsp fresh Oregano 
• 1/2 tsp fresh ground black pepper
• 1/2 tbsp kosher salt
• 1/2 cup scallions
• 1 tbsp olive oil
• 6 garlic cloves (minced or sliced) 
• 1/2 tsp brown sugar
• 5 sprigs of Thyme
• 1' slice of fresh ginger
• 1 cup red bell pepper (sliced)
• 1 cup green bell pepper
• 1.5 cup of mushrooms
• 10 pellets of All Spice (pimento) 
• 1 tbsp corn starch
• 3 oz tomato sauce
• 1 cup beef broth
• 1 cup water (as needed)  

Preparation:  First rinse the chicken with the juice of the lime next season the chicken with soy sauce, paprika, old bay, cayenne pepper, oregano, black pepper, salt and scallions for at least an hour.

Heat pan and add 1 tbsp olive oil, saute garlic. Keeping flame medium high, pan fry chicken for 3-4 minutes on each side. keep moving chicken so it doesn't stick but don't turn over.  remove chicken. do not wash pan.

Add 1 cup of beef broth, lower fire and scrape the pan. Add chicken, mushrooms, brown sugar, Thyme, peppers, all spice, ginger, tomatoes sauce, corn starch and 1/2 cup water

Cover pan for 10 minutes, then uncover and cook for additional 10 minutes uncovered.  Add the other 1/2 cup of water if it needs a little more sauce. Remove the ginger and the sprigs.

Serve over coconut rice and peas.....Ja-makin me crazy!!!!