Ingredients
- •8 bone-in, skin-on chicken thighs
- •2 tsp kosher salt
- •1 tsp black pepper
- •For brown stew sauce:
- •2 tbsp browning sauce (Kitchen Bouquet or Grace browning)
- •2 tbsp soy sauce
- •2 tbsp ketchup
- •1 tbsp fresh lime juice
- •1 large onion, sliced
- •4 cloves garlic, minced
- •1 scotch bonnet pepper, whole (for mild) or minced (for heat)
- •4 sprigs fresh thyme
- •4 whole allspice berries (pimento)
- •2 scallions, cut into 2-inch pieces
- •1 tbsp neutral oil
- •For serving:
- •Steamed white rice and peas (rice cooked with kidney beans and coconut milk)
- •Fried ripe plantains
- •Steamed cabbage
Instructions
Season chicken thighs with kosher salt and pepper.
In a bowl, combine browning sauce, soy sauce, ketchup, and lime juice.
Toss the chicken in this mixture to coat thoroughly.
Place chicken in vacuum-seal bags in a single layer.
Add sliced onion, garlic, scotch bonnet, thyme, allspice berries, and scallions, dividing between bags.
Seal and preheat sous vide bath to 162°F (72°C).
Submerge and cook for 6 h.
When done, remove chicken from bags and reserve all the braising liquid.
Pat chicken skin dry.
Heat oil in a large skillet over medium-high heat.
Sear chicken skin-side down for 3–4 min until deeply browned.
Flip and sear the other side for 1–2 min. Transfer to a platter.
Pour reserved braising liquid through a strainer into the same skillet.
Bring to a boil and reduce by half until thick and syrupy, about 5–6 min.
Pour the reduced brown stew sauce over the seared chicken.
Serve with rice and peas, fried plantains, and steamed cabbage.
Notes
- •Browning sauce (not the same as soy sauce) gives the signature dark color — Grace brand is authentic
- •The scotch bonnet kept whole adds warmth without overwhelming heat; remove before serving
- •Allspice (pimento) is the backbone of Jamaican cooking — it's what makes this taste "Jamaican"
- •Rice and peas (actually kidney beans) cooked with coconut milk is the mandatory side