Jamaican-Style Brown Stew Chicken Ramen
Jamaican-Style Brown Stew Chicken Ramen
Ingredients
For the Brown Stew Chicken
- 2 pounds skinless chicken thigh fillets
- 1 1/2 teaspoons all-purpose seasoning
- 1/2 teaspoon pimento, (allspice)
- 1 teaspoon garlic granules
- 2 tablespoons green seasoning
- 1 teaspoon browning, to 2 teaspoons
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 4 cups chicken stock
- 2 tablespoons vegetable oil, as needed for browning
For the Ramen and Assembly
- 4 packages ramen noodles, plain
- 4 large eggs
- 1/4 cup spring onion, chopped
- 1 lemon, sliced
- 1 tablespoon sesame seeds
- 1/2 scotch bonnet pepper, thinly sliced, optional
- 2 cups ice, for ice bath
Instructions
- 1
Clean the chicken thigh fillets thoroughly under cold water, then pat them completely dry with paper towels. In a large bowl, season the chicken with all-purpose seasoning, pimento (allspice), garlic granules, green seasoning, browning, and the sliced red and yellow bell peppers. Mix well to ensure the chicken is evenly coated.
⏱️ 10 min
- 2
Cover the bowl and let the seasoned chicken marinate in the refrigerator for at least 30 minutes. For best flavor, marinate for 2-4 hours or overnight.
⏱️ 5 min
- 3
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces and brown them on both sides until a nice crust forms, about 3-4 minutes per side. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 10 min
- 4
Once the chicken is browned, return all chicken to the pot (if cooked in batches). Pour in the chicken stock, ensuring the chicken is mostly submerged. Bring the liquid to a simmer, then reduce the heat to low, cover, and let it cook down for 25-30 minutes, or until the chicken is tender and the broth has thickened into a rich, stew-like consistency. Stir occasionally.
⏱️ 30 min
- 5
While the chicken is stewing, prepare an ice bath by filling a medium bowl with ice and cold water. Bring a separate pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 6 1/2 minutes for a soft, jammy center.
⏱️ 10 min•🌡️ 212
- 6
Immediately transfer the cooked eggs from the boiling water to the ice bath. Let them cool for at least 5 minutes, then peel them gently under cold running water.
⏱️ 5 min
- 7
Cook the ramen noodles according to package directions in a separate pot of boiling water. Since the broth is flavorful, plain ramen noodles work best. Drain well.
⏱️ 5 min•🌡️ 212
- 8
To assemble, ladle a generous amount of the rich brown stew broth into individual serving bowls. Add a portion of the cooked ramen noodles to each bowl, then place the stewed chicken pieces on top.
⏱️ 5 min
- 9
Garnish each bowl with chopped spring onion, a halved soft-centered egg, a lemon slice, and a sprinkle of sesame seeds. If desired, add a few slices of scotch bonnet pepper for extra heat.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican-Style Brown Stew Chicken Ramen
For the Brown Stew Chicken
- 2 pounds skinless chicken thigh fillets
- 1 1/2 teaspoons all-purpose seasoning
- 1/2 teaspoon pimento, (allspice)
- 1 teaspoon garlic granules
- 2 tablespoons green seasoning
- 1 teaspoon browning, to 2 teaspoons
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 4 cups chicken stock
- 2 tablespoons vegetable oil, as needed for browning
For the Ramen and Assembly
- 4 packages ramen noodles, plain
- 4 large eggs
- 1/4 cup spring onion, chopped
- 1 lemon, sliced
- 1 tablespoon sesame seeds
- 1/2 scotch bonnet pepper, thinly sliced, optional
- 2 cups ice, for ice bath
Instructions
- 1
Clean the chicken thigh fillets thoroughly under cold water, then pat them completely dry with paper towels. In a large bowl, season the chicken with all-purpose seasoning, pimento (allspice), garlic granules, green seasoning, browning, and the sliced red and yellow bell peppers. Mix well to ensure the chicken is evenly coated.
⏱️ 10 min - 2
Cover the bowl and let the seasoned chicken marinate in the refrigerator for at least 30 minutes. For best flavor, marinate for 2-4 hours or overnight.
⏱️ 5 min - 3
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces and brown them on both sides until a nice crust forms, about 3-4 minutes per side. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 10 min - 4
Once the chicken is browned, return all chicken to the pot (if cooked in batches). Pour in the chicken stock, ensuring the chicken is mostly submerged. Bring the liquid to a simmer, then reduce the heat to low, cover, and let it cook down for 25-30 minutes, or until the chicken is tender and the broth has thickened into a rich, stew-like consistency. Stir occasionally.
⏱️ 30 min - 5
While the chicken is stewing, prepare an ice bath by filling a medium bowl with ice and cold water. Bring a separate pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for exactly 6 1/2 minutes for a soft, jammy center.
⏱️ 10 min•🌡️ 212 - 6
Immediately transfer the cooked eggs from the boiling water to the ice bath. Let them cool for at least 5 minutes, then peel them gently under cold running water.
⏱️ 5 min - 7
Cook the ramen noodles according to package directions in a separate pot of boiling water. Since the broth is flavorful, plain ramen noodles work best. Drain well.
⏱️ 5 min•🌡️ 212 - 8
To assemble, ladle a generous amount of the rich brown stew broth into individual serving bowls. Add a portion of the cooked ramen noodles to each bowl, then place the stewed chicken pieces on top.
⏱️ 5 min - 9
Garnish each bowl with chopped spring onion, a halved soft-centered egg, a lemon slice, and a sprinkle of sesame seeds. If desired, add a few slices of scotch bonnet pepper for extra heat.
⏱️ 5 min