JAMAICAN BROWN STEW POTATOES AND CHICKEN FOR A CROWD

Jamaican Brown Stew Potatoes and Chicken for a Crowd image

Provided by YummySmellsca

Categories Stew

Time P2D

Yield 60 meals, 60 serving(s)

Number Of Ingredients 23

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8 lbs bone-in skinless chicken pieces
2 large onions, diced finely
9 scallions, minced
2 red bell peppers, diced
1 green bell pepper, diced
5 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon allspice
1/4 cup seasoning salt
3 tablespoons black pepper
3 tablespoons brown sugar
8 tablespoons soy sauce
7 cups stewed tomatoes (4 14-oz cans)
1 scotch bonnet pepper, pricked with a fork but left whole
2 tablespoons minced garlic
1/2 tablespoon allspice
2 teaspoons black pepper
3/4 cup ketchup
4 1/2 cups chicken broth
1/4 cup canola oil
3 large onions, diced
9 large carrots, diced
8 lbs russet potatoes, peeled and cubed

Steps:

The night before, combine chicken parts, onions, scallions, bell peppers, garlic powder, onion powder, allspice, seasoned salt, black pepper, brown sugar and soy sauce in a large bowl or bucket, tossing well. Cover and refrigerate overnight.
Meanwhile, in a large pot, combine tomatoes, Scotch Bonnet pepper, minced garlic, allspice, black pepper, ketchup and chicken broth.
Cook over medium-high heat for 2 hours, stirring occasionally. Remove and discard hot pepper and set tomatoes aside.
The next day, preheat the broiler and spread chicken mixture in a very large, deep roasting pan.
Broil for 4 minutes, stir and return to broiler for 4 more minutes.
Set oven to 350°F.
Heat oil in a large pot over medium-low heat.
Add diced onions and cook for 25 minutes, stirring occasionally, until caramelized.
Add carrots and potatoes, raise heat to medium high and saute until carrots begin to soften, about 7 minutes.
Pour sauteed mixture over chicken and stir to incorporate.
Cover roasting pan and bake for 5 hours.
After five hours, add tomato mixture to the pan, stir in and bake uncovered 1 hour longer.