Michelle Buteau’s Jamaican Brown Chicken Stew

We had such a good time talking with Michelle Buteau about the Caribbean kitchen of her youth. The  powerhouse actress and comedian shines in the second season of Survival of the Thickest on Netflix.  Well did you know that her character, Mavis is named for her Jamaican grandmama.  

Michelle reflected on all flavors that have shaped her life  —from her Haitian and Jamaican roots to her New Jersey upbringing, and how she found her authentic voice when she stepped onto a comedy stage after years of working in journalism. We laugh (a lot), we get real, and we dish on now food connects us to who we are and where we come from. You won't want to miss this episode.



Listen, and as always, let us know whatcha think!

Ingredients

Serves 6

3 lbs chicken thighs boneless, skinless

1 Tablespoon brown sugar

2 teaspoons browning

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons salt or to taste

1 teaspoon paprika

1 teaspoon dried thyme

½ teaspoon black pepper

¼ teaspoon allspice

1 yellow onion chopped

3 spring onions chopped

½ green bell pepper chopped

½ red bell pepper chopped

1 scotch bonnet pepper seeds removed and chopped

4 garlic cloves chopped

1 inch ginger chopped

¼ cup oil

2 Tablespoons ketchup

1 cup chicken broth

½ cup water

STEP 1

Add chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, onions, green pepper, red pepper, scotch bonnet, garlic cloves, and ginger to a bowl and mix, rubbing seasoning into the chicken. Cover and marinate in the fridge for at least 1 hour or overnight.

STEP 2

Remove peppers, onions, garlic, ginger and thyme from chicken and set aside. Heat oil in large skillet over medium heat and add chicken, brown for about 1-2 minutes per side. Remove chicken and add reserved onions and peppers to the skillet and sauté until softened, for about 5 minutes. Add chicken back to skillet along with chicken broth, water, and ketchup.

STEP 3

Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy. Serve and enjoy.

Michele’s Kitchen Notes

Michelle is a HOOT! We had the best time. Please give this classic Chicken Stew recipe a try. You can really lean into it and make it your own. Michelle swears by the recipe provided by My Forking Life with Tanya Harris. Enjoy with a red stripe or your favorite beverage to cool down those peppers!