Jamaican Brown Stew Chicken

original blog post:http://greedygirlcooks.blogspot.com/2016/08/jamaican-brown-stew-chicken.html

Ingredients

4 leg quarters

½ teaspoon Black pepper

1 tablespoon ground Allspice

1 tablespoon Onion powder

1 tablespoon Garlic powder

¼ teaspoon Cayenne pepper

2 tablespoon Oil

1 tablespoon Paprika

2 teaspoon salt

1 green pepper

1 onion

½ scotch bonnet pepper

2 garlic cloves

3 tablespoon oil

2 ½ cups water

2 teaspoon honey

Greedy tips about salt:

• As it pertains to seasoning, when I make brown stew chicken or even curry chicken the only time I add salt is when I season the meat. The only kind of salt we use is pink Himalayan sea salt which is very salty. Generally I find sea salt to be saltier than regular table salt. So you can adjust your salt levels accordingly, depending on the type of salt you are using.
• Also when adding salt to the stew, wait until the gravy is almost reduced then taste it to see if added seasoning is necessary. If you taste it before the sauce is reduced it will deceive you into adding salt, and then when it reduces can be overly concentrated and too salty. So never add salt at the time when you add the water, always wait until the gravy has almost reached the desired consistency to add salt. Generally however if you follow the recipe and the method you may find it unnecessary to add additional salt.
• Also If you prefer to used a salted broth/stock in stead of water adjust the seasoning to the meat and use less salt to season.