Jamaican · intermediate
Jamaican Brown Stew Chicken With Spinners
Golden browned halal chicken thighs simmered in a savory allspice gravy alongside traditional hand-rolled flour spinner dumplings and carrots.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Rub halal chicken thighs with browning sauce, half of the chopped scallions, and two thyme sprigs; let sit for 10 minutes.
- 02
In a small bowl, mix all-purpose flour, a pinch of salt, and cold water until a firm dough forms. Roll small pieces of dough between your palms to form 8 to 10 long, thin dumplings (spinners).
- 03
Heat a large deep skillet over medium-high heat and sear chicken thighs skin-side down for 5 minutes until browned, then flip and cook 3 minutes; remove chicken temporarily.
- 04
Add sliced carrots, remaining scallions, thyme sprigs, whole scotch bonnet pepper, and halal chicken broth into the skillet broth and bring to a simmer.
- 05
Return browned chicken to the skillet, then drop the flour spinners into the simmering broth around the chicken pieces.
- 06
Cover skillet tightly, lower heat to medium-low, and simmer for 20 minutes until chicken reaches 165 Fahrenheit and dumplings are floating and tender. Remove whole pepper before serving.
A LITTLE KITCHEN KNOW-HOW
Spinner Dumpling Poaching
Simmering hand-shaped dense flour dough directly in braising liquid to cook the dumplings while naturally thickening the stew sauce.
Notes from the kitchen
- Keep the scotch bonnet pepper whole while cooking to extract aromatic fruitiness without puncturing it and releasing excessive heat.
- If the dumpling dough feels sticky while rolling spinners, lightly dust your palms with extra flour.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.