After browning the chicken: Approximately 5-7 minutes.
Simmering the stew: Around 45 minutes to 1 hour.
Checking chicken tenderness: The chicken should be tender and cooked through after simmering for 45 minutes to 1 hour. You can test this by piercing the thickest part of the chicken with a fork or knife. If the juices run clear and the meat easily falls off the bone, it is cooked.
Keep in mind that it’s essential to monitor the cooking process and adjust the times accordingly. The goal is to achieve tender chicken with flavours well-incorporated into the stew.

• 1.5 kg (3.3 lbs) chicken pieces (legs, thighs, or a mix)
• 2 large onions, sliced
• 3 cloves of garlic, minced
• 2 large tomatoes, diced
• 2 large carrots, peeled and sliced
• 2 medium peppers (any colour), chopped
• 4 sprigs of fresh thyme
• 3-4 whole pimento
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 500 ml (2 cups) chicken broth
• 2 tablespoons dark soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• Salt and black pepper to taste
• Brown rice (for serving)

1. Wash the chicken pieces thoroughly and pat them dry with paper towels. Season the chicken generously with salt and black pepper.
2. In a large, heavy-bottomed pot heat the vegetable oil over medium-high heat. Brown the chicken pieces on all sides until they develop a golden colour. Work in batches if needed to avoid overcrowding the pot.
3. Remove the browned chicken from the pot and set it aside on a plate.
4. In the same pot, add the sliced onions and minced garlic. Sauté until the onions become translucent and fragrant.
5. Add the diced tomatoes, sliced carrots, and chopped bell peppers to the pot. Stir and cook for a few minutes until the vegetables start to soften.
6. Return the browned chicken to the pot, along with any accumulated juices.
7. Crush the whole allspice using a mortar and pestle or the back of a spoon. Add the crushed allspice and the fresh thyme sprigs to the pot.
8. In a small bowl, mix the all-purpose flour with a little water to create a smooth paste. Stir the flour paste into the pot to thicken the stew.
9. Pour in the chicken broth, dark soy sauce, Worcestershire sauce, and brown sugar. Stir well to combine all the flavours.
10. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for about 45 minutes to an hour. Stir occasionally to ensure the chicken cooks evenly and the flavours meld together.
11. Taste the stew and adjust the seasoning with salt and pepper as needed.
12. Once the chicken is tender and cooked through, and the flavours have melded beautifully, remove the pot from the heat.
13. Serve the Jamaican Brown Stew Chicken over a bed of fluffy white rice, garnishing with fresh thyme sprigs for an extra touch of aromatic delight.

Enjoy the delightful taste of Jamaica with this sumptuous Jamaican Brown Stew Chicken! The bold flavours of whole allspice and other spices will make this dish a true favourite at your dining table.