If there’s one dish that captures the essence of Jamaican comfort food, it’s brown stew chicken. This recipe is a rich and hearty stew brimming with bold flavors, tender chicken, and the perfect balance of savory, sweet, and spicy. Whether you’re familiar with Jamaican cuisine or diving in for the first time, this brown stew chicken is a great place to start.
Brown stew chicken has a special place in my heart because it’s a dish that brings people together. I vividly remember family gatherings where the aroma of this stew would fill the house, making everyone’s mouth water long before it was served. It’s the kind of meal that warms you from the inside out and is just as wonderful for a quiet weeknight dinner as it is for a festive occasion.
The beauty of this dish lies in its layers of flavor, achieved through a careful combination of aromatic vegetables, herbs, spices, and the essential browning sauce. Each bite delivers juicy, tender chicken enveloped in a luscious, slightly sweet gravy that clings to your rice and peas. Trust me—you’ll want to mop up every last drop.
So, what makes this Jamaican brown stew chicken the ultimate crowd-pleaser? Let’s dive in.
Why You’ll Love This Recipe
This recipe isn’t just good; it’s extraordinary. Here’s why:
- Bursting with flavor: Thanks to the marinade and slow cooking process, every bite of chicken is infused with spices, herbs, and a smoky sweetness.
- Tender and juicy chicken: The slow simmering ensures the chicken falls right off the bone and melts in your mouth.
- Versatile and customizable: This dish can be made with your choice of chicken cuts and adapted for varying spice levels.
- Great for meal prep: The flavors deepen over time, making leftovers even more delicious.
When you combine all these factors, it’s easy to see why brown stew chicken is such a beloved recipe.
Preparation Time and Servings
- Total time: Approximately 2 hours 30 minutes
- Servings: 6 hearty portions
Nutritional Info (per serving):
- Calories: 380
- Protein: 32g
- Carbohydrates: 15g
- Fat: 20g
Ingredients
To create this flavorful dish, gather the following:
The Marinade:
- 1/2 medium yellow onion, chopped
- 1 large bell pepper, chopped
- 4 scallions, chopped
- 6 cloves of garlic, minced (or 1 tablespoon garlic paste)
- 1 tablespoon packed light or dark brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon Jamaican ground allspice
- 1/2 teaspoon ground ginger
- Kosher salt and freshly ground black pepper, to taste
The Chicken:
- 8–9 chicken pieces (a mix of legs and boneless/skinless thighs works well)
- 3 teaspoons browning sauce (Grace brand recommended)
The Stew:
- 3 tablespoons vegetable or canola oil (plus more as needed)
- 2 medium-sized carrots, chopped
- 1 (8-ounce) can tomato sauce
- 4–6 sprigs fresh thyme
- 2 bay leaves
- 1 scotch bonnet pepper (left whole—do not cut!)
- 3 cups chicken stock or broth
Step-by-Step Instructions
Step 1: Prep and Marinate the Chicken
- Combine the marinade ingredients: In a large bowl or a gallon-sized ziplock bag, mix the onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ground ginger, and a pinch of salt and pepper. Stir well to distribute the flavors.
- Prepare the chicken: Pat the chicken pieces dry with paper towels to remove excess moisture. Add the chicken to the bowl or bag and pour in the browning sauce.
- Massage the marinade: Use your hands (wear gloves if you prefer) to massage the spices and aromatics into the chicken thoroughly. Ensure every piece is evenly coated.
- Marinate: Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 2 hours. For the best flavor, marinate overnight, stirring or massaging the chicken once to redistribute the marinade evenly.
2: Brown the Chicken
- Prepare to sear: Remove the chicken from the marinade, shaking off excess bits of onion and bell pepper. Set the chicken aside, but don’t discard the marinade.
- Heat the oil: In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of oil over medium-high heat. Once the oil is shimmering, gently swirl the pot to coat the bottom evenly.
- Sear the chicken: Working in batches, add a few chicken pieces at a time, ensuring not to overcrowd the pot. Sear each piece for about 2–3 minutes on each side until golden brown. Transfer the browned chicken to a clean plate and repeat with the remaining pieces, adding a little more oil if necessary.
3: Build the Stew
- Sauté the aromatics: In the same pot, add the reserved marinade and sauté over medium heat for 2–3 minutes, stirring frequently to scrape up browned bits from the bottom.
- Return the chicken to the pot: Place the browned chicken back into the pot, arranging it over the sautéed vegetables. Pour in any accumulated juices from the plate.
- Add stew ingredients: Add the carrots, tomato sauce, thyme sprigs, bay leaves, scotch bonnet pepper, and chicken stock. Stir gently to combine, ensuring the chicken is partially submerged in the liquid.
4: Simmer the Stew
- Cook low and slow: Reduce the heat to medium-low, cover the pot with a lid, and let the chicken stew for 1 1/2 to 2 hours. Check occasionally to ensure it’s simmering gently.
- Discard the herbs and pepper: Once the chicken is tender and falling off the bone, remove the thyme stems, bay leaves, and scotch bonnet pepper.
5: Adjust the Gravy
- Thicken the sauce (optional): If you prefer a thicker gravy, increase the heat to medium-high and simmer uncovered for a few minutes, stirring occasionally until the liquid reduces to your desired consistency.
- Taste and season: Adjust the seasoning with additional salt and pepper, if needed.
How to Serve
Brown stew chicken is best enjoyed alongside classic Jamaican sides. Here are some ideas:
- Rice and peas: The creamy coconut flavor of rice and peas perfectly complements the savory stew.
- Fried plantains: Sweet and caramelized plantains add a delightful contrast.
- Steamed vegetables: Lightly steamed green beans or cabbage balance out the richness of the stew.
Additional Tips
- Marinate for maximum flavor: Letting the chicken marinate overnight ensures the spices and aromatics penetrate the meat deeply.
- Handle the scotch bonnet carefully: Leaving it whole adds a gentle heat. If you prefer spicier flavors, prick it slightly with a fork.
- Don’t rush the browning: A deep sear on the chicken creates a rich base for the stew’s flavor.
- Use fresh thyme: This herb adds an authentic Jamaican touch that dried thyme can’t quite replicate.
- Prep ahead: You can brown the chicken and sauté the vegetables in advance to save time.
Recipe Variations
- Make it spicy: Add chopped scotch bonnet or a pinch of cayenne to the marinade for extra heat.
- Gluten-free: Use a gluten-free browning sauce if needed.
- Vegetarian option: Swap the chicken for jackfruit or tofu and use vegetable broth.
- Bone-in chicken: If you prefer, use all bone-in chicken pieces for an even more flavorful stew.
Freezing and Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Allow the stew to cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Warm the stew gently over low heat, adding a splash of water or broth if the sauce thickens too much.
Conclusion
There’s nothing quite like Jamaican brown stew chicken to bring a little island flavor to your kitchen. It’s a dish that satisfies on every level, from the tender, flavorful chicken to the rich, velvety sauce. Whether you’re cooking for family, friends, or just yourself, this recipe is a winner.
I can’t wait to see how your brown stew chicken turns out! Don’t forget to share your creations—tag me on social media or leave a comment below. Happy cooking!
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The Best Jamaican Brown Stew Chicken
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Description
This Jamaican brown stew chicken is a comforting dish with tender, juicy chicken simmered in a rich, savory sauce infused with bold island flavors. It’s easy to prepare and perfect for weeknight dinners or special occasions.
Ingredients
- 1/2 medium yellow onion, chopped
- 1 large bell pepper, chopped
- 4 scallions, chopped
- 6 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- Kosher salt and black pepper to taste
- 8–9 chicken pieces (mix of legs and thighs)
- 3 tsp browning sauce
- 3 tbsp vegetable oil
- 2 medium carrots, chopped
- 1 (8 oz) can tomato sauce
- 4–6 sprigs fresh thyme
- 2 bay leaves
- 1 scotch bonnet pepper (whole)
- 3 cups chicken stock
Instructions
- Combine onion, bell pepper, scallions, garlic, sugar, paprika, allspice, ginger, salt, and pepper in a large bowl.
- Coat chicken with the mixture and browning sauce. Marinate for at least 2 hours or overnight.
- Heat oil in a pot; brown the chicken in batches. Set aside.
- Sauté reserved marinade, then add chicken, carrots, tomato sauce, thyme, bay leaves, scotch bonnet, and stock.
- Simmer covered for 1.5–2 hours. Remove herbs and scotch bonnet. Thicken gravy if desired.
- Serve hot with rice and peas.
Notes
- Leave the scotch bonnet whole to control spice levels.
- Marinate overnight for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stewing
- Cuisine: Jamaican