The Best Jamaican Brown Stew Chicken Recipe

Introduction

Jamaican Brown Stew Chicken is a rich, flavorful dish simmered to tender perfection with aromatic spices and a hint of smoky sweetness. This classic Caribbean recipe is perfect for a comforting meal that brings vibrant island flavors to your table.

Ingredients

• 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 & freshly ground black pepper, to taste
• 8-9 chicken pieces (mix of legs & boneless/skinless thighs)
• 3 teaspoons browning sauce (Grace brand recommended)
• 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, whole (do not cut)
• 3 cups chicken stock or broth

Instructions

1. Step 1: In a large bowl or gallon ziplock bag, combine onion, bell pepper, scallions, garlic, brown sugar, smoked paprika, allspice, ginger, salt, and pepper. Stir well to blend the aromatics.
2. Step 2: Pat the chicken dry with paper towels. Add chicken pieces and browning sauce to the bowl or bag. Massage well to coat the chicken evenly with the marinade.
3. Step 3: Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably overnight. Stir or massage once during marination for even flavor.
4. Step 4: Remove chicken from marinade, shaking off excess vegetables. Set marinade aside. In a heavy-bottomed pot, heat oil over medium-high heat until shimmering.
5. Step 5: Brown chicken pieces in batches, 2-3 minutes per side, until deep brown crust forms. Add more oil as needed between batches. Set browned chicken aside.
6. Step 6: Add reserved marinade to the pot and sauté 2-3 minutes until vegetables soften and caramelized bits lift from the bottom.
7. Step 7: Return browned chicken to the pot, nestling pieces into the marinade mixture. Add carrots, tomato sauce, thyme, bay leaves, whole scotch bonnet pepper, and chicken stock. Stir gently to combine.
8. Step 8: Reduce heat to medium-low, cover pot, and stew chicken for 1 1/2 to 2 hours until meat is tender and falling off the bone.
9. Step 9: Remove herb stems, bay leaves, and scotch bonnet pepper. If desired, increase heat and simmer to thicken the stew gravy to your liking. Adjust seasoning with salt and pepper.
10. Step 10: Serve immediately with rice and peas or your favorite side. Pour extra stew gravy over the dish and enjoy!

Tips & Variations

• Marinate overnight for the best flavor infusion and tender chicken.
• Use boneless thighs for quicker cooking or bone-in pieces for richer taste.
• Remove scotch bonnet pepper carefully to avoid adding too much heat; it flavors the dish without overwhelming spice.
• Add diced potatoes or green beans during stewing for extra vegetables.
• Substitute chicken stock with water and a bouillon cube in a pinch.

Storage

Store leftover brown stew chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to retain moisture and flavor. This dish also freezes well for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew spicy?

Yes, but be cautious when handling the scotch bonnet pepper. Leaving it whole infuses flavor without too much heat, but piercing or chopping it will increase spiciness significantly. Adjust based on your heat tolerance.

What can I serve with Jamaican Brown Stew Chicken?

This stew pairs wonderfully with traditional Jamaican sides like rice and peas, fried plantains, or steamed vegetables. It also goes well with plain white rice or mashed potatoes to soak up the delicious sauce.

The Best Jamaican Brown Stew Chicken Recipe

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4.9 from 146 reviews

This authentic Jamaican Brown Stew Chicken recipe delivers tender, flavorful chicken simmered in a rich, spiced tomato sauce infused with allspice, thyme, and scotch bonnet pepper. The chicken is marinated with a blend of aromatics, browned for a deep crust, and then slow-cooked to a meltingly tender finish, making it perfect served over rice and peas or with fried plantains for a classic Jamaican meal.

• Author: Maya
• Prep Time: 15 minutes (plus 2 hours to overnight marination)
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 15 minutes to 1 day (including marination)
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Jamaican

Ingredients

Scale 1x2x3x

Chicken Marinade and Main Ingredients

• 1/2 medium yellow onion, chopped
• 1 large bell pepper, chopped
• 4 scallions, chopped
• 6 cloves 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 & freshly ground black pepper, to taste
• 8–9 chicken pieces (mix of legs and boneless, skinless thighs)
• 3 teaspoons browning sauce (Grace brand recommended)
• 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

Instructions

1. Prep & marinate chicken: In a large bowl or gallon-sized ziplock bag, mix chopped onion, bell pepper, scallions, garlic, brown sugar, smoked paprika, allspice, ground ginger, salt, and pepper. Pat chicken dry and add it along with browning sauce. Massage marinade thoroughly into the chicken pieces to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight, stirring once to ensure even marination.
2. Brown chicken pieces: Remove chicken pieces from marinade, shaking off excess vegetables but reserving the marinade. In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high until shimmering. Brown chicken in batches, 2-3 minutes per side, until deep brown crust forms. Add more oil as needed. Set browned chicken aside.
3. Sauté marinade mixture: Add reserved marinade to the pot and sauté with a wooden utensil for 2-3 minutes until lightly tender, scraping up caramelized bits from the pot’s bottom.
4. Assemble the stew: Nestle browned chicken pieces back into the pot on top of the sautéed marinade. Add chopped carrots, tomato sauce, fresh thyme sprigs, bay leaves, whole scotch bonnet pepper, and chicken stock. Stir gently to combine.
5. Stew the chicken: Reduce heat to medium-low, cover the pot with a lid, and simmer for 1 1/2 to 2 hours until chicken is tender and falling off the bone.
6. Adjust stew consistency: Remove herb stems, bay leaves, and scotch bonnet pepper. To thicken the sauce, increase heat to medium-high and cook gently, stirring, until desired thickness is reached. Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Serve the brown stew chicken hot with rice and peas and/or fried plantains, spooning extra stew gravy over the dish. Enjoy!

Notes

• Marinating overnight enhances flavor and tenderness.
• Do not cut the scotch bonnet pepper; leaving it whole adds heat without overwhelming the stew.
• Use a heavy-bottomed pot or Dutch oven for even heat distribution and better browning.
• Browning the chicken properly is key for flavor development.
• Adjust the stew thickness by reducing the liquid to your preferred consistency.
• For less heat, remove the scotch bonnet pepper early or substitute with milder pepper.
• Serve with traditional Jamaican sides like rice and peas and fried plantains.

Keywords: Jamaican Brown Stew Chicken, Brown Stew Chicken, Jamaican Chicken Recipe, Caribbean Chicken Stew, Spiced Chicken Stew