Print

Authentic Jamaican Brown Stew Chicken

Close-up of rich, dark brown stew chicken pieces served in a white bowl with carrots and peppers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, savory Jamaican Brown Stew Chicken. This recipe delivers tender chicken pieces slow-simmered in a deeply flavorful, spiced gravy, perfect for a hearty comfort food dinner.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 medium onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 carrots, cut into chunks
  • 1 scotch bonnet pepper (use whole, do not cut for mild heat)
  • 4 sprigs fresh thyme
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon smoked paprika
  • 1 tablespoon vegetable oil
  • 2 tablespoons browning sauce (or burnt sugar for color)
  • 2 cups water or chicken stock
  • 2 tablespoons tomato paste
  • 1 teaspoon brown sugar (optional, for balancing flavor)

Instructions

  1. In a large bowl, season the chicken pieces thoroughly with salt, black pepper, allspice, and smoked paprika. Add half of the sliced onion and half of the thyme sprigs. Mix well to coat the chicken.
  2. Marinate the chicken for at least 30 minutes, or preferably 2 hours in the refrigerator.
  3. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the browning sauce to the hot oil and let it cook for about 30 seconds until it darkens slightly, being careful not to burn it.
  4. Carefully place the marinated chicken pieces into the pot, skin-side down if possible. Sear the chicken in batches if necessary to ensure good browning on all sides. This step builds deep flavor. Remove the browned chicken and set it aside.
  5. Reduce the heat to medium. Add the remaining onion, bell peppers, carrots, and the whole scotch bonnet pepper to the pot. Sauté for 5 minutes until the vegetables soften slightly.
  6. Stir in the tomato paste and cook for 1 minute.
  7. Return the browned chicken to the pot. Add the remaining fresh thyme sprigs and enough water or stock to almost cover the chicken. Add the optional brown sugar if using.
  8. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly.
  9. Simmer the stew for 45 to 60 minutes, or until the chicken is fall-off-the-bone tender and the gravy has thickened. Stir gently halfway through cooking to prevent sticking.
  10. Remove the scotch bonnet pepper before serving. Taste the gravy and adjust salt and pepper if needed.
  11. Serve your flavorful brown stew chicken hot, traditionally over rice and peas.

Notes

  • For the most authentic color and flavor, use a commercial browning sauce. If you do not have it, you can create a simple caramel by heating 1 teaspoon of sugar in a dry pan until it turns dark brown, then carefully adding 1 tablespoon of water before adding it to the oil.
  • If you prefer a thicker gravy, remove the chicken near the end of cooking, increase the heat, and let the sauce reduce uncovered for 5 to 10 minutes.
  • This dish tastes even better the next day, allowing the spices to fully meld.

Nutrition

Find it online: https://www.purecookingjoy.com/brown-stew-chicken-authentic-jamaican-recipe/

0 Shares
Tweet
Pin
Share