Name: The Best Jamaican Brown Stew Chicken Recipe
Prep time: PT-491237H9M32S
Cook time: 1 h 45 min
Total time: PT-491237H9M32S
Cuisine: Jamaican
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

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Introduction

Jamaican Brown Stew Chicken is a beautifully rich, flavorful dish that combines tender chicken with aromatic spices and a savory tomato-based stew. This classic Caribbean favorite is perfect for comforting dinners and pairs wonderfully with rice and peas or fried plantains.

A close-up view of a large round black pot filled with a rich, dark brown stew topped with tender chicken drumsticks that have a slightly charred, crispy skin. The stew includes soft, orange carrot chunks, bay leaves, and green pepper pieces, all simmered in a thick, glossy reddish-brown sauce. The pot sits on a white marbled surface with a yellow and white checkered cloth partly visible under the pot's handle, and some fresh thyme sprigs resting nearby. photo taken with an iphone --ar 4:5 --v 7

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, left whole (do not cut!)
3 cups chicken stock or broth

Instructions

Step 1: In a large bowl or gallon-sized ziplock bag, combine onion, bell pepper, scallions, garlic, brown sugar, smoked paprika, allspice, ginger, and salt and pepper to taste. Mix well using your hands or a utensil. Pat the chicken dry, add it to the bowl along with the browning sauce, and massage the mixture evenly into the chicken. Cover and refrigerate to marinate for at least 2 hours, preferably overnight, stirring once for even flavor.
Step 2: Remove chicken from marinade, shaking off excess vegetables but reserving the marinade. Heat oil in a large heavy-bottomed pot over medium-high heat. Brown the chicken pieces in batches, 2-3 minutes per side, until deeply browned. Set browned chicken aside and reduce heat to medium.
Step 3: Add the reserved marinade to the pot and sauté for 2-3 minutes until lightly tender, scraping up browned bits. Return all chicken pieces to the pot atop the marinade mixture. Add chopped carrots, tomato sauce, fresh thyme, bay leaves, scotch bonnet pepper, and chicken stock. Stir gently to combine.
Step 4: Reduce heat to medium-low and cover. Let the chicken stew for 1 1/2 to 2 hours until tender and falling off the bone.
Step 5: Discard herb stems, bay leaves, and the whole scotch bonnet pepper. To thicken the gravy, increase heat to medium-high and simmer gently, stirring, until desired consistency is reached. Adjust seasoning with salt and pepper as needed.
Step 6: Serve immediately, ideally with rice and peas and fried plantains. Pour extra stew gravy over the dish for full flavor.

Tips & Variations

For more heat, carefully pierce the scotch bonnet pepper before adding it to the stew, but be cautious as it is very spicy.
Using a mix of dark and light meat gives the best flavor and texture.
Marinate the chicken overnight whenever possible for deeper, richer flavor.
If you like a thicker stew, you can add a cornstarch slurry near the end of cooking to thicken the sauce.
Substitute chicken stock with water if you prefer a lighter broth, but the flavor will be less intense.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent drying out. This stew also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white bowl filled with three main layers of food. On the left side, there is a mound of light brown rice mixed with dark red beans and small green pieces, likely herbs. Next to it, on the top and center part of the bowl, there are two dark brown, grilled chicken drumsticks covered in a rich, glossy sauce with visible herbs and spices. To the right and near the bottom are several slices of fried plantain, caramelized with a golden-brown color. A gold fork and knife rest on the right edge of the bowl, partly touching the chicken. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and legs?

Chicken breasts can be used but tend to dry out during the long stewing process. Thighs and legs are preferred for their juiciness and flavor retention.

What can I serve with Jamaican Brown Stew Chicken?

This dish pairs beautifully with traditional sides like rice and peas, fried plantains, steamed vegetables, or even simple white rice to soak up the flavorful gravy.