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The Best Jamaican Brown Stew Chicken Recipe

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4 from 37 reviews

Authentic Jamaican Brown Stew Chicken features chicken pieces braised until tender in a rich, flavorful sauce combining aromatics, spices, and a touch of sweetness. This Caribbean classic delivers a deep, savory taste with hints of allspice, smoked paprika, and heat from scotch bonnet pepper, perfect for a comforting main course.

  • Total Time: 2 hours 30 minutes
  • Yield: 4 servings

Ingredients

Marinade & Chicken

  • 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 & boneless/skinless thighs)
  • 3 teaspoons browning sauce (Grace brand recommended)

Stew Components

  • 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. Prep & Marinate Chicken: In a large bowl or ziplock bag, combine onion, bell pepper, scallions, garlic, brown sugar, smoked paprika, allspice, ginger, salt, and pepper. Mix thoroughly. Pat chicken dry, add to the bowl, and pour in browning sauce. Massage marinade well into chicken pieces until evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight, stirring once mid-way for even flavor.
  2. Browning the Chicken: Remove chicken from marinade, shaking off excess veggies but reserving marinade. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown chicken in batches, 2-3 minutes per side until deep golden crust forms. Add more oil as needed. Set browned chicken aside.
  3. Sautéing the Marinade Mixture: Add reserved marinade with vegetables to the same pot and sauté for 2-3 minutes, scraping caramelized bits from the bottom.
  4. Assembling the Stew: Return browned chicken pieces to the pot on top of sautéed veggies. Add chopped carrots, tomato sauce, fresh thyme sprigs, bay leaves, whole scotch bonnet pepper, and chicken stock. Stir gently to combine.
  5. Stewing the Chicken: Lower heat to medium-low, cover pot, and simmer for 1 1/2 to 2 hours until chicken is tender and falling off the bone.
  6. Adjusting Gravy Consistency: Remove herb stems, bay leaves, and scotch bonnet pepper. If desired, increase heat to medium-high and simmer gently, stirring often until sauce thickens to preferred consistency. Season with additional salt and pepper if needed.
  7. Serving: Serve immediately in shallow bowls with rice and peas, plantains, and extra stew gravy poured over the top. Enjoy the comforting flavors of this classic Jamaican dish!

Notes

  • Marinate chicken overnight for best flavor absorption and tenderness.
  • Do not cut the scotch bonnet pepper to control heat; leaving it whole infuses flavor without overwhelming spice.
  • If you prefer less heat, you can remove the scotch bonnet pepper after cooking.
  • Browning the chicken in batches prevents overcrowding and ensures even caramelization.
  • Use a heavy-bottomed pot or Dutch oven for even heat distribution during stewing.
  • Adjust stew thickness by simmering uncovered if a thicker gravy is desired.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Braising
  • Cuisine: Caribbean

Find it online: https://ellarecipe.com/the-best-jamaican-brown-stew-chicken-recipe/