Name: The Best Jamaican Brown Stew Chicken Recipe
Prep time: PT-489663H19M9S
Cook time: 1 h 45 min
Total time: PT-489663H19M9S
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 (a 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, whole (do not cut!); 3 cups chicken stock or broth

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 (a mix of legs and boneless/skinless thighs works best)

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 chopped onion, bell pepper, scallions, garlic, brown sugar, smoked paprika, allspice, ground ginger, and salt and pepper to taste. Stir the mixture well.

Step 2: Pat the chicken pieces dry with paper towels, then add them to the bowl or bag along with the browning sauce. Massage the spices and aromatics thoroughly into the chicken, ensuring each piece is well coated.

Step 3: Cover the bowl with plastic wrap or seal the bag and refrigerate to marinate for at least 2 hours, preferably overnight. Stir or massage the chicken at least once if marinating overnight to ensure even flavor distribution.

Step 4: Remove chicken from the marinade, shaking off excess vegetables but reserving the marinade. Set the chicken aside on a plate.

Step 5: Heat oil in a large heavy-bottomed pot or dutch oven over medium-high heat. Once shimmering, add chicken pieces in batches, careful not to overcrowd. Brown chicken thoroughly on all sides, about 2-3 minutes per side, then transfer to a clean plate. Add a bit more oil if needed between batches.

Step 6: Add the reserved marinade to the pot and sauté for 2-3 minutes, scraping up any browned bits from the bottom until the vegetables soften slightly.

Step 7: Nestle the browned chicken pieces back into the pot on top of the marinade mixture. Add chopped carrots, tomato sauce, fresh thyme sprigs, bay leaves, whole scotch bonnet pepper, and chicken stock. Stir gently to combine.

Step 8: Reduce heat to medium-low and cover the pot. Let the stew simmer for 1 1/2 to 2 hours until the chicken is tender and falls off the bone.

Step 9: Remove herb stems, bay leaves, and scotch bonnet pepper from the pot. If desired, increase heat to medium-high and cook gently while stirring to thicken the sauce to your preferred consistency. Adjust seasoning with salt and pepper as needed.

Step 10: Serve the brown stew chicken hot, ideally alongside rice and peas and fried plantains. Pour extra stew gravy over the dish for maximum flavor enjoyment.

Tips & Variations

Marinate the chicken overnight for the deepest, most flavorful results.

Adjust the heat by removing the scotch bonnet pepper or substituting it with a milder chili if you prefer less spice.

Use dark meat like thighs and legs for juicier, more tender chicken.

Serve with traditional sides like rice and peas or fried plantains to keep it authentically Jamaican.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or legs can be used, but bone-in pieces tend to stay juicier and add more flavor to the stew.

How spicy is this dish?

The scotch bonnet pepper adds significant heat, but since it is left whole and not cut, it imparts warmth without overwhelming the dish. You can remove it before serving or omit it to reduce spiciness.