Description
This Best Jamaican Brown Stew Chicken recipe features tender chicken pieces marinated in aromatic spices, seared to a deep brown, and slow-cooked in a rich, flavorful tomato-based stew infused with Scotch bonnet pepper, thyme, and allspice. Perfectly paired with rice and peas or plantains, this traditional Caribbean dish delivers comforting warmth and robust flavors with every bite.
Ingredients
Scale
Marinade and Chicken
- 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
Stew Components
- 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
- Prep & Marinate Chicken: In a large bowl or gallon-sized ziplock bag, combine the onion, bell pepper, scallions, garlic, brown sugar, smoked paprika, allspice, ground ginger, kosher salt, and black pepper. Mix well. Pat chicken pieces dry and add them to the mixture along with the browning sauce. Massage the spices and aromatics thoroughly into the chicken to ensure even coating. Cover and refrigerate for at least 2 hours, preferably overnight, stirring once during the marination if marinating overnight.
- Brown Chicken Pieces: Remove chicken from marinade, shaking off excess vegetables but keep the marinade. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches, add chicken pieces without overcrowding, sear on all sides for 2-3 minutes each until a deep brown crust forms. Set browned chicken aside on a baking sheet or platter. Add oil between batches if needed to prevent sticking.
- Sauté Marinade Vegetables: In the same pot, add the reserved marinade mixture. Cook and stir with a wooden utensil over medium heat for 2-3 minutes until vegetables are lightly tender and caramelized bits are loosened from the pot bottom.
- Assemble the Stew: Nestle the browned chicken pieces back into the pot on top of sautéed marinade. Add chopped carrots, tomato sauce, fresh thyme sprigs, bay leaves, whole scotch bonnet pepper, and chicken stock. Stir gently to combine flavors evenly.
- Stew the Chicken: Reduce heat to medium-low and cover. Let the stew simmer gently for 1 1/2 to 2 hours until chicken is tender, falling off the bone, and flavors are fully developed.
- Adjust the Stew Gravy: Remove herb stems, bay leaves, and scotch bonnet pepper carefully. To thicken the sauce, increase heat to medium-high and simmer, stirring occasionally until desired consistency is achieved. Taste and season with additional salt and pepper if needed.
- Serve: Serve the brown stew chicken hot in shallow bowls alongside traditional Jamaican rice and peas and fried plantains, spooning extra stew gravy over the dish for maximum flavor enjoyment.
Notes
- Marinating overnight enhances the depth of flavor and tenderness of the chicken.
- Use gloves when handling the scotch bonnet pepper to avoid skin irritation; do not cut it open to keep the heat balanced in the stew.
- Browning the chicken well is crucial to developing the rich base flavor of the stew.
- The stew can be thickened by simmering with the lid off, but be careful not to reduce it too much as the chicken can dry out.
- Serve with traditional sides like rice and peas and fried plantains for an authentic Jamaican meal.
- Prep Time: 15 minutes plus 2 hours to overnight marination
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Keywords: Jamaican Brown Stew Chicken, Caribbean Chicken Stew, Spiced Chicken Stew, Jamaican Dinner, Brown Stew Chicken Recipe
