Jamaican Brown Stew Chicken Recipe

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
Jump to Recipe

Y’all this Jamaican Brown Stew Chicken recipe just hits different. I start by marinating the chicken with spices and herbs in a browning sauce liquid overnight. Once the flavor has really gotten in the meat, I sauté then braise in a delish sauce until it’s super tender. It creates a deeply flavorful stew once done. This recipe was adapted from my Jamaican friend who is also a chef so you know this recipe is a straight up hit. Served over rice and peas with some fried plantains, this dish is straight up Caribbean comfort. Get into it boos.

This post may contain affiliate links. Read our disclosure policy.
Overhead shot of jamaican brown stew chicken with red beans and rice on a white plate

Brown Stew Chicken Main Ingredients

  • Yellow Onion: White or sweet onions work too.
  • Garlic Cloves: Garlic powder will work in a pinch.
  • Dark Brown Sugar: Light brown sugar also works or make your own brown sugar with granulated sugar and molasses.
  • Browning Sauce: I always use the brand Grace. If you cannot find Grace, use the brand Kitchen Bouquet.
  • Spices and Seasonings: Fresh thyme, paprika, ginger, chili powder, kosher salt, black pepper, allspice, and dried bay leaves are used here.
  • Boneless, Skinless Chicken Pieces: Bone-in chicken pieces can also be used but it will take longer to cook.
  • Canola or Vegetable Oil: Go with any neutral oil.
  • Chicken Stock: Low sodium is best.
  • Ketchup: Tomato sauce or tomato paste will also work in a pinch.
Ingredients to make jamaican brown stew chicken on a white surface before making

How To Make Brown Stew Chicken

Marinate the Chicken

Brown stew chicken marinade in a ziptop bag with chicken inside

Step 1: Combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, 1 teaspoon salt and ½ teaspoon pepper in a gallon-size plastic storage bag. Add the chicken and massage the marinade into the chicken, tossing well to evenly coat. Seal the bag and refrigerate for a few hours or overnight.

Marinated chicken on a lined baking sheet

Step 2: Seal the bag and refrigerate for a few hours or overnight. Line a baking sheet with parchment paper. Remove the chicken pieces from the marinade and lay them on the baking sheet. Pat off excess marinade with paper towels. Set aside for a few minutes. Reserve marinade.

Sauté Chicken then Braise in Sauce

Marinated chicken frying in a large skillet

Step 3: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until hot. Working in batches if needed, add the chicken to the hot oil.
Fry the chicken, turning it occasionally, until deep golden brown on all sides.

Marinade, carrots and herbs added to brown stew in a pot

Step 4: Stir in the stock, reserved marinade, carrots, tomatoes, ketchup, allspice and bay leaves once all chicken pieces are golden brown.
Cover the pot and bring the mixture to a boil.

Want to Save This Recipe, Boo?

I'll email this recipe to you, so you can come back to it later!

Brown stew chicken in a large pot

Step 5: Remove the lid and reduce the heat to low. Cover and cook until the chicken is very tender and the sauce has reduced by half.
Season with salt and pepper to taste, remove bay leaves, and garnish with chopped scallions.

Close up of saucy jamaican brown stew chicken garnished with chopped scallions

Brown Stew Chicken

Jamaican Brown Stew Chicken starts with chicken that has been marinated in a variety of aromatic spices then braised down in the best savory liquids resulting in the most comforting Caribbean style stew you can imagine.
4.36 from 254 votes
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Author: Jocelyn Delk Adams
Course: Main Course
Servings: 6 servings

Equipment

Ingredients

  • 1 cup diced yellow onion
  • 1 bunch of scallions chopped
  • 4 garlic cloves minced
  • 2 tsp packed dark brown sugar
  • 1 tsp browning sauce
  • 2 sprigs fresh thyme chopped
  • 1/2 tsp sweet paprika
  • 1/4 tsp ground ginger
  • 1/4 tsp chili powder
  • Kosher salt
  • Freshly ground black pepper
  • 8 boneless, skinless chicken pieces
  • 3 tbsp canola or vegetable oil
  • 4 cups low sodium chicken stock
  • 2 carrots sliced
  • 1/2 cup ripe tomato chopped
  • 1/2 cup ketchup
  • 1/2 tsp ground allspice
  • 3 dried bay leaves
  • Rice and Peas recipe found here

Instructions

  • In a gallon-size plastic storage bag, combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, 1 teaspoon salt and ½ teaspoon pepper. Add the chicken and massage the marinade into the chicken, tossing well to evenly coat. Seal the bag and refrigerate for 2 hrs or overnight.
  • Line a baking sheet with parchment paper. Remove the chicken pieces from the marinade and lay them on the baking sheet. Pat off excess marinade with paper towels. Set aside for about 10 minutes. Reserve marinade.
  • Heat the oil in a large heavy-bottomed pot or dutch oven over medium-high heat until hot, about 5 minutes. Working in batches if needed, add the chicken to the hot oil and fry, turning it occasionally, until deep golden brown on all sides, about 10 minutes total.
  • Once all chicken pieces are golden brown, stir in the stock, reserved marinade, carrots, tomatoes, ketchup, allspice and bay leaves.
  • Cover the pot and bring the mixture to a boil, about 10 minutes. Remove the lid and reduce the heat to low. Once heat is lowered, cover again and cook until the chicken is very tender and the sauce has reduced by half, about 45-50 minutes. Season with salt and pepper to taste. Remove bay leaves.
  • Serve the chicken with rice and peas recipe which you can find HERE

Notes

Notes
Marinate Well: Allow the chicken to marinate for at least 2 hours, or ideally overnight, for maximum flavor. You might want to have this stew ready as soon as possible, but trust me, patience pays off!
Brown the Chicken: Don’t skip the browning! Properly browning the chicken pieces before stewing adds depth to the dish’s flavor.
Use Fresh Herbs: Fresh thyme and other herbs bring a more vibrant taste than dried ones. They bring a bright, aromatic quality that dried herbs just can’t match.
Simmer Slowly: A rolling boil can result in tough chicken and a broken sauce, so let the stew simmer gently. It’ll tenderize the chicken and meld the flavors beautifully.

How To Store & Reheat Brown Stew Chicken

After cooking, allow the chicken to cool to room temperature. Transfer the stew into an airtight container. This helps to maintain its moisture and flavor, and also prevents it from absorbing odors from other foods in the fridge.
They best way to enjoy reheated leftovers is to warm them on the stovetop. Heat over medium until warmed through. if the stew seems too thick, add a little water or broth to thin it out slightly.
How Long Will Brown Stew Chicken Last In The Fridge?
You can safely store your leftover stewed chicken within 3-4 days.
Can I Freeze Jamaican Brown Stew Chicken?
Yes! Brown stew chicken freezes well. Once cooled, store in a freezer safe airtight container. It can be frozen for up to 3 months. Thaw overnight before reheating.

Nutrition

Calories: 482kcal | Carbohydrates: 15g | Protein: 68g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 193mg | Sodium: 599mg | Potassium: 1455mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3845IU | Vitamin C: 10.8mg | Calcium: 41mg | Iron: 1.8mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Recipe Tips

  1. Marinate Well: Do not marinate for less than 2 hours. Overnight is best for the most flavor.
  2. Use Fresh Herbs: Fresh thyme and other herbs will give you more flavor than dried ones.
  3. Simmer Slowly: This makes sure the chicken tenderizes instead of getting tough. Don’t boil.
Close up of saucy jamaican brown stew chicken garnished with chopped scallions

Recipe Help

Can I make my own browning sauce?

Yes! The brand suggested for this recipe is the Grace brand which is labeled as “Browning”, but if you want to make your own, all you need is cane sugar and a pinch of salt. Start by gently melting the sugar in a skillet until it gets a deep, rich brown color, then add a dash of salt to balance the sweetness, and that’s pretty much it. Homemade browning sauce in a jiffy!

More Jamaican-Inspired Recipes

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

Pinterest pinterest   Facebook facebook   Twitter twitter   Email email  
Filed Under:  Caribbean Recipes, Chicken, Dinner, Fall Recipes, Stovetop, Winter Recipes

Comments

  1. Jocelyn
    I’m a pescatarian and I would live to make this dish. What modifications would I have to make using fish? What kind of fish do you suggest? Thanks

    Reply

    1. Hi Marilyn, I have not tested this recipe with fish, so I am not really much help. So sorry!

  3. I made this for dinner last night. It was spectacular! My husband moaned with pleasure every time he took a bite. I called my sister and told her she has to make this and ended up sending her a link to the recipe. I used boneless, skinless chicken thighs, which worked perfectly. I didn’t want to wait for Amazon to deliver the browning sauce, so I followed your recipe and made my own. We’re having the leftovers for dinner tonight. I keep checking the clock to see if it’s time to eat.

    Reply

  5. I made this to exact INSTRUCTIONS and it was tasty but didnt look as delicious or as brown as your photos. Can i please confirm that the measurements stating tsp are teaspoon?

    Reply

    1. Hi Suzanne, did you add the browning sauce, or skip it? Correct, tsp does stand for teaspoon.

  10. I love Jamaican food, and this recipe is a no-fail. Thanks for the inspiration, Jocelyn. I can’t wait to make this again!

    Reply
4.36 from 254 votes (182 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating