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 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.
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How To Make Brown Stew Chicken
Marinate the Chicken
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.
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
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.
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.
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.
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Brown Stew Chicken Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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
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
Recipe Tips
- Marinate Well: Do not marinate for less than 2 hours. Overnight is best for the most flavor.
- Use Fresh Herbs: Fresh thyme and other herbs will give you more flavor than dried ones.
- Simmer Slowly: This makes sure the chicken tenderizes instead of getting tough. Don’t boil.
Recipe Help
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
- The BEST Jamaican Jerk Chicken Recipe!
- Jamaican Jerk Seasoning Recipe
- Jamaican Beef Patties
- Jamaican Oxtail Recipe
- Ackee and Saltfish
- Saltfish Fritters
- Curry Goat
- Jamaican Black Cake
*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)!!
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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
Hi Marilyn, I have not tested this recipe with fish, so I am not really much help. So sorry!
Substituted the chicke with lamb chops and it was wicked!
Recommended people to try it.
Sounds incredible Wendy!
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.
Ha! So happy to hear that Susanna!
ive made this and its been. hit. Can I use mt slow cooker for the simmer portion?
I don’t see why not, I haven’t tried it personally, but it should work!
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?
Hi Suzanne, did you add the browning sauce, or skip it? Correct, tsp does stand for teaspoon.
Can I use thighs with bone ?
You sure can!
I made this for my family today delicious. ::)
Yay! So happy to hear that everyone liked ’em!
I am so ready to take my lunch with this dish, so delicious. Saving your recipe too!
Oh my gosh, seeing this makes me so hungry. I can’t wait to make this at home!
I love Jamaican food, and this recipe is a no-fail. Thanks for the inspiration, Jocelyn. I can’t wait to make this again!