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.
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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.
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.
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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.
Brown Stew Chicken
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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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You can tell that there is a ton of flavor just by looking at the color of this dish! I can’t wait to dig in.
Now this is what I call fine food and even finER dining! Love this recipe and will be making, angel! Thanks for sharing!
Yes shes is right, browning is the right thing to use . You get more even browning and its spares you from too much heat browning , ,hence moisture retention. You still should do some heat browning though for texture. You the browning sauce from the Caribbean food supply stores. Especially the Jamaican stuff. They are available online, even Amazon.
This chicken sounds delicious. I lack experience in cooking Caribbean food, so I have a question about the browning sauce. Is that something I make, like a roux? Or is it something I can find at the store? Thank you. I can’t wait to try this. I just got a new braiser, so this is going in it!
Hi Jennifer, great question. The browning sauce is actually an ingredient that you add to the marinade. I added a note to the recipe and also some info on the product that Laz suggests. Let me know if you have any other questions. Happy to help!
Yes shes is right, browning is the right thing to use . You get more even browning and its spares you from too much heat browning , ,hence moisture retention. You still should do some heat browning though for texture. You the browning sauce from the Caribbean food supply stores. Especially the Jamaican stuff. They are available online, even Amazon.
What a hearty and delicious looking stew! Can’t wait to give this recipe a go, thanks so much for sharing 🙂
The real brown stewed chicken does not use Browning. The chicken is browned on a medium heat so that it does not burn. The color and flavor come from deglazing the pan that the chicken was browned. The sugar is not good for diabetics.
Hi Horace, this recipe comes from a person of Jamaican descent. I believe that brown stew chicken can be made several different ways just like fried chicken can in numerous families. Thanks for your comment however.
Now this reminds me of the old days when I would have my aunt’s Jamaican stew chicken! This looks amazing! Yum! I am sure this would be a Hit in my home.
What a flavorful chicken stew! I’d love to make this delicious recipe ASAP! My whole family will love this special meal.
So glad I came across this recipe! I added it to my dinner lineup for the week and I can’t wait to try it!
Hooray it is seriously insane!