Jamaican Brown Stew Chicken Recipe

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.
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This Deeply flavorful, rich, and downright addictive Jamaican Brown Stew Chicken starts with chicken that has been intensely marinated in a variety of aromatic spices and then braised down in the best savory liquids, resulting in the most comforting Caribbean-style stew you can imagine!!  

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Overhead shot of jamaican brown stew chicken with red beans and rice on a white plate

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Iโ€™d like to have it been said that my personal diet does not strictly consist of all things sugar, thank you very much. Donโ€™t get me wrong, I wouldnโ€™t shy away from a slice of leftover pie for breakfast but Iโ€™m also a sucker for all things savory. 

Some of the best recipes I adore originate from the Caribbean: the spice blends jampack all of the food with layers of flavor. Having spent time in a ton of places in the Caribbean, including Jamaica (Iโ€™ve visited Ocho Rios!), I was able to taste firsthand the incredible food they have to offer. Jamaican residents have come from around the globe, bringing with them the cooking techniques, flavors, spices, and recipes of their homelands and blending them with the bountiful harvest of this tropical island. The result is some of the most flavorful cuisine in the Caribbean.

This Brown Stew Chicken recipe isnโ€™t just a dish, itโ€™s a cultural experience. Each spoonful transports you to the sun-soaked shores of Jamaica, where food is made with warmth, soul, and a little bit of island magic.

What Is Brown Stew Chicken?

Brown Stew Chicken is a classic Jamaican stew made with chicken, vegetables and a heavy amount of aromatic spices. The end result is tender chicken, flavorful and rich brown stew gravy, and a wonderfully scented kitchen. 

One of my dear friends and brothers, Lazarus Lynch, released an amazing cookbook called โ€œSon of a Southern Chefโ€. We met a few years ago while filming Unique Sweets on Cooking Channel, and he has been my lil bro ever since.  He is such a special and unique soul that always makes me happy whenever I spend time with him. He can also cook his booty off!  

In the book he utilizes his childhood experiences to recreate recipes that are not only delicious but also take us for a trip down to the Caribbean and back. Today, Iโ€™m gonna walk you through his recipe for Brown Stew Chicken that doubles as one of my favorite comfort foods. 

The Heart & Soul Of Brown Stew Chicken

Cuisine Inspiration: Jamaican/Caribbean
Primary Cooking Method: Stewing
Dietary Info: High Protein, Gluten-Free (ensure soy sauce used is gluten-free if necessary)
Key Flavor: Savory with a balance of sweet, spicy, and umami undertones
Skill Level: Intermediate

Sweet Spots

  • Deeply Flavorful: Marinating the chicken ensures deep penetration of flavors, making every bite richly satisfying – just as any authentic Caribbean-inspired dish should be!
    Hearty and Wholesome: Packed with protein and infused with a medley of spices and veggies, this stew is not just tasty but also a well-rounded meal.
    Perfect for Any Weather: Comforting in the cold, yet light enough for warmer months, brown stew chicken is a year-round favorite. That’s true versatility, y’all!
    Meal Prep Friendly: This dish tastes even better the next day, making it perfect for leftovers or meal prepping for the week ahead.
    Family Recipe: Rooted in tradition, this recipe isnโ€™t just about food, but also about bringing family together and creating memories over shared meals. I’m sure your loved ones are gonna love it.

Ingredients To Make Brown Stew Chicken

  • Yellow Onion: Adds a sweet, aromatic base flavor to the dish.
  • Scallions: Provide a mild, slightly peppery taste and a pop of color.
  • Garlic Cloves: Garlic makes everything better! It infuses the chicken with a rich, pungent flavor.
  • Dark Brown Sugar: Adds sweetness to balance the savory and spicy elements.
  • Browning Sauce: Gives the stew its signature rich color and depth of flavor. I always use browning sauce from the brand “Grace”.
  • Spices and Seasonings: A blend of dark brown sugar, browning sauce, fresh thyme, sweet paprika, ground ginger, chili powder, kosher salt, freshly ground black pepper, ground allspice, and dried bay leaves, each contributing to the rich, complex flavor profile of the stew.
  • Boneless, Skinless Chicken Pieces: The main protein! It absorbs the marinade well and becomes really tender when cooked.
  • Canola or Vegetable Oil: Used for browning the chicken, providing a neutral flavor.
  • Low Sodium Chicken Stock: Forms the base of the stew, adding richness without too much salt.
  • Carrots: Add sweetness and a bit of texture.
  • Ripe Tomato: Contributes acidity and freshness to the stew.
  • Ketchup: Adds sweetness and a tangy tomato flavor. Plus, it thickens the stew. I know some don’t like ketchup, but in this recipe is vital!
Ingredients to make jamaican brown stew chicken on a white surface before making

How To Make Brown Stew Chicken

We’re about to whip up some Jamaican Brown Stew Chicken that’ll knock your socks off! I’ve laid out all the nitty-gritty details in the recipe card below, complete with cooking times and little tips to make sure your stew is as good as a sunny day in Ocho Rios.

Step 1: Marinating The Chicken

  1. Combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, 1 teaspoon salt and ยฝ teaspoon pepper in a gallon-size plastic storage bag.
  2. Add the chicken and massage the marinade into the chicken, tossing well to evenly coat.
  3. Seal the bag and refrigerate for a few hours or overnight.
  4. 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.
Collage of images showing the steps to make jamaican brown stew chicken, including marinating the chicken with vegetables, herbs and spices in bags, and letting it rest after marinating

Step 2: Frying The Chicken And Cooking The Stew

  1. 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.
  2. Fry the chicken, turning it occasionally, until deep golden brown on all sides.
  3. Stir in the stock, reserved marinade, carrots, tomatoes, ketchup, allspice and bay leaves once all chicken pieces are golden brown.
  4. Cover the pot and bring the mixture to a boil.
  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.
  6. Season with salt and pepper to taste, remove bay leaves, and garnish with chopped scallions.
Collage of images showing the steps to make jamaican brown stew chicken, including frying the chicken in a pan, adding chicken stock and vegetables, cooking the stew, and serving it on a plate

Tips For Making The Best Jamaican Brown Stew Chicken

  1. 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!
  2. Brown the Chicken: Don’t skip the browning! Properly browning the chicken pieces before stewing adds depth to the dish’s flavor.
  3. 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.
  4. 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.

Popular Substitutions & Additions

  • Browning Sauce: If you cannot find Grace above and you must have a substitute, use the brand Kitchen Bouquet. However, do not confuse browning sauce with Worcestershire sauce. That is not an acceptable sub for this recipe.
  • Add more heat: Adjust the chili powder to your liking. For more heat, try adding a pinch of cayenne pepper, finely chopped scotch bonnet peppers, or a small amount of jerk seasoning to your spice mixture.
  • Tomato Flavor: Tomato paste can be added with ripe tomatoes for a more concentrated tomato flavor.
  • Bell Peppers: Include bell peppers for additional color and sweetness.
A plate of Jamaican brown stew chicken next more stew in a bowl with red beans and rice, and more red beans and rice in a bowl

What To Serve With Jamaican Brown Stew Chicken

  • Add a little sweet contrast to your meal with some golden, caramelized fried plantains. Their natural sweetness and crispy edges are a great counterpoint to the savory, spicy stew.
  • Red beans and rice is a classic pairing that’s as hearty as it is tasty, soaking up all that rich, savory stew. Then there’s Jamaican rice and peas, a must-try for its creamy texture and coconut-infused flavor.
  • For dessert, let’s keep the Caribbean vibes going with a pineapple rum cake. This sweet, moist cake with a hint of rum is the perfect way to round off your meal.
  • Y’all, don’t forget some warm, sweet cornbread on the side. Cornbread and stew go together like peas and carrots, and for good reason – it soaks up all the flavors!

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.

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

Frequently Asked Questions

Can I make brown stew chicken without meat?

It is possible to make this recipe without chicken. While this recipe hasn’t been tested using other meat substitutes you could use portobello mushrooms, green jackfruit, potatoes, or firm tofu.

Can I make my own browning sauce?

Yes! The brand suggested for this recipe is the Grace brand which is labeled as โ€œBrowningโ€, 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!

Can I use bone-in chicken instead of boneless?

Definitely. Bone-in chicken pieces can actually add more flavor to the stew. Just remember, they might take a bit longer to cook, so adjust your simmering time accordingly.

Close up of saucy jamaican brown stew chicken garnished with chopped scallions on a white plate

With this Jamaican Brown Stew Chicken recipe, you’re not just cooking; you’re taking a trip to the Caribbean from the comfort of your own home! Every bite is a burst of meaty, spicy, and sweet flavors, bringing the warmth and soul of the islands right to your plate. So, go ahead and make a big batch – it’s just as good the next day, if not better.

Favorite 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)!!

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 253 votes
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Course: Main Course
Servings: 6 servings

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 ยฝ 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

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.

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
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Filed Under:  Caribbean Recipes, Chicken, Dinner, Fall Recipes, Stovetop, Winter Recipes

Comments

  1. If it weren’t 9pm I would drop everything and run to the kitchen to make this epic dish ~ love the photos!

  2. This was so satisfying, perfectly seasoned, and so so tasty!! Loved how tender the chicken got and how all of the spices really elevated the flavor of the dish!

  3. I made the rice and peas which came out great. It was very tasty . I made the chicken stew also. It was good but not like the peas.
    I put too much water in the chicken. The spices were perfect. I added a bit more.

  4. Some questions. First, there doesn’t seem to be enough liquid in the gallon baggie to act as a marinade. Second, how big are the 8 chicken pieces? Dark or light meat? No rating, haven’t made it yet. ๐Ÿ™‚

  5. I love this recipe! My husband is from Jamaica so we eat lots of Jamaican food. My favorite is Stewed Chicken and itโ€™s hard to find a recipe *exactly* like the ones in restaurants. This recipe tastes better than any Stewed Chicken Iโ€™ve ever tasted. I followed the recipe exactly as written. Thank you for this!!

  6. The recipe says to reserve the marinade and yet it is not mentioned again. Why is the marinade reserved? You cannot use it for anything else. Just curious. Definitely going to try this – love all of the spices and the method. Thank you!

  7. Served this to guests last week with your rice and beans. It was such a hit!! Not a morsel was left! At lunch last Friday, one of the dinner guests we had for this dinner, walked over to our table and asked when I might possibly cook it again! I said she could have the recipe! It is delicious. Thank you.

  8. Question..will this convert to slow cooker.im ready to fire it up..Has anyone try it…full of flavor.

4.36 from 253 votes (182 ratings without comment)

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