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.
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.
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I'll email this recipe to you, so you can come back to it later!
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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Can this recipe be used for turkey? Trying to do something different this holiday. If so how would the measurements change and how long do you recommend we stew the turkey?
Hi Vee, what type of turkey? Are you suggesting turkey meat already sliced and added to the stew? Turkey takes much more time to stew and tenderize in this way.
Dear God this sounds INSANELY GOOD, and so does the red beans/rice recipe you suggest to go along with – I swear I’ve got a girl crush happening with you now. I’ve bee pinning recipes like a crazy person *all day long*. I came in looking for a refresher on making collard greens, which I absolutely love, and haven’t left since.
Thank you for all the terrific, down South recipes that are comfort food for this Alaskan girl! ;}
Yes I recommend the Rice and Peas recipe to go with this. It is the perfect authentic combination. Thank you so so much for pinning and following along!
Made this last night and my husband loved it!! For some reason the liquid didn’t reduce much and was still a bit too watery after 50 min of simmering so I added a little flour to thicken it up real quick. But the flavor was on point! Definitely will be making this again!
Fantastic! I’m so glad you enjoyed it and nice trick with the flour.
I made the Brown stewed chicken and it was oh so good. Better than what I get at a Jamaican restaurant. I will be making this from now on
I was just looking for a good Jamaican dish the other day and this popped up in my email. It looks so delicious, and I can’t wait to try it!!!
Oh my goodness! I had planned this menu since Wednesday, and here it is Saturday when I was about to do an internet search on how to make stewed chicken and this pops up in my email!!! I can’t wait to cook it for Sunday dinner!!!
Yes and it is wonderful! I hope you enjoy!!
Made this yesterday and it was a hit. I’ve loved Jamaican food since my trip years ago but my family isn’t big on it because I usually go for the spicy stuff like jerk and scotch bonnet peppers in the recipe. I’m a sucker for the heat lol. I found this in my Google feed so you must be blowing up girl. Beautiful and can put it down in the kitchen is a rare combination these days. Much respect and wish you luck. Ps. Do you have a YouTube channel?
Hooray! This makes me so happy Juan! I’m so glad you enjoyed it. Yes I have videos on a youtube channel. You can click on the icon above to follow along!
This looks really flavorful!! I’d love to try it.
This makes me want to run to the store and grab everything to make this stew! I looks outstanding!
That looks amazing!