Brown Stew Chicken

4.29 from 226 votes

This Deeply flavorful, rich and down right addictive Jamaican Brown Stew Chicken starts with chicken that has been intensely 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.

Prep Time3 hrs

Cook Time1 hr

Total Time4 hrs

Course: Main Course

Cuisine: Caribbean

Servings: servings

Calories: 482kcal

Author: Jocelyn Delk Adams

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. Cover and cook until the chicken is very tender and the sauce has reduced by half, about 45 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

For the Browning sauce, the brand suggested for this recipe is the Grace brand which is labeled as “Browning”.

Nutrition