Go Back
+ servings
Close up of saucy jamaican brown stew chicken garnished with chopped scallions
Print Recipe
4.35 from 249 votes

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.
Prep Time3 hours
Cook Time1 hour
Total Time4 hours
Course: Main Course
Cuisine: Caribbean
Servings: 6 servings
Calories: 482kcal

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

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