brown stew chicken

This Jamaican Brown Stew Chicken is full of Caribbean flavor and a perfect main dish for any day of the week. It’s the perfect stewed chicken dish when you want to have a taste of the islands.

Brown Stew Chicken

lbs chicken thighs (boneless, skinless)

brown sugar

browning

garlic powder

onion powder

salt (or

paprika

thyme

black pepper

allspice

onion

spring onions (chopped)

green pepper (chopped)

½ red pepper (chopped)

scotch bonnet (seeds removed and chopped)

garlic

ginger (chopped)

Tablespoons ketchup

chicken broth

water

Add chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, onions, green pepper, red pepper, scotch bonnet, garlic cloves, and ginger to a bowl and mix, rubbing seasoning into the chicken. Cover and marinate in the fridge for at least 1 hour or overnight.

Remove peppers, onions, garlic, ginger and thyme from chicken and set aside. Heat oil in large skillet over medium heat and add chicken, brown for about 1-2 minutes per side. Remove chicken and add reserved onions and peppers to the skillet and sauté until softened, for about 5 minutes. Add chicken back to skillet along with chicken broth, water, and ketchup.

Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy. Serve and enjoy.

There's nothing like authentic Jamaican Brown Stew Chicken at all. Incredibly flavorful stewed chicken pieces that are braised to perfection until fall-off-the-bone tender in heaps of aromatics and spices. An insanely scrumptious chicken dinner with a taste of flavor-forward ingredients all over, you'll love this Caribbean favorite!

The Best Jamaican Brown Stew Chicken

yellow onion, chopped

large bell pepper, chopped

scallions, chopped

garlic paste

sugar

smoked paprika

Jamaican ground allspice

ginger

kosher salt & black pepper,

chicken pieces, I use a mix of legs & boneless/skinless thighs

browning sauce, I use Grace brand

vegetable or canola oil, plus more as needed

carrots,

tomato sauce

bay leaves

scotch bonnet pepper, left whole- do not cut!

chicken stock

Prep &amp; marinate chicken

In a large bowl or gallon-sized ziplock bag, add in the onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, and salt/pepper- to taste. Use your hands (fitted with disposable gloves, if desired) or a utensil to stir the ingredients together. Pat the chicken dry with paper towels and then add the chicken pieces and browning sauce. Use your hands to massage all the aromatics and spices into the chicken, massaging very well to ensure the chicken pieces are nicely coated.

Cover the bowl with a lid/plastic wrap or seal ziplock bag and transfer to refrigerator to allow flavors to marinate for at least 2 hours or- more preferably, overnight (for the best results!). If marinating overnight, just be sure to go back and stir/massage the chicken at least once. This will ensure even flavor marination throughout.

Brown chicken pieces

Remove the chicken pieces from the marinade mixture, shaking off excess onion/bell pepper/scallion bits- but do not discard the marinade, set aside. Set the chicken aside on a medium baking sheet or large plate/platter.

In a large heavy-bottomed pot, dutch oven/braiser; heat the oil over medium-high heat. Once the oil is shimmering, gently swirl the pot around to evenly coat the bottom. Add a few chicken pieces into the pot, working in batches, careful not to overcrowd. Sear the chicken on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned chicken onto a clean, medium baking sheet or large plate/platter and repeat the process until all the chicken pieces are browned- adding a slick more of oil in between batches, only as needed. Then set the browned chicken aside and reduce the heat to medium.

Add the flavor agents &amp; assemble the stew

Add all the reserved marinade mixture into the same pot and use a wooden utensil to sauté until lightly tender, scraping up any caramelized bits on the bottom of the pot, about 2-3 minutes. Then add all browned chicken pieces back into pot, nestling them right on top of the marinade mixture, along with any residual juices that have collected. Add the carrots, tomato sauce, fresh thyme, bay leaves, scotch bonnet pepper, and chicken stock. Gently stir everything together until well combined.

Stew the chicken

Reduce the heat to medium-low and cover the pot with a lid. Allow the chicken to stew for 1 1/2 &#8211; 2 hours, covered- until the chicken pieces are meltingly tender and falling off the bone.

Adjust stew gravy, if needed

Discard the herb stems, bay leaves, and scotch bonnet pepper from the pot. If you&#8217;d like to thicken the stew liquid in the pot, place over medium-high heat. Cook, gently stirring, for a bit until the liquid reaches your desired consistency. Afterwards, taste and adjust with more salt/pepper, as desired.

Serve

this brown stew chicken immediately. I love serving this brown stew chicken in shallow bowls alongside some rice and peas (and plantains, too!) with extra stew gravy poured right over it all. Enjoy!

I made stew chicken for my coworker and now she is asking for a recipe so I came searching for one. Growing up in Jamaica we just know how much of every ingredient to use to make it right so I never needed a recipe, thus my reason for not having one. This recipe is close to what I would do so I am sharing it with her. I will return to update you after she makes it. I am giving a 5 star.

Both stewed chicken and rice were delicious had them for dinner tonight and will make both again!!!

Delicious and easy!  Made it to serve for an outdoor dinner with friends and added a couple extra chicken thighs thinking it would be great leftovers but there were none!!!  I left out the scotch bonnet because I was also feeding kids and, although it was still fantastic, I think it would have been over the top with that little bit of extra heat.

I need you to know that this recipe changed my life. Now my husband wants Jamaican cooking all the time! Thank you for sharing this dish!

I just made this dish tonight and it was delicious. The chicken was soooo tender and the flavor was bomb. I made it with white rice, fried sweet plantains and some salad. It's a great feeling trying a new recipe for the first time and hitting it out of the park. I will definitely be making this again.

We’ve made the several times. It’s SO GOOD!! Our favorite meal 😍

5 out of 5 stars! I tried Brown Stew Chicken about a month ago, and immediately had to learn how to make it. This recipe was better than the restaurant version! The spice level was perfect and the chicken was full of flavor and fall-off-the-bone-tender. I am going to make this again and again.

Delicious, reminds me of my Trini mom making this dish as a child.

Best Brown Stew Chicken the flavors make you get every bit of sauce up with.toasted bread.

We used this recipe with quail instead of chicken and it was to die for. Need to try it with rabbit next!

First time trying this and it was delicious! My family loved. I doubled the recipe and I was really scared about the scotch bonnet pepper so I used one instead of two. Loved this recipe!

I came across this site by browsing on Pinterest and I am so glad that I did. I made this tonight and it was delicious! Thank you sooo much for an amazing, easy to follow recipe using ingredients that I already had on hand. This was the first recipe that I tried from this site but it definitely will not be the last! 👍🏽

Made this for dinner tonight and loved it! I had to substitute habanero and took it out of the pot 30 minutes before it was finished because I was afraid of dying! Lol. The final product had the perfect amount of spice for me and was delicious! Thank you for such an easy delicious recipe!

Hi Quin,

It did and it worked out beautifully! We all very much enjoyed the dish!! We will make it again in the future :)

My family loved this dish. Will make it again for sure. I didn’t have browning sauce, so  I used Worcestershire Sauce instead and it came out great!! 

This stewed chicken recipe was really bomb! Made this and the rice and peas for lunch for today and tomorrow and thanks to my husband and kid; I have to make something else cause they ate it all! 😂 this is officially a butter be ready stan account! 

This recipe is definitely a keeper!!! Thank you Soooo much! Made with cabbage &amp; rice.

After trying 3 different recipes, I can truly say this is THE BEST. I made this last week and loved it so much. I can't ever find scotch bonnet peppers so I added cayenne. It worked.

https://www.youtube.com/watch?v=hh_sj2yFJ_o

There's nothing like authentic Jamaican Brown Stew Chicken at all. Incredibly flavorful stewed chicken pieces that are braised to perfection until fall-off-the-bone tender in heaps of aromatics and spices. An insanely scrumptious chicken dinner with a taste of flavor-forward ingredients all over, you'll love this Caribbean favorite!

FULL RECIPE: https://www.butterbeready.com/brown-stew-chicken-recipe/

Thanks for watching!

Q.

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Jamaïcain Brown Stew Chicken combine des cuisses de poulet marinées juteuses mélangées à des légumes tendres et une sauce pleine de saveur jamaïcaine! C'est un plat parfait lorsque vous avez envie d'un avant-goût des Caraïbes ou que vous avez besoin d'un changement par rapport aux dîners de poulet nature standard ! Sans oublier, il est si incroyablement simple à faire!

Ragoût de poulet à la jamaïcaine

lb de cuisses de poulet désossées ((6-8 cuisses))

cuillères à soupe de sucre brun foncé

cuillères à soupe de sel casher

cuillères à soupe d'ail haché ((4-6 gousses d'ail hachées))

cuillères à soupe d'oignons verts ((hachés, 1-2 oignons verts))

cuillère à soupe de pâte de gingembre ((frais, emballé ou sec))

cuillères à soupe de thym séché

c. à soupe de vinaigre de cidre de pomme

cuillère à café de sauce à dorer

cuillère à café de poivre noir moulu

c. à thé de piment de la Jamaïque moulu

c. à soupe d'huile d'olive

oignon jaune moyen ((environ 1 1/2-2 tasses en dés))

grosses carottes ((lavées et tranchées))

poivron vert ((haché ou tranché))

poivron rouge ((haché ou tranché))

oz de tomates en dés ((en conserve, égouttées))

feuilles de laurier

bouillon de poulet

Rinse

Remove chicken from packaging, rinse under cool water and pat the chicken completely dry with paper towels. Set aside.

Dice

Mince the garlic, slice the green onions, and seed and dice the scotch bonnet pepper (be sure to wear gloves, scotch bonnets are very hot, you don&#39;t want the pepper oils on your hands).

Prep

In a large mixing bowl add dark brown sugar, scotch bonnet, salt, green onion, ginger, thyme, apple cider vinegar, browning sauce, pepper, and allspice.

Combine

Combine all ingredients, add in chicken thighs, using tongs or a gloved hand rub the marinade into the chicken meat.

Chill

Cover with cling film and refrigerate for at least 4 hours (overnight 12 to 24 hrs is optimal for the best flavor).

The Marinade

Remove

With tongs remove the chicken from the marinade, shake off or scrape any excess marinade from the chicken pieces and set them aside for later (reserve the marinade as you will add all of it to the stew).

Heat

In a large stock pot or dutch oven, add olive oil, then bring to medium-high heat.

Brown

Working in batches, add the chicken pieces and brown on all sides, or about 2-3 minutes per side. Remove the chicken and set it aside on a clean plate.

Veggies

In the same pot at medium high heat, add in the onion, stir for a couple minutes until onion turns brown (not burnt).  Add the carrots and bell peppers, stir to combine.  Then add in the tomatoes, stir for 2-3 minutes.

Broth

Add chicken broth to the pot, chicken pieces, bay leaves, and the reserved marinade (scrape the bottom of your pot to get up all the bits).

Boil

Bring to rapid boil, then reduce heat to get a very low boil/simmer.

Reduce

Cook uncovered for about 45 minutes to 1 hour, or until the liquid has reduced by half.

When the stew has reduced to your satisfaction, serve over rice, and enjoy!

Make The Stew

My Jamaican Brown Stew Chicken is to die for! Chicken slow braises in the most delicious sauce until it is melt in your mouth tender.

Jamaican Brown Stew Chicken

chicken

onion,

salt

½ tsp black pepper

carrot, sliced into strips

red bell pepper,

green bell pepper,

scallion, diced

pimento berries

Tbsp all-purpose seasoning (optional)

Tbsp smoked paprika

soy sauce

1.5Tbsp browning sauce

Tbsp chopped ginger

garlic cloves, chopped

Tbsp tomato ketchup

tomato,

parsley,

In a large bowl add in chicken along...

In a large bowl add in chicken along with 2 Tbsp oil, salt, pepper, onion, bell peppers, carrots, scallions, ginger, garlic, pimento berries, soy sauce, browning sauce, thyme, scotch bonnet pepper, all-purpose seasoning, smoked paprika. Use your hands (wear gloves while handling scotch bonnet pepper) to massage the chicken pieces well with spices and aromatics and make sure they are nicely coated.

Cover and marinate in the fridge for at...

Cover and marinate in the fridge for at least 2 hours, or overnight is the best.

When ready to cook, heat 2 Tbsp oil...

When ready to cook, heat 2 Tbsp oil in a large dutch oven over medium-high heat. Remove the chicken pieces from the marinade mixture, shaking off excess onion/bell pepper/scallion bits. Do not discard the marinade, set it aside. Sear the chicken pieces in batches without crowding on all sides, turning occasionally, until golden brown on all sides, about 10 minutes. Plate them out.

In the same pan, add all the veggies...

In the same pan, add all the veggies and aromatics from the marinade and cook them for 5-6 minutes until they begin to soften. Add back the chicken pieces along with all the reserved marinade liquids and 1 cup of water. Mix everything well. Cover and cook for 10 minutes.

Add in tomato ketchup and diced tomato, mix...

Add in tomato ketchup and diced tomato, mix and again cover and cook for 30-35 minutes, or until chicken is fall off the bone tender, stirring occasionally. During this time, if you like more sauce, you can add 1 or more cups of water. Taste and adjust for salt. Sometimes I like more soy sauce, so I stir in about 1 Tbsp additional soy sauce into the stew. Alternately, if you want thicker stew, you can cook it without the cover over medium high heat until the stew reaches your desired consistency.

Garnish it with chopped parsley and served immediately...

Garnish it with chopped parsley and served immediately with Jamaican rice and peas and stir fried Jamaican cabbage.

This Brown Stew Chicken recipe delivers a flavorful Caribbean classic featuring tender, marinated chicken thighs simmered in a rich, spiced tomato and pepper stew. The dish is vibrant with Scotch bonnet heat, allspice, and aromatic herbs, served perfectly over steamed white rice for a comforting and satisfying meal.

Brown Stew Chicken with Rich Sauce Recipe

dark brown sugar

tsp. onion or garlic powder (or 1 tsp. each)

browning sauce

tsp. black pepper

kosher salt

tsp. regular or smoked paprika

boneless, skinless chicken thighs (about 2 lb. total)

yellow onion, thinly sliced

tomato, cored, chopped

scallions, white and pale green parts thinly sliced

Scotch bonnet peppers

garlic,

tbsp. ketchup

Worcestershire sauce

tsp. finely chopped peeled ginger

bouillon cube (optional)

black pepper,

cornstarch (optional)

white rice,

Prepare the Marinade

In a small bowl or measuring cup, thoroughly combine the brown sugar, soy sauce, onion powder, browning sauce, black pepper, allspice, salt, paprika, and dried thyme. Rub this marinade mixture evenly over all chicken thighs, ensuring they are well coated.

Marinate the Chicken

Transfer the marinated chicken pieces to a large bowl, cover with plastic wrap, and refrigerate for a minimum of 2 hours, ideally up to 12 hours, to allow the flavors to penetrate deeply.

Brown the Chicken

Heat 1 tablespoon of neutral oil in a large Dutch oven or heavy straight-sided skillet over medium heat. Pat the chicken dry before adding. Place half the chicken thighs into the pot without crowding or moving them. Cook undisturbed until browned on one side, about 5 minutes. Flip and brown the other side for another 5 minutes. Remove and set aside on a plate. Repeat with the remaining chicken thighs, adding the second tablespoon of oil. If the pot darkens or residues stick after the first batch, wipe it clean before proceeding.

Sauté Vegetables

In the same pot, increase heat to medium-high and add the sliced onion and chopped bell pepper. Stir occasionally and cook until they start to brown and soften, about 8 minutes. Add the chopped tomato and continue to cook, stirring gently until the tomato breaks down into a thick base, approximately 5 minutes.

Add Aromatics and Liquids

Stir in the scallions, Scotch bonnet peppers, garlic, chicken broth, ketchup, brown sugar, Worcestershire sauce, finely chopped ginger, browning sauce, ground allspice, fresh thyme sprigs, optional bouillon cube, and bay leaves. Season with freshly ground black pepper to taste. Scrape any browned bits from the bottom of the pot to incorporate their flavor. Cook the mixture over medium-high heat, stirring occasionally, until it is heated through and fragrant, about 5 minutes.

Simmer the Stew

Return the browned chicken along with any accumulated juices to the pot. Bring the stew to a boil, then cover, reduce the heat to medium-low, and let it simmer gently. Cook until the liquid is slightly reduced and the chicken is fully cooked through, as indicated by an instant-read thermometer inserted into the thickest part of any thigh registering 160°F (71°C), about 15 minutes.

Thicken the Sauce (Optional)

To thicken the stew sauce, mix the cornstarch with 1 teaspoon of water to create a slurry. Gradually add this slurry to the boiling stew and cook, stirring frequently, until the sauce has thickened to your desired consistency, which should take about 30 seconds.

Spoon freshly cooked white rice into serving bowls and ladle the brown stew chicken over the rice. Garnish as desired and serve hot for a flavorful and hearty meal.

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The most viewed brown stew chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine