The Best Jamaican Brown Stew Chicken Recipe

Introduction

Discover the rich, bold flavors of Jamaican Brown Stew Chicken, a comforting dish that’s tender, savory, and packed with aromatic spices. Perfect for a family dinner, this stew combines marinated chicken simmered in a flavorful tomato-based sauce with fresh herbs and a touch of heat from scotch bonnet pepper.

Ingredients

• 1/2 medium yellow onion, chopped
• 1 large bell pepper, chopped
• 4 scallions, chopped
• 6 cloves of garlic, minced or 1 tablespoon garlic paste
• 1 tablespoon packed light or dark brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon Jamaican ground allspice
• 1/2 teaspoon ground ginger
• Kosher salt & freshly ground black pepper, to taste
• 8-9 chicken pieces (mix of legs & boneless/skinless thighs)
• 3 teaspoons browning sauce (Grace brand recommended)
• 3 tablespoons vegetable or canola oil, plus more as needed
• 2 medium-sized carrots, chopped
• 1 (8-ounce) can tomato sauce
• 4-6 sprigs fresh thyme
• 2 bay leaves
• 1 scotch bonnet pepper, left whole (do not cut!)
• 3 cups chicken stock or broth

Instructions

1. Step 1: In a large bowl or gallon-sized ziplock bag, combine the onion, bell pepper, scallions, garlic, brown sugar, smoked paprika, allspice, ground ginger, and salt and pepper to taste. Stir together well.
2. Step 2: Pat the chicken pieces dry with paper towels, then add to the bowl or bag along with the browning sauce. Massage the mixture into the chicken until all pieces are well coated. Cover and refrigerate to marinate for at least 2 hours, preferably overnight, stirring occasionally for even flavor.
3. Step 3: Remove the chicken from the marinade, shaking off excess vegetables but reserving the marinade. Set the chicken aside on a plate.
4. Step 4: Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear chicken pieces in batches without overcrowding, browning each side for 2-3 minutes until deep brown. Add more oil between batches if needed. Transfer browned chicken to a clean plate and reduce heat to medium.
5. Step 5: Add the reserved marinade to the pot and sauté for 2-3 minutes until vegetables are tender and caramelized bits loosen from the bottom.
6. Step 6: Return the browned chicken to the pot, nestling pieces on top of the marinade mixture. Add chopped carrots, tomato sauce, thyme sprigs, bay leaves, whole scotch bonnet pepper, and chicken stock. Stir gently to combine.
7. Step 7: Cover the pot and reduce heat to medium-low. Let the chicken stew for 1 1/2 to 2 hours until tender and falling off the bone.
8. Step 8: Remove thyme stems, bay leaves, and scotch bonnet pepper. If the gravy is too thin, increase heat to medium-high and cook, stirring occasionally, until it thickens to your liking. Adjust salt and pepper as needed.
9. Step 9: Serve immediately, ideally with rice and peas, plantains, and plenty of the rich stew gravy poured over.

Tips & Variations

• Use disposable gloves when handling the scotch bonnet pepper to avoid skin irritation, and never cut it open unless you want more heat.
• For a slightly sweeter stew, add a bit more brown sugar during the marinating stage.
• To make it spicier, slice the scotch bonnet pepper carefully and add some of the seeds to the stew.
• Substitute chicken thighs and drumsticks for a juicier result, but bone-in pieces work best for flavor.

Storage

Store leftover Jamaican Brown Stew Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. This stew also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew without scotch bonnet pepper?

Yes, you can omit the scotch bonnet pepper if you prefer a milder dish. The stew will still be flavorful thanks to the spices and aromatics.

What can I serve with Jamaican Brown Stew Chicken?

This stew pairs wonderfully with traditional Jamaican rice and peas, fried plantains, or simple steamed white rice to soak up the sauce.

The Best Jamaican Brown Stew Chicken Recipe

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4.7 from 124 reviews

This authentic Jamaican Brown Stew Chicken recipe features tender, flavorful chicken pieces simmered in a richly seasoned tomato-based sauce infused with aromatic herbs and spices. Marinated and seared to perfection before slow stewing, this classic Caribbean comfort food is perfect served over rice and peas, paired with plantains for a complete meal.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Jamaican

Ingredients

Scale 1x2x3x

Marinade and Chicken

• 1/2 medium yellow onion, chopped
• 1 large bell pepper, chopped
• 4 scallions, chopped
• 6 cloves garlic, minced or 1 tablespoon garlic paste
• 1 tablespoon packed light or dark brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon Jamaican ground allspice
• 1/2 teaspoon ground ginger
• Kosher salt & freshly ground black pepper, to taste
• 8–9 chicken pieces (mix of legs & boneless/skinless thighs)
• 3 teaspoons browning sauce (Grace brand recommended)
• 3 tablespoons vegetable or canola oil (plus more as needed)

Stew Ingredients

• 2 medium-sized carrots, chopped
• 1 (8-ounce) can tomato sauce
• 4–6 sprigs fresh thyme
• 2 bay leaves
• 1 whole scotch bonnet pepper (do not cut)
• 3 cups chicken stock or broth

Instructions

1. Prep & marinate chicken: In a large bowl or gallon-sized ziplock bag, combine onion, bell pepper, scallions, garlic, brown sugar, smoked paprika, allspice, ground ginger, salt, and pepper. Stir well, then pat chicken dry and add to the bowl. Massage in the browning sauce and the spice mixture thoroughly. Cover and refrigerate for at least 2 hours or preferably overnight, stirring once for even flavor distribution.
2. Brown chicken pieces: Remove chicken from marinade, shaking off excess vegetables but reserve marinade. Heat oil in a large heavy-bottomed pot or dutch oven over medium-high heat. Sear chicken in batches without overcrowding, browning each side for about 2-3 minutes until a deep crust forms. Set browned chicken aside.
3. Add flavor agents & assemble stew: In the same pot, add the reserved marinade and sauté for 2-3 minutes until lightly tender, scraping up browned bits. Nestle browned chicken on top, add carrots, tomato sauce, fresh thyme, bay leaves, whole scotch bonnet pepper, and chicken stock. Stir gently to combine.
4. Stew the chicken: Reduce heat to medium-low and cover. Simmer the stew for 1 1/2 to 2 hours until chicken is very tender and falling off the bone.
5. Adjust stew gravy: Remove herb stems, bay leaves, and scotch bonnet pepper. If desired, increase heat to medium-high and cook uncovered, stirring gently until stew thickens to preferred consistency. Season with additional salt and pepper if needed.
6. Serve: Serve immediately in shallow bowls with rice and peas and plantains, pouring extra stew gravy over the dish. Enjoy the rich and comforting flavors of Jamaican Brown Stew Chicken.

Notes

• Marinating overnight enhances flavor and tenderness.
• Do not cut the scotch bonnet pepper; leave whole to impart heat without overwhelming spiciness.
• Use a heavy-bottomed pot or dutch oven for even heat distribution and best stewing results.
• Adjust seasoning at the end after thickening for best control over saltiness.
• Serve traditionally with rice and peas and fried plantains for an authentic meal experience.

Keywords: Jamaican brown stew chicken, Jamaican chicken stew, Caribbean chicken recipe, brown stew chicken, comfort food, stew chicken