The Best Jamaican Brown Stew Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
