Here’s a bold and flavorful Caribbean classic: Jamaican Brown Stew Chicken 🍗🇯🇲
Tender chicken simmered in a rich, dark gravy made with browning, spices, and vegetables — this dish is hearty, aromatic, and deeply satisfying.
🍛 Jamaican Brown Stew Chicken
🛒 Ingredients:
For the Chicken:
- 2–3 lbs chicken pieces (bone-in thighs, legs, or mixed), skin removed if desired
- 1 tbsp lime or lemon juice (for cleaning chicken)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp all-purpose seasoning or chicken seasoning
- 1 tsp garlic powder
- 1 tsp paprika or browning spice
- 2 sprigs thyme
- 1–2 stalks scallions, chopped
- 1–2 cloves garlic, minced
- ½ inch fresh ginger, grated
- 1 Scotch bonnet pepper, whole or sliced (optional, for heat)
- 1 small onion, sliced
- ½ bell pepper, sliced (red or green)
- 1 tbsp browning sauce (store-bought or homemade – for deep flavor & color)
- 1 tbsp soy sauce
- 1 tbsp ketchup or tomato paste
- 2 tbsp vegetable oil
- 1½ cups water or chicken broth
🔥 Instructions:
1. Clean & Season Chicken:
- Rinse chicken with lime/lemon juice and water. Pat dry.
- In a large bowl, season with salt, pepper, all-purpose seasoning, paprika, browning, garlic powder, soy sauce, thyme, garlic, ginger, scallions, and half the onions and peppers.
- Cover and marinate for at least 1 hour, preferably overnight in the fridge.
2. Sear the Chicken:
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Remove chicken from marinade (reserve the veggies & juices). Sear pieces on both sides until browned. Remove and set aside.
3. Build the Stew Base:
- In the same pot, add reserved marinade veggies, the rest of the onions and peppers, and ketchup or tomato paste. Cook for 3–5 minutes until fragrant.
4. Simmer:
- Return browned chicken to the pot. Add 1½ cups water or broth.
- Add Scotch bonnet pepper (whole for mild heat, sliced for more spice).
- Bring to a simmer, then cover and cook on low heat for 40–50 minutes, stirring occasionally, until chicken is tender and sauce is rich and thick.
5. Finish:
- Taste and adjust salt, pepper, or a touch more browning if needed.
- Remove Scotch bonnet before serving (unless you want fiery heat).
🍚 What to Serve It With:
- Rice and peas (traditional pairing)
- White rice or coconut rice
- Fried plantains
- Steamed cabbage or callaloo
🌿 Tips:
- Don’t skip the browning sauce — it gives the stew its signature color and smoky flavor.
- For richer gravy, simmer uncovered the last 10 minutes.
- Use bone-in chicken for best flavor.