Jamaican Brown Stew Chicken

If you’re looking for a dish that captures the heart of true Jamaican home cooking, it’s this recipe for brown stew chicken. This dish includes tender, juicy pieces of chicken simmered in a rich gravy that is infused with herbs, spices and a touch of heat. This chicken is full of flavour and really is true comfort food.

This brown stew chicken is savoury, a little sweet and full of bold Caribbean flavours. Every household makes it slightly different but the foundation is always the same. For this brown stew chicken recipe, the chicken is marinated, browned to give the chicken a golden brown colour then slow-simmered until the sauce thickens and the meat is soft.

It’s easy enough for a weeknight meal but special enough for family gatherings. One bite and you’ll see why brown stew chicken is a such a Caribbean classic.

What to Serve with Brown Stew Chicken

This dish can be served with many different sides which is usually accompanied by a side salad and some coleslaw. Dishes that pair well with this brown stew chicken include rice and peas or basmati rice, fried plantain, Jamaican boiled dumplings, boiled green bananas, boiled yellow yam, roti or boiled potatoes.

Ingredients for Jamaican Brown Stew Chicken

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

• Chicken – for this brown stew chicken recipe, I use a mix of thighs and drumsticks as chicken on the bone produces more flavour.
• Seasonings – to season, you’ll need salt, black pepper, garlic powder, onion powder, paprika and all-spice (also known as pimento).
• Sugar – use brown sugar to slightly sweeten.
• Soy sauce – use to give the chicken a brown colour. I recommend Lee Kum Lee Premium dark soy sauce or gravy browning if you prefer.
• Marinade – brown onion, spring onions, fresh garlic, fresh ginger, green bell pepper, red bell pepper, scotch bonnet chilli and thyme.
• Oil – use any oil for cooking.
• Tomato ketchup – for the stew.
• Chicken Stock - also for the stew.

How to Make Jamaican Brown Stew Chicken

Season and marinate the chicken

1. In a large bowl, season the chicken with salt, black pepper, garlic powder, onion powder, paprika and all-spice. Sprinkle in the sugar then add in the soy sauce and mix to coat all the chicken.

2. Add in the onions, spring onions, garlic, ginger, green bell pepper, red bell pepper, scotch bonnet chilli and thyme. Mix well to coat every piece then cover and refrigerate for at least 2 hours or overnight for the best flavour.

Brown the chicken

3. Place a large heavy duty pan on a medium heat, add the oil and allow to heat. While the oil is heating separate the marinade ingredients from the chicken and place the onions, spring onions, garlic, ginger, green bell pepper, red bell pepper, scotch bonnet chilli and thyme in a separate bowl.

4. Carefully add the marinated chicken pieces to the pan and cook until the chicken has browned. Turn them and cook the other side of the pieces. This should take around 10 minutes.

Cook the vegetables

5. Remove the browned chicken from the pan and set aside on a plate. Add the onions, spring onions, garlic, ginger, green bell pepper, red bell pepper, scotch bonnet chilli to the same pan and cook for 4 minutes until the vegetables soften.

Make the stew

6. Mix in the ketchup and mix in the chicken stock then add the chicken pieces back into the pan. Add in the thyme then cover the pan with a lid and allow to simmer on a low to medium heat for 30 minutes, stirring occasionally.

7. After 30 minutes remove the lid, increase the heat to high and allow the chicken to cook uncovered for 10 minutes until the sauce thickens and it darkens in colour. Allow to stand for 5 minutes then serve with your desired side.

Recipe Tips

• I use soy sauce to get the colour but you can use browning sauce if you prefer. If you do use browning then use sparingly as a little goes a long way for colour and you can easily use too much.
• If you like extreme heat, then put the whole scotch bonnet into the stew and pierce before adding it to release more spice.
• I use a deep heavy duty frying pan (28cm) to cook this brown stew chicken.

Nutrition

Nutrition based on 1 serving - Calories: 278kcal | Fat: 17.5g | Saturates: 3.1g | Carbs: 8.6g | Sugar: 6.3g | Fibre: 1.8g | Protein: 21.1g | Salt: 2.53g.

Storage

Store any leftover chicken in the fridge for up to 3 days. Reheat thoroughly before serving.

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