If you’ve never had Jamaican Brown Stew Chicken, get ready for a flavor explosion! This dish is all about rich, savory, and slightly spicy goodness tender, fall-apart chicken braised in a deeply seasoned, aromatic sauce. The bold Caribbean spices make every bite a taste of the islands. Serve it over rice and peas or with fried plantains, and trust me, you’ll be hooked!
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Why You’ll Love Jamaican Brown Stew Chicken
- Packed with Caribbean Flavors – A perfect blend of spices, herbs, and seasonings.
- Tender & Juicy Chicken – Braised to perfection in a rich, flavorful gravy.
- One-Pot Wonder – Everything cooks in one pan, making cleanup easy.
- Perfect for Meal Prep – The flavors get even better the next day!
- Authentic & Comforting – A classic Jamaican dish that brings warmth to any meal.
Ingredients
The magic in this dish comes from a perfect balance of seasoning, aromatics, and slow simmering. Here’s what you’ll need:
- Chicken Pieces – Bone-in, skinless thighs and drumsticks work best for juicy, flavorful meat.
- Lime or Vinegar – A traditional step to clean and tenderize the chicken.
- Scotch Bonnet Pepper – For that signature heat (use less or omit if you prefer it mild).
- Onion, Garlic & Green Onion – The essential aromatics for depth of flavor.
- Bell Peppers & Carrots – Add sweetness and texture to the stew.
- Thyme & Allspice – Classic Caribbean flavors that make this dish shine.
- Soy Sauce & Browning Sauce – Deepen the color and add umami richness.
- Tomato Paste & Chicken Broth – Form the flavorful, velvety sauce.
- Vegetable Oil – For searing the chicken to golden perfection.
- Salt, Pepper & Paprika – A simple but powerful seasoning blend.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Follow these easy steps to bring bold, authentic Jamaican flavors to your kitchen:
- Prepare the Chicken – Rinse the chicken with lime or vinegar and pat dry. Season generously with salt, pepper, paprika, allspice, and thyme. Let it marinate for at least 30 minutes (or overnight for best results).
- Sear the Chicken – Heat oil in a large pot and brown the chicken on both sides. This locks in the flavor and creates a rich base for the stew. Remove the chicken and set aside.
- Sauté the Aromatics – In the same pot, sauté onions, garlic, green onions, and bell peppers until softened and fragrant.
- Build the Sauce – Stir in tomato paste, soy sauce, and browning sauce, then add the scotch bonnet pepper and carrots.
- Simmer to Perfection – Return the chicken to the pot, pour in the broth, cover, and let it simmer until the chicken is tender and the sauce is thick and rich.
- Serve & Enjoy – Garnish with fresh thyme and serve hot over rice and peas or with fried plantains.
How to Serve Jamaican Brown Stew Chicken
- With Rice & Peas – The perfect classic pairing.
- Alongside Fried Plantains – A sweet contrast to the savory stew.
- With Steamed Vegetables – A light and nutritious side.
- Over Mashed Potatoes – For a unique twist.
- With Festival or Fried Dumplings – For a true Jamaican experience.
Additional Tips
- Marinate Longer for Maximum Flavor – Overnight is best!
- Adjust the Heat – Use less Scotch bonnet or swap for milder peppers.
- Use Bone-In Chicken – For the most authentic, flavorful results.
- Thicken the Sauce – Let it simmer uncovered if you want a thicker gravy.
- Make it Ahead – It tastes even better the next day!
FAQ Section
Q1: Can I use boneless chicken?
A1: Yes, but bone-in gives the best flavor. If using boneless, reduce the cooking time.
Q2: What can I substitute for Scotch bonnet pepper?
A2: Habanero or cayenne can work, or you can omit it for a milder dish.
Q3: Can I make this in a slow cooker?
A3: Absolutely! Brown the chicken first, then add everything to the slow cooker and cook on low for 6-8 hours.
Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 4 days.
Q5: Can I freeze Jamaican Brown Stew Chicken?
A5: Yes! Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.
Q6: How do I thicken the sauce?
A6: Let it simmer uncovered, or add a cornstarch slurry (1 tsp cornstarch + 2 tbsp water).
Q7: Can I use store-bought browning sauce?
A7: Yes! Grace Browning Sauce is a great option.
Q8: What’s the best way to reheat?
A8: Reheat on the stovetop over low heat with a splash of broth.
Q9: Can I add potatoes?
A9: Definitely! Diced potatoes make a great addition to the stew.
Q10: What’s a good substitute for allspice?
A10: A mix of cinnamon, nutmeg, and cloves can mimic the flavor.
Conclusion
Jamaican Brown Stew Chicken is a soul-warming, flavor-packed dish that’s perfect for any occasion. Whether you’re a longtime fan of Caribbean cuisine or trying it for the first time, this recipe is a must-make. One bite, and you’ll see why it’s a beloved classic!
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Jamaican Brown Stew Chicken
- Prep Time: 8 hours (including marination)
- Cook Time: 45 minutes
- Total Time: 8 hours 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stewing
- Cuisine: Jamaican
Description
This authentic Jamaican Brown Stew Chicken is rich, flavorful, and slow-simmered in a seasoned gravy infused with aromatic spices. Marinated overnight for the best taste, this dish delivers the perfect balance of warmth and depth. Serve it with rice and peas for a comforting meal!
Ingredients
For the Chicken Marinade:
- 5–8 pieces bone-in, skinless chicken (thighs and legs recommended)
- 2 tsp kosher salt (adjust to taste)
- 2 tbsp browning sauce or burnt sugar
- 2 tsp Maggi seasoning or chicken bouillon
- 2 tsp ground allspice
- 2 tsp ginger powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp freshly cracked black pepper
- 2 tsp dried thyme
- 1 1/2 tbsp brown sugar
- 4 allspice berries
- 1/4 cup minced fresh ginger
- 1/4 cup minced scallions
- 1/4 cup sliced yellow onion
- 1/4 cup minced red bell pepper
- 1/4 cup minced green bell pepper
- 8 garlic cloves, minced
- 1/2 scotch bonnet pepper, thinly sliced
For the Stew:
- 2 tbsp vegetable oil
- 1 scotch bonnet pepper, chopped
- 2 garlic cloves, chopped
- 1 scallion, chopped
- 1 piece fresh ginger, chopped
- 2 plum tomatoes, diced
- 3 cups water or low-sodium chicken broth
- 1/2 cup coconut milk (optional)
- 1/2 cup ketchup
- 3 sprigs thyme
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken with all marinade ingredients. Mix well and refrigerate for at least 6 hours or overnight for best flavor.
- Infuse the Oil: In a Dutch oven or heavy-bottomed pot, heat oil over medium heat. Fry the chopped scotch bonnet, garlic, scallion, and ginger for 1-2 minutes, then set aside.
- Sear the Chicken: Remove chicken from the marinade and sear in the pot on both sides until browned. Set aside.
- Simmer the Sauce: In the same pot, add the remaining marinade juices and simmer for 2-3 minutes. Return the seared chicken to the pot.
- Cook the Stew: Add water (or broth), coconut milk (if using), ketchup, thyme, and the reserved scotch bonnet mixture. Stir well. Bring to a boil, then lower the heat and simmer for 45 minutes, until the chicken is tender.
- Adjust Seasoning & Serve: Taste and adjust seasoning as needed. Serve hot with rice and peas.
Notes
- For a thicker sauce, let the stew reduce uncovered for a few minutes before serving.
- Scotch bonnet peppers add heat—remove seeds for milder spice.
- Serve with Jamaican rice and peas or steamed vegetables for an authentic meal.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 7g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg