Name: The Best Jamaican Brown Stew Chicken Recipe
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: Jamaican
Ingredients: 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 (a mix of legs and 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, whole (do not cut!); 3 cups chicken stock or broth

Ingredients

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

2 medium carrots, chopped

1 (8-ounce) can tomato sauce

4–6 sprigs fresh thyme

2 bay leaves

1 scotch bonnet pepper, whole (do not cut)

3 cups chicken stock or broth

Instructions

Step 1: In a large bowl or gallon-sized ziplock bag, combine onion, bell pepper, scallions, garlic, brown sugar, smoked paprika, allspice, ginger, and salt and pepper. Stir to mix well.

Step 2: Pat chicken dry and add to the bowl with browning sauce. Massage the spice mixture all over the chicken pieces for thorough coating.

Step 3: Cover and refrigerate for at least 2 hours, ideally overnight, stirring once to ensure even marination.

Step 4: Remove chicken from marinade, shaking off excess vegetables but keep marinade aside. Arrange chicken on a plate.

Step 5: Heat oil in a heavy-bottomed pot over medium-high heat. Brown chicken in batches, about 2-3 minutes per side, adding oil as needed. Set browned chicken aside.

Step 6: Add reserved marinade to the pot and sauté for 2-3 minutes until softened, scraping up browned bits.

Step 7: Return browned chicken to the pot. Add carrots, tomato sauce, thyme, bay leaves, scotch bonnet pepper, and chicken stock. Stir gently to combine.

Step 8: Lower heat to medium-low, cover, and let stew for 1½ to 2 hours, until chicken is tender and falling off the bone.

Step 9: Remove herb stems, bay leaves, and scotch bonnet pepper. To thicken gravy, cook uncovered over medium-high heat until desired consistency. Adjust seasoning with salt and pepper.

Step 10: Serve immediately with rice and peas or plantains, pouring extra stew gravy over the top. Enjoy!

Tips & Variations

For milder heat, remove the scotch bonnet pepper after cooking and avoid cutting it to prevent intense spiciness.

Use boneless skinless thighs for quicker cooking or bone-in pieces for more flavor.

Add potatoes or dumplings to the stew for extra heartiness.

Marinate overnight for more deeply infused flavors.

Swap brown sugar for coconut sugar for a subtle twist.

Storage

Store leftover brown stew chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use a different type of pepper instead of scotch bonnet?

Yes, you can substitute with habanero or a milder chili if preferred, but keep the pepper whole to control heat levels during cooking.

Do I need to brown the chicken before stewing?

Browning the chicken adds depth of flavor and a beautiful color to the stew, but you can skip this step if short on time—the stew will still be delicious.