The Best Jamaican Brown Stew Chicken Recipe
This authentic Jamaican Brown Stew Chicken features tender, flavorful chicken pieces marinated in aromatic spices and herbs, then browned and slow-cooked in a rich, savory tomato-based stew. The dish is infused with traditional ingredients like scallions, allspice, scotch bonnet pepper, and fresh thyme, delivering a vibrant Caribbean taste perfect for serving with rice and peas or plantains.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8-9 servings 1x
- Category: Main Dish
- 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 (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
Stew Ingredients
- 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
Instructions
- Prep & Marinate Chicken: In a large bowl or gallon-sized ziplock bag, combine chopped onion, bell pepper, scallions, minced garlic, brown sugar, smoked paprika, ground allspice, ground ginger, salt, and black pepper. Mix well. Pat the chicken pieces dry with paper towels, then add them along with the browning sauce. Massage everything thoroughly to coat the chicken with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, stirring once to ensure even marination.
- Brown Chicken Pieces: Remove chicken from marinade, shaking off excess vegetables but keep marinade. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken pieces in batches without overcrowding. Sear each side for 2-3 minutes until deep brown crust forms. Transfer browned chicken to a plate and repeat with remaining pieces, adding oil as needed. Reduce heat to medium.
- Sauté Marinade Mixture: Add reserved marinade mixture to the same pot. Sauté, stirring and scraping caramelized bits off the bottom, until vegetables are lightly tender, about 2-3 minutes.
- Assemble Stew: Nestle browned chicken on top of sautéed marinade in pot. Add chopped carrots, tomato sauce, fresh thyme sprigs, bay leaves, whole scotch bonnet pepper, and chicken stock. Stir gently to combine.
- Stew the Chicken: Reduce heat to medium-low and cover pot with lid. Allow the chicken to stew for 1 1/2 to 2 hours until tender and falling off the bone, stirring occasionally.
- Adjust Gravy: Remove herb stems, bay leaves, and scotch bonnet pepper. If a thicker gravy is desired, increase heat to medium-high and simmer gently, stirring until desired consistency is reached. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the brown stew chicken hot, ideally with rice and peas and plantains, pouring extra stew gravy over the dish. Enjoy the robust Caribbean flavors!
Notes
- Marinating the chicken overnight yields the best flavor and tenderness.
- Do not cut or pierce the scotch bonnet pepper; leaving it whole adds heat without overpowering.
- Browning the chicken well is essential for developing deep flavor and color in the stew.
- You can substitute chicken stock with broth or water if necessary, but stock adds richness.
- Leftover stew tastes even better the next day as flavors meld.
- For less spice, omit the scotch bonnet pepper or replace with a milder pepper.
- Serve traditionally with rice and peas and fried plantains for a complete Jamaican meal experience.
Keywords: Jamaican Brown Stew Chicken, Jamaican chicken stew, Caribbean chicken recipe, brown stew chicken, Jamaican cuisine, traditional Jamaican dinner
