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Jessica T. Brown

Authentic Jamaican Brown Stew Chicken

A flavorful, Caribbean-inspired brown stew chicken that is tender, aromatic, and perfect for a hearty family meal.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Ingredients Equipment Method Notes

Ingredients
  

  • ½ medium yellow onion chopped
  • 1 large bell pepper chopped
  • 4 scallions chopped
  • 6 cloves garlic minced (or 1 tbsp garlic paste)
  • 1 tbsp packed light or dark brown sugar
  • 1 tsp smoked paprika
  • ½ tsp Jamaican ground allspice
  • ½ tsp ground ginger
  • Kosher salt & freshly ground black pepper to taste
  • 8 –9 chicken pieces mix of legs & boneless/skinless thighs
  • 3 tsp browning sauce e.g., Grace brand
  • 3 tbsp vegetable or canola oil plus more as needed
  • 2 medium carrots chopped
  • 1 8-oz can tomato sauce
  • 4 –6 sprigs fresh thyme
  • 2 bay leaves
  • 1 whole scotch bonnet pepper do not cut
  • 3 cups chicken stock or broth

Equipment

  • 1 large heavy-bottomed pot or Dutch oven
  • 1 Sharp Chef’s Knife
  • 1 Cutting Board
  • 1 Wooden Spoon
  • Measuring spoons & cups

Method
 

  1. Prepare the Aromatic Marinade: Start by gathering your vegetables and aromatics: chop the yellow onion, bell pepper, and scallions into small, even pieces.
    Mince the garlic or use garlic paste for an extra smooth texture.
    In a large mixing bowl or a gallon-sized ziplock bag, combine the chopped vegetables, garlic, brown sugar, smoked paprika, ground allspice, ground ginger, and a pinch of kosher salt and freshly ground black pepper.
    Stir everything together until well-mixed.
    This combination of spices and aromatics will form the flavor base that gives the stew its distinctive Caribbean depth.
  2. Marinate the Chicken: Pat your chicken pieces dry with paper towels—this helps the marinade stick and allows the chicken to brown better later.
    Add the chicken to the bowl with the aromatics, then drizzle in the browning sauce.
    Using your hands (wear disposable gloves if preferred) or a utensil, massage the mixture thoroughly into each piece of chicken, ensuring that every nook and cranny is coated with the spices.
    Cover the bowl with plastic wrap or seal the ziplock bag and refrigerate for at least 2 hours, or overnight for the most flavorful results.
    If marinating overnight, gently stir or massage the chicken at least once to redistribute the flavors evenly.
  3. Preheat and Prepare to Brown Chicken: Remove the chicken pieces from the marinade, shaking off excess vegetables, but do not discard the marinade—set it aside for later use.
    Arrange the chicken on a plate or baking sheet for easy access.
    Place a heavy-bottomed pot or Dutch oven over medium-high heat and add the oil.
    Allow the oil to shimmer—this indicates it is hot enough for proper searing.
  4. Sear the Chicken: Carefully place a few chicken pieces in the hot pot, making sure not to overcrowd them.
    Sear each side for 2–3 minutes until a deep golden-brown crust forms. This process locks in juices and enhances flavor.
    Remove the browned chicken onto a clean plate, then repeat with the remaining pieces, adding more oil if necessary.
    Once all chicken is seared, reduce the heat to medium in preparation for building the stew base.
  5. Cook the Marinade Base: Add all the reserved marinade into the same pot used for browning.
    Sauté for 2–3 minutes until the vegetables are slightly softened and fragrant, scraping up any browned bits from the bottom of the pot—these caramelized bits add rich, complex flavor to the stew.
  6. Assemble the Stew: Return the seared chicken to the pot, arranging it neatly on top of the sautéed vegetables.
    Add the chopped carrots, tomato sauce, fresh thyme sprigs, bay leaves, whole scotch bonnet pepper, and chicken stock.
    Gently stir to combine, ensuring the chicken is nestled evenly among the vegetables and liquid.
    This creates a flavorful environment for the chicken to cook in while absorbing the aromatic spices.
  7. Simmer Slowly: Reduce the heat to medium-low and cover the pot with a lid. Let the chicken stew gently for 1½–2 hours.
    During this time, the chicken will become tender and fall off the bone, while the flavors meld together beautifully.
    Resist the urge to stir too frequently, as gentle simmering allows the meat to retain its structure and soak in the aromatics.
  8. Adjust the Stew Consistency: Once the chicken is tender, remove the herb stems, bay leaves, and whole scotch bonnet pepper from the pot.
    If you prefer a thicker gravy, increase the heat to medium-high and cook uncovered, gently stirring, until the liquid reaches your desired consistency.
    Taste and adjust with additional salt or pepper as needed.
  9. Serve and Enjoy: Spoon the brown stew chicken into shallow bowls or onto plates.
    It pairs wonderfully with rice and peas, boiled green vegetables, or fried plantains.
    Pour extra gravy over the top for an indulgent, flavor-packed meal.
    Serve hot and enjoy a satisfying taste of authentic Caribbean cuisine in your own home.

Notes

  • Marinating the chicken overnight ensures maximum flavor absorption and more tender meat.
  • Always brown the chicken in batches to avoid overcrowding the pan; this helps create a rich crust.
  • Keep the scotch bonnet pepper whole to impart heat without making the dish overly spicy.
  • Taste and adjust salt, pepper, or seasoning after stewing; flavors concentrate during cooking.
  • Use a heavy-bottomed pot or Dutch oven for even heat distribution and to prevent burning.
  • This stew improves in flavor if made a day ahead and reheated.