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Authentic Jamaican Brown Stew Chicken

Close-up of rich, dark brown stewed meat, possibly authentic Jamaican brown stew chicken, served in a bowl with onions and thyme garnish.
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Make traditional Jamaican Brown Stew Chicken using a deep, rich browning technique for maximum flavor. This recipe delivers the classic savory and slightly spicy Caribbean taste.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1/4 cup Jamaican browning sauce (or homemade browning)
  • 1 large onion, sliced
  • 1 large tomato, chopped
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 1 scotch bonnet pepper, whole (do not cut unless you want extreme heat)
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon pimento (allspice) berries, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1/4 cup water or chicken stock

Instructions

  1. Clean the chicken pieces thoroughly. Pat them completely dry with paper towels.
  2. In a large bowl, rub the chicken pieces vigorously with the browning sauce, salt, pepper, thyme, and crushed pimento berries. Let the chicken marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. Heat the vegetable oil in a heavy-bottomed Dutch oven or deep pot over medium-high heat.
  4. Carefully place the marinated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Brown the chicken on all sides until a deep, dark crust forms. This step develops the deep flavor. Remove the browned chicken and set it aside.
  5. Reduce the heat to medium. Add the sliced onions, garlic, and ginger to the pot. Sauté for 2 minutes until fragrant.
  6. Add the chopped tomatoes and bell pepper. Cook for another 3 minutes, scraping up any browned bits from the bottom of the pot.
  7. Return the browned chicken to the pot. Add the whole scotch bonnet pepper.
  8. Pour in the water or chicken stock. The liquid should come about halfway up the chicken; do not fully submerge it.
  9. Bring the liquid to a simmer, then immediately reduce the heat to low. Cover the pot tightly.
  10. Let the chicken stew slowly for 45 to 60 minutes, or until the chicken is tender and cooked through. Turn the chicken pieces halfway through cooking.
  11. Remove the scotch bonnet pepper before serving. Taste the sauce and adjust salt if needed. Serve hot over rice and peas.

Notes

  • For the best color and flavor, use a commercial Jamaican browning sauce. If making homemade browning, burn sugar until it is very dark brown, then carefully add water to stop the cooking process.
  • Do not break the scotch bonnet pepper unless you prefer a very spicy stew. The whole pepper infuses flavor without releasing all its heat.
  • This is a slow-simmered dish. Do not rush the browning or the stewing process to achieve the authentic deep flavor.

Nutrition

Find it online: https://seventhflavour.com/authentic-jamaican-brown-stew-chicken/