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Authentic Jamaican Brown Stew Chicken Recipe: Deep Color and Tender Meat

Close-up of rich, dark brown stew chicken Jamaican recipe pieces in a savory sauce, topped with green onions.
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Follow these steps to make traditional Jamaican Brown Stew Chicken, focusing on achieving the deep brown color from the browning sauce and ensuring the meat stays tender.

Ingredients

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  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 sprigs fresh thyme
  • 1 whole scotch bonnet pepper (do not cut unless you want extreme heat)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • 2 tablespoons chopped scallions
  • 1 teaspoon browning sauce (or homemade browning)
  • 1 tablespoon ketchup or tomato paste
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar (for making homemade browning)

Instructions

  1. Prepare the chicken marinade: In a large bowl, combine the chicken pieces with salt, black pepper, minced garlic, thyme sprigs, and half of the sliced onions and peppers. If using homemade browning, mix the brown sugar in a small, dry saucepan over medium heat until it melts and turns dark brown, then carefully add 1/4 cup of hot water to stop the cooking and create the browning liquid.
  2. Add the browning sauce, ketchup/tomato paste, and soy sauce to the chicken marinade. Mix well until all pieces are evenly coated with the dark seasoning. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for the best flavor.
  3. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Remove the chicken pieces from the marinade, shaking off excess marinade, but reserve the marinade liquid.
  4. Sear the chicken in batches, skin-side down first, until deeply browned on all sides. This step develops the rich color. Do not overcrowd the pot. Remove the browned chicken and set aside.
  5. Reduce the heat to medium. Add the remaining sliced onions and peppers to the pot. Sauté for 3-4 minutes until softened.
  6. Return the browned chicken to the pot. Pour in the reserved marinade liquid and the whole scotch bonnet pepper. Add the 1/4 cup of water. The liquid should come about halfway up the chicken pieces.
  7. Bring the liquid to a simmer. Cover the pot, reduce the heat to low, and let the chicken stew gently for 45 to 60 minutes, or until the chicken is very tender and cooked through.
  8. About 10 minutes before finishing, remove the lid to allow the sauce to reduce and thicken slightly. If the sauce is too thin, remove the chicken temporarily and simmer the sauce until it reaches your desired consistency.
  9. Stir in the chopped scallions just before serving. Remove the whole scotch bonnet pepper before serving. Serve hot with rice and peas.

Notes

  • For the deepest color, use a commercial Jamaican browning sauce or make your own by carefully burning brown sugar until it is very dark brown before adding water.
  • Do not skip the initial searing step; this locks in flavor and creates the characteristic exterior texture.
  • If you prefer less spice, leave the scotch bonnet pepper whole and submerged in the stew; do not break the skin.
  • This stew tastes better the next day, making it a good choice for meal preparation.

Nutrition

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