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Authentic Jamaican Brown Stew Chicken

Close-up of rich, dark brown stew chicken pieces topped with bright red pepper chunks on a light blue plate.
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Make tender, fall-off-the-bone chicken simmered in a rich, savory, spiced gravy for a true taste of the Caribbean.

Ingredients

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  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1/4 cup browning sauce (or substitute with soy sauce and a pinch of sugar for color)
  • 1/4 cup vegetable oil
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1 scotch bonnet pepper, whole (do not cut unless you want high heat)
  • 4 sprigs fresh thyme
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water or chicken broth

Instructions

  1. In a large bowl, combine the chicken pieces with the browning sauce, minced garlic, thyme, allspice, salt, and pepper. Rub the seasoning mixture thoroughly into the chicken. Marinate for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavor.
  2. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Carefully place the marinated chicken pieces into the hot oil, skin-side down if possible. Brown the chicken on all sides until a deep, rich color develops. Do this in batches if necessary to avoid overcrowding the pot. This step builds the base flavor.
  4. Remove the browned chicken from the pot and set it aside. Leave the oil and any browned bits (fond) in the pot.
  5. Add the sliced onion, bell peppers, and carrots to the pot. Sauté for 5 to 7 minutes until the vegetables begin to soften. Add the whole scotch bonnet pepper.
  6. Return the browned chicken to the pot. Pour in the water or chicken broth. The liquid should come about halfway up the chicken pieces.
  7. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot tightly.
  8. Let the chicken slow simmer for 45 to 60 minutes, or until the chicken is very tender and easily pulls from the bone. Stir gently halfway through cooking.
  9. Remove the lid for the last 10 minutes of cooking to allow the gravy to reduce slightly and thicken. Remove and discard the whole scotch bonnet pepper before serving.
  10. Serve your tender stewed chicken hot, traditionally over Rice and Peas.

Notes

  • For the deepest color and flavor, use authentic Jamaican browning sauce. If you cannot find it, mix 2 tablespoons of soy sauce with 1 teaspoon of brown sugar and use that for coloring the chicken before browning.
  • This dish tastes better the next day, making it a great option for meal prep.
  • Serve this flavorful chicken dinner with Rice and Peas for an authentic Caribbean experience.

Nutrition

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