Jamaican brown stew chicken is a flavorful Caribbean dish that’s popular for its rich, savory taste. The chicken is marinated in a blend of spices and cooked down in a well seasoned sauce.
Whether served with rice and peas, or fried plantains, browned chicken stew is a delicious way to enjoy the vibrant flavors of the islands. Perfect for weeknight dinners or special occasions!
Easy Jamaican Brown stew chicken recipe
With my love for Jamaican recipes like Jerk chicken, Rasta pasta and beef patties, I couldn’t wait to try brown chicken stew, and it didn’t disappoint.
This satisfying and flavorful dish is sure to become a family favorite. It’s easy to prepare with simple ingredients, making it a meal that everyone can enjoy.
Recipe Highlights
- Authentic Caribbean flavors: A rich combination of spices and ingredients brings the taste of Jamaica to your kitchen.
- Easy-to-make marinade: Simple pantry staples come together to create a flavorful, aromatic base for the chicken.
- Perfect for meal prep: Make ahead and enjoy leftovers throughout the week without compromising flavor.
- Family-friendly dish: This hearty meal pairs well with a variety of sides and is loved by both kids and adults.
Ingredients
For the Chicken marinade:
- Chicken thighs: Tender, juicy cuts that absorb the flavorful marinade.
- Dark brown sugar: Adds a hint of sweetness to balance the spices.
- Fresh thyme: Infuses the dish with a subtle herbaceous note.
- Browning sauce: Creates the dish’s signature rich color and depth.
- Garlic and onion powder: Enhance the savory flavor profile.
- Smoked paprika: Adds a smoky undertone.
- Allspice: A warm, earthy spice typical of Caribbean cuisine.
- Ground ginger: A slight kick of aromatic spice.
- Salt and pepper
For the Stew
- Avocado oil: Ideal for sautéing with its neutral flavor.
- Onion and red bell pepper: Add sweetness and texture.
- Scotch bonnet or habanero peppers: Bring heat and authentic Caribbean flavor.
- Garlic: For added depth of flavor.
- Brown sugar: Balances the spice.
- Chicken broth: The base for a rich, savory stew.
- Tomato paste: Thickens the stew and adds a tangy element.
- Bay leaves: Lend a subtle earthy aroma.
- Green onions (optional): Perfect for garnish and added freshness.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Dutch oven
- Mixing bowls
How to make brown stew chicken
Marinate the chicken with the seasoning mix for at least 2 hours or overnight for maximum flavor.
Sear the chicken in a hot Dutch oven until golden brown, then set aside.
In the same pot, sauté onions, bell peppers, scotch bonnets, and garlic until tender.
Add chicken broth, tomato paste, and brown sugar. Stir to combine.
Next return the chicken to the pot. Toss in bay leaves, cover, and simmer for 30 minutes.
Uncover and let it simmer for another 45-60 minutes until the sauce thickens.
Adjust seasoning as needed, garnish with green onions, and serve with rice and beans.
What to serve with it
Rice and peas: this is the traditional way it's served for a complete Jamaican dinner.
Fried plantains: Sweet and juicy, they balance the savory chicken.
Steamed vegetables: A light, healthy side that complements the rich stew.
Plain white rice.
How to store
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Portion into freezer-safe containers and store for up to 3 months.
Reheat: Warm on the stovetop over medium heat or in the microwave until heated through.
Helpful Tips
- My recommendation is to use dark meat chicken for this recipe, as white meat tends to dry out when cooked for so long. Choose boneless or bone-in chicken, with or without skin, based on your preference.
- Scotch bonnets and habanero peppers have similar heat levels. If scotch bonnets are unavailable, habaneros are an excellent substitute.
- Adjust the heat, for extra heat, add more peppers to taste and include some of the seeds if desired.
- Feel free to add chopped carrots or green bell peppers for additional flavor and texture.
- Don’t skip marinating, the flavor develops during this time. Marinate for at least 2 hours for the best results.
- Keep the pot at a low simmer instead of high heat to avoid overcooking the chicken. Cooking low and slow ensures tender meat.
- For a thicker, gravy-like consistency, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the sauce and cook for about 10 minutes until thickened.
FAQs
Yes, however, thighs are more tender and flavorful for this dish. If using breasts, avoid overcooking to keep them juicy.
Molasses is a good substitute, but browning sauce provides the most authentic flavor.
It can be adjusted to your spice preference. Use ½ to 1 Scotch bonnet pepper or remove the seeds for a milder version.
More Jamaican inspired recipes
- Jamaican beef Patties
- Sorrel drink
- Jamaican oxtail stew
- Rasta pasta
- Check out all our Home Cooked Recipes
Jamaican brown stew chicken is a hearty, flavorful dish that’s perfect for any meal. From the marinated chicken to the rich, savory sauce, this recipe is sure to become a family favorite.
Ready to experience the vibrant flavors of the Caribbean? Try this brown stew chicken recipe today and bring a taste of Jamaica to your kitchen!
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Brown stew chicken recipe
Equipment
- Dutch oven
Ingredients
For the chicken marinade
- 4 pounds boneless skinless chicken thighs
- 2 teaspoons dark brown sugar
- 2 teaspoons fresh thyme minced
- 2 teaspoons browning sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- Salt and pepper to taste
For the stew
- 3 tablespoons avocado oil divided
- 1 large onion chopped
- 1 red bell pepper chopped
- 1-2 scotch bonnet or habanero peppers chopped
- 4 cloves garlic minced
- 2 teaspoons brown sugar
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 bay leaves
- Sliced green onions for garnish (optional)
Instructions
- Combine the chicken and marinade ingredients in a large bowl. Use gloves to massage the seasoning into the chicken, ensuring it’s well-coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Take the chicken out of the refrigerator. Heat a large Dutch oven over medium-high heat, then add oil. Once the oil is hot, sear the chicken thighs for 3-5 minutes on each side until golden brown.
- Transfer the chicken to a clean plate. Work in batches if needed, and add more oil between batches if necessary.
- In the same pot, sauté the onions, bell pepper, scotch bonnets (or habaneros), and garlic for 2-3 minutes until softened.
- Stir in the chicken broth, tomato paste, and brown sugar. Mix well to combine.
- Return the seared chicken to the pot and stir to coat it in the sauce. Add the bay leaves and bring to a gentle simmer. Cover and cook for 30 minutes, stirring occasionally.
- After 30 minutes, uncover the pot and stir. Continue to simmer uncovered for 45-60 minutes, stirring occasionally, until the sauce thickens to your liking. Adjust seasoning as needed.
- Garnish with sliced green onions and serve with rice and beans. Enjoy!
Notes
- Use dark meat chicken for this recipe, as white meat tends to dry out when cooked for so long. Choose boneless or bone-in chicken, with or without skin, based on your preference.
- Scotch bonnets and habanero peppers have similar heat levels. If scotch bonnets are unavailable, habaneros are an excellent substitute.
- For extra heat, add more peppers to taste and include some of the seeds if desired.
- Feel free to add chopped carrots or green bell peppers for additional flavor and texture.
- Don’t skip marinating, the flavor develops during this time. Marinate for at least 2 hours for the best results.
- Keep the pot at a low simmer instead of high heat to avoid overcooking the chicken. Cooking low and slow ensures tender meat.
- For a thicker, gravy-like consistency, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the sauce and cook for about 10 minutes until thickened.
