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–+ servings

Brown stew chicken recipe

Chi & Kel
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.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Marinating time 2 hours

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

  1. 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.
  2. Scotch bonnets and habanero peppers have similar heat levels. If scotch bonnets are unavailable, habaneros are an excellent substitute.
  3. For extra heat, add more peppers to taste and include some of the seeds if desired.
  4. Feel free to add chopped carrots or green bell peppers for additional flavor and texture.
  5. Don’t skip marinating, the flavor develops during this time. Marinate for at least 2 hours for the best results.
  6. Keep the pot at a low simmer instead of high heat to avoid overcooking the chicken. Cooking low and slow ensures tender meat.
  7. 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.

Nutrition

Calories: 343kcalCarbohydrates: 6gProtein: 45gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 217mgSodium: 457mgPotassium: 665mgFiber: 1gSugar: 4gVitamin A: 732IUVitamin C: 21mgCalcium: 35mgIron: 2mg
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