Jamaican Brown Stew Chicken (Printable)
Tender chicken simmered in a rich, deeply spiced gravy with vibrant Caribbean flavors.
# What You'll Need:
→ Chicken & Marinade
01 - 2 lbs bone-in, skinless chicken pieces
02 - 2 tbsp lime juice (for cleaning)
03 - 1 tbsp vinegar (for cleaning)
04 - 2 tsp sea salt
05 - 2 tsp black pepper
06 - 1 tbsp all-purpose seasoning or chicken seasoning
07 - 1 tbsp browning sauce
08 - 4 cloves garlic, minced
09 - 2 sprigs fresh thyme
10 - 2 scallions, chopped
11 - 1 Scotch bonnet pepper, deseeded and chopped
12 - 1 small onion, chopped
13 - 1 tsp paprika
→ Sauce & Vegetables
14 - 2 tbsp vegetable oil
15 - 1 large bell pepper, sliced
16 - 2 medium carrots, sliced
17 - 1 large tomato, chopped
18 - 2 tbsp tomato ketchup
19 - 1 cup chicken broth
20 - 1 tsp soy sauce
# Steps:
01 - Rinse chicken pieces with lime juice and vinegar, then rinse thoroughly under cold water and pat completely dry with paper towels.
02 - Combine salt, black pepper, all-purpose seasoning, browning sauce, garlic, thyme, scallions, Scotch bonnet pepper, onion, and paprika. Massage the seasoning mixture into every piece of chicken, cover, and refrigerate for at least 1 hour or preferably overnight.
03 - Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Shake off excess marinade from the chicken (reserve the leftover marinade) and sear the pieces in batches until deeply browned on all sides, about 6 to 8 minutes per batch.
04 - Remove the browned chicken and set aside. In the same pot with the residual oil, add the bell pepper, carrots, and tomato. Sauté for 2 to 3 minutes until slightly softened.
05 - Return the seared chicken to the pot along with the reserved marinade, tomato ketchup, chicken broth, and soy sauce. Stir everything together to combine evenly.
06 - Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Braise for 45 to 55 minutes, stirring occasionally, until the chicken is fork-tender and the sauce has thickened into a rich gravy.
07 - Taste the stew and adjust seasoning as needed. Discard the thyme stems before serving alongside steamed white rice, rice and peas, or fried plantains.
# Expert Advice:
01 -
- The gravy alone is worth making this dish, thick and spiced in a way that makes you want extra rice
- The marinade does most of the heavy lifting so the actual cooking feels almost effortless
02 -
- Crowding the pot during the sear step will steam the chicken instead of browning it so work in batches even if it feels tedious
- The browning sauce can stain everything it touches including light-colored countertops so keep it contained
03 -
- A splash of dark rum added during the last ten minutes of simmering adds an unbelievable depth that people will notice but not be able to place
- If the sauce is not thickening enough at the end, remove the lid and simmer uncovered for five to eight minutes