Brown Stew Chicken Jamaican

A flavorful and hearty Jamaican dish featuring tender chicken simmered in a rich, savory brown sauce with vegetables and spices.

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Course: Main Course

Cuisine: Jamaican

Keyword: brown stew chicken, chicken, stew

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 450kcal

Ingredients

For the Chicken Marinade

2 pounds chicken thighs bone-in, skin-on for more flavor
2 tablespoons soy sauce for umami flavor
1 tablespoon browning sauce adds color and depth
1 teaspoon allspice ground
1 teaspoon thyme dried
1 teaspoon salt to taste
1 teaspoon black pepper freshly ground
2 cloves garlic minced
1 inch ginger grated
1 lime juice freshly squeezed

For the Stew

2 tablespoons vegetable oil for frying
1 medium onion sliced
1 medium bell pepper sliced, any color
1 medium carrot sliced
2 cups chicken broth low-sodium
2 stalks green onions chopped
1 scotch bonnet pepper whole for heat (optional)
1 tablespoon brown sugar to balance flavors

Instructions

Marinate the Chicken

In a mixing bowl, combine the chicken thighs, soy sauce, browning sauce, allspice, thyme, salt, black pepper, minced garlic, grated ginger, and lime juice. Mix well to ensure the chicken is evenly coated. Cover and let marinate for at least 30 minutes, preferably overnight in the refrigerator. This step enhances the flavor and tenderness of the chicken.

Brown the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken thighs skin-side down. Sear for about 5-7 minutes until golden brown. This step locks in the juices and adds a rich flavor.
Flip the chicken and brown the other side for another 5 minutes. Remove the chicken from the skillet and set aside.

Prepare the Stew

In the same skillet, add the sliced onion, bell pepper, and carrot. Sauté for about 5 minutes until they begin to soften. This step builds the base flavor for the stew.
Return the browned chicken to the skillet, then pour in the chicken broth. Add the chopped green onions, whole scotch bonnet pepper, and brown sugar. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

Serve

Once cooked, remove the scotch bonnet pepper (if used) and taste the stew for seasoning. Adjust salt and pepper as needed. Serve the brown stew chicken over rice or with dumplings for a complete meal.

Notes

For a thicker sauce, remove the chicken once cooked and let the sauce simmer uncovered for an additional 10 minutes. Serve with traditional sides like rice and peas or fried plantains.

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