When it comes to Caribbean comfort food, few dishes are as beloved as Jamaican Brown Stew Chicken. This dish is rich, savory, and slightly sweet, with tender chicken simmered in a dark, flavorful gravy. It’s a staple in Jamaican households and is often served with rice and peas, fried plantains, or dumplings. Whether you’re new to Caribbean cooking or already a fan of island flavors, this recipe will guide you step by step to recreate the authentic taste of Jamaica right in your kitchen.
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Ingredients You’ll Need :
For this dish, everyday ingredients combine with a few key Jamaican seasonings to create magic:
- Chicken: 2 lbs (900g) of chicken, preferably bone-in pieces like thighs or drumsticks. These cuts hold up well to slow cooking and absorb the rich flavors.
- Soy Sauce: 2 tablespoons, to add saltiness and depth.
- Browning Sauce: 2 tablespoons. This is essential for the deep brown color and signature taste. You can find it in Caribbean markets or make your own by caramelizing brown sugar until dark.
- Vegetable Oil or Coconut Oil: 2 tablespoons for browning the chicken.
- Onion: 1 large, sliced.
- Garlic: 3 cloves, minced.
- Bell Pepper: 1 (red or green), sliced thin.
- Carrots: 2 medium, sliced.
- Scallion (Green Onion): 2 stalks, chopped.
- Fresh Thyme: 2 sprigs (or 1 teaspoon dried thyme).
- Scotch Bonnet Pepper: 1 whole, optional for heat (handle carefully).
- Tomatoes: 1 can (14 oz) diced, or 2 fresh tomatoes chopped.
- Chicken Stock or Water: 1 cup.
- Paprika: 1 teaspoon.
- All-Purpose or Chicken Seasoning: 1 teaspoon.
- Salt and Black Pepper: To taste.
- Brown Sugar: 1 teaspoon, optional, to balance acidity.
Step-by-Step Instructions
1. Marinate the Chicken
Start by washing and patting dry your chicken pieces. In a large bowl, season with soy sauce, browning sauce, garlic, paprika, black pepper, thyme, and all-purpose seasoning. For best results, cover and let it marinate for at least 1 hour. If you can, leave it overnight in the fridge — the flavors will penetrate deeply, giving you that authentic island taste.
2. Brown the Chicken
Heat oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (save the liquid) and sear it in batches until golden brown on both sides. Don’t worry if it’s not fully cooked yet — browning adds rich flavor and the chicken will finish cooking in the stew.
3. Build the Flavor Base
In the same pot, sauté the onions, garlic, bell pepper, carrots, and scallion until they start to soften. Stir in the tomatoes and let them break down into the mixture. This step builds the foundation of your stew, releasing natural sweetness and aroma.
4. Simmer the Stew
Return the browned chicken pieces to the pot. Add the reserved marinade, chicken stock, and Scotch bonnet pepper (leave it whole if you prefer just a hint of heat, or pierce it for more spice). Sprinkle in a little brown sugar to balance the flavors. Stir everything together, cover, and reduce the heat to medium-low. Let it simmer for 35–45 minutes, or until the chicken is tender and the sauce thickens into a rich gravy.
5. Final Adjustments
Before serving, taste and adjust seasoning with extra salt or pepper if needed. Remove the Scotch bonnet if it has released enough spice for your liking. The sauce should be thick, glossy, and clinging to the chicken.
Recipe Card :
Authentic Jamaican Brown Stew Chicken Recipe
Materials
- Chicken: 2 lbs 900g of chicken, preferably bone-in pieces like thighs or drumsticks. These cuts hold up well to slow cooking and absorb the rich flavors.
- Soy Sauce: 2 tablespoons to add saltiness and depth.
- Browning Sauce: 2 tablespoons. This is essential for the deep brown color and signature taste. You can find it in Caribbean markets or make your own by caramelizing brown sugar until dark.
- Vegetable Oil or Coconut Oil: 2 tablespoons for browning the chicken.
- Onion: 1 large sliced.
- Garlic: 3 cloves minced.
- Bell Pepper: 1 red or green, sliced thin.
- Carrots: 2 medium sliced.
- Scallion Green Onion: 2 stalks, chopped.
- Fresh Thyme: 2 sprigs or 1 teaspoon dried thyme.
- Scotch Bonnet Pepper: 1 whole optional for heat (handle carefully).
- Tomatoes: 1 can 14 oz diced, or 2 fresh tomatoes chopped.
- Chicken Stock or Water: 1 cup.
- Paprika: 1 teaspoon.
- All-Purpose or Chicken Seasoning: 1 teaspoon.
- Salt and Black Pepper: To taste.
- Brown Sugar: 1 teaspoon optional, to balance acidity.
Instructions
- Marinate the Chicken
- Start by washing and patting dry your chicken pieces. In a large bowl, season with soy sauce, browning sauce, garlic, paprika, black pepper, thyme, and all-purpose seasoning. For best results, cover and let it marinate for at least 1 hour. If you can, leave it overnight in the fridge — the flavors will penetrate deeply, giving you that authentic island taste.
- Brown the Chicken
- Heat oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (save the liquid) and sear it in batches until golden brown on both sides. Don’t worry if it’s not fully cooked yet — browning adds rich flavor and the chicken will finish cooking in the stew.
- Build the Flavor Base
- In the same pot, sauté the onions, garlic, bell pepper, carrots, and scallion until they start to soften. Stir in the tomatoes and let them break down into the mixture. This step builds the foundation of your stew, releasing natural sweetness and aroma.
- Simmer the Stew
- Return the browned chicken pieces to the pot. Add the reserved marinade, chicken stock, and Scotch bonnet pepper (leave it whole if you prefer just a hint of heat, or pierce it for more spice). Sprinkle in a little brown sugar to balance the flavors. Stir everything together, cover, and reduce the heat to medium-low. Let it simmer for 35–45 minutes, or until the chicken is tender and the sauce thickens into a rich gravy.
- Final Adjustments
- Before serving, taste and adjust seasoning with extra salt or pepper if needed. Remove the Scotch bonnet if it has released enough spice for your liking. The sauce should be thick, glossy, and clinging to the chicken.
Serving Suggestions :
Jamaican Brown Stew Chicken is versatile and pairs well with a variety of sides. The most traditional way is with rice and peas, a classic Jamaican dish made with kidney beans, coconut milk, and rice. The creamy rice balances the rich, savory stew perfectly. You can also serve it with:
- Fried plantains for a touch of sweetness.
- Boiled dumplings, yam, and green banana for a hearty island-style meal.
- Simple steamed white rice if you want something quick.
This dish is often enjoyed at family gatherings, Sunday dinners, and special occasions, but it’s simple enough to make on a weeknight.
Why you’ll love this Jamaican Brown Stew Chicken ?
You’ll love this Jamaican Brown Stew Chicken recipe because it delivers authentic Jamaican flavor with simple ingredients you can find almost anywhere. The combination of browning sauce, soy, and fresh herbs creates a deep, savory gravy that clings beautifully to tender, fall-off-the-bone chicken.
It’s hearty, comforting, and versatile enough to pair with rice and peas, dumplings, or even plain white rice for a quick dinner. The heat level is completely customizable depending on how much Scotch bonnet you use, making it perfect for both spice lovers and those who prefer milder flavors. Best of all, it’s a dish that tastes even better the next day, so it’s ideal for meal prep or family gatherings where you want rich, home-cooked comfort in every bite.
Looking for more delicious wheatless and gluten-free recipes? Check out our Buckwheat Galettes with Eggs, Cheese, and Ham recipe for a savory twist .” https://wheatlessrecipes.com/buckwheat-galettes-with-eggs-cheese-and-ham-wheatless-gluten-free/ Millet is an ancient grain rich in protein and fiber source. Coconut flour is a popular gluten-free alternative for baking source. for more recipes : home – Delishplates.com
