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Authentic Jamaican Brown Stew Chicken Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Calories: 545
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Marinate the Chicken
  2. 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.
  3. Brown the Chicken
  4. 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.
  5. Build the Flavor Base
  6. 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.
  7. Simmer the Stew
  8. 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.
  9. Final Adjustments
  10. 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.