Jamaican Brown Stew Chicken – Bold, Flavorful, and Easy
There’s nothing like authentic Jamaican Brown Stew Chicken at all. Incredibly flavorful stewed chicken pieces that are braised to perfection until fall-off-the-bone tender in heaps of aromatics and spices. An insanely scrumptious chicken dinner with a taste of flavor-forward ingredients all over, you’ll love this Caribbean favorite!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braise
- Cuisine: Caribbean
Ingredients
- 1/2 medium yellow onion, chopped
- 1 large bell pepper, chopped
- 4 scallions, chopped
- 6 cloves of garlic, minced or 1 tablespoon garlic paste
- 1 tablespoon packed light or dark brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon Jamaican ground allspice
- 1/2 teaspoon ground ginger
- Kosher salt & freshly ground black pepper, to taste
- 8–9 chicken pieces (mix of legs & boneless/skinless thighs)
- 3 teaspoons browning sauce (Grace brand recommended)
- 3 tablespoons vegetable or canola oil, plus more as needed
- 2 medium-sized carrots, chopped
- 1 (8-ounce) can tomato sauce
- 4–6 sprigs fresh thyme
- 2 bay leaves
- 1 scotch bonnet pepper, left whole
- 3 cups chicken stock or broth
Instructions
1. Prep & marinate chicken: In a large bowl or ziplock bag, add onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, salt and pepper. Stir to combine.
2. Pat the chicken dry, add to the bowl with browning sauce. Massage well to coat the chicken.
3. Cover and marinate in the refrigerator for at least 2 hours or overnight. Stir/massage at least once if marinating overnight.
4. Remove chicken from marinade, shaking off excess bits. Set aside. Reserve marinade.
5. Heat oil in a large pot over medium-high heat. Sear chicken in batches on all sides until browned, about 2–3 minutes per side. Set browned chicken aside.
6. Reduce heat to medium. Add reserved marinade to the same pot. Sauté for 2–3 minutes, scraping up browned bits.
7. Add chicken back into the pot with any juices. Add carrots, tomato sauce, thyme, bay leaves, scotch bonnet, and chicken stock. Stir to combine.
8. Reduce heat to medium-low. Cover and stew for 1 1/2 to 2 hours, until chicken is fall-off-the-bone tender.
9. Discard thyme stems, bay leaves, and scotch bonnet. To thicken, raise heat and simmer until desired consistency. Season to taste.
10. Serve immediately with rice and peas, plantains, and extra stew gravy.
Notes
Use disposable gloves when handling the marinade if you prefer.
Browning sauce adds deep flavor and color—don’t skip it!
For milder spice, remove scotch bonnet after 30 minutes of stewing.
Tastes even better the next day—great for leftovers.
Find it online: https://cookingwithramsay.com/jamaican-brown-stew-chicken/