Jamaican Brown Stew Chicken is a deeply flavorful, comforting Caribbean classic where chicken is browned and simmered in a rich, savory gravy full of aromatic spices, herbs, and a hint of sweetness. 🇯🇲🍗🍛
It’s juicy, bold, and absolutely irresistible with rice!
🕒 Time: 1 hour
🍽 Serves: 4
🌟 Ingredients:
For the Chicken:
- 500g bone-in chicken (drumsticks, thighs, or cut-up pieces)
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp vinegar (white or apple cider)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tsp all-purpose seasoning (or chicken seasoning)
- 2 cloves garlic (minced)
- 1 small onion (sliced)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 Scotch bonnet pepper (whole or sliced, optional for heat)
- 1 small bell pepper (sliced)
- 2 green onions (sliced)
- 1/2 tsp pimento (allspice) powder
- 1–2 cups chicken stock or water
For Browning (optional, but traditional):
- 2 tbsp brown sugar (caramelized for color and flavor)
🔪 Instructions:
- Season the Chicken:
In a large bowl, season the chicken with soy sauce, ketchup, vinegar, salt, pepper, paprika, all-purpose seasoning, garlic, onion, and thyme.
Marinate for at least 30 minutes (preferably overnight for deeper flavor). - Make the Browning (Optional Traditional Step):
Heat 2 tbsp brown sugar in a heavy-bottomed pot over medium heat until it melts and turns dark brown (but not burnt!).
Add the marinated chicken pieces carefully (it will sizzle!) and stir to coat in the caramelized sugar.
Brown the chicken on all sides. - Build the Stew:
Add green onions, bell pepper, Scotch bonnet, and allspice to the pot.
Stir well. - Simmer:
Pour in chicken stock or water to nearly cover the chicken.
Bring to a boil, then reduce heat, cover, and simmer for 30–40 minutes until the chicken is tender and the sauce is rich and thick. - Finish:
Taste and adjust salt, pepper, or sweetness if needed.
Remove the Scotch bonnet if using whole (it’s very spicy!). - Serve:
Hot, over fluffy rice and peas (coconut rice with red kidney beans) or plain white rice.
🍽️ Best with:
- Jamaican rice and peas
- Fried plantains 🍌
- Steamed cabbage or sautéed callaloo
💡 Tips:
- Browning the sugar adds a deep, authentic smoky flavor—you can skip it if using bottled browning sauce.
- For a lighter stew, you can remove the chicken skin before cooking.
- Control the Scotch bonnet carefully—it adds intense heat if broken open during cooking!
Jamaican Brown Stew Chicken is soul-warming, sticky, saucy, and packed with sunshine and spices! 🌞🍗🇯🇲
Would you also like a quick one-pot Brown Stew Chicken version for busy nights? 🥘✨
