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Jamaican Brown Stew Chicken Recipe

Jamaican Brown Stew Chicken Recipe
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★★★★★

4.9 from 14 reviews

Jamaican Brown Stew Chicken is a richly flavored, hearty dish featuring tender chicken pieces marinated in a blend of vibrant spices and slow-cooked in a savory brown sauce with bell peppers and Scotch bonnet pepper for a subtle fiery kick. Perfectly paired with traditional Jamaican rice and peas or coconut rice, this stew is a beloved Caribbean comfort food packed with bold, authentic flavors.

Ingredients

Scale

Chicken Marinade

  • 3 pounds bone-in chicken pieces
  • 1 cup chopped onion
  • ½ cup sliced scallions (about 4 scallions, white and green parts)
  • 6 cloves garlic, minced, grated, or crushed
  • 1 tablespoon peeled and finely minced fresh ginger
  • 1 tablespoon (packed) brown sugar (light or dark)
  • 2 teaspoons browning sauce
  • 1 ½ teaspoons kosher (coarse) salt
  • 1 teaspoon paprika
  • ½ teaspoon ground Jamaican allspice
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 2 bay leaves

Cooking

  • 2 tablespoons canola or vegetable oil
  • 2 cups chicken broth or stock
  • 1 red, orange, or yellow bell pepper, thinly sliced
  • 1 Scotch bonnet or habanero pepper (left whole)
  • ¼ cup ketchup

Instructions

  1. Marinate the Chicken: In a large bowl or gallon-size plastic storage bag, combine the chicken pieces with onion, scallions, garlic, ginger, brown sugar, browning sauce, kosher salt, paprika, Jamaican allspice, dried thyme, black pepper, and bay leaves. Stir to evenly coat and gently massage the marinade into the chicken. Cover with plastic wrap or seal the bag and refrigerate for at least one hour or overnight to let the flavors meld.
  2. Prepare Chicken for Cooking: Remove the chicken from the marinade, scraping off bits of vegetables and herbs, but reserve the marinade. Allow the chicken to rest at room temperature for about 10 minutes before cooking, which helps it cook evenly.
  3. Brown the Chicken: Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces skin-side down (if skin-on) in batches to avoid overcrowding. Cook for 2 to 3 minutes per side until golden or dark brown, which adds flavor. Remove and set aside. Drain excess fat, leaving about 2 tablespoons in the pot.
  4. Sauté the Marinade and Add Liquids: Add the reserved marinade to the pot and cook for 1 to 2 minutes until fragrant and slightly softened. Pour in the chicken broth, scraping up browned bits from the pot’s bottom to enrich the sauce. Add the thinly sliced bell pepper, whole Scotch bonnet pepper, and ketchup, stirring until smooth.
  5. Simmer the Chicken: Return the browned chicken pieces to the pot, stirring to coat them in the sauce. Bring the mixture to a boil, then cover and lower the heat to maintain a gentle simmer. Cook for about 45 minutes, flipping the chicken occasionally to ensure even cooking. The chicken should become very tender, and the sauce should thicken and reduce.
  6. Finish and Serve: Remove and discard the bay leaves and whole Scotch bonnet pepper to avoid excessive heat. Taste and adjust seasonings as needed. Serve the brown stew chicken hot with traditional Jamaican rice and peas or coconut rice for a complete and satisfying meal.

Notes

  • For a milder stew, remove the seeds from the Scotch bonnet or use a milder pepper like jalapeño.
  • Marinating the chicken overnight intensifies the flavor but at least 1 hour is sufficient if short on time.
  • If the sauce is too thin at the end, simmer uncovered for 10-15 minutes to thicken further.
  • Using bone-in chicken pieces adds more flavor and moisture to the stew.
  • The dish pairs excellently with traditional Jamaican sides such as rice and peas or coconut rice to complement the richly spiced chicken.

Nutrition

Keywords: Jamaican brown stew chicken, Caribbean chicken stew, brown stew chicken recipe, traditional Jamaican chicken, spicy chicken stew, Caribbean cuisine

Find it online: https://zarameals.com/jamaican-brown-stew-chicken-recipe/