Authentic Jamaican Brown Stew Chicken Recipe
Jamaican Brown Stew Chicken delivers rich, savory flavors with tender chicken braised in a deep, aromatic gravy. This classic Caribbean dish blends sweet, spicy, and earthy notes from browning sauce, fresh thyme, and peppers for an unforgettable weeknight meal or family gathering.
- Prep Time: PT20M
- Cook Time: PT45M
- Total Time: PT65M
- Yield: 6
- Category: ["Main Dishes","Chicken"]
- Method: ["Stovetop","Simmering"]
- Cuisine: ["Jamaican","Caribbean"]
Ingredients
For the Marinade: 3-4 lbs chicken thighs (bone-in, skin-on for best flavor) 2 tsp salt (adjust to taste) 1 tsp black pepper 1 Tbsp chicken bouillon powder 1 Tbsp minced ginger 4 garlic cloves, minced 1 tsp fresh thyme (or 1/2 tsp dried) 1 tsp paprika 2 green onions (scallions), chopped 1 tsp browning sauce (Grace brand or homemade) For the Stew: 2 Tbsp vegetable oil 1 medium onion, sliced 2 garlic cloves, minced 1 tsp fresh thyme 1 red bell pepper, sliced 1 green bell pepper, sliced 1 scotch bonnet pepper, seeded and minced (optional for heat) 2 Tbsp ketchup 1 Tbsp brown sugar 1-2 tsp browning sauce 1 cup chicken broth (or water) Salt and pepper to taste
Instructions
1. Pat the chicken dry with paper towels. In a large bowl, combine chicken with all marinade ingredients. Mix thoroughly, cover, and refrigerate overnight or at least 1 hour for deeper flavor. Heat oil in a large Dutch oven or skillet over medium-high heat. Remove chicken from marinade (reserve it), and brown pieces for 3-4 minutes per side until golden. Work in batches to avoid crowding. Remove chicken and set aside. Lower heat to medium. Add onion, garlic, and thyme to the pot. Saute 2-3 minutes until softened. Stir in bell peppers, scotch bonnet (if using), ketchup, brown sugar, and additional browning sauce. Cook 2 minutes. Pour in reserved marinade and chicken broth. Scrape the pan bottom to deglaze. Bring to a boil, then return chicken to the pot, nestling pieces in the sauce. Cover and simmer 25-30 minutes until chicken is tender and sauce thickens. Uncover, add remaining bell peppers, and cook 5-10 minutes more. Taste and adjust salt, pepper, or sugar. Sauce should coat the back of a spoon. Rest 5 minutes before serving.
Notes
Marinate overnight for the most authentic taste, as it lets spices penetrate the meat. Browning the chicken first builds flavor, but skip for quicker prep. Use dark meat like thighs or drumsticks to prevent dryness.
Slow Cooker: Brown chicken, add all to crockpot on high 3-4 hours.
Instant Pot: Saute mode for browning, then 10 min high pressure, natural release 10 min.
Store leftovers in airtight container in fridge up to 4 days or freeze 3 months. Reheat on stovetop with splash of broth.
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg