Go Back
–+ servings
Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken

iamwinfred
Jamaican Brown Stew Chicken is the kind of dinner that makes the whole house smell like something special is happening. Chicken pieces get seared until deeply golden, then simmered low and slow in a rich, savory brown gravy loaded with peppers, thyme, and warm island spices. By the time it's done, the chicken is fall-off-the-bone tender and the gravy is begging to be spooned over a big scoop of rice.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Jamaican
Servings 5 servings
Calories 420 kcal

Equipment

  • Large mixing bowl for marinating the chicken
  • Cutting board and sharp knife
  • Heavy bottomed Dutch oven or deep skillet with a lid
  • Tongs for turning the chicken while it browns
  • Wooden spoon
  • Measuring cups and spoons
  • Meat thermometer to check that the chicken has reached a safe internal temperature

Ingredients
  

  • 3 pounds bone-in, skin-on chicken pieces 1.4kg; thighs and drumsticks work best
  • 2 tablespoons white vinegar for rinsing the chicken
  • 1 lime juiced
  • 1 medium yellow onion sliced
  • 4 scallions chopped, whites and greens separated
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 Scotch bonnet pepper left whole and pierced once with a knife
  • 2 sprigs fresh thyme
  • 5 whole pimento (allspice) berries
  • 1 teaspoon ground allspice
  • 1 teaspoon smoked paprika
  • 2 tablespoons browning sauce
  • 2 tablespoons brown sugar
  • 3 tablespoons vegetable oil
  • 2 cups chicken broth 480ml
  • 2 tablespoons ketchup
  • 1 large carrot sliced into rounds
  • Salt and black pepper to taste

Instructions
 

  • Place the chicken pieces in a large bowl and rinse them with the white vinegar and lime juice, then rinse under cold water and pat dry with paper towels.
  • Add the sliced onion, half of the scallions, half of the bell peppers, garlic, ginger, ground allspice, smoked paprika, salt, and black pepper to the bowl with the chicken. Toss everything together with your hands so the chicken is well coated.
  • Cover the bowl and refrigerate for at least 1 hour, or up to overnight for a deeper flavor.
  • Remove the chicken from the marinade and shake off any excess vegetables, setting the marinated vegetables aside to use later in the gravy.
  • Heat the vegetable oil in your Dutch oven over medium high heat until it's shimmering. Working in batches so you don't crowd the pot, add the chicken pieces skin side down and sear for 4 to 5 minutes per side, until deeply golden brown.
  • Transfer the browned chicken to a plate and set aside. Do not clean the pot, since those browned bits add flavor to the gravy.
  • Reduce the heat to medium and add the reserved marinated vegetables to the same pot, along with the remaining scallions and bell peppers. Cook, stirring often, for 3 to 4 minutes until the vegetables begin to soften and turn fragrant.
  • Stir in the brown sugar and let it cook for about 1 minute until it turns slightly glossy and deepens in color. Add the browning sauce and stir to coat the vegetables evenly.
  • Return the seared chicken to the pot, nestling the pieces into the vegetables. Pour in the chicken broth and ketchup, then add the whole Scotch bonnet pepper, thyme sprigs, pimento berries, and sliced carrot.
  • Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let the stew simmer gently for 35 to 40 minutes, stirring occasionally. Check the chicken with a meat thermometer to confirm it has reached an internal temperature of 165 degrees Fahrenheit.
  • Once the chicken is tender and fully cooked, remove the whole Scotch bonnet pepper, thyme stems, and pimento berries from the pot and discard them.
  • If you'd like a thicker gravy, uncover the pot and let it simmer for another 5 to 10 minutes to reduce. Taste the gravy and adjust the salt and pepper as needed.
  • Serve the chicken hot, spooned generously with gravy over rice.

Notes

  • Keep the Scotch bonnet pepper whole so you get the fruity heat without turning the dish overly spicy.
  • Don't skip searing the chicken, since that browning step builds the foundation of the gravy's flavor and color.
  • Use bone-in, skin-on chicken for the richest gravy and the most tender texture.
  • Let the stew rest for 5 minutes off the heat before serving so the gravy can thicken slightly.
  • Marinate overnight if you have the time, since the flavor only gets better.
  • Remove the thyme stems and pimento berries before serving so no one accidentally bites into one.
  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Freeze in a freezer safe container or bag for up to 3 months. Thaw frozen stew overnight in the refrigerator before reheating.
  • Reheat gently on the stovetop over medium low heat, adding a splash of broth or water if the gravy has thickened too much.
  • For a variation, swap the chicken for oxtail or beef short ribs, add a can of coconut milk to the gravy, or use boneless, skinless chicken thighs for a quicker weeknight version.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 10gProtein: 32gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 120mgSodium: 610mgPotassium: 520mgFiber: 2gSugar: 6gVitamin A: 35IUVitamin C: 60mgCalcium: 4mgIron: 15mg
Keyword brown stew chicken, Caribbean chicken recipe, jamaican brown stew chicken, jamaican dinner, stewed chicken
Tried this recipe?Let us know how it was!