Jamaican Brown Stew Chicken (Printable Version)
Classic Jamaican dish with tender chicken simmered in a spiced, savory brown stew sauce.
# What You'll Need:
→ Chicken Marinade
01 -
1.4 kg bone-in chicken pieces, preferably thighs and/or drumsticks, skin-on or skinless (approximately 6 to 8 thighs depending on size)
02 -
240 ml chopped onion
03 -
120 ml sliced scallions (approximately 4 scallions, including white and green parts)
04 -
6 cloves garlic, minced, grated, or crushed
05 -
15 ml peeled and finely minced fresh ginger
06 -
15 ml (packed) brown sugar, light or dark
07 -
10 ml browning sauce
08 -
9 g kosher (coarse) salt
09 -
5 ml paprika
10 -
2.5 ml ground Jamaican allspice
11 -
2.5 ml dried thyme
12 -
2.5 ml ground black pepper
13 -
2 bay leaves
→ Brown Stew Chicken
14 -
30 ml canola or vegetable oil
15 -
480 ml chicken broth or stock
16 -
1 red, orange, or yellow bell pepper, thinly sliced
17 -
1 Scotch bonnet or habanero pepper, left whole
18 -
60 ml ketchup
# Steps to Follow:
01 -
Combine chicken pieces with onion, scallions, garlic, ginger, brown sugar, browning sauce, salt, paprika, allspice, thyme, black pepper, and bay leaves in a large bowl or food-safe bag. Massage marinade thoroughly into the chicken to ensure even coating. Cover or seal and refrigerate for at least 1 hour, preferably overnight.
02 -
Remove chicken from the marinade, scraping off excess vegetables and herbs. Reserve the remaining marinade. Allow chicken pieces to rest at room temperature for approximately 10 minutes before cooking.
03 -
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Arrange chicken pieces in a single layer, skin-side down if using skin-on. Sear for 2 to 3 minutes per side until golden brown on all sides. Work in batches if necessary. Set browned chicken aside and drain excess fat, leaving about 30 ml in the pot.
04 -
Return reserved marinade to the pot. Stir and cook over medium heat for 1 to 2 minutes until fragrant and starting to soften. Pour in chicken broth, scraping any browned bits from the base. Add sliced bell pepper, Scotch bonnet pepper, and ketchup. Stir to blend evenly.
05 -
Return seared chicken pieces to the pot and mix to coat in the sauce. Bring to a gentle boil, then cover the pot and reduce heat to maintain a low simmer. Cook for approximately 45 minutes, turning chicken occasionally. Continue simmering uncovered for an additional 10 to 15 minutes if a thicker sauce is desired.
06 -
Remove and discard bay leaves and Scotch bonnet pepper. Taste sauce and adjust seasoning as necessary. Serve immediately, ideally with rice or traditional accompaniments.
# Additional Notes:
01 -
For optimal flavor, marinate chicken overnight and allow it to reach room temperature before cooking.
02 -
Use silicone tongs and a wooden spoon if cooking in enameled cast iron to protect the cookware surface.
03 -
If desired, add 240 ml sliced carrots when adding bell peppers for added sweetness and texture.
04 -
Wear food-safe gloves when handling Scotch bonnet peppers or marinating the chicken to avoid skin irritation.