Name: Jamaican Brown Stew Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Jamaican
Ingredients: For the Chicken Marinade:; 1 tablespoon kosher salt; 2 teaspoons granulated garlic; 2 teaspoons onion powder; 2 teaspoons paprika; 1 teaspoon black pepper; 1 (4 ½ to 5-pound) whole chicken, cut into 8 pieces; 2 tablespoons browning sauce (such as Grace); 1 teaspoon ground allspice (or 10-12 pimento berries); 1 large (12 oz) white onion, chopped (about 2 cups); 2 plum tomatoes, chopped (about 1 ¼ cups); 1 small green bell pepper, chopped (about 1 cup); 4 small scallions, chopped (about 1 cup); 5 garlic cloves, minced; 8 thyme sprigs (or 1 teaspoon dried thyme); 1 tablespoon minced fresh ginger; For Cooking:; 3 tablespoons vegetable oil; 1 Scotch bonnet pepper, stem removed; 1 cup low-sodium chicken stock or water; 3 tablespoons ketchup

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Jamaican Brown Stew Chicken is a classic, flavorful Caribbean dish that’s beloved for its savory, spiced chicken cooked to tender perfection. Marinated with aromatic herbs and spices, including thyme, ginger, and Scotch bonnet pepper, this dish is then simmered in a rich, tangy sauce made from tomatoes, onions, and a touch of ketchup. Serve it over rice and peas, and you’ve got a comforting, hearty meal that’s both satisfying and full of vibrant, bold flavors.

Why You’ll Love This Recipe

This Jamaican Brown Stew Chicken is an authentic, soul-satisfying dish that combines a perfect balance of heat, tang, and deep flavors. The marination of the chicken allows the spices and herbs to infuse the meat, while the browning sauce gives it a beautiful color and rich flavor. The Scotch bonnet pepper adds the right amount of spice, and the simmering in a flavorful sauce ensures the chicken comes out tender and juicy. Whether you’re new to Jamaican cuisine or a longtime fan, this dish is sure to become a favorite. Jamaican Brown Stew Chicken

Ingredients

1 tablespoon kosher salt
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon black pepper
1 (4 ½ to 5-pound) whole chicken, cut into 8 pieces
2 tablespoons browning sauce (such as Grace)
1 teaspoon ground allspice (or 10-12 pimento berries)
1 large (12 oz) white onion, chopped (about 2 cups)
2 plum tomatoes, chopped (about 1 ¼ cups)
1 small green bell pepper, chopped (about 1 cup)
4 small scallions, chopped (about 1 cup)
5 garlic cloves, minced
8 thyme sprigs (or 1 teaspoon dried thyme)
1 tablespoon minced fresh ginger
3 tablespoons vegetable oil
1 Scotch bonnet pepper, stem removed
1 cup low-sodium chicken stock or water
3 tablespoons ketchup

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken:

In a large bowl, combine salt, granulated garlic, onion powder, paprika, and black pepper.
Add chicken pieces, browning sauce, and allspice. Stir and toss to coat the chicken evenly.
Stir in onion, tomatoes, bell pepper, scallions, garlic, thyme, and ginger. Mix until well-distributed.
Cover and refrigerate for at least 30 minutes or up to 12 hours to marinate.

Cook the Chicken:

Remove chicken from marinade, letting excess marinade drip off (reserve marinade).
Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
Working in batches, add chicken pieces to hot oil. Cook for 3 to 4 minutes per side, until browned on all sides. Transfer chicken to a plate.

Make the Stew:

Reduce heat to medium. Add Scotch bonnet pepper and reserved marinade to the Dutch oven.
Stir occasionally, scraping up any browned bits from the bottom of the pot. Cook until vegetables soften, about 5 minutes.
Add browned chicken back into the pot along with chicken stock and ketchup. Stir until ketchup dissolves (about 30 seconds).
Bring the mixture to a boil over high heat. Reduce heat to low, cover with a tight-fitting lid, and simmer for 30 to 35 minutes until chicken is tender and cooked through.

Final Steps:

Spoon off and discard any fat. Discard thyme stems and Scotch bonnet pepper.
Serve the brown stew chicken with your favorite sides, like rice and peas or steamed vegetables.

Servings and Timing

Servings: 4
Prep Time: 15 minutes (plus marinating time)
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Add vegetables: You can add other vegetables like carrots, potatoes, or peas for added texture and flavor.
Spicy variation: If you like your dish extra spicy, add more Scotch bonnet peppers or use chili flakes.
Use chicken thighs: For even juicier meat, substitute the whole chicken with bone-in chicken thighs or legs.
Make it a one-pot meal: Add potatoes or other root vegetables directly to the stew to cook along with the chicken.

Storage/Reheating

Storage: Leftover brown stew chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a covered pan on low heat or in the microwave until heated through. You can add a little extra chicken stock to keep the sauce from drying out.

FAQs

Can I use chicken breast instead of whole chicken?

While you can use chicken breasts, the whole chicken provides more flavor and juiciness. If using breasts, be sure to adjust the cooking time as they cook faster.

Can I make this dish ahead of time?

Yes! Brown stew chicken tastes even better the next day as the flavors continue to develop. Simply reheat gently before serving.

What if I can’t find Scotch bonnet pepper?

If you can’t find Scotch bonnet pepper, use a habanero or other hot chili pepper for a similar level of heat.

Is there a substitute for browning sauce?

You can substitute with soy sauce or a mixture of molasses and soy sauce, but the flavor might not be quite the same.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure to thaw it completely before marinating and cooking.

How can I make the sauce thicker?

To thicken the sauce, you can simmer it uncovered for a few minutes or add a slurry of cornstarch and water.

How do I control the heat level?

To reduce the heat, remove the seeds and membrane from the Scotch bonnet pepper, or use less of it.

Can I make this recipe in a slow cooker?

Yes, after browning the chicken, you can transfer everything to a slow cooker and cook on low for 4-6 hours until tender.

How do I know when the chicken is cooked through?

The chicken should be tender and easily pull away from the bone. If you use a meat thermometer, the internal temperature should reach 165°F (74°C).

Can I serve this dish with something other than rice and peas?

Absolutely! It pairs well with steamed vegetables, mashed potatoes, or a simple salad.

Conclusion

Jamaican Brown Stew Chicken is a flavorful and satisfying dish that combines rich spices, tender chicken, and a delicious, savory sauce. Whether you’re enjoying it as a comforting meal with family or serving it at a gathering, it’s sure to impress. The perfect balance of spice and flavor makes this dish a true Jamaican classic!

Jamaican Brown Stew Chicken