Description
Jamaican Brown Stew Chicken is a flavorful and hearty Caribbean dish featuring tender chicken thighs or drumsticks marinated in a blend of spices and browning sauce, then slowly simmered with vegetables and tomatoes to create a rich, savory stew perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 2 ½ pounds bone-in, skinless chicken thighs or drumsticks
- 1 tablespoon lime juice or vinegar (for rinsing)
- 1 tablespoon browning sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon all-purpose seasoning or chicken seasoning
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon Scotch bonnet pepper or hot sauce (optional)
Vegetables and Sauce
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 2 scallions, chopped
- 2 tomatoes, chopped
- 1 ½ cups water or chicken broth
- 1 tablespoon tomato paste
- 1 bay leaf (optional)
Instructions
- Prepare and Marinate the Chicken: Rinse the chicken pieces with lime juice or vinegar to clean and tenderize them. Pat the chicken dry thoroughly. In a large bowl, combine the browning sauce, salt, black pepper, garlic powder, onion powder, paprika, all-purpose seasoning, thyme, minced garlic, grated ginger, and Scotch bonnet pepper if using. Coat the chicken evenly with this marinade, cover the bowl, and let it marinate for at least 1 hour; for best flavor, refrigerate and marinate overnight.
- Brown the Chicken: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Remove excess marinade from the chicken and add the pieces to the hot oil. Brown the chicken on all sides for about 4 to 5 minutes per side, which helps develop flavor and seals in the juices. After browning, remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the sliced onion, bell pepper, chopped scallions, and tomatoes. Sauté these vegetables for 3 to 4 minutes until they soften and meld together, picking up the browned bits left from the chicken for enhanced flavor.
- Add Marinade and Simmer: Stir in the remaining marinade, tomato paste, and bay leaf into the sautéed vegetables. Return the browned chicken pieces back into the pot. Pour in water or chicken broth, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for 35 to 40 minutes. This slow cooking tenderizes the chicken thoroughly and allows the sauce to thicken beautifully.
- Finish and Serve: Remove the bay leaf from the pot. The Jamaican Brown Stew Chicken is now ready to serve. Pair it with traditional sides like rice and peas, fried plantains, or steamed cabbage to complete a delicious Caribbean meal.
Notes
- Serve with traditional sides such as rice and peas, fried plantains, or steamed cabbage for an authentic Jamaican experience.
- Adjust the spice level by increasing, reducing, or omitting the Scotch bonnet pepper or hot sauce according to your heat preference.
- Browning sauce adds a rich flavor and enhances the color of the dish; use sparingly as too much can impart a bitter taste.
