Description
Authentic Jamaican Brown Stew Chicken, fall-off-the-bone tender and bursting with Caribbean flavors. Perfectly seasoned and braised in a rich brown gravy.
Ingredients
- 1/2 medium yellow onion, chopped
- 1 large bell pepper, chopped
- 4 scallions, chopped
- 6 garlic cloves, minced or 1 tablespoon garlic paste
- 1 tablespoon packed light or dark brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon Jamaican ground allspice
- 1/2 teaspoon ground ginger
- Kosher salt & freshly ground black pepper, to taste
- 8–9 chicken pieces (legs and boneless thighs)
- 3 teaspoons browning sauce (Grace brand recommended)
- 3 tablespoons vegetable or canola oil, plus more as needed
- 2 medium carrots, chopped
- 1 (8-ounce) can tomato sauce
- 4–6 sprigs fresh thyme
- 2 bay leaves
- 1 scotch bonnet pepper (left whole)
- 3 cups chicken stock or broth
Instructions
1. In a large bowl, combine onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, salt, and pepper. Pat chicken dry and add to the bowl with browning sauce. Massage until well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Remove chicken from marinade, reserving marinade. Heat oil in a Dutch oven. Brown chicken in batches, 2–3 minutes per side. Set aside.
3. In the same pot, add reserved marinade. Sauté for 2–3 minutes, scraping the pot.
4. Return chicken to the pot. Add carrots, tomato sauce, thyme, bay leaves, scotch bonnet, and chicken stock. Stir gently.
5. Cover and simmer over medium-low for 1 1/2 – 2 hours until chicken is fall-off-the-bone tender.
6. Remove thyme stems, bay leaves, and scotch bonnet. Taste and adjust seasoning. Simmer uncovered briefly if you want a thicker gravy.
7. Serve with rice and peas, plantains, or steamed vegetables.
Notes
For best flavor, marinate overnight.
Keep the scotch bonnet whole to add flavor without overwhelming heat.
Don’t skip the browning sauce, it gives the stew its authentic taste.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braise
- Cuisine: Caribbean, Jamaican
Nutrition
- Serving Size: 1 plate (2 pieces with gravy)
- Calories: 420
- Sugar: 6g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg