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Brown Stew Chicken Jamaican

This authentic Jamaican brown stew chicken is boldly seasoned, seared, and simmered until fall-apart tender in a savory, rich gravy.
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Prep Time:15 minutes
Cook Time:1 hour 30 minutes
Total Time:1 hour 45 minutes
Course: Dinner, Main Course
Cuisine: Jamaican
Keyword: brown stew chicken Jamaican, Jamaican brown stew
Servings: 4 Servings

Ingredients

Chicken & Marinade

  • 4 bone-in chicken legs
  • 2 boneless skinless chicken thighs
  • 1 ½ teaspoons browning sauce Grace brand

Vegetables & Aromatics

  • 1/4 medium yellow onion chopped
  • 1/2 large bell pepper chopped
  • 2 scallions chopped
  • 3 garlic cloves finely chopped or 1/2 tbsp garlic paste
  • 1 medium carrot chopped

Spices

  • 1/2 tablespoon packed brown sugar light or dark
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • Kosher salt and freshly cracked black pepper to taste

Liquids & Herbs

  • 1/2 8 oz can tomato sauce
  • 2 –3 sprigs fresh thyme
  • 1 bay leaf
  • 1 whole scotch bonnet pepper do not cut
  • 1 1/2 cups chicken stock or broth

Instructions

Marinate the Chicken:

  • In a large bowl, combine all chopped vegetables, garlic, spices, and browning sauce. Add chicken and coat thoroughly. Cover and marinate for at least 2 hours or overnight.

Sear the Chicken:

  • Heat oil in a large Dutch oven. Shake off excess marinade and sear chicken in batches until browned. Set aside.

Sauté Vegetables:

  • Add remaining marinade to the pot and cook until veggies are soft and tender, scraping up the brown bits from the bottom.

Assemble the Stew:

  • Return chicken to the pot. Add carrots, tomato sauce, thyme, bay leaf, whole scotch bonnet, and chicken stock. Stir gently to combine.

Simmer:

  • Cover and let simmer on low heat for about 90 minutes until chicken is fall-apart tender and the stew is rich and thick.

Serve:

  • Discard thyme stems, bay leaf, and pepper. Serve hot with rice and peas, plantains, or mashed potatoes.

Notes

  • For more heat, pierce the scotch bonnet—but be careful!
  • Boneless brown stew chicken works well—just use all thighs.
  • Great with coconut rice, steamed cabbage, or fried plantains.
  • Leftovers store well in the fridge for up to 4 days.
  • This recipe can also be made in a slow cooker or baked in the oven.