brown stew chicken jamaica recipe

Written BySheba G Updated On
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The Best brown stew chicken jamaica recipe

I have been making brown stew chicken for my family for years and it is one of those dishes that never gets old. The rich savory sauce with tender chicken is something my kids always ask for on busy weeknights. It is also a great way to get a hearty meal on the table without spending hours in the kitchen. This Jamaican staple is packed with flavor from allspice thyme and Scotch bonnet peppers and it uses simple ingredients you probably already have. Plus the braising method keeps the chicken moist and the sauce thickens perfectly so you get a satisfying dish that feels special even on a regular day.

Jamaican Brown Stew Chicken

4.5 from 1327 votes

A classic Jamaican dish where chicken is marinated then braised in a rich brown sauce with onions peppers and spices. This recipe delivers tender flavorful chicken with a thick savory gravy that is perfect over rice or with hard dough bread.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

2 pounds chicken thighs or drumsticks
1 lime or lemon
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon allspice
1/2 teaspoon ground ginger
2 cloves garlic minced
1 Scotch bonnet pepper seeded and minced (optional)

For the Stew

2 tablespoons vegetable oil
1 large onion sliced
2 green onions sliced
1 red bell pepper sliced
2 tablespoons brown sugar
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon ketchup
1 bay leaf
Salt and pepper to taste

👨‍🍳Directions

1Cut the chicken into serving pieces and rinse with lime or lemon juice and water. Pat dry with paper towels.
2In a large bowl combine salt black pepper paprika thyme allspice ginger garlic and Scotch bonnet pepper. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3Heat oil in a large skillet or Dutch oven over medium high heat. Add the chicken pieces and brown on all sides about 5 minutes per side. Work in batches if needed to avoid overcrowding. Remove chicken and set aside.
4In the same pan add the onion green onion and red bell pepper. Cook stirring occasionally until softened about 3 minutes.
5Add the brown sugar and stir constantly until it melts and turns a deep amber color about 2 minutes. Be careful not to burn it.
6Pour in the chicken broth soy sauce and ketchup. Stir well scraping up any brown bits from the bottom of the pan. Add the bay leaf and return the chicken to the pan.
7Bring the liquid to a boil then reduce heat to low. Cover and simmer for 30 minutes or until the chicken is cooked through and tender. Stir occasionally and add a splash of water if the sauce gets too thick.
8Remove the bay leaf and taste the sauce. Adjust salt and pepper as needed. Serve hot over rice or with your favorite sides.

🔧Equipment

Large bowl
Cutting board
Chef’s knife
Large skillet or Dutch oven with lid
Wooden spoon
Measuring spoons
Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 10g🥩Protein: 32g

📝Notes

For a milder version use less Scotch bonnet pepper or remove the seeds completely. You can also substitute with habanero pepper if needed. The chicken can be marinated overnight for even more flavor.

Watch Video Of How Jamaican Brown Stew Chicken Works

This brown stew chicken is a family favorite in my house because it is comforting flavorful and comes together with simple ingredients. It works for a busy weeknight dinner or a Sunday gathering and everyone always asks for seconds. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Jamaican Brown Stew Chicken

1. Can I use chicken breasts instead of thighs or drumsticks?

Yes you can use boneless skinless chicken breasts but they will cook faster and may dry out. Check for doneness after about 20 minutes of simmering. Thighs and drumsticks stay more tender in this stew.

2. How do I make the sauce thicker?

If you want a thicker sauce you can mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering stew. Let it cook for a few more minutes until it thickens.

3. Can I freeze brown stew chicken?

Yes this dish freezes well. Let it cool completely then store in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove or in the microwave.

4. What should I serve with brown stew chicken?

It is traditionally served with white rice but also goes great with rice and peas steamed vegetables or hard dough bread. The gravy is perfect for soaking up.

5. Is brown stew chicken spicy?

The heat level depends on the Scotch bonnet pepper. If you use it whole without cutting the heat is mild. If you mince it the dish will be spicy. Adjust according to your preference.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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