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Authentic Jamaican Brown Stew Chicken

Close-up of rich, dark brown stew chicken pieces served with caramelized onions and carrots.
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Make rich, savory Jamaican Brown Stew Chicken that is fall-off-the-bone tender. This recipe uses the traditional browning technique for a deep, flavorful gravy perfect for your next comfort food dinner.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 carrots, chopped
  • 1 scotch bonnet pepper (whole, do not cut unless you want high heat)
  • 4 sprigs fresh thyme
  • 1 teaspoon ground allspice
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon browning sauce (or burnt sugar for color)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 cup water or chicken broth

Instructions

  1. Clean the chicken pieces thoroughly. Pat them dry with paper towels.
  2. In a large bowl, season the chicken with minced garlic, thyme leaves (stripped from stems), allspice, black pepper, salt, and soy sauce. Mix well to coat every piece.
  3. Add the browning sauce to the chicken and mix again until the chicken achieves a uniform brown color. Marinate for at least 30 minutes, or preferably overnight in the refrigerator for the best flavor.
  4. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
  5. Carefully place the marinated chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding. Brown the chicken on all sides until a deep crust forms. This step builds the rich flavor base. Remove the browned chicken and set it aside.
  6. Reduce the heat to medium. Add the sliced onions and bell peppers to the pot and sauté them in the remaining oil for about 3 to 5 minutes until they soften slightly.
  7. Return the browned chicken to the pot. Add the chopped carrots and the whole scotch bonnet pepper.
  8. Pour in the water or chicken broth until the chicken is mostly submerged. Bring the liquid to a simmer.
  9. Cover the pot, reduce the heat to low, and let the chicken slow simmer for 45 to 60 minutes, or until the chicken is very tender and easily pulls from the bone.
  10. Remove the scotch bonnet pepper before serving. Taste the gravy and adjust salt if needed.
  11. Serve your flavorful brown stew chicken hot, traditionally over rice and peas.

Notes

  • For the deepest color and flavor, ensure you brown the chicken well before adding liquid. This caramelization is key to authentic Jamaican Brown Stew Chicken.
  • If you prefer less heat, do not pierce the scotch bonnet pepper; its flavor will infuse without releasing excessive capsaicin.
  • This dish tastes even better the next day as the spices deepen.

Nutrition

Find it online: https://yumdrizzle.com/brown-stew-chicken-jamaican-recipe/