Here’s a classic Jamaican Brown Stew Chicken recipe—rich, flavorful, and tender with a slightly sweet, savory sauce:
Ingredients (Serves 4–6)
For the Chicken:
- 2–3 lbs (900g–1.4kg) chicken pieces (bone-in, skin-on preferred)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1–2 tbsp all-purpose flour (for dredging)
For the Marinade:
- 3 cloves garlic, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 2 tbsp soy sauce
- 2 tbsp vinegar or lime juice
- 1 scallion, chopped
- ½ tsp allspice (optional)
For the Stew:
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 1 bell pepper, sliced
- 2 medium tomatoes, chopped
- 1–2 cups chicken stock or water
- 2 tbsp tomato paste
- 1–2 tsp brown sugar
- 1–2 Scotch bonnet peppers, whole or chopped (optional, for heat)
- Salt and pepper, to taste
Instructions
- Marinate the Chicken:
- In a bowl, combine garlic, thyme, soy sauce, vinegar, scallion, and allspice.
- Season chicken with salt, pepper, and paprika.
- Rub marinade over chicken pieces and let sit at least 1 hour, or overnight for best flavor.
- Brown the Chicken:
- Lightly dredge chicken in flour, shaking off excess.
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Brown chicken on all sides until golden (not fully cooked). Remove and set aside.
- Cook the Stew Base:
- In the same pan, sauté onions, bell peppers, and tomatoes for 3–5 minutes.
- Stir in tomato paste and brown sugar.
- Simmer the Chicken:
- Return chicken to the pan. Add chicken stock or water to just cover.
- Add Scotch bonnet peppers if using.
- Reduce heat, cover, and simmer 30–40 minutes, until chicken is tender and cooked through.
- Adjust Seasoning and Serve:
- Taste and add salt or pepper if needed.
- Serve hot with steamed rice, fried plantains, or dumplings.
💡 Tips:
- Browning the chicken first locks in flavor and color.
- For extra richness, let the sauce reduce uncovered for the last 5–10 minutes.
- You can add carrots, potatoes, or other root vegetables for a hearty meal.
- Scotch bonnet peppers are very hot; remove seeds or use mild chili if preferred.
I can also provide a slow-cooker brown stew chicken version that’s hands-off but still tender and full of Jamaican flavor.
Do you want me to provide that slow-cooker version?
