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Brown Stew Chicken – Easy Jamaican-Style Recipe

Featured Snippet Suggestion: Brown Stew Chicken is a Jamaican-style dish made with marinated, browned chicken. It simmers with peppers, thyme, allspice, and aromatics. The result is tender chicken coated in a rich, savory gravy.
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Prep Time 20 minutes
Course Main Course
Cuisine Jamaican-Inspired, Caribbean

Ingredients
  

Chicken Marinade

  • 1 whole chicken cut into smaller pieces
  • 1 small onion chopped
  • 3 garlic cloves minced
  • 1 green onion chopped or lightly crushed
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon browning sauce
  • 1 Scotch bonnet pepper whole or chopped
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 5 allspice berries whole or lightly crushed
  • 2 teaspoons packed dark brown sugar
  • 1 small piece fresh ginger optional
  • 1/2 small red bell pepper sliced or chopped
  • 1/2 small green bell pepper sliced or chopped
  • 1 tablespoon soy sauce optional
  • 1/2 teaspoon salt or to taste

For the Stew

  • 2 cups low-sodium chicken stock
  • 1 tablespoon ketchup
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions
 

  • Trim away excess fat from the chicken and pat the pieces thoroughly dry with paper towels. If desired, rub the chicken with lemon or lime, then rinse and dry thoroughly.
  • Place the chicken in a large bowl. Add the onion, garlic, green onion, thyme, bay leaves, browning sauce, Scotch bonnet, black pepper, paprika, allspice, brown sugar, ginger, bell peppers, soy sauce, and salt.
  • Toss everything together until the chicken is evenly coated. Cover and refrigerate for at least 1 hour. For deeper flavor, marinate the chicken overnight.
  • Remove the chicken pieces from the marinade, leaving the vegetables and aromatics in the bowl. Keep the remaining marinade for the stew.
  • Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken in batches if necessary and sear until nicely browned on both sides, approximately 5–10 minutes depending on the size of the pieces.
  • Return all the browned chicken to the pot. Add the chicken stock along with the reserved vegetables and marinade. Stir gently, cover, and bring to a simmer.
  • Cook covered for approximately 20 minutes, then remove the lid and stir in the ketchup. Reduce the heat to medium-low.
  • Continue simmering for approximately 10–15 minutes, or until the chicken is completely cooked and tender and the gravy has reduced to your preferred consistency. The internal temperature of the thickest pieces should reach 165°F (74°C).
  • Taste the sauce and adjust the salt and black pepper as needed. Remove the bay leaves and any whole Scotch bonnet, green onion stalks, or woody thyme stems before serving.
  • Serve your Brown Stew Chicken hot with rice or your favorite side dishes.

Notes

Boneless chicken thighs can be used if you prefer, although bone-in pieces generally create a richer stew.