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Jamaican Brown Stew Chicken
Alyssa

The Best Jamaican Brown Stew Chicken

Embrace the vibrant flavors of Jamaica with this authentic Brown Stew Chicken recipe! Tender chicken, rich spices, and a savory stew capture the essence of Caribbean cooking. Perfect for a family dinner or a taste adventure at home. Try it and bring a touch of Jamaica to your table!
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Prep Time 30 minutes
Cook Time 2 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Jamaican
Ingredients Method Notes

Ingredients
  

  • Chicken parts: 8–9 pieces preferably legs and boneless/skinless thighs, for their rich flavor and tenderness.
  • Vegetable or canola oil: 3 tablespoons used for browning the chicken to achieve a flavorful sear.
  • Scallions green onions: 4, chopped, to introduce a mild, oniony flavor that complements the chicken.
  • Yellow onion: 1/2 medium chopped, providing a sweet, aromatic base to the stew.
  • Bell pepper: 1 large chopped, adding sweetness and color to the dish.
  • Carrots: 2 medium-sized chopped, for a touch of sweetness and additional nutrients.
  • Garlic: 6 cloves minced or 1 tablespoon garlic paste, for a robust garlicky undertone.
  • Brown sugar: 1 tablespoon packed light or dark, to balance the savory spices with a hint of sweetness.
  • Smoked paprika: 1 teaspoon offering a smoky flavor that enhances the overall taste profile.
  • Jamaican ground allspice: 1/2 teaspoon a key spice that provides a warm, aromatic depth.
  • Ground ginger: 1/2 teaspoon adding a slightly spicy and pungent kick.
  • Kosher salt & freshly ground black pepper: To taste for seasoning the chicken and enhancing all the flavors.
  • Browning sauce e.g., Grace brand: 3 teaspoons, essential for achieving the stew's signature rich color and savory taste.
  • Tomato sauce: 1 8-ounce can, contributing a tangy tomato flavor and helping thicken the stew.
  • Fresh thyme: 4–6 sprigs infusing the dish with its aromatic, earthy essence.
  • Bay leaves: 2 adding a subtle layer of flavor complexity.
  • Scotch bonnet pepper: 1 left whole, to infuse the stew with its fruity heat without making it overly spicy.
  • Chicken stock or broth: 3 cups creating the flavorful liquid base in which the chicken stews to perfection.

Method
 

  1. Marinate the Chicken: Combine onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, and salt/pepper in a bowl. Add the chicken and browning sauce, mixing thoroughly. Marinate for at least 2 hours, preferably overnight.
  2. Brown the Chicken: Sear chicken pieces in hot oil until browned on all sides, then set aside.
  3. Prepare the Stew Base: In the same pot, sauté the marinade mixture until tender. Add back the chicken, then introduce carrots, tomato sauce, thyme, bay leaves, scotch bonnet, and chicken stock.
  4. Stew the Chicken: Simmer covered on medium-low for 1.5 to 2 hours until the chicken is tender.
  5. Finalize: Remove the scotch bonnet, bay leaves, and thyme stems. Adjust the gravy by simmering if thicker consistency is desired.

Notes

  • Marinating overnight deepens the flavor.
  • Browning the chicken in batches prevents overcrowding and ensures a proper sear.
  • Adding the Scotch bonnet whole imparts flavor without too much heat.
  • If the stew is too thin after cooking, simmer it uncovered to reduce to the desired consistency.