Name: Jamaican Brown Stew Chicken Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Jamaican
Ingredients: 4 pounds boneless skinless chicken thighs; 2 teaspoons dark brown sugar; 2 teaspoons fresh thyme, minced; 2 teaspoons browning sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; ½ teaspoon allspice; ½ teaspoon ground ginger; Salt and pepper to taste; 3 tablespoons avocado oil, divided; 1 large onion, chopped; 1 red bell pepper, chopped; 1-2 Scotch bonnet or habanero peppers, deseeded and chopped; 3-5 cloves garlic, minced; 2 teaspoons brown sugar; 2 cups chicken broth; 2 tablespoons tomato paste; 2 bay leaves; Sliced green onions for garnish (optional)

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Introduction

Jamaican Brown Stew Chicken is a flavorful and hearty dish known for its rich, savory sauce and tender chicken thighs. This classic recipe combines spices, peppers, and a slow simmer to create a comforting meal perfect for any occasion.

A round white pot filled with dark brown stewed chicken pieces in a thick glossy sauce, garnished with finely chopped green onions and small red pepper bits, the chicken pieces are spread evenly across the pot’s surface. To the left, a white bowl holds a layer of cooked white rice mixed with dark red kidney beans. Above the pot to the right, a wooden board holds fresh green onions, whole garlic bulbs, bright orange chili peppers, and a red bell pepper, all on a white marbled tabletop. A wooden spoon lies to the right below the pot and a blue and white striped cloth napkin is tucked under the pot on the left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds boneless skinless chicken thighs
2 teaspoons dark brown sugar
2 teaspoons fresh thyme (minced)
2 teaspoons browning sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon allspice
½ teaspoon ground ginger
Salt and pepper (to taste)
3 tablespoons avocado oil (divided)
1 large onion (chopped)
1 red bell pepper (chopped)
1-2 scotch bonnet or habanero peppers (deseeded and chopped)
3-5 cloves garlic (minced)
2 teaspoons brown sugar
2 cups chicken broth
2 tablespoons tomato paste
2 bay leaves
Sliced green onions (for garnish, optional)

Instructions

Step 1: In a large mixing bowl, combine the chicken thighs with dark brown sugar, minced thyme, browning sauce, garlic powder, onion powder, smoked paprika, allspice, ground ginger, salt, and pepper. Massage the seasoning into the chicken using your hands or gloves. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for best flavor.
Step 2: Remove the chicken from the refrigerator. Heat a large Dutch oven over medium-high heat and add 1½ tablespoons of avocado oil. Once the oil is hot, sear the chicken thighs until golden brown, about 3-5 minutes per side. Transfer the browned chicken to a clean plate. Repeat in batches if necessary, adding more oil as needed to avoid overcrowding the pot.
Step 3: In the same pot, add the chopped onion, red bell pepper, scotch bonnet or habanero peppers, and minced garlic. Sauté for 2-3 minutes until the vegetables are tender and fragrant.
Step 4: Stir in the chicken broth, tomato paste, and 2 teaspoons of brown sugar. Mix well to combine all the flavors.
Step 5: Return the seared chicken thighs to the pot and stir to coat them in the sauce. Add the bay leaves. Bring the mixture to a low simmer, cover with a lid, and cook for 30 minutes, stirring occasionally.
Step 6: Remove the lid and stir the stew. Continue simmering uncovered for an additional 45-60 minutes to thicken the sauce to your desired consistency. Stir occasionally and taste, adjusting salt and pepper if needed.
Step 7: When the stew is ready, garnish with sliced green onions if desired. Serve hot with rice and beans for a complete Jamaican meal. Enjoy!

Tips & Variations

For a milder heat, remove all the seeds from the scotch bonnet or habanero peppers, or substitute with a milder chili pepper.
Using chicken thighs ensures the meat stays juicy and tender, but you can substitute with bone-in pieces for extra flavor.
If you don’t have browning sauce, a splash of soy sauce can be used as a substitute to add color and depth.
For extra richness, stir in a tablespoon of butter at the end of cooking.
Serve with traditional Jamaican rice and peas, steamed vegetables, or fried plantains for a full Caribbean experience.

Storage

Store leftover brown stew chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a dish with two main parts: on the left, several pieces of dark brown, glazed chicken thighs cooked in a rich, dark reddish-brown sauce with visible chunks of red bell pepper and onions, topped with small green onion slices; a metal fork lifts one piece of chicken showing its brown cooked interior with green onion pieces on top; on the right side, there is a portion of light beige rice mixed with dark red kidney beans, creating a soft texture contrast; the plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts can dry out more easily. If using breasts, cook them for a shorter time and monitor closely to prevent overcooking.

What can I use if I don’t have scotch bonnet peppers?

If scotch bonnet peppers are unavailable, habaneros are a good substitute as they have a similar heat and flavor profile. For less heat, try using a milder chili pepper or omit them entirely.