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Jamaican Brown Stew Chicken Recipe

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★★★★★

4.6 from 50 reviews

Jamaican Brown Stew Chicken is a flavorful Caribbean dish featuring tender, marinated chicken thighs simmered in a rich, spiced tomato sauce with bell peppers, Scotch bonnet peppers, and aromatic herbs. This stew is cooked slowly to develop deep flavors and is perfect served with rice and beans for an authentic Jamaican meal.

Ingredients

Scale

Chicken and Marinade

  • 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

Vegetables and Sauce

  • 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

  1. Marinate the chicken: In a large mixing bowl, combine the chicken thighs with dark brown sugar, fresh thyme, browning sauce, garlic powder, onion powder, smoked paprika, allspice, ground ginger, salt, and pepper. Massage the seasoning onto all sides of the chicken using gloves. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best flavor.
  2. Sear the chicken: Heat a large Dutch oven over medium-high heat and add 1-2 tablespoons of avocado oil. Once the oil is hot, sear the chicken thighs for 3-5 minutes on each side until golden brown. Work in batches to avoid overcrowding, adding more oil if necessary. Transfer the seared chicken to a clean plate.
  3. Sauté the vegetables: In the same Dutch oven, 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.
  4. Add liquids and sweetener: Stir in the chicken broth, tomato paste, and 2 teaspoons of brown sugar to the pot. Mix well to combine all ingredients.
  5. Simmer the stew: Return the seared chicken thighs to the Dutch oven 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 to prevent sticking.
  6. Reduce the sauce: After 30 minutes, remove the lid and continue to simmer with the lid off for an additional 45-60 minutes. Stir occasionally to allow the sauce to thicken to your preferred consistency. Taste the stew and adjust seasonings as needed.
  7. Serve: Garnish the stew with sliced green onions if desired. Serve hot with rice and beans for an authentic Jamaican meal. Enjoy!

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • Adjust the number of Scotch bonnet peppers based on your preferred spice level.
  • If you can’t find browning sauce, you may substitute with a small amount of soy sauce or omit it.
  • The sauce thickens significantly after simmering; watch closely to avoid burning on the bottom.
  • Serve with traditional Caribbean sides like rice and peas or fried plantains for a complete meal.

Keywords: Jamaican Brown Stew Chicken, Caribbean chicken stew, spicy chicken stew, Jamaican dinner recipe, one-pot chicken stew

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