Authentic Jamaican Brown Stew Chicken

Why You’ll Love This Recipe

This Jamaican brown stew chicken is the ultimate comfort food. With its rich, savory sauce and tender chicken infused with bold Caribbean spices, it’s a dish that delights every time. Easy to prepare and packed with nostalgic flavors, it’s perfect for both weeknight dinners and Sunday family feasts. The caramelized brown sugar adds depth to the dish, making it irresistible. Pair it with steamed white rice, and you’ll have a meal that feels like a warm hug on a plate!

The Inspiration Behind the Recipe

Like most Jamaican dishes I’ve come to love, this one was introduced to me by my wife and her family. It’s one of those recipes that instantly feels like home. Brown stew chicken holds a special place in Jamaican cuisine and is a staple in households across the island. Whether for Sunday dinner or a casual midweek meal, it never fails to satisfy. I quickly learned the key to enjoying this dish is to make extra—it’s so good, everyone always wants seconds! Served over a bowl of fluffy steamed rice, it’s a meal you’ll return to time and time again.

Cook’s Notes

• Caramelizing the Sugar: Don’t rush this step! Letting the brown sugar melt and bubble into a golden caramel gives the dish its deep color and flavor. Be sure to stir continuously to avoid burning.
• Marinating: For the best flavor, marinate the chicken overnight. If you’re short on time, 2 hours will work, but longer is better.
• Substitutions: If Scotch bonnet peppers are too spicy for your taste, use a milder pepper or omit it altogether. You can also substitute chicken thighs and drumsticks with boneless chicken if preferred.
• Vegetables: Add vegetables like carrots, potatoes, and bell peppers for added texture and color. They soak up the sauce beautifully!
• Broth: Use chicken broth instead of water for a richer sauce.

Serving Suggestions

This dish is best served hot, fresh from the pot, and paired with steamed white rice or traditional rice and peas. For a complete meal, add a side of fried plantains, coleslaw, or sautéed callaloo. A glass of ice-cold ginger beer or sorrel drink complements the meal perfectly, balancing the spices and providing a refreshing contrast to the hearty stew.

Storing and Reheating

• Storing Leftovers: Allow the chicken to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the chicken and sauce in a freezer-safe container, preferably vacuum sealed for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the chicken on the stovetop over medium heat, adding a splash of water or chicken broth to loosen the sauce if needed. Avoid using high heat to prevent overcooking the chicken.

This brown stew chicken is a dish that combines the comforting flavors of home with the vibrant spices of Jamaican cuisine. Whether you’re new to Jamaican cooking or a longtime fan, this recipe is sure to become a favorite in your kitchen. Make it for your family, and don’t forget to make extra—it’s just that good!

Authentic Jamaican Brown Stew Chicken

Victor

Jamaican brown stew chicken is a flavorful and hearty dish made by marinating chicken in a blend of aromatic spices, herbs, and seasonings like allspice, thyme, and Scotch bonnet pepper. The chicken is then browned in caramelized sugar, which adds a signature depth of flavor and rich color. It's simmered with vegetables such as carrots, potatoes, and bell peppers in a savory sauce made from the marinade and broth. This dish is perfect served over steamed rice or with traditional sides like rice and peas, making it a comforting and authentic taste of Jamaican cuisine.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Marinate Time 12 hours hrs

Course dinner, Entree, Lunch

Cuisine Jamaican

Servings 6 Servings

Ingredients

  

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For the Chicken Marinade:

• 2 lbs chicken cut into pieces (legs, thighs, wings, or a whole chicken)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp all-purpose seasoning
• 2 tsp ground allspice
• 1 cup medium onion thinly sliced
• 2 ea stalks scallion green onions, chopped
• 4 ea garlic cloves minced
• 1 ea thumb-sized piece of ginger grated
• 1 ea Scotch bonnet pepper finely chopped (optional, for heat)
• 1 ea sprig of fresh thyme or 1 tsp dried thyme
• 2 tbsp soy sauce

For Cooking:

• 3 tbsp Avocado oil Lard or beef fat can also be used
• 2 tbsp brown sugar
• 1 cup chicken broth or water
• 1 cup large tomato chopped
• 2 cup medium carrots sliced
• 1 cup medium potato diced
• 1 cup red bell pepper sliced
• 1 cup green bell pepper sliced

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Instructions

 

Marinate the Chicken:

• In a large bowl, combine chicken pieces with salt, black pepper, paprika, garlic powder, onion powder, all-purpose seasoning, ground allspice, onion, scallion, garlic, ginger, Scotch bonnet pepper, thyme, and soy sauce.
• Mix thoroughly to ensure the chicken is well-coated. Cover the bowl and let it marinate in the fridge for at least 2 hours, preferably overnight for maximum flavor.

Brown the Chicken:

• Heat vegetable oil in a large skillet or Dutch oven over medium heat.
• Add the brown sugar and allow it to melt and caramelize. This step gives the dish its signature flavor and color. Be careful not to burn the sugar.
• Once the sugar is caramelized and bubbling, add the chicken pieces (reserve the marinade). Sear the chicken until browned on all sides. Work in batches if necessary to avoid overcrowding the pan.

Build the Stew:

• Add the reserved marinade, chicken broth (or water), and chopped tomato to the skillet. Stir to combine.
• Cover and let it simmer over medium heat for 20 minutes.

Add Vegetables:

• Add the carrots, potato, and bell peppers to the pot. Stir to incorporate them into the stew.
• Cover and continue cooking for another 20-25 minutes, or until the chicken is tender and the vegetables are cooked through. Add more water or broth if needed to prevent sticking.

Adjust and Serve:

• Taste the stew and adjust seasoning as necessary with salt and pepper.
• Serve hot over steamed white rice, rice and peas, or with boiled dumplings.

Notes

In Jamaica, brown stew chicken is a versatile dish typically served as a part of everyday meals. It is often enjoyed during the following times:

1. Lunch or Dinner:
   • This dish is most commonly served as a hearty main course for lunch or dinner, often accompanied by steamed rice, rice and peas, or ground provisions (yam, dumplings, plantains).
2. Sunday Dinners:
   • Sunday dinners in Jamaica are special family meals, and brown stew chicken is a favorite option for this occasion due to its rich flavor and comforting appeal.
3. Special Occasions:
   • While it’s a staple for everyday meals, brown stew chicken can also be featured at gatherings, parties, or festive events because of its popularity and ease of preparation.

Its widespread appeal and flexibility make it a go-to dish for many occasions in Jamaican households.

Keyword Brown Stew Chicken, Caribbean recipes, Comfort food, Jamaican cuisine, Marinated chicken

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