Authentic Jamaican Brown Stew Chicken
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.
Ingredients
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
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:
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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).
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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.
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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.
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