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Authentic Jamaican Brown Stew Chicken

Close-up of tender brown stew chicken pieces coated in a rich, dark sauce with visible vegetable chunks.
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You will make rich, savory Jamaican Brown Stew Chicken that is fall-off-the-bone tender. This recipe uses traditional spices and a slow simmer for deep Caribbean flavor.

Ingredients

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  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work well)
  • 1 tablespoon browning sauce (essential for color)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1 scotch bonnet pepper (whole, or pierced once for mild heat)
  • 1 medium onion, sliced
  • 1 large carrot, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 2 tablespoons vegetable oil
  • 1 cup water or chicken broth
  • 1 tablespoon ketchup (optional, for depth)
  • 1 teaspoon brown sugar (optional, to balance acidity)

Instructions

  1. Clean the chicken pieces thoroughly. Pat them dry with paper towels.
  2. In a large bowl, combine the chicken with salt, pepper, thyme, allspice, ginger, garlic powder, and browning sauce. Rub the seasoning mixture well into the chicken.
  3. Cover the bowl and marinate the chicken in the refrigerator for at least 1 hour, or preferably overnight for the best flavor.
  4. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
  5. Carefully place the marinated chicken pieces into the hot oil, skin-side down if possible. Brown the chicken on all sides until a deep brown color develops. Do this in batches if necessary to avoid overcrowding the pot. Remove the browned chicken and set it aside.
  6. Reduce the heat to medium. Add the sliced onion, carrot, and bell pepper to the pot. Sauté for 3 to 5 minutes until the onions soften slightly.
  7. Return the browned chicken to the pot. Add the whole scotch bonnet pepper (do not cut it open unless you want significant heat).
  8. Pour in the water or broth. Stir in the optional ketchup and brown sugar. The liquid should come about halfway up the chicken pieces.
  9. Bring the liquid to a simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let the chicken stew slowly for 45 to 60 minutes, or until the chicken is very tender and nearly falling off the bone.
  10. Carefully remove the whole scotch bonnet pepper before serving. Taste the gravy and adjust salt if needed.
  11. Serve your rich brown stew chicken hot over fluffy white rice or traditional rice and peas.

Notes

  • For an authentic, deep color, do not skip the browning sauce. It is key to this Jamaican recipe.
  • If you prefer a thicker gravy, remove the chicken near the end of cooking, increase the heat, and let the sauce reduce uncovered for 5 to 10 minutes.
  • This dish tastes even better the next day, as the flavors continue to meld.

Nutrition

Find it online: https://devourdish.com/brown-stew-chicken-recipe-jamaican-comfort-food/