Jamaican Brown Stew Chicken

If there's one recipe that defines Jamaican comfort food, it's this Jamaican Brown Stew Chicken. Fingers crossed! Intensely flavorful seared chicken thighs are simmered to perfection in an authentic Jamaican browning sauce until fall-off-the-bone tender in a beautiful medley of aromatics and spices. Pair it with traditional rice and peas for a wholesome Caribbean meal experience.

The seasoning mix may seem like a lot, but I recommend keeping everything if you want authentic, not too spicy, deep, and bold island flavours. From the earthy undertones of allspice to the fiery kick of Scotch bonnet peppers, each ingredient works its magic towards the most flavorful Jamaican brown stew chicken you have ever tasted with a profound Caribbean influence.

Aside from a signature spice blend, browning sauce is another crucial player in this brown stew chicken. This magic elixir adds a signature depth of flavour and lives up to its name, giving it a distinct dark hue. You can easily find browning sauce in your local Caribbean market or the international grocery store aisle. If you like the "kick" and the enticing smoky notes it adds to this Jamaican brown stew, check out this Jamaican Oxtail, which also uses the same sauce.

Jamaican Brown Stew Chicken Ingredients

• Chicken Thighs – The star protein of this brown stew chicken, chicken thighs offer succulent and juicy meat that beautifully absorbs the marinade flavours during cooking. You can also use drumsticks or wings, but if you ask me, I'll say Chicken thighs. They are ideal for stewing as they remain tender and moist. Don't use chicken breast in this stew recipe because it tends to dry quickly and not brown nicely.
• Ketchup might be a surprising addition, but you'll love the sweetness and tanginess it adds to this Jamaican curry chicken. As a bonus, it also thickens the stew.
• Browning Sauce – This dark, caramel-coloured sauce adds a smoky depth and a beautiful tan hue to the stew. You can use store-bought or homemade browning sauce.
• Brown Sugar—Just a hint of brown sugar balances the savoury elements of the dish, offering a subtle sweetness that rounds out the flavours.
• Onion – Chopped onions add a savoury and aromatic base to the stew.
• Bell Peppers (Red and Yellow) – These colourful peppers brighten the dish and produce a sweet, crisp flavour.
• Garlic – Garlic lends its intense, savoury, and earthy flavour to the stew, enhancing its complexity.
• Scallions (Green Onions) and Fresh Thyme– Scallions add fresh and mild onion flavour, and thyme brings in a delightful earthiness and herbaceous aroma.
• Chicken Bouillon – This concentrated seasoning boosts the savoury chicken flavour, enriching the stew base.
• Salt, Black Pepper, Paprika, and Allspice – The combination of these spices forms the base of the marinade.
• Scotch Bonnets—These fiery peppers are widely used in Caribbean cuisine because of their intense heat and fruity undertones.
• Cooking Oil—Essential for searing the chicken and sautéing the vegetables, cooking oil helps develop flavours and ensures a golden, caramelized exterior on the chicken.
• Broth (or Water)—This provides the liquid base for the stew, enhancing its flavour depth. Low-sodium broth is preferred to control dish saltiness.
• Bay Leaves – These aromatic leaves impart a subtle herbal note to the stew, adding complexity to the overall flavour profile.

How to Make Jamaican Brown Stew Chicken

Check the recipe card at the end of this post for detailed recipe.

• Prepare the Chicken

Wash the chicken properly with vinegar and lemon, then rinse with water. Pat dry the chicken with a paper towel.

• Season the Chicken

Mix the salt, black pepper, paprika, allspice, and chicken bouillon in a small bowl with a spoon to make the seasoning blend. Pour the seasonings (reserving 1 teaspoon for the stew) over the chicken with the remaining ingredients except the oil, scotch bonnets and bay leaves. Use your hands to rub the chicken, ensuring it's well coated. Cover and let it marinate for at least 1 hour or more, ideally overnight.

• Sear the Chicken

Separate the chicken from the marinade and ingredients. Heat oil over medium heat and sear the chicken for 1 minute on each side until brown. Add the reserved peppers, onions, and everything from the marinade bowl to the pot. Stir the pot. (Do not take the chicken out from the pot).

• Prepare the Stew

Add the broth or water, bay leaves, 1 teaspoon of leftover mixed seasoning, and scotch bonnets.

If you want a thicker sauce, add about 2 tablespoons of tomato paste and stir, or mix 1 tablespoon cornstarch with ½ cups of water and pour it over the chicken.

• Simmer

Cover the pot and cook over medium heat for 30 minutes until the chicken is tender. Check the pot often and stir or add water if needed so the pot doesn't burn. Remove the lid and let it simmer for 3-5 minutes on low heat.

• Serve

Remove the bay leaves and serve with Jamaican Rice and Peas.

Jamaican Brown Stew Chicken Recipe Tips

• Marinate for Maximum Flavor: Although you can marinate the chicken for just 1 hour, I recommend doing it overnight. This allows the spices to penetrate thoroughly into the chicken pieces, resulting in a flavourful outcome. I do the same when I make my Jamaican Jerk chicken.
• Sear the Chicken Well: When searing the chicken in the pot, achieve a nice golden-brown colour on all sides. This caramelization adds a smoky char and depth of flavour to the stew.
• Don't Rush the Cooking Process: Allow the stew to simmer gently over medium heat. This slow-cooking method aids in browning the chicken, ensuring it becomes tender and the flavours meld together beautifully.
• Adjust Heat Level: Adjust the amount of Scotch bonnet peppers according to your spice tolerance. Remember, these peppers are scorching, so use them in moderation if you prefer a milder dish.
• Thicken the Sauce if Desired: If you prefer a thicker sauce, add tomato paste or a cornstarch slurry (cornstarch mixed with water) towards the end of cooking. This will give the stew a silky texture.
• Make Your Own Browning Sauce: If store-bought browning isn't handy, you can make your own homemade browning sauce with just brown sugar, water, and optionally caramel colour.

Make Ahead and Reheat

This stew tastes even better the next day as the flavours have had time to develop, making this stew chicken recipe ideal for meal prep. Reheat it gently on the stove or microwave when ready to serve.

Jamaican Brown Stew Chicken FAQ’s

What is an authentic Jamaican brown stew made of?

Brown Stew Chicken is an iconic Jamaican dish prepared by braising tender chicken pieces with warm, aromatic spices, vegetables, and a browning sauce. The herbs used in the recipe, such as thyme, allspice, and ginger, infuse the chicken with a rich, deep flavour that is hard to resist. The stew has a thick, brown gravy that bursts with flavour and is perfect for soaking up with rice or bread like East African chapati. The delicious aroma of this dish wafting through the kitchen makes your mouth water in anticipation of the satisfying meal to come.

Why does my brown stew chicken taste bitter?

If your brown stew chicken tastes bitter, excessive browning sauce will likely be the culprit. To counteract the bitterness, you can mix in a bit of ketchup, brown sugar, and some extra broth.

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