My Jamaican Inspired Brown Stew Chicken Recipe
A Caribbean Dish full of flavor & spices that are “oh so delicious!”
Bring the island meals to your home by making this hearty & succulent Jamaican dish in the comfort of your home. Whenever I have a craving for some Jamaican island food- this is my go-to recipe. Jamaican brown stew Chicken is one of my favorite dishes to cook. Plus, It’s the perfect main dish for Sunday dinner. Just pair it with some rice or rice & peas, plantains, and a nice side salad or Jamaican cabbage. This recipe along with my Jamaican oxtails are dishes that stay in heavy rotation in my household.
Aromatic Braised chicken seasoned to perfection and cooked in a savory and yummy gravy. The chicken is so tender and fall of the bone finger licking good! Plus, it helps when I season the meat a day or two before and allow it to marinate in the fridge. I love to season my chicken the day before & let the chicken soak up all those delicious seasonings & herbs overnight. The flavor is extra enhanced & so savory. This succulent brown stew chicken recipe is so amazing, it doesn’t disappoint.
For this recipe you can cut up a whole chicken or use bone-in and/or boneless chicken. Just note that the cooking time will vary. I like to start out with prepping the meat first. I usually use a mixture of drumsticks with the skin removed & boneless chicken thighs. Anytime I prepare chicken- I like to clean the meat in vinegar and water. Sometimes I’ll throw in a squeezed half lemon or lime. So why do I clean my chicken? Well easy- it’s something that has been done for years in my household & I abide by the rules. I understand that every household is different, so this step is completely optional.
Once the meat is prepared, I like to prep the veggies. It helps to get it out of the way. Just chop up the onions, tomatoes, bell pepper, garlic, Scallion (or green onion) into smaller pieces. Now I understand some people like to add a scotch bonnet pepper to their brown stew Chicken- I usually leave it out. But if you want to add a scotch bonnet pepper- it’s important to remove the seeds! Scotch bonnet pepper is a spicy pepper so take heed. Once the seeds are removed, you can chop it into smaller pieces. You do not have to add the whole scotch bonnet pepper- the amount will depend on the spice level you prefer.
So, after you prep the veggies & meat- it’s time to start seasoning the chicken so it’s fall off the bone flavorful. I like to place the chicken in a big enough container to store for marinating; then I add the dry spices/herbs, soy sauce, browning sauce, & chopped veggies. Next, take a pair of food prep gloves and get to mixing all those delicious ingredients together. The aroma & spices combined will smell so good. After the chicken is well coated with the ingredients, place a lid or aluminum foil over the container and place in the fridge.
An important step to not skip, is letting the chicken marinate. Allowing your meat to marinate in the fridge for a few hours or overnight really does boost the flavor. Your chicken will be well seasoned to perfection & it will be so tender, fall off the bone tender when it’s done cooking. After the chicken has been marinated, heat up some olive oil over medium high heat. Add enough oil to coat the pan to brown the chicken, the browning process should be between 1 to 2 minutes per side. Remove the meat from the skillet once it is browned on all sides and set to the side for later. Next, add all the veggies except the garlic & sauté for 3 to 5 minutes to allow the veggies to soften a little. Once the veggies have softened add the fresh garlic & sauté a few seconds until it becomes fragrant.
After sautéing the garlic, Pour in the chicken broth. Then you will add the brown sugar, chopped tomatoes, tomato paste and stir everything together. Allow the liquid to come to a boil, Add the chicken back to the pot & cover with a lid. Allow the chicken to simmer over medium heat for 45 minutes to 1 hour or until the chicken is fully cooked and falls off the bone tender. Be sure to stir occasionally and keep an eye on the gravy. The liquid will reduce and thicken to a nice hearty gravy. If you’re unsure about the doneness of the chicken- just use a thermometer to make sure the chicken has been properly cooked. Once the Jamaican brown stew chicken is done- it will be so tender. This recipe is so delicious and fulfilling. It’s the perfect island brown stew chicken recipe. Just throw in a side of Plantains and rice and peas. You will have a complete meal for dinner in no time!
Jamaican Brown Stew Chicken Recipe
Ingredients
- 1½ to 2 lbs Chicken (Or 1 whole chicken cut up)
- 2 tsp paprika
- 2 tsp thyme
- 1 Tbs onion powder
- 1 Tbs garlic powder
- 1 tsp black pepper
- ½ tsp Oregano
- 2 to 3 Tbs soy sauce
- 1 to 2 tsp Browning sauce
- 1 Tsp Brown Sugar
- Olive oil (enough to coat the pan)
- 2 to 3 cups chicken stock
- 1 tomato chopped
- 1 onion chopped
- ½ Red Bell Pepper chopped
- ½ Green Bell Pepper chopped
- 2 Stalks Scallion or Green onion chopped
- 2 to 3 Garlic cloves Minced
- 1 Tbs Tomato paste (Substitute: ketchup)
- Optional: ¼ Scotch Bonnet Pepper seeds removed and finely chopped. {Scotch bonnet pepper is spicy so it’s optional}
Instructions
- Clean & prep the chicken. It’s completely optional but I recommend removing the skin.
- Clean & prep the veggies. Chop into small pieces & set aside for later.
- In a large bowl add the chicken & season with the spices/herbs, soy sauce, and browning sauce.
- Add the veggies (except the garlic) and mix everything together.
- Allow the chicken to marinate for at least 1 hour, but overnight is better.
- In a large pot or skillet, heat up some olive oil over medium high heat. (Add enough oil to coat the pan.)
- Once the oil is hot, add the chicken and allow the chicken to brown. It may take 1 to 2 minutes to brown each side.
- Once all the chicken has been browned- remove from pan and set aside.
- Add the veggies (except garlic) and sauté for 3 to 5 minutes or until softened.
- Add the fresh garlic and sauté for a few seconds or until it becomes fragrant.
- Add the chicken broth & stir everything together. Allow the liquid to come to a boil, then add the chicken back to the pot.
- Add the brown sugar, diced tomatoes, and tomato paste. Stir everything together & allow the paste to dissolve.
- Cover the pot with a lid and reduce the heat to medium.
- Allow the chicken to cook for 45 minutes to 1 hour. (Be sure to stir the chicken occasionally throughout the cooking time).
- Note: The cooking time will vary, so use a thermometer to ensure doneness.
- Note: Once the chicken has been properly cooked, it should be tender. The liquid will reduce to a thickened gravy.
- Serve over rice & enjoy!
