The Best Jamaican Brown Stew Chicken (original) (raw)

There’s nothing like authentic Jamaican Brown Stew Chicken at all. Incredibly flavorful stewed chicken pieces that are braised to perfection until fall-off-the-bone tender in heaps of aromatics and spices. An insanely scrumptious chicken dinner with a taste of flavor-forward ingredients all over, you’ll love this Caribbean favorite!

jamaican brown stew chicken in large black pot with striped linen on the side

It should be no surprise how much I love Caribbean food. It’s in my blood and it always signifies warmth and cozy-comfort to me. To say that West Indian food hits different is an understatement. Something about the way we cook our food, the aromatics, the spices, the techniques…whew. Whenever I don’t make these dishes myself at home, I know the nearest spot in town to get my fix, ha!

Island recipes are loaded with flavorrr, y’all. The spices are heavily abundant and very much a crowd pleaser because we just don’t play around. My family is from St. Thomas, USVI and we grew up eating brown stew chicken like clockwork. It’s def a family-favorite chicken dinner that hits the spot and never gets old.

Jamaican Brown Stew Chicken 😍

Yes indeed, peeps. Have you ever had brown stew chicken before? If not, you’re in for a real delight. This recipe features tender, slowly stewed chicken pieces simmered in an extra flavorful liquid base. The final result: fall-off-the-bone chicken with a lip-smacking, stew gravy that sops it all up, gahhh. Loads of aromatics and elements that make this one-pot dish unlike anything else.

⇢ Other recipes: jamaican curry chicken, these** jerk meatballs in coconut curry sauce**, for sure these jamaican beef patties, refreshing guava tequila sour, my red wine braised short ribs, and this filipino-style **chicken adobo**– yum.

jamaican brown stew chicken with rice and peas in speckled white bowls with gold fork and knife on the side

What Is Brown Stew Chicken?

So, brown stew chicken has a _Jamaican_-influenced origin, and it encompasses deeply marinated, browned, and then stewed chicken parts. As mentioned earlier, the chicken braises in a ton of spices, herbs, veggies, stock, and more. Which leaves meltingly tender chicken pieces bathed in an ultra-rich gravy.

Ingredients Needed For This Recipe

_(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Chicken parts: I use chicken legs & boneless/skinless thighs exclusively for my brown stew chicken. It’s important to note that these are also the most common and preferred for this recipe. Breasts/wings are just not ideal here. Additionally, you could use bone-in/skin-on chicken thighs if you’d like, but the cooking time will likely need to be adjusted/increased when browning.
Oil: Used to brown the chicken parts for a nice, deep sear.
Scallions: You might know ’em as green onions.
Onion, bell pepper, and carrot: All stews need some flavor agents/veggies.
Tomato sauce: A must for some tomato-y flavor and to help thicken the stew.
Browning sauce: This is a Caribbean-centered bottled ingredient that gives a boost to so many dishes to enhance the color and flavor. I use the Grace brand and it can typically be found in Caribbean markets or maybe in the international aisle of your local grocery store.
Brown sugar: This helps provide some balance among the bolder flavors.
Spices: We’re using seasonings like smoked paprika, ground Jamaican allspice, ground ginger, salt/pepper- to taste, and bay leaves.
Scotch bonnet pepper: For flavoring, we’re using just one pepper that’ll go into the pot whole (not cut open!)- trust, you don’t want that 😆❌
Chicken stock/broth: You’ll need liquid to cover the chicken. Chicken stock, for that true chicken flavor to be all up and through this brown stew chicken!
Garlic: You can use cloves, minced- or garlic paste.
Fresh thyme: When making a stew, herbs are clutch. I use fresh thyme which is a Caribbean staple in so many of our dishes.

ingredients for jamaican brown stew chicken laid out on beige surface

How To Make Brown Stew Chicken

(Note: please see the recipe card directly below for the complete written instructions.)

Prep the chicken: In a large bowl or ziplock bag, add in the onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, and salt/pepper- to taste. Use your hands or a utensil to stir the ingredients together. Then add in the chicken pieces and browning sauce. Massage all the aromatics and spices into the chicken.
Marinate the chicken: Cover the bowl with a lid/plastic wrap or seal ziplock bag and transfer to refrigerator to allow flavors to marinate for at least 2 hours or- more preferably, overnight (for best results!).
Brown chicken pieces: Remove the chicken pieces from the marinade mixture, shaking off excess onion/bell pepper/scallion bits. In a large heavy-bottomed pot, heat the oil over medium-high heat. Add a few chicken pieces into the pot, working in batches. Sear the chicken on all sides until a deep brown crust appears, about 2-3 minutes on each side. Then set the browned chicken aside and reduce the heat to medium.
Add the flavor agents & assemble the stew: Add the reserved marinade mixture into the same pot and use a wooden utensil to sauté until lightly tender. Then add all browned chicken pieces back into pot, nestling them right on top of the marinade mixture. Add the carrots, tomato sauce, fresh thyme, bay leaves, scotch bonnet pepper, and chicken stock. Gently stir all the ingredients together until well combined.
Stew the chicken: Reduce the heat to medium-low and cover the pot with a lid. Allow the chicken to stew for 1 1/2 – 2 hours, covered- until the chicken pieces are meltingly tender and falling off the bone.
Adjust stew gravy, if needed: Discard the herb stems, bay leaves, and scotch bonnet pepper from the pot. If you’d like to thicken the stew liquid in the pot, place over medium-high heat. Cook, gently stirring, for a bit until the liquid reaches your desired consistency.
Serve this brown stew chicken immediately. I love serving this brown stew chicken in shallow bowls alongside some rice and peas (and plantains, too!) with extra stew gravy poured right over it all. Enjoy!

closeup of jamaican brown stew chicken with wooden utensil on the side

⇢ This Brown Stew Chicken recipe comes together so easily, y’all. I love how straightforward and simple it is yet loaded with flavor-filled goodness that you’ll swoon over! Get at this weeknight-friendly, chicken dinner winner! 🙌🏾

Cleaning/Rinsing Your Poultry

I know cleaning chicken is a highly controversial topic lol. I will say that I notice that it often gets pushback among non-Caribbean folks. A lot of West Indians cleanse their meat in some way prior to cooking it. Growing up, I always saw both my mom and grandma cleanse chicken beforehand, and it’s always stuck with me. This is * totally optional* but including my tips, if interested.

Chicken from the package straight to the pan was a no-no, ha! Why? There’s a lot of goop/debris on packaged chicken. Cleaning the chicken is a way to remove any impurities prior to cooking. Here’s what I do: In a large bowl, add the chicken pieces. Cover them in water with a touch of vinegar and a few lemon slices or a splash of lemon juice. You can let that sit for 5-7 minutes and then rinse the chicken, pat dry with paper towels, and proceed.

A common misconception about cleaning chicken is that germs will get everywhere since you’re handling raw poultry. If you’re not touching various things, you wash your hands, and sanitize the area afterwards, all is well.

closeup of brown stew chicken with rice and peas in speckled bowl

Tips + Tricks For Recipe Success

Here’s some additional info on this Jamaican brown stew chicken recipe…

Marinate, marinate! You’ll see in the recipe card below that I note to marinate for at least 2 hours- this is if you’re pressed for time. Otherwise, for best results, let the chicken marinate overnight (at least 8 hours). This will ensure all that flava has penetrated to the bone, max deliciousness.
Use a proper vessel. You’ll often see in my images that I use quality dutch ovens, like Staub or Le Creuset pieces. They’re solid cookware for nearly all things, but especially braises/stews. Although, you do not need these brands: any large pot like a dutch oven/braiser will work here.

Alternative Cooking Methods For Your Brown Stew Chicken

You might be wondering if you can make this brown stew chicken recipe in ways other than cooking on the stovetop. Here’s some notes:

Oven notes: If you’d like to finish off your brown stew chicken in the oven, let’s do it! Before starting this recipe, preheat the oven to 325°F. Just follow all the same instructions, below, cooking your brown stew chicken on the stovetop in an oven-safe vessel (like a dutch oven, at least 5-quarts in capacity). Then at step 6, transfer the vessel into the oven, covered, to stew for about 2 hours- or until extra tender and falling off the bone.
Crockpot/Slow cooker notes: For this method, follow the same instructions in the recipe card, below (steps 1-5). Then carefully transfer everything into your slow cooker vessel, stirring every so often. Cook on low setting for 7-8 hours or on high setting for 4-5 hours. *Note: if your slow cooker has a browning/sear function, you can execute browning the chicken and sautéing the marinade ingredients in it (steps 4-5).
Pressure cooker/Instant pot notes: I’ll be honest, stew recipes are far better on the stovetop as opposed to pressure cookers. These vessels are all about fast results and the chicken stews so perfectly when cooked low and slow- keeping it real with ya. However, it can be done. Follow the same instructions, doing everything in the pressure cooker (steps 1-5): after all the ingredients are in the cooker, cook on high pressure for about 10-15 minutes. You may need to simmer the gravy afterwards to help it thicken.

jamaican brown stew chicken in large black pot with wooden utensil on the side

What Is Browning Sauce?

This is quite a popular Caribbean household ingredient that we use for a so many recipes- like oxtail. It contains cane sugar, water, caramel color, and more. It’s really what makes this brown stew chicken sing and maintain its name as it deepens flavor and contributes to a big, bold coloring on this stew. You can find it in your local Caribbean market and even some grocery stores in the international aisle. Kitchen Bouquet sauce is a good sub!

What To Serve With Brown Stew Chicken?

Love a good pairing! This brown stew chicken recipe pairs with many things:

Rice and peas (the best pairing imo!), coconut rice, rice pilaf
Plantains or fried/steamed cabbage (Island favorites 👌🏾)
Roasted veggies: broccoli, green beans, asparagus, brussels sprouts
Mashed potatoes or mashed cauliflower

Leftovers & Storing Brown Stew Chicken

This recipe stores/reheats like a dream, plus the flavors deepen + meld even further, amen! Keep all leftovers stored inside of an airtight container. This brown stew chicken will keep for 3-4 days in the refrigerator. To reheat: heat in the microwave until the chicken is warmed through or heat on the stovetop over medium-low heat until warmed through. You may need to add a splash more stock/water to help loosen or rehydrate the stew gravy.

black hands with gold fork taking piece of brown stew chicken in speckled bowl

Make this Jamaican Brown Stew Chicken recipe, friends. There is a reason this dish is so popular. Whether you’re new to Caribbean cuisine, a brown stew chicken lover, or just looking for a flavorful chicken meal to add into your rotation…you’ll thoroughly enjoy. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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Description

1/2 medium yellow onion, chopped
1 large bell pepper, chopped
4 scallions, chopped
6 cloves of garlic, minced or 1 tablespoon garlic paste
1 tablespoon packed light or dark brown sugar
1 teaspoon smoked paprika
1/2 teaspoon Jamaican ground allspice
1/2 teaspoon ground ginger
kosher salt & freshly ground black pepper, to taste
8–9 chicken pieces, I use a mix of legs & boneless/skinless thighs
3 teaspoons browning sauce, I use Grace brand
3 tablespoons vegetable or canola oil, plus more as needed
2 medium-sized carrots, chopped
1 (8-ounce) can tomato sauce
4–6 sprigs fresh thyme
2 bay leaves
1 scotch bonnet pepper, left whole- do not cut!
3 cups chicken stock or broth

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Prep & marinate chicken: In a large bowl or gallon-sized ziplock bag, add in the onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, and salt/pepper- to taste. Use your hands (fitted with disposable gloves, if desired) or a utensil to stir the ingredients together. Pat the chicken dry with paper towels and then add the chicken pieces and browning sauce. Use your hands to massage all the aromatics and spices into the chicken, massaging very well to ensure the chicken pieces are nicely coated.
Cover the bowl with a lid/plastic wrap or seal ziplock bag and transfer to refrigerator to allow flavors to marinate for at least 2 hours or- more preferably, overnight (for the best results!). If marinating overnight, just be sure to go back and stir/massage the chicken at least once. This will ensure even flavor marination throughout.
Brown chicken pieces: Remove the chicken pieces from the marinade mixture, shaking off excess onion/bell pepper/scallion bits- but do not discard the marinade, set aside. Set the chicken aside on a medium baking sheet or large plate/platter.
In a large heavy-bottomed pot, dutch oven/braiser; heat the oil over medium-high heat. Once the oil is shimmering, gently swirl the pot around to evenly coat the bottom. Add a few chicken pieces into the pot, working in batches, careful not to overcrowd. Sear the chicken on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned chicken onto a clean, medium baking sheet or large plate/platter and repeat the process until all the chicken pieces are browned- adding a slick more of oil in between batches, only as needed. Then set the browned chicken aside and reduce the heat to medium.
Add the flavor agents & assemble the stew: Add all the reserved marinade mixture into the same pot and use a wooden utensil to sauté until lightly tender, scraping up any caramelized bits on the bottom of the pot, about 2-3 minutes. Then add all browned chicken pieces back into pot, nestling them right on top of the marinade mixture, along with any residual juices that have collected. Add the carrots, tomato sauce, fresh thyme, bay leaves, scotch bonnet pepper, and chicken stock. Gently stir everything together until well combined.
Stew the chicken: Reduce the heat to medium-low and cover the pot with a lid. Allow the chicken to stew for 1 1/2 – 2 hours, covered- until the chicken pieces are meltingly tender and falling off the bone.
Adjust stew gravy, if needed: Discard the herb stems, bay leaves, and scotch bonnet pepper from the pot. If you’d like to thicken the stew liquid in the pot, place over medium-high heat. Cook, gently stirring, for a bit until the liquid reaches your desired consistency. Afterwards, taste and adjust with more salt/pepper, as desired.
Serve this brown stew chicken immediately. I love serving this brown stew chicken in shallow bowls alongside some rice and peas (and plantains, too!) with extra stew gravy poured right over it all. Enjoy!

Notes

For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning.