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Brown Stew Chicken

By Britney
Prep: 20 minutes
Cook: 1 hour
Marinating Time: 2 hours
Servings: 6
brown stew chicken on a plate with rice and peas and steamed cabbage.
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Brown Stew Chicken is a classic Jamaican dish with tender, marinated chicken simmered in a rich blend of Caribbean spices and aromatics. The result is a savory and flavorful stew that tastes even better the next day!

Equipment

  • Large Mixing Bowl
  • Plastic Wrap
  • Large Pot or Duch oven
  • Tongs
  • Cutting board
  • Chef's Knife
  • Wooden Spoon or Spatula
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Ingredients 

  • 2 lbs chicken thighs
  • 2 lbs chicken drumsticks
  • 1 1/2 tsp kosher salt, (more or less as desired)
  • 1/2 tsp black pepper
  • 4 garlic cloves, (diced)
  • 1 small onion, (diced)
  • 4 sprigs fresh thyme
  • 2 bell peppers, (chopped)
  • 1 bunch scallions whites, (chopped)
  • 2 tsp brown sugar
  • 1 1/2 tbsp browning sauce
  • 2 tsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp dried thyme
  • 3/4 tsp allspice
  • 2 carrots, chopped
  • 1 inch ginger, (peeled and grated)
  • 2 bay leaves
  • 2 1/2 cups chicken broth
  • 1 Scotch bonnet, (or habanero)
  • 1/4 cup Ketchup

Instructions 

  • Pat chicken dry with a paper towel, then add to a large bowl along with onion, salt, pepper, garlic, thyme, scallions, bell pepper, brown sugar, browning, soy sauce, smoked paprika, onion powder, garlic powder, dried thyme, allspice, and dried thyme. Mix everything together.
  • Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, ideally overnight.
  • Remove the bowl from the fridge and let it sit at room temperature for 30 minutes.
  • In a large pot, add oil and warm over medium heat. Remove the chicken from the marinade (reserve the marinade!) and sear on all sides for about 5-7 minutes, until browned.
  • Remove chicken and place onto a plate. Set aside.
  • Add the marinade, carrots, and ginger to the pot and saute for 5 minutes until slightly softened. Add the chicken back into the pot and pour in the chicken broth, water, ketchup, and add the bay leaf.
  • Use a knife to poke a small hole in the scotch bonnet and place into the broth. (if you want a more spicy brown stew chicken, dice the scotch bonnet and add it to the broth. Just be sure to use gloves when dicing it up, they're very hot!)
  • Bring to a boil and reduce heat to low. Cover with a lid and simmer for 1 1/2-2 hours, until the chicken is fall of the bone tender.
  • Remove the lid and continue to cook for 10-20 minutes to thicken the gravy.
  • Remove the bay leaves and scotch bonnet. Serve.

Notes

  • Marinate the chicken overnight for the best flavor. While you can marinate for just a couple of hours, allowing the chicken to sit overnight lets the spices and aromatics fully infuse the meat.
  • Poke a small hole in the Scotch bonnet pepper. This helps release its heat gradually without making the stew too spicy. You can also remove it before serving to control the spice level.
  • Let the gravy thicken uncovered in the final steps. After simmering the chicken, removing the lid for the last 10-20 minutes will allow the gravy to reduce and thicken, giving the dish a perfect consistency.

Nutrition

Calories: 437kcal, Carbohydrates: 12g, Protein: 39g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 172mg, Sodium: 958mg, Potassium: 614mg, Fiber: 2g, Sugar: 7g, Vitamin A: 656IU, Vitamin C: 40mg, Calcium: 56mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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