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Jamaican Brown Stew Chicken Recipe is a must-try dish!

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Bring the soul of the Caribbean to your kitchen with this rich and savory Jamaican Brown Stew Chicken. Marinated in bold spices, then braised until tender in a luscious brown gravy with bell peppers and a hint of Scotch bonnet heat, this one-pot wonder is a comforting, flavor-packed dish perfect for weeknight dinners or special occasions.

Ingredients

Scale

For the Chicken Marinade:

  • 3 pounds bone-in chicken thighs and/or drumsticks (skin-on or skinless)

  • 1 cup chopped onion

  • ½ cup sliced scallions (white and green parts)

  • 6 cloves garlic, minced or grated

  • 1 tablespoon finely minced fresh ginger

  • 1 tablespoon packed brown sugar (light or dark)

  • 2 teaspoons browning sauce (store-bought or homemade)

  • 1½ teaspoons kosher salt

  • 1 teaspoon paprika

  • ½ teaspoon ground Jamaican allspice

  • ½ teaspoon dried thyme

  • ½ teaspoon ground black pepper

  • 2 bay leaves

For the Brown Stew:

  • 2 tablespoons canola or vegetable oil

  • 2 cups chicken broth or stock

  • 1 red, orange, or yellow bell pepper, thinly sliced

  • 1 whole Scotch bonnet or habanero pepper (left whole, not cut)

  • ¼ cup ketchup

Instructions

  • Marinate the Chicken:
    In a large mixing bowl or plastic bag, combine chicken with onion, scallions, garlic, ginger, brown sugar, browning sauce, salt, paprika, allspice, thyme, black pepper, and bay leaves. Toss to coat evenly. Cover and refrigerate for at least 1 hour, or preferably overnight.

  • Prep for Cooking:
    Remove chicken from the fridge and allow to sit at room temperature for about 10 minutes. Scrape off most of the marinade (but save it for later).

  • Brown the Chicken:
    In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Brown the chicken on both sides for about 2–3 minutes per side until golden brown. Remove and set aside. Discard any excess fat, leaving about 2 tablespoons in the pot.

  • Deglaze and Build the Sauce:
    Add the reserved marinade to the pot and sauté for 1–2 minutes until fragrant. Pour in the chicken broth, scraping up any brown bits. Stir in the sliced bell pepper, whole Scotch bonnet or habanero pepper, and ketchup.

  • Simmer and Stew:
    Return the browned chicken to the pot, ensuring it is mostly submerged. Stir to coat, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, flipping the chicken occasionally. For a thicker sauce, simmer uncovered for an additional 10–15 minutes.

  • Final Seasoning:
    Remove bay leaves and the whole Scotch bonnet pepper before serving. Taste and adjust seasoning if needed. Serve hot with white rice, Jamaican rice and peas, or coconut rice.

Notes

  • Scotch Bonnet Substitute: If you can’t find Scotch bonnet, use habanero for similar heat—or omit it for a milder version.

  • Make It Thicker: Simmering uncovered at the end will help the sauce reduce and intensify the flavors.

  • Marinate Overnight: The longer the chicken marinates, the deeper the flavor—don’t skip it if you want authenticity!

  • Serving Tip: This dish is traditionally served with rice and peas, plantains, or steamed cabbage for a full Jamaican meal experience.

Find it online: https://friendlywell.com/jamaican-brown-stew-chicken-recipe-is-a-must-try-dish/