This post may contain affiliate links. Please read our disclosure policy.
Jamaican Brown Stew Chicken is a traditional dish made with marinated chicken, aromatic spices, and vegetables, braised until tender. This rich, savoury stewed chicken recipe is brimming with authentic Caribbean flavour! You’re gonna want to add this to your weekly rotation of meals.
For other classic Jamaican main dishes, check out my Jamaican Curry Chicken, Jamaican Curry Goat, and Jamaican Oxtail Recipe! But, if you want to stick to the brown stew theme, definitely try my easy Brown Stew Fish recipe next!
Brown stew chicken makes an appearance on Caribbean household dinner tables weekly. This is true for all the right reasons: it’s quick and easy, full of flavour, and goes well with a variety of side dishes, making it a family favourite.
I start by seasoning my chicken and allowing it to marinate for a few hours to overnight. Then, I braise the chicken to lock in the flavour, letting it brown nicely, and allow it to simmer until tender and perfect.
The result is fall-off-the-bone, tender meat, bathed in a rich, savoury gravy that embodies the essence of West Indian food. It’s a fool-proof way to have an enjoyable dinner and lunch the next day, bringing the taste of the island to your table.
Table of Contents
- Here’s Why You’ll Love This Jamaican Brown Stew Chicken Recipe
- What is Brown Stew Chicken?
- A Key Ingredient: Browning for Chicken
- Ingredients
- How to Make Brown Stew Chicken
- Recipe Substitutions and Variations
- Tips for the Best Brown Stew Chicken
- What To Serve With Jamaican Brown Stew Chicken
- Storage
- Frequently Asked Questions (FAQs)
- More Similar Recipes
- Brown Stew Chicken Recipe
Here’s Why You’ll Love This Jamaican Brown Stew Chicken Recipe
- Quick and Easy: This is the perfect weeknight recipe, or for those with busy schedules because it comes together with minimal effort in no time!
- Flavourful: It’s marinated in a delicious, flavourful blend of herbs and spices for a few hours to overnight and this provides maximum flavour!
- Versatile: One of the best parts of this dish is, it pairs up so well with a variety of side dishes. Whether rice, ground provision, greens, pasta etc.
What is Brown Stew Chicken?
Brown stew chicken is a flavoursome and comforting stew dish common in Jamaican cuisine and throughout the Caribbean. Chicken is marinated then braised and simmered in a rich and aromatic sauce until the chicken is tender and infused with flavourful herbs and spices.
A key component in some of these dishes are the use of either soy sauce, browning, fish and meat sauce etc. which also contributes to the rich brown colour of the gravy.
A Key Ingredient: Browning for Chicken
A key ingredient that some use in this dish is the browning. This dark, savoury sauce adds colour and a depth of flavour to Caribbean stews, gravy, meat dishes, and desserts.
It is a natural food colouring sourced from a simply burnt brown sugar or a blend of caramel, vegetable concentrates and seasonings. It’s commonly used in Caribbean households. This sauce is often used to deepen the flavour and colour of this dish.
Ingredients
Chicken Marinade
- Whole Chicken: Use a whole chicken broken down, or use a combination of your favourite parts of the chicken. Typically it’s recommended the chicken has bones for additional flavour!
- Onion: You can choose between chopped or sliced and use sweet or yellow cooking onions.
- Garlic: This adds a beautiful aroma and great flavour to this dish. Use fresh garlic, minced or grated for a more pungent taste.
- Escallion: Also known as green onion or scallion, this adds a mild peppery taste. Add it finely chopped.
- Fresh Thyme: This fresh aromatic and flavourful herb is essential in many jamaican dishes, and definitely great in this one as well.
- Bay Leaves: This is optional, so you can leave it out if you don’t have any on hand. It is an aromatic leaf commonly used in Caribbean cooking.
- Browning: Used for natural food colouring, this is made from burnt dark brown sugar. However, it can be made from a blend of caramel, vegetable concentrates, and seasonings. For more information check out my recipe for homemade browning sauce.
- Scotch Bonnet Pepper: Finely chopped, optional, as desired. This packs a good spicy punch, and flavour to the chicken. Alternatively, you can use habanero peppers or your favourite variety of pepper.
- Salt and Black Pepper: Add as desired, used for enhancing the flavour of the dish.
- Homemade Seasoning Salt/ All Purpose Seasoning and Paprika: Use these dry seasonings or use what you have on hand for an added kick of flavour.
- Pimento Seeds: Also referred to as allspice berries, add them crushed or whole.
- Dark Brown Sugar: This rounds out the other flavours of this dish and adds a hint of sweetness.
Jamaican Brown Stew Chicken
- Low Sodium Chicken Stock: This is used to deglaze the pot, after browning the chicken as well as provide enough liquid for the chicken to simmer and to make the gravy.
- Red and Green Bell Pepper: You can use any colour you have on hand, julienned or dice.
- Ketchup: I use this for taste and to flavour and thicken the gravy.
- Soy Sauce: Add for mouthwatering umami flavour.
- Salt: Add more or less to taste.
- Olive Oil: Use a drizzle of this oil to brown the chicken. Any kind of neutral cooking oil works, such as avocado oil, canola or peanut oil.
How to Make Brown Stew Chicken
1. Prep Chicken
Remove skin from chicken and trim any excess fat, then wash chicken with vinegar and/or lemon or lime and rinse with water. Pat chicken dry with paper towel, chop into smaller pieces and set aside.
2. Marinate Chicken
In a large mixing bowl or plastic storage bag, combine chicken, onions, green onions, garlic, thyme, bay leaves, browning, brown sugar, all spice berries (pimento seeds), paprika, salt, black pepper and scotch bonnet. Season the chicken ensuring it is well coated, and allow to marinate for an hour to overnight if possible.
3. Brown Chicken
Over medium high heat, heat oil in a large dutch oven or skillet. Remove the chicken from the marinade (reserve marinade – leave the vegetables and seasonings in the mixing bowl), and braise each side until browned, about 5-10 minutes.
4. Add Stock and Reserved Marinade
Once the chicken pieces are browned on all sides, stir in the stock and reserved marinade. Cover pot and bring all the ingredients to a boil. After about 20 minutes, remove the lid, add ketchup and reduce the heat to medium-low.
5. Let Simmer and Serve
Cover and let simmer until the chicken is very tender and the sauce has reduced by half, about 10 more minutes. Season with salt and pepper to taste. Remove the bay leaves, scotch bonnet pepper, green onion stalks, and thyme sprigs. Serve hot and enjoy!
Recipe Substitutions and Variations
- Veggies: Try adding more veggies such as carrots and/or tomatoes, a very popular addition to this dish.
- Chicken: You can essentially use any part of the chicken for this recipe whether boneless of bone-in. However, it of often recommended to use bone-in for maximum flavour.
- Scotch Bonnet Pepper: If you’re not able to get your hands on this pepper, you can substitute with habanero pepper or your preferred pepper of choice.
Tips for the Best Brown Stew Chicken
- Marinate Your Chicken. Combine all the ingredients for the marinade and ensure you massage it well into your chicken so the flavours can meld together and penetrate.
- Braise Your Chicken. Before allowing your chicken to slowly simmer in the liquids, you want to braise all sides of your meat until browned. It creates a lovely texture on the outside while ensuring the inside remains moist and tender.
- Make It a Meal. Add in pieces of potatoes and carrots to turn this dish into a one-pot meal.
- Stick to Dark Meat. It has more flavour. But if you do opt for white meat, keep the bone in.
- Season to Taste. Taste test your pot after the chicken has thoroughly cooked and adjust if needed.
- Use low Sodium Stock. This prevents the dish from coming out too salty. If using regular stock, add half water, half stock if needed, or omit added salt.
What To Serve With Jamaican Brown Stew Chicken
Serve brown stew chicken with Jamaican Rice and Peas or this Vegan Jamaican Bulgur Wheat & Peas with a side of either Jamaican Steamed Cabbage or Jamaican Callaloo.
Here are some other tasty additions:
- Jamaican Pigeon “Gungo” Peas and Rice
- Coco Bread
- Jamaican Festival Recipe
- Jamaican Fried Dumpling
- Mashed Potatoes
- Roti or Paratha
- Quinoa or Couscous
- Steamed Vegetables
Storage
Allow brown stew chicken to completely cool then store leftover chicken in an airtight container in the fridge for up to 3 days. Or store in freezer safe container or bags for up to 2-3 months.
Can I Make this Ahead of Time?
Yes. The flavours actually intensifies the longer it sits. Allow the dish to cool completely before placing it in the refrigerator.
Reheating Instructions
When you are ready to reheat, warm it up on a stovetop on medium-low heat until it is evenly heated. Alternatively, you can microwave it.
Frequently Asked Questions (FAQs)
“Brown stew chicken” and “stew chicken” are often used interchangeably, however the distinction between the two is sometimes based on cooking technique and region. Brown stew chicken is first marinated and then browned (seared) in a skillet whereas stew chicken often gets its distinct colour from adding browning sauce. The two terms also vary depending on the region or country.
Curry chicken and brown stew chicken are two very popular and common dishes however vary greatly in their ingredients, preparation, and taste. You make curry chicken using curry powder while brown stew chicken requires browning.
This often occurs when you use too much browning sauce or burn the chicken during the browning or “searing” stage.
Add a spoonful of brown sugar or butter to mellow the bitter taste.
Yes! You can adapt brown stew for all kinds of protein. Consider alternatives like fish (such as snapper or cod), pork, beef, turkey, or even goat and lamb for a different yet equally delicious take on this island favourite.
More Similar Recipes
- Brown Stew Fish
- Jamaican Red Peas Soup
- Jamaican Jerk Chicken Recipe
- Gungo Peas Soup
- Ackee and Saltfish
- Jamaican Oxtail Recipe
- Jamaican Beef Patty
- Jerk Chicken Sandwich
- Easy Jamaican Pigeon “Gungo” Peas and Rice
- Jamaican Pickled Vegetables (Escovitch Sauce)
- Jamaican Curry Shrimp (Seafood)
- Quick & Easy Jamaican Jerk Chicken
- Jamaican Rasta Pasta
- Jamaican Curry Goat
If you try this Jamaican Brown Stew Chicken recipe, we’d greatly appreciate if you leave us a star ★ rating, as well as some feedback in the comment section below if you found this blog post helpful and tasty!
Also, please use the hashtag #theseasonedskillet on social media for a chance to be featured, and don’t forget to keep up with TSS on Facebook, Twitter, Instagram, TikTok and Pinterest!
Lastly, sign up to our Friday weekly newsletter for the latest TSS updates, blog posts and recipes straight to your inbox.
Oh, and share, share, share with your family and friends!
Brown Stew Chicken
Equipment
- Non-stick skillet or dutch pot
- Wooden Spoon/Spatula
Ingredients
Chicken Marinade
- 1 whole Chicken, or chicken pieces, chopped into smaller chunks
- 1 sm Onion, chopped
- 3 cloves Garlic, minced
- 1 stalk Green Onion, escaliion/sprig onion, crushed or chopped
- 3 sprigs Fresh Thyme
- 2 whole Bay Leaves
- 1 tsp Browning
- 1 whole Scotch Bonnet Pepper, or chopped, as desired
- 1 tsp Black Pepper
- 1 tsp Paprika
- 5 whole Pimento Seeds, allspice berries, whole or crushed
- 2 tsp Dark Brown Sugar, packed
- pc. Fresh Ginger, small, optional
Brown Stew Chicken
- 2 cups Chicken Stock, low sodium
- 1/2 sm Red Bell Pepper, julienned or chopped
- 1/2 sm Green Bell Pepper, julienned or chopped
- 1 tbsp Ketchup
- 1 tbsp Soya Sauce, optional
- 1/2 tsp Salt, more or less to taste
- 2 tbsp Olive Oil
Instructions
- Remove skin from chicken and trim any excess fat, then wash chicken with vinegar and/or lemon or lime and rinse with water. Pat chicken dry with paper towel, chop into smaller pieces and set aside.
- In a large mixing bowl or plastic storage bag, combine chicken, onions, green onions, garlic, thyme, bay leaves, browning, brown sugar, all spice berries (pimento seeds), paprika, salt, black pepper and scotch bonnet. Season the chicken ensuring it is well coated, and allow to marinate for an hour to overnight if possible.
- Over medium high heat, heat oil in a large dutch oven or skillet. Remove the chicken from the marinade (reserve marinade – leave the vegetables and seasonings in the mixing bowl), and braise each side until browned, about 5-10 minutes.
- Once the chicken pieces are browned on all sides, stir in the stock and reserved marinade. Cover pot and bring all the ingredients to a boil. After about 20 minutes, remove the lid, add ketchup and reduce the heat to medium-low.
- Cover and let simmer until the chicken is very tender and the sauce has reduced by half, about 10 more minutes. Season with salt and pepper to taste. Remove the bay leaves, scotch bonnet pepper, green onion stalks, and thyme sprigs. Serve hot and enjoy!
Made this for dinner and everyone loved it!
Amazing! So happy to hear this!!
I have not made this yet but it looks so delicious I can’t wait to try and make it
You’re going to love it! I can’t wait for you to try as well!!
When do you add the ketchup? To the marinade?
Hi Briana! The ketchup is added near the end, when the chicken is cooked through and you are just simmering for the gravy to thicken. Between steps 4 and 5 🙂
Very bland…Needs way more spices
Hi Niasha, I’m sorry this recipe didn’t suit your taste. A general rule of thumb that I always recommend is to season and adjust seasonings to your personal taste – if you prefer more spices do just that next time.
Loved this recipe! Now whomever said it needed more seasoning was right BUT if you’re a real cook you’ll start with this recipe and go from there. I doubled the seasoning, tasted it, and all it needed was a little more salt…and I don’t normally cook with salt. And I added a little flour because it was a little too loose for me. But be careful because its not stew. And I made it with the rice and peas recipe and it was good too.
I’m glad you enjoyed the recipe and made it your own! Adjusting the seasoning to fit your taste is key! Perfecting pairing with the rice and peas recipe, too. Thanks for the feedback and for sharing your adjustments!
So easy to make and so delicious 😋 My family rated it a FIVE!! Thanks for sharing your recipe 🙏🏾
I am so happy to hear this Rachel! If the family approves, its the ultimate win!
Can’t wait to try this. Why do you cut the chicken into smaller pieces? I may be overthinking, but any tips on how to do that?
Hi Rich, I’m excited for you to try as well! It’s how I’ve always seen it done – I think it’s the best way to “stretch a meal” and have enough for leftovers. I recommend using a sharp knife or cleaver to cut through chicken joints for easier, cleaner cuts – sharp, thats the key! But feel free to leave the chicken pieces whole if thats what you prefer!