Brown Stew Chicken

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.

Prep Time15

Cook Time40

Marinating Time (Optional)1

Total Time55

Course: Chicken & Poultry, Jamaican, Main Dishes & Entrees

Cuisine: Jamaican

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Servings: servings

Author: Taneisha Morris

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, pimento seeds, paprika, salt, black pepper, scotch bonnet, red and green bell peppers, and soy sauce (if using). Season the chicken well, making sure it’s fully coated. Marinate for at least an hour or overnight if you have time.
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!

Notes

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.

Season to Taste – taste test your pot after the chicken has thoroughly cooked and adjust if needed.

Use low Sodium Stock – this will prevent the chances of this dish coming out too salty. If using regular stock, ad half water, half stock if needed or omit using added salt.

Thicken Gravy - if you realize your sauce has not thickened up, combine a mixture of 1 tbsp cornstarch, 1 tbsp cold water in a small bowl then add to the pot.

See additional recipe notes and tips for success in the blog post above.

Nutrition