Jamaican Brown Stew Chicken
A hearty Jamaican brown stew chicken made with seasonal vegetables, slowly braised to tender perfection, serving as a comforting weeknight skillet supper that highlights authentic Caribbean flavors.
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Overview
Jamaican Brown Stew Chicken is a flavorful and comforting dish that embodies the vibrant essence of Caribbean cuisine. This recipe features tender chicken pieces slowly braised in a richly spiced brown sauce with seasonal vegetables, resulting in a deeply satisfying stew perfect for a hearty weeknight meal.
Why you’ll love it
This stew offers a beautiful balance of savory and subtly sweet flavors enhanced by traditional Jamaican spices and herbs. The slow braising technique ensures the chicken is juicy and tender while the sauce thickens and soaks into every bite. Served over steamed rice or with flatbreads, it’s an authentic taste of the Caribbean that’s both easy and rewarding to make.
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Ingredient notes
- Chicken: Bone-in, skin-on pieces provide the best flavor and texture for stewing.
- Brown sugar & soy sauce: These create the signature rich, dark color and a depth of flavor in the sauce.
- Seasonal vegetables: Common choices include bell peppers, carrots, and tomatoes; feel free to adapt based on availability.
- Jamaican Scotch bonnet pepper: Adds authentic heat—handle carefully and adjust according to your spice tolerance.
Serving & storage
Serve the brown stew chicken hot over steamed white rice or with fried dumplings to absorb the delicious sauce. Leftovers can be cooled quickly, stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months. Reheat gently on the stove or in a microwave until steaming hot. Always reheat leftovers to an internal temperature of 74°C (165°F) to ensure safety.
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Chef tips
- For deeper flavor, marinate the chicken with salt, pepper, and a little soy sauce for 2 hours or overnight before cooking.
- Adjust the heat level by removing the seeds and membranes from the Scotch bonnet pepper or omitting it entirely for a milder stew.
- Use a heavy-bottomed skillet or Dutch oven to prevent scorching and promote even cooking.
- Serve with steamed rice, fried dumplings, or even mashed sweet potatoes for a complete meal.
Ingredients
- 900 g (2 lbs)bone-in, skin-on chicken thighs and drumsticks
- 2 tablespoonsvegetable oil
- 1 mediumonion, sliced
- 3 clovesgarlic, minced
- 1 mediumgreen bell pepper, sliced
- 1 mediumred bell pepper, sliced
- 2 mediumcarrots, sliced
- 2 mediumtomatoes, chopped
- 1 Scotch bonnet pepper, whole (optional)Jamaican Scotch bonnet pepper (optional)
- 2 tablespoonstomato paste
- 2 tablespoonssoy sauce
- 1 tablespoonbrown sugar, packed
- 1 teaspoonground allspice
- 1 teaspoondried thyme or 1 tablespoon fresh thyme leaves
- 250 ml (1 cup)chicken broth or water
- Salt and freshly ground black pepperto taste
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Equipment
- large heavy skillet or Dutch oven
- wooden spoon
- sharp knife
- cutting board
- measuring spoons
- measuring cups
Nutrition per serving
- Calories520
- Protein45 g
- Carbs18 g
- Fat28 g
Step-by-step
Step 1
Pat the chicken pieces dry and season both sides with salt and pepper.Step 2
Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Add the chicken pieces in batches, skin side down, and brown on all sides until golden, about 5-7 minutes per batch. Remove chicken and set aside.Step 3
In the same skillet, add the sliced onion, minced garlic, and bell peppers. Sauté until softened, about 5 minutes.Step 4
Add the carrots, chopped tomatoes, tomato paste, soy sauce, brown sugar, allspice, and thyme. Stir to combine and cook for 2-3 minutes to develop the flavors.Step 5
Return the browned chicken to the skillet, nestling it into the vegetable mixture. Add the Scotch bonnet pepper whole for heat (remove later if desired). Pour in the chicken broth or water to just about cover the chicken.Step 6
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it slowly braise for 40 minutes, or until the chicken is tender and cooked through, stirring occasionally.Step 7
Remove the lid and continue to cook uncovered for 5-10 minutes to thicken the sauce to your liking. Remove the Scotch bonnet pepper before serving.
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