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CuisineCaribbeanJamaicanChickenSoyGlutenStewsChickenMealStove TopDinnerComfort Food

Jamaican Brown Stew Chicken

This Jamaican brown stew chicken is a deeply flavorful, slow-simmered classic with a rich, glossy gravy and boldly seasoned chicken. Bone-in chicken is marinated with aromatics, herbs, allspice, and browning sauce, then browned and gently stewed until tender in a savory, slightly sweet sauce with Scotch bonnet heat. The result is a comforting Caribbean chicken stew with layers of spice, warmth, and depth, perfect for serving with rice to soak up every spoonful of the sauce.

Typhanie Stewart
Tasty Team
Total Time

2 hr 50 min

2 hr 50 min

Prep Time

10 minutes

10 min

Cook Time

1 hr

1 hr

Jamaican Brown Stew Chicken
Total Time

2 hr 50 min

2 hr 50 min

Prep Time

10 minutes

10 min

Cook Time

1 hr

1 hr

Ingredients

for 6 servings

  • 4 lb bone-in, skinless chicken, cut into 3- to 4-inch pieces
  • 3 tablespoons high-heat cooking oil (such as avocado or canola oil), divided
  • ½ medium yellow onion, chopped
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • ½ medium tomato, chopped
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon all-purpose seasoning
  • 2 teaspoons Jamaican browning sauce
  • 1 teaspoon onion powder
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 8 whole allspice berries, crushed
  • 4 garlic cloves, minced
  • 2 scallions, chopped
  • 2 fresh thyme sprigs, leaves picked
  • 1 cup water
  • 1 whole fresh Scotch bonnet pepper
  • 2 tablespoons ketchup
  • 1 carrot, chopped (optional)

Nutrition Info

  • Calories 517
  • Fat 11g
  • Carbs 4g
  • Fiber 1g
  • Sugar 0g
  • Protein 93g

Estimated values based on one serving size.

Preparation

  1. Place the chicken in a large bowl, and drizzle all over with 1 tablespoon of the cooking oil. Add the onion, bell peppers, tomato, soy sauce, all-purpose seasoning, Jamaican browning sauce, onion powder, ginger paste, garlic powder, paprika, salt, black pepper, allspice berries, garlic cloves, scallions, and thyme. Toss to evenly coat. Cover the bowl, and marinate in the refrigerator for at least 1 hour or up to 12 hours.
  2. Remove the chicken mixture from the refrigerator, and let it stand at room temperature for 30 minutes.
  3. Heat the remaining 2 tablespoons cooking oil in a large skillet or pan over medium-high. Remove the chicken from the bowl, shaking off excess marinade in the bowl; reserve the marinade for later. Working in batches if needed, add the chicken to the skillet, and cook, undisturbed, for 5 minutes per side.
  4. Return all the browned chicken to the skillet, and reduce the heat to medium. Cover the skillet, and cook for 10 minutes. Stir the chicken, and flip the chicken pieces over. Add the water, Scotch bonnet pepper, and reserved marinade to the chicken. Stir to combine, and reduce the heat to medium-low. Cover and cook, undisturbed, for 20 minutes.
  5. Remove the Scotch bonnet pepper from the skillet. Stir the ketchup and carrots (if using) into the chicken mixture. Cover and cook for about 20 minutes, or until the carrots are fork-tender and the gravy has reduced and thickened a bit.
  6. Remove from heat, and let the stew stand for 10 minutes. Serve.
  7. Enjoy!
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Jamaican Brown Stew Chicken