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Authentic Jamaican Brown Stew Chicken Recipe

Close-up of rich, dark brown stew chicken Jamaican recipe pieces covered in thick sauce on a white plate.
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Learn how to make traditional Jamaican Brown Stew Chicken with a rich, dark gravy and tender meat. This recipe focuses on proper browning technique for deep flavor.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 medium onion, sliced
  • 1 large tomato, chopped
  • 1/2 cup water or chicken broth
  • 2 tablespoons vegetable oil
  • 1 scotch bonnet pepper, whole (do not cut unless you want high heat)
  • 4 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon soy sauce
  • 1 teaspoon browning sauce (or substitute)
  • 1 tablespoon ketchup
  • 1 teaspoon dried pimento (allspice) powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (for dredging)

Instructions

  1. Clean the chicken: Rinse the chicken pieces thoroughly under cold water. Pat them completely dry with paper towels.
  2. Marinate the chicken: In a large bowl, combine the chicken with salt, pepper, soy sauce, browning sauce, ketchup, pimento powder, garlic powder, onion powder, paprika, grated ginger, and minced garlic. Mix well to coat every piece. Let this marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.
  3. Dredge the chicken: Place the flour in a shallow dish. Lightly dredge each piece of marinated chicken in the flour, shaking off any excess. This light coating helps create the rich color and thickens the final gravy.
  4. Brown the chicken: Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot, carefully place the chicken pieces in the pot, ensuring not to overcrowd the pan (work in batches if necessary). Brown the chicken deeply on all sides, about 3 to 4 minutes per side. The goal is a deep, dark crust. Remove the browned chicken and set it aside.
  5. Sauté aromatics: Reduce the heat to medium. Add the sliced onions and chopped tomatoes to the pot, scraping up any browned bits from the bottom. Cook until the onions soften, about 5 minutes.
  6. Simmer the stew: Return the browned chicken to the pot. Add the water or broth, thyme sprigs, and the whole scotch bonnet pepper (do not break it). The liquid should come about halfway up the chicken pieces.
  7. Cover the pot, reduce the heat to low, and let the chicken simmer gently for 45 to 60 minutes, or until the chicken is very tender. Baste the chicken occasionally.
  8. Finish the gravy: Once the chicken is tender, remove the thyme sprigs and the scotch bonnet pepper. If the gravy is too thin, remove the chicken pieces temporarily, increase the heat to medium, and let the sauce reduce until it thickens to your liking. Taste and adjust salt if needed.
  9. Serve immediately over rice and peas or your preferred side dish.

Notes

  • For the best color without using commercial browning sauce, you can use the ‘burnt sugar’ method: melt 1 tablespoon of sugar in the empty pot over medium heat until it turns a deep amber or dark brown color, then immediately add the chicken to coat it before adding the marinade.
  • If you prefer less heat, leave the scotch bonnet whole and submerged in the liquid; it will infuse flavor without overwhelming spice. Remove it before serving.
  • This stew pairs perfectly with traditional Jamaican rice and peas or boiled dumplings.

Nutrition

Find it online: https://cookingzenith.com/brown-stew-chicken-jamaican-recipe/