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Brown Stew Chicken

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This Jamaican Brown Stew Chicken is full of Caribbean flavor and a perfect main dish for any day of the week. It’s the perfect stewed chicken dish when you want to have a taste of the islands.

brown stew chicken in pot with blue towel behind it

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We had brown stewed chicken quite often growing up and it quickly became one of my favorite stew recipes. It was on a weekly rotation in our house and we would have it more often than we had these amazing oxtails

Brown stew chicken takes a little more time than most traditional stew recipes you will find. The meat is washed and then marinated in “seasoning” which includes chopped aromatics and a few dry seasonings. The meat is then lightly browned on the stovetop or in the oven, and then stewed for about 30-40 minutes until the meat is fall off the bone tender. 

I’ve ventured from my parent’s recipe by using boneless and skinless chicken, mainly because I’m not a fan of chicken skin in stew. You could use chicken with skin and bone on it, just expect to cook it longer. 

How to Make Brown Stew Chicken

First, rinse your chicken with some vinegar and water. I’m sure some will wonder why. This is just a rule from my mom and almost anyone from the Caribbean. So I do it. No questions asked. 

Place your chicken pieces in a bowl along with the brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, garlic cloves, ginger, onions, and peppers. That’s a lot, but oh so necessary if you want those deep flavors. Mix ingredients, making sure the chicken is fully covered. Cover and place in the fridge and allow the meat to marinate for at least 1 hour. If you can, allow it to marinate overnight. 

raw chicken with peppers, onions, and other seasonings in glass bowl

When ready to cook, remove the onions, peppers, garlic, and ginger from the chicken and place in a separate bowl.

two glass bowls, one with peppers and onions and the other with raw chicken

Heat a large skillet over medium heat, add oil, and then add chicken pieces and brown on each side, for about 2 minutes. 

chicken being browned in pan

Remove chicken and add reserved seasonings to the pot and sauté until softened, for about 5 minutes.

peppers and onions being browned in pan

Add chicken back to skillet along with chicken broth, water, and ketchup. Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy.

chicken pieces cooking in pot

Serve and enjoy. 

Recipes to serve with:

Other Jamaican Recipes to Try:

or have a look at all my Caribbean inspired recipes.

Watch this video tutorial and see how I make this brown stew chicken from start to finish.

brown stew chicken in pan
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4.85 from 142 votes

Brown Stew Chicken

This Jamaican Brown Stew Chicken is full of Caribbean flavor and a perfect main dish for any day of the week. It’s the perfect stewed chicken dish when you want to have a taste of the islands.
Course Main Course
Cuisine Caribbean
Keyword brown stew chicken, jamaican brown stew chicken
Prep Time 20 minutes
Cook Time 40 minutes
1 hour
Total Time 2 hours
Servings 6 people
Calories 626kcal
Author Tanya

Ingredients

  • 3 lbs chicken thighs boneless, skinless
  • 1 Tablespoon brown sugar
  • 2 teaspoons browning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons salt or to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon allspice
  • 1 yellow onion chopped
  • 3 spring onions chopped
  • ½ green pepper chopped
  • ½ red pepper chopped
  • 1 scotch bonnet seeds removed and chopped
  • 4 garlic cloves chopped
  • 1 inch ginger chopped
  • ¼ cup oil
  • 2 Tablespoons ketchup
  • 1 cup chicken broth
  • ½ cup water

Instructions

  • Add chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, onions, green pepper, red pepper, scotch bonnet, garlic cloves, and ginger to a bowl and mix, rubbing seasoning into the chicken. Cover and marinate in the fridge for at least 1 hour or overnight.
  • Remove peppers, onions, garlic, ginger and thyme from chicken and set aside. Heat oil in large skillet over medium heat and add chicken, brown for about 1-2 minutes per side. Remove chicken and add reserved onions and peppers to the skillet and sauté until softened, for about 5 minutes. Add chicken back to skillet along with chicken broth, water, and ketchup.
  • Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy. Serve and enjoy.

Notes

  • Brown stew chicken is traditionally cooked with a whole chicken that has been chopped into smaller pieces. Feel free to skip this by using chicken thighs or legs.
  • With any stew, dark meat works best as chicken breast can overcook and dry out. Dark meat also has more flavor. I generally opt for chicken thighs, chicken legs, and chicken wings when it comes to this recipe.

Nutrition

Calories: 626kcal | Carbohydrates: 11g | Protein: 38g | Fat: 47g | Saturated Fat: 11g | Cholesterol: 222mg | Sodium: 1154mg | Potassium: 633mg | Fiber: 1g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 2mg
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Recipe Rating




MAZOL Ily.

Sunday 20th of November 2022

At first I thought wow that's a ton of seasoning but I trusted the recipe and did it the way it was instructed. It came out amazing. Exactly what I was craving for. Yum!!

Wanda

Thursday 17th of November 2022

Finally, I found an authentic, delicious recipe for this dish! This was amazing. I’m waiting for the cookbook. Again, this was delicious. Love your recipes!

Tanya

Sunday 20th of November 2022

Thanks Wanda :)

Bobbi

Wednesday 16th of November 2022

Ok...really weird question..because I love brown stewed chicken, what do you think about using wild game for the meat?? I'm thinking of trying it with venison or antelope. I'm not worried about the different flavor of the meat but wondering about the meat being leaner. Since I use a lot if goat in my West Indie cooking, I'm thinking it could work! Thoughts??

Tanya

Sunday 20th of November 2022

Hi Bobbi, I think it would work, just depends on the cut. But you're right, it would be similar to a curry goat but with brown stew flavor instead.

Rosie

Sunday 13th of November 2022

I adore this recipe. I have lost count of how many times I have used it. Thank you! Its warm, comforting, not too heavy and doesn't get boring. Do you know if this would work in the slow cooker after I have browned the chicken?

Tanya

Monday 14th of November 2022

Hi Rosie, thanks so much. Yes, it would work in the slow cooker.

Ebony Bush

Tuesday 1st of November 2022

Great recipe. Followed it exactly and it was amazing. Paired it with the recipe for cabbage also. My family of 5 loved it and we’ll definitely be eating it again.

Tanya

Tuesday 1st of November 2022

Thanks Ebony, so happy you enjoyed the recipe :)