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.
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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.
When ready to cook, remove the onions, peppers, garlic, and ginger from the chicken and place in a separate bowl.
Heat a large skillet over medium heat, add oil, and then add chicken pieces and brown on each side, for about 2 minutes.
Remove chicken and add reserved seasonings to the pot 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.
Recipes to serve with:
Other Jamaican Recipes to Try:
- Brown Stew Fish
- Jamaican Curry Chicken
- Jamaican Jerk Chicken
- Rum Punch
- Corned Beef and Cabbage
- Callaloo and Saltfish
- Jamaican Banana Fritters
- Jamaican Stew Peas
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
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 bell pepper chopped
- ½ red bell pepper chopped
- 1 scotch bonnet pepper 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.
Tashia
Friday 4th of October 2024
Made this recipe for the first time a couple months ago, and I've already added this into my meal rotation. It's so easy, and so delicious. My neighbor even asks for a plate now. lol
Tanya
Friday 4th of October 2024
Thanks so much, Tashia! So happy you enjoy the recipe and keep it on rotation :)
Kelly
Thursday 3rd of October 2024
This tastes exactly like the Jamaican restaurants' stew chicken I would order in Toronto- very authentic! Stew chicken is my favourite Jamaican food and this recipe is AMAZING! I only had time to marinade the chicken for about 2 hours and the flavours were still phenomenal! My husband LOVED IT too! It's going to be a regular recipe we make. We also love how healthy it is while yeilding so much FLAVOUR.THANK YOU SO SO MUCH! I live in Utah now and there aren't any Jamaican restaurants here so I'm so grateful for your recipe.
Tanya
Friday 4th of October 2024
Thanks so much for the feedback, Kelly! So happy you can now enjoy these Jamaican flavors in Utah. Also, I love Toronto. I've got tons of family up there. I'm overdue for a visit.
Sam
Saturday 28th of September 2024
Love this recipe it’s been a go to for us for a good number of years now! I always add slightly more water reduce it for longer and add some thickening granules 😋 thank you!
Tanya
Sunday 29th of September 2024
Thanks so much, Sam! So happy you like the recipe :)
Elisabeth
Thursday 26th of September 2024
I love it; it is so tasty it has now become a regular meal
Tanya
Saturday 28th of September 2024
Thank you Elisabeth! So happy you like the brown stew chicken.
jane
Monday 23rd of September 2024
I make this every 3 weeks. I do substitute The Scotch Bonnet peppers . I add carrots and let it cook for longer. If you can leave the chicken overnight it comes out more flavorful.
Tanya
Tuesday 24th of September 2024
Thanks Jane! I love that you add carrots! It adds such nice flavor.