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A spoon lifting deep brown Jamaican Brown Stew Chicken out of a pan.
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Authentic Jamaican Brown Stew Chicken

Jamaican brown stew chicken is a popular main dish with a deep, bold flavor that can be enjoyed any day of the week, but especially Sundays.
Prep Time10 minutes
Cook Time1 hour
Marinating Time30 minutes
Course: Main Course
Cuisine: Jamaican
Keyword: brown stew chicken recipe, brown stew chicken,, Jamaican brown stew chicken, Jamaican brown stew chicken recipe
Servings: 8

Equipment

  • Large mixing bowl
  • Cutting Board
  • Knife
  • Large skillet or sauté pan with lid
  • Wooden spoon or spatula
  • Tongs

Ingredients

  • 4 lbs bone-in, skinless chicken with larger pieces cut in two
  • 2 tbsp Caribbean green seasoning (optional)
  • 1 tbsp Jamaican chicken seasoning or all-purpose seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1/2 medium yello onion chopped
  • 4 garlic cloves minced
  • 2 scallion stalks chopped
  • 1/2 medium tomato chopped
  • 2 thyme sprigs
  • 8 pimento seeds/allspice berries crushed
  • 1 tsp ginger freshly grated or paste
  • 1 tbsp low-sodium soy sauce
  • 2 tsp Jamaican browning sauce
  • 2 tbsp cooking oil
  • 1 cup water
  • 1 scotch bonnet pepper whole
  • 1 tsbp ketchup (optional)
  • 1 tbsp Meat & Fish sauce (optional)
  • 1 carrot cut into coins
  • 1/2 green bell pepper julienned
  • 1/2 red bell pepper julienned

Instructions

  • In a large bowl, season the chicken with green seasoning (if using), Jamaican chicken seasoning or all-purpose seasoning, onion powder, garlic powder, paprika, seasoned salt, black pepper, onion, garlic, scallion, tomato, thyme, crushed pimento seeds, ginger, soy sauce, and browning.
  • Cover the chicken with cling wrap, and let it marinate in the refrigerator for at least 30 minutes to overnight. (If marinating overnight, remove the chicken from the refrigerator 30 minutes before cooking.)
  • Heat 2 tbsp of cooking oil in a large skillet over medium-high heat. Sprinkle Turbinado sugar over the hot oil. Allow it to sit without stirring until it starts to foam/bubble and deepen in color.
  • Shake the excess marinade off of the chicken pieces, and reserve the marinade for later. Sear the chicken in the caramelized sugar for 5 minutes per side.
  • Reduce the heat to medium. Cover the skillet to allow the chicken to continue cooking for 10 minutes and release its own liquid.
  • Stir and flip the chicken pieces to ensure they are evenly coated in the pan juices. Add the reserved marinade to the skillet. Pour 1 cup of water into the seasoning bowl and swirl it to get any remaining seasoning, then add it to the pan. Stir, reduce the heat to medium low, add the scotch bonnet pepper, then cover and allow to cook for another 30 minutes.
  • Remove the scotch bonnet pepper. Stir in ketchup, meat & fish sauce carrots, and bell peppers then cover and continue cooking for another 10 minutes or until the carrots are fork tender and the gravy has reduced and thickened a bit.
  • Turn off the heat and allow the stew to rest for 10 minutes before serving.

Notes

Best served with rice & peas and fried ripe plantain. Enjoy!
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