Brown Stew Chicken
This classic Jamaican brown stew chicken dish is incredibly flavorful. All the complementary sweet and spicy notes will make you want to whip this up for a weeknight meal and entertaining. And besides being delicious, it’s an absolute breeze to make!
I love spicy things in general (just in case you haven’t figured that out yet 😜). I come from a lengthy background of spice-loving people, which is one reason I am so in love with this chicken stew. The aromatic blend of garlic, ginger, pepper, thyme, and green onions makes my mouth water long before serving a plate of this stew.
Honestly, this stew is just downright comforting! It makes your house smell amazing and will remind you of long weekends spent at home with family while your mom cooked everyone’s favorite meals. In fact, don’t be surprised if this dish turns into one of your own family favorites.
|
Content… Why It’s Called Brown Stew |
Why It’s Called Brown Stew Chicken
Browning sauce is one of the major flavor enhancers of an authentic Jamaican brown stew chicken recipe. Thus, the name of a popular Caribbean condiment that blends caramel color, vegetable concentrates, and seasonings. This sauce deepens the flavor in meat and darkens the broth in soups and stews.
How to Make Brown Stew Chicken
Marinate the Chicken
- Prep Chicken – Pat the chicken dry with paper towels. Next, place the chicken in a bowl and season it with salt and pepper according to your taste.
- Season – Then add the chicken bouillon powder, ginger, garlic, white pepper, thyme, paprika, and green onions. Thoroughly mix everything with a spoon or your hands until every piece of chicken is well-coated. (Photo 1)
- Marinate – Cover tightly and set aside in the fridge. Marinate for at least an hour or overnight. (Photo 2)
- Ready to Cook – When ready to cook, remove particles from the chicken and reserve the marinade for later.
Make the Stew
- Sear Chicken – Heat the oil in a large pan (I used 12-inch cast iron), then brown the chicken for 3-4 minutes until golden. (Photos 3-4)
- Set Aside – Remove the chicken pieces from the pan and set it aside on a plate.
- Saute – Drain excess oil from the skillet, leaving 2-3 tablespoons of oil behind. Add onions, garlic, thyme, hot sauce, paprika, brown sugar, browning sauce, ketchup, bell peppers (if desired, add some or all of the bell peppers towards the last 10 minutes of cooking), and salt to taste. A scotch bonnet pepper is also a nice addition for more heat. (Photos 5-6)
- Stir for about 2-3 minutes until the onions are translucent. Add the leftover marinade from the chicken and deglaze the pan with the chicken stock or broth. (Photo 7)
- Add Chicken – Bring everything to a boil and return the browned chicken to the pan. (Photo 8)
- Simmer – Cover the pot and simmer for about 25 minutes, until the chicken becomes fall-off-the-bone tender and the sauce thickens slightly.
- Adjust Seasoning – Do a taste test and adjust salt, black pepper, and the soup consistency as needed.
- Serve with rice, and enjoy!
Recipe Notes and Tips
- In a hurry? Make this recipe in the crock pot! Just toss all the ingredients into the slow cooker after browning the chicken. Cook it on high for 3-4 hours and serve over rice.
- Leave out the hot sauce for a mild version of brown chicken stew.
- Browning the chicken and sautéing the onions isn’t necessary, but this small step results in colossal flavor. So, I recommend not skipping it.
- When you deglaze your pan with cool water, stir frequently. The broth combined with stirring lifts flavorful bits sticking to the pan, prevents it from burning, and makes your stew incredibly tasty.
Make-Ahead and Leftovers
This stew will stay good for a few days in the fridge, so feel free to make it a couple of days ahead. Then, you can heat it up on the stovetop on medium-high heat.
Store your leftover stew in an airtight container in the fridge. It should keep for 3-5 days. I prefer reheating this stew on the stovetop on medium heat, but you can microwave it if in a hurry.
What Goes With Brown Stew Chicken
Honestly, this stewed chicken is fantastic all on its own. Still, if you’re asking me what’s on my dinner table, you’d probably find coconut rice, fried plantains, and steamed veggies.
I’d also be serving sorrel drink over ice because it is another island classic that is beautifully refreshing. And for dessert? Rum raisin cake with rum glaze for dessert. 🤤
More Soul-Satisfying Jamaican Recipes to Try
- Jamaican Oxtail Stew
- Callaloo
- Jamaican Meat Pie
- Gungo Rice and Peas
- Jamaican Easter Spice Bun
- Slow Cooker Curry Chicken
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”Q0ocT7zc” upload-date=”2020-10-28T11:24:33.000Z” name=”Brown Stew Chicken” description=”Brown Stew Chicken – incredibly rich in flavor Jamaican classic stewed chicken that’s primarily sweet and spicy. So easy to make and it comes together quickly. Great for regular weeknights or when entertaining!” player-type=”collapse” override-embed=”false”]
This post was first published in May 2014 and has been updated with a new recipe, photos, tips, and a video
Brown Stew Chicken
Ingredients
Chicken Marinade
- 1 3½-5 pound (1.5-2.5k) chicken, cut into 10 pieces
- salt and pepper to taste
- 1 teaspoon (2g) chicken bouillon powder
- 1-2 teaspoons (2-4g) fresh ginger, minced
- 1 teaspoon (5g) garlic, minced
- ½ teaspoon (1g) white pepper
- 1 teaspoon (1g) fresh thyme
- ½ teaspoon (1g) paprika
- 2 green onions, diced
Brown Stew Chicken
- 2 tablespoons (28ml) canola oil, or more as needed
- 1 medium onion, diced (about 1¼ cups)
- 2 teaspoons (10g) garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon (4.7g) hot sauce (or sub chili sauce)
- 1½ teaspoon (3g) paprika
- 1 tablespoon (12.5g) brown sugar
- 1-2 teaspoons (5-10ml) browning sauce
- 2-3 tablespoons (32-48g) ketchup
- 2 small bell pepper, sliced (red or green)
- salt and pepper to taste
- 1-2 cups (235-475ml) chicken broth (or water)
Instructions
- Pat dry the chicken with paper towels.
- Then place chicken in a bowl and season with salt and pepper according to preference.
- Then season with the chicken bouillon powder, ginger, garlic, white pepper, thyme, paprika, and green onions. Thoroughly mix the chicken with a spoon or hands until it is well coated, cover tightly, and set aside in the fridge. Marinate for about at least an hour (preferably overnight).
- When ready to cook, remove excess marinade from the chicken and reserve for later. Heat up a large pan (mine was a 12-inch cast iron skillet) with about 2 tablespoons oil.
- Brown the chicken about 3-4 minutes until chicken is a golden brown, remove and place on a plate. Drain excess oil from the skillet, leaving about 2-3 tablespoons of oil.
- In the same pan, add onions, garlic, thyme, hot sauce, paprika, sugar, browning sauce, ketchup, bell peppers (if desired add some or all of the bell peppers towards the last 10 minutes of cooking), and salt to taste. Stir for 2-3 minutes until onions are translucent. Add the reserved chicken marinade.
- Deglaze pan with the broth or water. Bring to a boil and return the brown chicken back to the pan.
- Cover and cook for about 25 minutes, more or less or until chicken is cooked through (no pink showing) and sauce thickens, slightly. Adjust for salt, pepper, and consistency with more broth or water as you cook.
- Turn off the stove, remove the stew, and serve with Caribbean rice and beans.
Tips & Notes:
- You don’t have to brown the chicken and sauté the onions and spices before making the stew, but this small step results in big flavor. I recommend you don’t skip it!
- When you deglaze your pan with cool water (or broth), stir frequently. The cool water on the hot pan combined with your stirring will lift any flavorful bits sticking to the pan, prevent them from burning, and make your stew incredibly tasty.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Thank you so much for this recipe! I spent this Thanksgiving with a new guy I am seeing from Ethiopia and wanted to make a dish that would impress and have more complex flavors he may be used to. I asked if it was good and he said “No, it’s VERY GOOD!” He took more with him to lunch at work today! Thank you for helping me make a good first impression.
Absolutely love this!! Thanks for sharing, Jewel :)!
I love this recipe and have made it several times. This time I put too much water. Have any suggestions on making it thicker? I feel like the rule is to add flour to make sauce thicker but not sure with this one.
I have one more recipe to add to my repetoire, and this one has been welcomed in like nothing else. With the house being chaotic, kids coming and going, parents being around to pick them up and whatnot, at least two other mouths were fed than I planned to – and both those guys were impressed.
Then there is having to account for several small, finnicky mouths – most of my nieces can’t handle anything spiced (different ball-game from spicy), so finding agreeable meals that aren’t bland is another challenge. At least with the oldest, she was a fan of this.
The chicken was tender, plus the different flavours with hot sauce, ketchup, browning sauce (which I made from scratch – slim pickings in New Zealand), paprika and the ilk created a complex tappestry on the palate. This sort of finding that has me excited to continue coming back into the kitchen. It is likely to get served up several more times in the future.
Hi Mikey,
I’m delighted to hear that this recipe has become a hit in your busy household and has impressed even the unexpected guests! It’s particularly rewarding to find a dish that appeals to a wide range of tastes, especially when catering to the preferences of children with different sensitivities to spices. Your effort in making the browning sauce from scratch, especially with limited resources in New Zealand, shows your dedication to creating a flavorful meal.
The combination of hot sauce, ketchup, paprika, and other ingredients creating a complex flavor profile is a testament to your culinary skills and creativity. It’s wonderful that this recipe not only satisfies various palates but also reignites your excitement for cooking. Knowing that it’s versatile enough to be served multiple times and still be enjoyed is the hallmark of a great recipe. Keep enjoying your cooking adventures and sharing these delightful meals with your family and guests!
This has been my go to recipe for quite some time. My family absolutely loves it.
“Thank you so much for trying out this brown stew chicken ! I’m delighted to hear it turned out great for you.
We love this stew! I don’t measure anything (which is why my baking skills are lacklustre). I just throw everything together but I do brown the chicken and sautée off my veg and seasonings – it makes a massive difference!! I cook quite slow in my oven and then grill the top so my chicken gets a nice crisp to it. I also add baby new spuds which although is probably sacrilege they just taste amazing having soaked up all that spicy juice!!!! Love. Love. Love this recipe.
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
It’s so delicious! Easy to make, we really love it and will make it again!
The variation I made was to cook it in a wok rather than the skillet so the chicken can be fully immersed.
Thanks Imma.
Thank you so so much, Anna! It’s a pleasure to have you here! Stay tuned and try my thanksgiving special recipes:)
I studied and watched this morning, made it and it was great. Thanks.
Sounds amazing, thank you so much for trying this recipe and sharing your valuable feedback:) Stay tuned and have more amazing recipes.
Can I make this chicken stew in an instant pot?
Yes, you can. I would reduce the liquid by ½ a cup, though. And, of course, adjust the cooking time.
How simple. Good recipe.I love Brown Chicken Stew. So much cheaper than going to out to our Jamaican restaurant, I get leftovers for what I paid for an entrée.
I did make it a little hotter, because that is how we like it. thanks.
Thank you, Nora! I always try to bring recipes that are super yummy just like a restaurant but they fit into the budget 🙂
So I made this recipe but had a problem. I browned the chicken but it didn’t really brown, if you know what I mean. And then when I went to cook it in the sauce the skin was flabby. The sauce was great despite the fact that I had to eliminate some of the salt cause hubby is on a low salt diet. I got a chicken from the butcher and they cut it for me. I think it was too small. The pieces were just too small. Not the recipes fault. Ugh, so frustrating. The flavor was very good though.
So sorry that happened. If you need a heart-healthy diet, you can remove the skin before making the recipe. I know crispy chicken skin is so delicious, but it’s not a necessity. Thanks so much for trying out the recipe.
This recipe was easy and turned out well, The flavours were amazing. This was my first time making it at home and enjoyed my Brown Stew Chicken as much as I did from a Jamaican restaurant , thanks for sharing