Brown Stew Chicken

Content… Why Is It Called That? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Soul-Satisfying Jamaican Recipes to Try Conclusion Watch How to Make It

Why Is It Called Brown Stew Chicken?

Browning sauce is one of the major flavor enhancers of this chicken stew recipe. And 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.

Recipe Ingredients

1. Chicken – This recipe will need a decent-sized bird cut into 10 pieces. Alternatively, you can choose 3 to 5 pounds of your favorite chicken cut.
2. Spices – This recipe really is all about spices. You’ll need minced garlic, ginger, white pepper, thyme, and paprika, just to mention a few of the leading players.
3. Sauces – Hot sauce, browning sauce, and ketchup are all essential ingredients in the brown chicken stew.
4. Veggies – Onion and bell pepper add flavor and texture to this Jamaican stew.

How to Make Brown Stew Chicken

Marinate the Chicken

• Prep the 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. (Photo 1)
• 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 2-3)
• Marinate – Cover tightly and set aside in the fridge. Marinate for at least an hour or preferably overnight.
• Ready to Cook – When ready to cook, remove any particles from the chicken and reserve the marinade for later use.

Cook the Brown Chicken Stew

• Sear Chicken – Heat a large pan (I used 12-inch cast iron) with about 2 tablespoons of oil, and then brown the chicken for about 3-4 minutes until it is golden brown. (Photo 4-5)
• Set Aside – Remove it from the pan and place it on a plate.
• Saute – Drain excess oil from the skillet, leaving 2-3 tablespoons of oil behind. 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. (Photos 6-8)
• Stir for about 2-3 minutes until the onions are translucent. Add the leftover marinade from the chicken and deglaze the pan with water. (Photo 9)
• Add Chicken – Bring everything to a boil and return the brown chicken to the pan. (Photo 10)
• Simmer – Cover and cook for about 25 minutes, until the chicken cooks through and the sauce thickens slightly.
• Adjust Seasoning – Do a taste test and adjust salt, pepper, and the soup consistency as needed.
• Serve with rice, and enjoy!

Recipe Variations

1. In a hurry? You can make this recipe in the crock pot! I recommend throwing all the ingredients in the slow cooker after browning the chicken. Cook it on high for 3-4 hours and serve over rice.
2. Leave out the hot sauce and white pepper for a mild version of brown chicken stew.
3. Swap out the protein if you wish. Beef, pork, and even seafood taste amazing as a “brown stew.” Choose your meat and follow the recipe as is. Just be sure to adjust your cooking times accordingly.

Tips and Tricks

1. 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!
2. When you deglaze your pan with cool water, 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.

Make-Ahead Instructions

This stew will stay good for a few days in the fridge, so feel free to make it a couple of days ahead of time. Then you can just heat it up on the stovetop on medium-high heat until thoroughly warmed.

Serving and Storage Instructions

Serve brown stew chicken immediately after it finishes cooking. It tastes best hot off the stovetop, with warm white rice. Definitely use the stew as a gravy for your rice. 😉

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 always use the microwave if you need to heat it up in a hurry.

FAQs

What Goes With Brown Stew Chicken

Honestly, this stewed chicken is fantastic all on its own. Still, if you’re asking me what my dinner table would look like if I served up all the fixings, you’d probably find us having some Caribbean rice and beans, some steamy coconut rice, fried plantains, and some 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

1. Jamaican Oxtail Stew
2. Callaloo
3. Jamaican Meat Pie
4. Gungo Peas and Rice
5. Jamaican Easter Spice Bun
6. Slow Cooker Curry Chicken

Conclusion

Head to the islands this week from the comfort of your own home by whipping up some Jamaican brown stew chicken for your family. What is your favorite way to please your family with chicken? Let me know how you like it in the comment section below! 😘

Watch How to Make It

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This post was first published in May 2014 and has been updated with a new recipe, photos, tips, and a video.