Brown Stew Chicken – This classic Jamaican stewed chicken dish is incredibly rich in flavor. 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 big 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.
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
- 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.
- 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.
- Sauces – Hot sauce, browning sauce, and ketchup are all essential ingredients in the brown chicken stew.
- 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
- 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.
- Leave out the hot sauce and white pepper for a mild version of brown chicken stew.
- 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
- 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, 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
You can buy it in Caribbean markets or even Wal-Mart, usually in pre-prepared or dry gravy mixes. Common brand names include Gravy Master, Grace, or Kitchen Bouquet.
Don’t sweat it if you can’t find any browning sauce at your local supermarket. You can easily make it at home. Simply mix 1/2 cup of brown sugar with 1 cup of water and cook it on low or medium heat until it turns nearly black. Remove from heat and add a teaspoon of beef or vegetable stock concentrate. Put it back on low heat while stirring until it’s thoroughly mixed.
You may have gone overboard with the browning sauce if you notice a bitter flavor. It’s delicious, but you can add too much. If you do, the caramelized sugar will give off a bitter taste.
The two sauces have a similar color and consistency, but flavor-wise, they are very different. Don’t substitute one for the other, or things will definitely not taste how you expected them to. 🙊
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
- Jamaican Oxtail Stew
- Callaloo
- Jamaican Meat Pie
- Gungo Peas and Rice
- Jamaican Easter Spice Bun
- 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.
Brown Stew Chicken
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Ingredients
Chicken Marinade
- 1 3½-5 pound 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)
- 1 ½ 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, 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 products used.
Jim says
Ms. Imma,
This was excellent. I tweaked it a bit by adding some more hot sauce and a little allspice, but the rest was all you. So tasty, and very easy to make. Thank you very much.
ImmaculateBites says
My pleasure Jim! So glad to hear it worked out well for you.
Fareedah says
With 5 lbs of chicken thighs would your recommend doubling all other ingredients?
Born says
The only thing i wouldnt double was the browning sauce. when i doubled that ingredient the sauce came out waaaay too dark. (the flavor was still excellent but i dont think it affected it that much)
Akilah says
Imma,
This was the first recipe of yours that I tried and it is an absolute 5 star winner! It’s delicious! I searched for years for a good brown stewed chicken recipe. “Kissed a lot of frogs.”
Thank you for this. Always a hit for my family and with our guests.
ImmaculateBites says
YESSSSSS! Ditch the frogs Akilah! you have found your prince . Thank you so much for taking the time to let me know.
Akilah says
I had to let you know! By the way. My 5 star rating won’t show. Can I edit my post to show it?
Kendra says
Hi, are you supposed to cook the chicken with the bone still in?
ImmaculateBites says
Yes you are- boneless chicken works as well.
Kendra says
Thanks I had boneless thighs. I’m marinating now. Does the brown sugar go into the marinade or the stew? Thanks for responding.
ImmaculateBites says
It goes in the stew.
Sandra Antwi says
Was tired of making the same food over and over. Really glad i found your page. Tried this recipe with the jamaican rice and beans. Came out sooo good.
Thanks again. And keep doing what you do.
ImmaculateBites says
Fantastic! Thanks for taking the time to share your thoughts with me .
Onike says
Imma!
Thank you so much for blessing me and my family with this yummy meal. I have been meaning to add more meals from the African diaspora to our West African household. We all loved it as Sunday lunch. Once again, thanks!
ImmaculateBites says
My pleasure ! So happy to hear…glad you took the time to let me know. Hope you like the rest of the meals like you do this one.
sherry vecchione says
becareful with Grace products many recalls just saw it while looking up something scary lead in seasonings
ImmaculateBites says
Hi Sherry! Thanks for sharing this with us.
Kathi says
The rice looks delicious also do you have the recipe for it as well
Thanks
ImmaculateBites says
Thanks! It’s right here https://www.africanbites.com/african-rice-and-beanswaakye/
Juliet says
Imma thanks a lot for ur help so far,I do appreciate.I tried the Caribbean rice & bean and it was tasty and delicious. I just want to cook browned chicken stew but don’t understand d hot sauce,what should I use to substitute hot sauce.
Tasha says
I just marinated the chicken and I’m going to leave it in the fridge over night but I have a few questions concerning this recipe.
Is the chicken bouillon omitted from the recipe or is it still apart of the marinade? It was in the ingredients but it wasn’t in the directions.
Was the brown sugar supposed to be added to the marinade or the stew? I see its in the stew ingredients but apart of the marinade preparation.
And am I supposed to put thyme in the stew? I saw it was there twice for both stew and marinade but it was only added to the marinade.
I apologise for so many questions I just want to do this perfectly because I LOVE brown stew chicken and I want it to come out perfect the first time. Please help! Thank you!
ImmaculateBites says
Hi Tasha, no apologies needed. I know…
Chicken bouillon is add on, you adjust to taste at the end. I definitely do include it in the marinade and also during the cooking process, it’s salty so go easy with it.
The sugar goes in the the stew and the thyme goes in the marinade and stew.
Happy Cooking!!!!
Tasha says
I made it! And it was DELICIOUS!!!! Thank you so much. I shall be making it again
ImmaculateBites says
YAY! Thanks for the feedback Tasha.
Kim says
Can you use boneless chicken breast instead of thighs?
ImmaculateBites says
I don’t see why not. However, you have to adjust the cooking times.
Kim says
And how about using coconut oil instead of canola? Do you think that’s a good choice? I recently purchased a jar and I’m eager to find something to use it with.
ImmaculateBites says
It would work just fine.
Jennifer says
I want to try this recipe. What temperature should the cooker be on whilst the stew chicken is boiling? And for how long?
ImmaculateBites says
Hi Jennifer! Cook on low to medium for about 25-30 minutes or until chicken has been cooked through and is no longer pink.
Natalie says
Thank you Imma for the amazing recipe!!! It is perfect! My family and I absolutely loved it. Thanks a lot for sharing 🙂
ImmaculateBites says
Glad you loved it Nathalie
NikkiC says
This is THE taste Ive been looking for! It makes sense to do the sauce then add the browned chicken, very flavoursome & plenty of gravy for the rice which I love. Only things I did different was cooked down the chicken for about an hr so the gravy was thicker & richer. Served with steam veg – Yum! Thanks again, do you know how long Ive been Googling/Trying different recipes & this is THE one x
ImmaculateBites says
The ONE! You are AWESOME! Thanks for taking the time to comment, after googling for such a long time and so happy this is it!
Milan Butler says
Wow, This was really delicious, my family enjoyed it as well. This Brown Stew Chicken recipe is my favorite out of the few that I’ve tried so far. The chicken was season to the bone. It went great with the Carribbean Beans and Rice Thank you 🙂
ImmaculateBites says
Thanks for the feedback Milan. So happy to hear you enjoyed it.
Christy says
Will definitely try dis. But can I make it without the brown sugar?
ImmaculateBites says
Hi Christy!You sure can.