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.
TYJ says
I loved the recipe. I followed it to the “T”…it came out great can’t wait to try more.
ImmaculateBites says
Thanks so much!
Anna Felkins says
This recipe is incredible! Delicious just as written, and after I’d made it a few times I added both sliced jalapeno and a tiny pinch of Carolina Reaper powder to give it a bigger kick. My meat-and -potatoes husband now asks for this instead at least once a week! Thank you!!!!
ImmaculateBites says
Thanks so much! Glad to hear hubby enjoys it as much as we do.
Carolina says
I am a little nervous about making this because I’m used to making Spanish style stew chicken. But I absolutely love Jamaican brown stew chicken and I’m looking forward to putting all this together. I will post an update of the results. Heading to the store now
ImmaculateBites says
You will love this one too! keep us posted.
Joanna Vargha says
I am anxious to try this beautiful recipe. However, I was wondering if you can suggest a substitute for the browning sauce? Where I live there would not be anything like that available in the tiendas or markets? Thank you,cans love your recipes.
ImmaculateBites says
Browning sauce is burnt sugar. Do you have molasses? or leave it out completely. Will be updating blog soon with a good substitute .
Rana Overall says
I’ve been making your recipes for a few years now. This is my favorite go to dish for ANYTHING! Thank you for such tastiness!!
ImmaculateBites says
Oh my! Thanks so much for your continuous support . Happy Holidays.
Kelly says
This is an amazing meal – so easy and so flavourful. Thanks so much!
Imma Adamu says
Thank you for the feedback, Kelly!
Kenyatta Stubbs says
Can I use boneless, skinless chicken thighs instead of a whole chicken?
ImmaculateBites says
Yes you sure can.
Adrienne says
Just like the wonderful Jamaican place down the street. I did leave in the green onions and garlic. I added some cornstarch to thicken a bit, otherwise just as written.
ImmaculateBites says
Great! Thanks for the feedback.
Brooke says
Hi!
When do you add the brown sugar? I’m assuming with the rest of the spices and browning/ketchup to make the gravy?
Thank you
imma africanbites says
Hi. Yes, it’s along with the browning sauce and ketchup in step #5.
Monty says
This recipe worked out perfectly! I was surprised that it tasted so authentic. I did throw in a scotch bonnet instead of the chilli hot sauce. I would recommend definitely recommend doing that. I took out the bonnet at the very end since it can get extremely spicy but cooking it in the sauce with a few fork marks in the bonnet released a lot of its flavour.
Josha says
I have made this multiple times turns out delicious every time thank you for sharing
GLORIA C ARMSTRONG says
Remove what excess particles?
ImmaculateBites says
The green onions and or garlic from the marinated chicken.
Shaun R says
I made this tonight along with your rice and beans recipe and it was simply amazing. Utterly delicious.
Our only complaint is that when viewed on a mobile device, your recipe keeps moving around as your adverts reload.
ImmaculateBites says
Noted. Thanks for sharing this with us
Nikki P. says
This is my 2nd time making this soooooooo delicious! Thank you
ImmaculateBites says
So happy to hear this .Thanks for the feedback.
Sherita Martin says
I want to thank you …this came out SUPER DELISH….i added more bell peppers at the end and crush pepper and two bay leaf when I started cooking it..I followed you to the tee…ty..i look forward to mastering this and I will follow more of your recipes..oh yeah rice and pigeon peas on the side.
ImmaculateBites says
With rice and pigeon peas on the side… that sounds absolutely Divine!! I am glad you love this recipe, Martin. Thank you so much for the feedback.
Petra says
I made this for the first time as I enjoy Caribbean food. It was delicious which is an understatement. I didn’t have time to marinate it but still the chicken soaked up all the flavours and it was so tender as well. Thank you for sharing.
ImmaculateBites says
Fantastic!! I am so happy this recipe was a hit with you, Petra! Thank you for the feedback :)!