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Traditional Jamaican Brown Stew Chicken Recipe

Jamaican Brown Stew Chicken Recipe
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Traditional Jamaican brown stew chicken is a hearty, flavorful dish featuring tender chicken pieces marinated with aromatic spices and vegetables, then stewed in a rich, browned gravy with a hint of Scotch Bonnet heat.

Ingredients

Scale
  • 2.5 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
  • 1 large yellow onion, sliced
  • 1 large bell pepper (green, red, or yellow), sliced
  • 2–3 scallions, chopped
  • 3–4 sprigs fresh thyme
  • 3–4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1–2 Scotch Bonnet pepper (whole, pricked, or to taste, be careful!)
  • 2 tablespoons browning sauce
  • 1 tablespoon all-purpose seasoning (or a mix of garlic powder, onion powder, paprika)
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 2 tablespoons vegetable oil
  • 1.5 cups chicken broth or water
  • 1 tablespoon cornstarch (optional, for thickening)

Instructions

  1. Thoroughly clean chicken pieces and pat dry. In a large bowl, season the chicken with sliced onion, bell pepper, chopped scallions, thyme sprigs, minced garlic, grated ginger, whole Scotch Bonnet pepper (if using), all-purpose seasoning, black pepper, and salt. Allow to marinate in the refrigerator for at least 30 minutes, or preferably for several hours to overnight.
  2. In a separate small bowl, combine the browning sauce with 1-2 tablespoons of water to thin it slightly. Pour this over the marinated chicken and mix well to coat all pieces evenly. This step gives the chicken its characteristic deep color.
  3. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, carefully add the marinated chicken pieces, browning them in batches to avoid overcrowding, for about 3-5 minutes per side until nicely colored. Remove browned chicken and set aside.
  4. Reduce heat to medium. Add any remaining onions, bell peppers, and scallions from the marinade to the pot and sauté for 2-3 minutes until slightly softened.
  5. Return the browned chicken to the pot. Pour in the chicken broth or water, ensuring the chicken is mostly submerged. Bring the mixture to a simmer.
  6. Cover the pot, reduce heat to low, and let the chicken stew for 45-60 minutes, or until it is fork-tender and cooked through. If using a whole Scotch Bonnet, remove it carefully before it breaks open to avoid excessive heat.
  7. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Stir this into the stew during the last 10 minutes of cooking and simmer until the sauce thickens to your liking.
  8. Taste and adjust seasonings if necessary. Serve hot with traditional Jamaican sides like rice and peas, or steamed vegetables.

Notes

  • Be careful with Scotch Bonnet peppers, as they are very spicy; adjust quantity to taste.
  • Marinating the chicken overnight enhances the flavors.
  • Remove the whole Scotch Bonnet before serving to control spiciness.
  • This dish pairs well with rice and peas or steamed vegetables.

Find it online: https://www.masterthecook.com/traditional-jamaican-brown-stew-chicken-recipe/