Description
A rich and flavorful Jamaican Brown Stew Chicken recipe that combines marinated chicken pieces browned to perfection and slow-simmered in a savory sauce with aromatic spices, bell peppers, and herbs. This comforting dish is perfect for a hearty meal and serves six people.
Ingredients
Scale
Chicken and Marinade
- 1 whole Chicken (or chicken pieces, chopped into smaller chunks)
- 1 small Onion (chopped)
- 3 cloves Garlic (minced)
- 1 stalk Green Onion (scallion/spring onion, crushed or chopped)
- 3 sprigs Fresh Thyme
- 2 whole Bay Leaves
- 1 tsp Browning
- 1 whole Scotch Bonnet Pepper (or chopped, as desired)
- 1 tsp Black Pepper
- 1 tsp Paprika
- 5 whole Pimento Seeds (allspice berries, whole or crushed)
- 2 tsp Dark Brown Sugar (packed)
- Small piece Fresh Ginger (optional)
- 1/2 tsp Salt (more or less to taste)
- 1 tbsp Soya Sauce (optional)
Sauce and Cooking
- 2 cups Chicken Stock (low sodium)
- 1/2 small Red Bell Pepper (julienned or chopped)
- 1/2 small Green Bell Pepper (julienned or chopped)
- 1 tbsp Ketchup
- 2 tbsp Olive Oil
Instructions
- Prepare the Chicken: Remove skin from chicken and trim excess fat. Wash the chicken pieces with vinegar and/or lemon or lime, rinse with water, and pat dry with paper towels. Chop into smaller pieces as needed and set aside.
- Marinate the Chicken: In a large mixing bowl or plastic storage bag, combine the chicken with chopped onion, green onion, minced garlic, fresh thyme sprigs, bay leaves, browning, brown sugar, pimento seeds, paprika, salt, black pepper, scotch bonnet pepper, red and green bell peppers, and soy sauce if using. Mix thoroughly, ensuring all pieces are well coated. Marinate for at least one hour or preferably overnight for deeper flavor.
- Brown the Chicken: Heat olive oil in a large Dutch oven or skillet over medium-high heat. Remove the chicken pieces from the marinade, reserving the marinade liquid and vegetables separately. Brown the chicken on each side until golden, about 5 to 10 minutes per side, working in batches if necessary to avoid overcrowding.
- Simmer the Chicken: Once all chicken pieces are browned, return them to the pot. Pour in the reserved marinade and chicken stock. Cover the pot and bring to a boil over medium-high heat. After boiling for about 20 minutes, remove the lid and stir in the ketchup. Reduce the heat to medium-low.
- Reduce and Finish: Cover again and let the stew simmer gently for another 10 minutes until the chicken is very tender and the sauce has thickened and reduced by half. Adjust seasoning with salt and pepper to taste. Remove and discard the bay leaves, scotch bonnet pepper, green onion stalks, and thyme sprigs.
- Serve: Serve the brown stew chicken hot with your choice of sides such as rice and peas, plain rice, or vegetables. Enjoy a tasty and comforting Jamaican classic!
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Adjust the scotch bonnet pepper quantity to suit your preferred spice level.
- Browning the chicken well adds depth of flavor and color to the stew.
- You can use chicken pieces instead of a whole chicken for convenience.
- Serve with traditional sides like rice and peas or steamed vegetables.
- For a gluten-free version, omit soy sauce or use a gluten-free alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Keywords: Jamaican Brown Stew Chicken, Caribbean chicken stew, brown stew chicken recipe, traditional Jamaican chicken, spicy chicken stew
