Jamaican Brown Stew Chicken

Experience the rich, authentic flavors of Jamaican Brown Stew Chicken! This hearty dish is so comforting and full of Caribbean warmth!

Course dinner, Main Course

Cuisine Jamaican

Keyword brown stew, chicken

Prep Time 15

Cook Time 1 30

Marinate 2

Total Time 3 45

Servings servings

Calories 585kcal

Equipment

Dutch Oven

Ingredients

Chicken Marinade

4 pounds chicken thighs boneless skinless
2 teaspoons dark brown sugar
2 teaspoons thyme fresh - minced
2 teaspoons browning sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon allspice
½ teaspoon ground ginger

Salt and pepper, to taste

Stew

3 tablespoons avocado oil divided
1 large onion chopped
1 red bell pepper chopped
1 scotch bonnet pepper 1-2 peppers (or habanero) - deseeded and chopped
4 cloves garlic minced (3-5 cloves)
2 teaspoons brown sugar
2 cups chicken broth
2 tablespoons tomato paste
2 bay leaves
green onions sliced - for garnish (optional)

Serving suggestions: rice and beans

US Customary - Metric

Instructions

Combine the chicken with the brown sugar, thyme, browning sauce, garlic powder, onion powder, paprika, allspice, ginger, salt, and pepper in a large bowl. Rub the seasoning all over the chicken to thoroughly coat it. Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
The next day, heat the oil in a large Dutch oven over medium-high heat.
Once hot, add the marinated chicken - searing until golden brown. (should be 3-5 minutes on each side)
Remove the chicken and set it aside on a plate. Leave any juices or bits in the pot.
Add the onions, bell pepper, scotch bonnets (or habaneros), and garlic to the Dutch oven and saute until the veggies are tender and the onions are translucent.
Stir in the chicken broth, tomato paste, and two teaspoons of brown sugar.
Add the chicken back to the pot along with the bay leaves, and stir to coat the chicken in the sauce.
Bring the pot to a low simmer. Cover with the lid and simmer for 30 minutes, stirring occasionally.
Stir and then simmer uncovered for 45-60 minutes. Be sure to stir occasionally. Check the thickness of the sauce - it will reduce and thicken as it simmers. You can stop cooking sooner if the sauce thickens to your desired consistency faster than expected.
Serve with a side of rice and beans.

Notes

Dark meat will hold its moisture better than white meat for this recipe. Both bone-in and bone-out are fine, as well as with or without skin.

Scotch bonnets and habanero peppers have a similar heat level. If you can’t find scotch bonnets at your local grocery store then habaneros are a great substitute!

Extra peppers, carrots, and bell peppers can be added.

Be sure to cook low and slow to avoid drying out the chicken.

A cornstarch slurry of 1 tbsp cornstarch whisked into 1 tbsp of cold water can be added to the sauce for an extra thick consistency.

Cool to room temperature before storing. Store in an airtight container in the refrigerator for up to 5 days.

Nutrition