Jamaican Brown Stew Chicken (Printable Format)
Tender chicken simmered in a rich, deeply spiced gravy bursting with vibrant Jamaican island flavors.
# What You Need:
→ Chicken & Marinade
01 - 2 lbs bone-in, skinless chicken pieces
02 - 2 tbsp lime juice
03 - 1 tbsp vinegar
04 - 2 tsp sea salt
05 - 2 tsp black pepper
06 - 1 tbsp all-purpose seasoning
07 - 1 tbsp browning sauce
08 - 4 cloves garlic, minced
09 - 2 sprigs fresh thyme
10 - 2 scallions, chopped
11 - 1 Scotch bonnet pepper, deseeded and chopped
12 - 1 small onion, chopped
13 - 1 tsp paprika
→ Sauce & Vegetables
14 - 2 tbsp vegetable oil
15 - 1 large bell pepper, sliced
16 - 2 medium carrots, sliced
17 - 1 large tomato, chopped
18 - 2 tbsp tomato ketchup
19 - 1 cup chicken broth
20 - 1 tsp soy sauce
# How-To Steps:
01 - Rinse chicken pieces with lime juice and vinegar, then rinse thoroughly with water and pat dry with paper towels.
02 - Combine salt, black pepper, all-purpose seasoning, browning sauce, garlic, thyme, scallions, Scotch bonnet pepper, onion, and paprika. Massage the seasoning mixture into the chicken pieces, cover, and refrigerate for at least 1 hour or overnight for best results.
03 - Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Shake off excess marinade from chicken (reserve the marinade). Sear chicken in batches until browned on all sides, about 6 to 8 minutes per batch.
04 - Remove browned chicken and set aside. In the same pot, add bell pepper, carrots, and tomato. Sauté for 2 to 3 minutes until slightly softened.
05 - Return chicken to the pot along with the reserved marinade, ketchup, chicken broth, and soy sauce. Stir to combine, bring to a simmer, then cover and reduce heat to low. Cook for 45 to 55 minutes, stirring occasionally, until chicken is fork-tender and the sauce has thickened.
06 - Taste and adjust seasoning as needed. Remove thyme stems before serving. Serve with steamed white rice, rice and peas, or fried plantains.
# Expert Suggestions:
01 -
- The gravy alone is worth making this dish, thick and dark with a sweetness that sneaks up on you
- It tastes like it took all day but most of the work happens while you sit back and let the pot do its thing
02 -
- Searing the chicken in batches instead of crowding the pot is the single most important step for building flavor
- The browning sauce is not the same as soy sauce or Worcestershire, find the real Caribbean version in a specialty aisle
03 -
- Pat the chicken absolutely dry after cleaning or it will steam instead of sear and you will miss out on that crucial color
- The ketchup trick was passed to me by a friend from Montego Bay and I have never skipped it since