Description
A rich and flavorful Jamaican Brown Stew Chicken dish, marinated in aromatic herbs and spices, then slowly stewed to tender perfection with vegetables and a bold, savory sauce.
Ingredients
- 1/2 medium yellow onion, chopped
- 1 large bell pepper, chopped
- 4 scallions, chopped
- 6 cloves of garlic, minced or 1 tablespoon garlic paste
- 1 tablespoon packed light or dark brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon Jamaican ground allspice
- 1/2 teaspoon ground ginger
- kosher salt & freshly ground black pepper, to taste
- 8-9 chicken pieces (legs & boneless/skinless thighs)
- 3 teaspoons browning sauce (Grace brand recommended)
- 3 tablespoons vegetable or canola oil, plus more as needed
- 2 medium-sized carrots, chopped
- 1 (8-ounce) can tomato sauce
- 4-6 sprigs fresh thyme
- 2 bay leaves
- 1 scotch bonnet pepper, left whole (do not cut!)
- 3 cups chicken stock or broth
Instructions
1. Prep & marinate chicken
2. In a large bowl or gallon-sized ziplock bag, add in the onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, and salt/pepper to taste. Stir to combine.
3. Pat the chicken dry with paper towels and add the chicken pieces and browning sauce. Massage the spices and aromatics into the chicken thoroughly.
4. Cover and marinate in the refrigerator for at least 2 hours or overnight, massaging once midway for even flavor.
5. Brown chicken pieces
6. Remove chicken from marinade (reserve marinade) and set aside.
7. In a large pot or Dutch oven, heat oil over medium-high heat. Sear chicken in batches, 2-3 minutes per side, until browned. Set aside.
8. Add the flavor agents & assemble the stew
9. Add reserved marinade mixture to the pot and sauté for 2-3 minutes, scraping up browned bits.
10. Return chicken to the pot along with carrots, tomato sauce, thyme, bay leaves, scotch bonnet pepper, and chicken stock. Stir to combine.
11. Stew the chicken
12. Cover and simmer on medium-low heat for 1 1/2 to 2 hours until chicken is tender and falling off the bone.
13. Adjust stew gravy, if needed
14. Remove bay leaves, thyme stems, and scotch bonnet pepper. For thicker stew, simmer uncovered until desired consistency. Adjust seasoning as needed.
15. Serve
16. Serve hot with rice and peas, fried plantains, and extra stew gravy.
Notes
Be sure not to pierce or cut the scotch bonnet pepper—just let it infuse the stew with heat and flavor. For deeper richness, marinate the chicken overnight. This dish pairs beautifully with traditional Jamaican sides like rice and peas or fried plantains.