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Brown Stew Chicken

Brown Stew Chicken is a Jamaican-inspired dish made with seasoned chicken, peppers, herbs, and spices.
The chicken is browned, then simmered in a savory sauce until tender.
Serve it with rice and peas, steamed rice, plantains, or vegetables.
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Prep Time 20 minutes
Course Main Course
Cuisine Jamaican-Inspired Caribbean

Ingredients
  

Chicken Marinade

  • 1 whole chicken cut into pieces, or about 3 lb chicken pieces
  • 1 small onion chopped
  • 1 stalk green onion chopped
  • 3 cloves garlic minced
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon browning sauce
  • 1 Scotch bonnet pepper whole or chopped
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 5 whole pimento seeds allspice berries
  • 2 teaspoons dark brown sugar packed
  • 1 small piece fresh ginger minced or grated
  • 1/2 teaspoon salt

For the Stew

  • 2 cups low-sodium chicken stock
  • 1/2 small red bell pepper sliced
  • 1/2 small green bell pepper sliced
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce optional
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Prepare the chicken. Remove the skin if desired and trim away excess fat. Do not wash raw chicken; instead, pat the pieces thoroughly dry with paper towels. Cut the chicken into manageable pieces.
  • Marinate the chicken. Place the chicken in a large bowl or food-safe storage bag. Add the onion, green onion, garlic, thyme, bay leaves, browning sauce, Scotch bonnet, black pepper, paprika, allspice, brown sugar, ginger, salt, bell peppers, and soy sauce if using. Toss thoroughly so every piece is well coated.
  • Rest the marinade. Cover and refrigerate for at least 1 hour. For deeper flavor, marinate overnight.
  • Brown the chicken. Heat the olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Remove the chicken from the marinade, allowing excess liquid to drip off. Reserve the marinade. Brown the chicken in batches if necessary, cooking each side until deeply golden, about 5–10 minutes total.
  • Build the stew. Return all the browned chicken to the pot. Pour in the chicken stock and add the reserved marinade. Stir gently and bring the mixture to a boil.
  • Simmer. Reduce the heat slightly, cover the pot, and simmer for about 20 minutes, allowing the chicken to cook through and absorb the seasoned broth.
  • Add the ketchup. Remove the lid and stir in the ketchup. Reduce the heat to medium-low.
  • Reduce the sauce. Cover again and continue simmering for approximately 10–15 minutes, or until the chicken is tender and the sauce has reduced to a rich, flavorful consistency.
  • Finish and serve. Taste and adjust the salt and black pepper. Remove the bay leaves, thyme stems, and whole Scotch bonnet pepper if used. Serve hot with your favorite side dishes.

Notes

For a milder version, leave the Scotch bonnet whole while the stew cooks and remove it before serving. For extra richness, use bone-in chicken pieces.
Serve the stew over steamed white rice, coconut rice, or rice and peas. Fried plantains, steamed cabbage, roasted vegetables, or a simple green salad also pair beautifully with the savory sauce.