An incredibly rich-in-flavor and a Jamaican Classic- Jamaican Brown Chicken Sauce. So easy to make and comes together quickly.
If you’ve ever wanted to make Jamaican food at home, you have to try this!
Now where do I start? I am obviously going to tell you that this Jamaican Brown Chicken Stew is Amazingly good, which they are.
I looooove spicy things in general (if you haven’t figured that out yet), I come from a background of spice lovers. That’s why I am so in love with this chicken stew. The aromatic blend of garlic, ginger, pepper, thyme, and green onions are one of my favorite spice blends.
It sort of reminds me of Christmas Eve -all the meat marinating that would take place. Believe me or not you could smell the spice a mile away. Not that anyone notice they were too busy doing their own stuff and getting wasted..
This is my simplified version of this traditional yet rich tasting recipe Jamaican Brown Stewed chicken. One that you can make on a weeknight, or weekend. I took the liberty of making it with chicken thighs, cut in bite-sized pieces.You may do the same or just use a whole chicken as is customary . Serve this with this Caribbean beans and rice featured here
Here is another great chicken dish – Trinidad Chicken Roti . Get the recipe HERE
- 2 1/2– 3 pounds skinned chicken thighs
- 1/2 teaspoon grated ginger
- 1/2 teaspoon white pepper
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon chicken bouillon powder
- 1-2 Green Onions diced
- ¼ cup canola oil
- 2 teaspoon brown sugar
- 1 medium onion diced
- 1 tablespoon ketchup
- 1 teaspoon browning sauce
- 1/2 teaspoon fresh or dried thyme
- 1 teaspoon hot sauce sub chili sauce
- 1 teaspoon smoked paprika
- 1-2 small bell pepper
- 2 cups chicken broth/water
- salt to taste
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Place chicken in a large bowl or sauce pan then add salt, sugar, garlic, ginger, thyme, white pepper and green onions
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Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
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When ready to cook shake off any excess spice or onions from the chicken.
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Heat up large sauce pan with about oil, and then add chicken cook for about 4-5 minutes until chicken is golden brown: remove and keep warm. Drain any excess oil.
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Add onions, hot sauce, smoked paprika, and bell peppers. Stir for about 2-3 minutes until onions is translucent.
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Then add ketchup, browning sauce,chicken broth and chicken. Bring to a boil and let it simmer until sauce thickens it might take about 15 -20 minutes.
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Adjust for salt, pepper and soup consistency.
Oh my Atlanta! I had a gentleman from Jamaica who made this one night and have been obsessed with it ever since. I made the thus with homemade Johnny cakes and coconut rice for 3 grown and hungry men and they absolutely loved it! They were only upset they couldn’t have thirds! Thank you for this my love this is now a staple and I almost had three marriage proposals. I made your porkchops and those were loved just as much and have been requested for future birthdays! Thank you for bringing flavor and exciting new things into my home. I have been following you since 2016 and it’s was the best decisions I ever made! This is my go to website. Bless you and keep the goodness coming. Mwah!
Hi there
Made this tonight and it was terrific. Served it with the coconut rice with red beans. Garnished with slivers of sweet red pepper and green onion. Like a trip to the Caribbean on my plate! Much less complicated than other brown stew recipes I have tried, but full of rich flavor.
When it’s chicken and rice night, I come to your website first to find a recipe!
Thank you for all the kind words, Tamar! You’re always welcome here. 😉
Can you bake this instead of stewing on the stove?
Yes, you can . You might have to adjust stock/water , to desired consistency.
When do you add the chicken broth?
It’s listed in line 6 , together with the chicken.
Ms. Imma,
This was excellent. I tweaked it a bit by adding some more hot sauce and a little allspice, but the rest was all you. So tasty, and very easy to make. Thank you very much.
My pleasure Jim! So glad to hear it worked out well for you.
With 5 lbs of chicken thighs would your recommend doubling all other ingredients?
The only thing i wouldnt double was the browning sauce. when i doubled that ingredient the sauce came out waaaay too dark. (the flavor was still excellent but i dont think it affected it that much)
Imma,
This was the first recipe of yours that I tried and it is an absolute 5 star winner! It’s delicious! I searched for years for a good brown stewed chicken recipe. “Kissed a lot of frogs.”
Thank you for this. Always a hit for my family and with our guests.
YESSSSSS! Ditch the frogs Akilah! you have found your prince . Thank you so much for taking the time to let me know.
I had to let you know! By the way. My 5 star rating won’t show. Can I edit my post to show it?
Hi, are you supposed to cook the chicken with the bone still in?
Yes you are- boneless chicken works as well.
Thanks I had boneless thighs. I’m marinating now. Does the brown sugar go into the marinade or the stew? Thanks for responding.
It goes in the stew.
Was tired of making the same food over and over. Really glad i found your page. Tried this recipe with the jamaican rice and beans. Came out sooo good.
Thanks again. And keep doing what you do.
Fantastic! Thanks for taking the time to share your thoughts with me .
Imma!
Thank you so much for blessing me and my family with this yummy meal. I have been meaning to add more meals from the African diaspora to our West African household. We all loved it as Sunday lunch. Once again, thanks!
My pleasure ! So happy to hear…glad you took the time to let me know. Hope you like the rest of the meals like you do this one.
becareful with Grace products many recalls just saw it while looking up something scary lead in seasonings
Hi Sherry! Thanks for sharing this with us.
The rice looks delicious also do you have the recipe for it as well
Thanks
Thanks! It’s right here https://www.africanbites.com/african-rice-and-beanswaakye/
Imma thanks a lot for ur help so far,I do appreciate.I tried the Caribbean rice & bean and it was tasty and delicious. I just want to cook browned chicken stew but don’t understand d hot sauce,what should I use to substitute hot sauce.
I just marinated the chicken and I’m going to leave it in the fridge over night but I have a few questions concerning this recipe.
Is the chicken bouillon omitted from the recipe or is it still apart of the marinade? It was in the ingredients but it wasn’t in the directions.
Was the brown sugar supposed to be added to the marinade or the stew? I see its in the stew ingredients but apart of the marinade preparation.
And am I supposed to put thyme in the stew? I saw it was there twice for both stew and marinade but it was only added to the marinade.
I apologise for so many questions I just want to do this perfectly because I LOVE brown stew chicken and I want it to come out perfect the first time. Please help! Thank you!
Hi Tasha, no apologies needed. I know…
Chicken bouillon is add on, you adjust to taste at the end. I definitely do include it in the marinade and also during the cooking process, it’s salty so go easy with it.
The sugar goes in the the stew and the thyme goes in the marinade and stew.
Happy Cooking!!!!
I made it! And it was DELICIOUS!!!! Thank you so much. I shall be making it again
YAY! Thanks for the feedback Tasha.
Can you use boneless chicken breast instead of thighs?
I don’t see why not. However, you have to adjust the cooking times.
And how about using coconut oil instead of canola? Do you think that’s a good choice? I recently purchased a jar and I’m eager to find something to use it with.
It would work just fine.
Thank you Imma for the amazing recipe!!! It is perfect! My family and I absolutely loved it. Thanks a lot for sharing 🙂
Glad you loved it Nathalie
This is THE taste Ive been looking for! It makes sense to do the sauce then add the browned chicken, very flavoursome & plenty of gravy for the rice which I love. Only things I did different was cooked down the chicken for about an hr so the gravy was thicker & richer. Served with steam veg – Yum! Thanks again, do you know how long Ive been Googling/Trying different recipes & this is THE one x
The ONE! You are AWESOME! Thanks for taking the time to comment, after googling for such a long time and so happy this is it!
Wow, This was really delicious, my family enjoyed it as well. This Brown Stew Chicken recipe is my favorite out of the few that I’ve tried so far. The chicken was season to the bone. It went great with the Carribbean Beans and Rice Thank you 🙂
Thanks for the feedback Milan. So happy to hear you enjoyed it.
Will definitely try dis. But can I make it without the brown sugar?
Hi Christy!You sure can.
I have been meaning to try other cuts of meat and/or protein. I will soon. How I wish I had the time to cook every day- just too much happening!!! Thanks once again for the feedback!
It’s a winner in our home!
I may try it with stewed beef pieces once I get a hang of these spices.
I cook daily so variety is necessary. I appreciate your blog. I wish I had the time to photograph my meals like you do.
Will definitely cook this for my husband tomorrow. Will reply afterward. Looks and sounds delicious! Thanks for sharing.
Thanks Gwendolyn. Can’t wait to hear what hubby thinks about it.
Best recipe ive come across in a long time. Im usually useless in the kitchen cooked this for family they all loved it. Thanks for sharing.
Thanks for the glowing review – glad it was a hit with your family.
I just want to say that this recipe was so delicious.I have to say that it actually was better than all of the jamaican restaurants versions I had in the pass i love it ,ilove it I LOVE it…….Couldn’t believe I prepared it !
Better than Jamaican restaurants? Thanks Cassy, glad you loved it girl! It really is easy to prepare.
Hi can I make this with chopped up chicken instead of on the bone?
Yes you can.
This is a keeper- Super Flavorful!
add chicken cook for about 4-5 minutes until chicken has been fully cooked
Chicken doesn’t fully cook in 4-5 min did you mean 40-50 min?
Charles, recipe updated 4-5 minutes until fully brown.Thanks
Made this the same day I found this recipee! I have to say AMAZING!
I did not see bell peppers on the list of ingredients, but did see them in the pic. I added one of each to mine when I tried this. YUMMY!!!
Made this with your linked recipie for Creole Caribbean Rice and Beans. Just AMAZING!! I would eat it over plain rice too. It is really that good. And the rice could easily be a stand alone meal. Thanks for the unexpected flavors. These are all new combinations to me.
I have gone over this recipe a lot and did not see my omission. Thanks. I have updated the recipe. Thanks again for trying both recipes and glad you liked them both. I really appreciate your feedback!
Gazelle , I did not use a full teaspoon- ran out.
Tried this today. Very yummy. Just wondering why your pic are not as dark as the actual stew? You did not use the sauce?
THIS RECIPE IS THE BEST one I’ve ever tried for stewed chicken. THANK YOU for sharing it with us. 🙂
Aww, thank you Toya-it means a lot to me. Thanks for taking the time to comment.
Made this chicken using whole chicken and it was delicious! I added a more broth because I like my stew saucy.
Kendra, thanks for the feedback.
This is a really flavorful chicken stew. I will be making it again and again. Thanks for the recipe
This looks so flavorful. I will be trying this one. However I have question, what is browning sauce? And where would you recommend I buy it?
Browning sauce in a nutshell is used to darken sauces, stews, or meat. It is made primarily out of sugar. Worcestershire sauce or Dark soy sauce can be a good substitute. It is available at Caribbean Markets and at Wal-Mart .You can successfully make this chicken without the sauce( it would not significantly affect the taste.
Browning sauce is made by grace like most of the jamaican seasoning is
Kristen , nowadays everyone is making browning sauce. There are so many varieties out there, you just have to look.