Brown Stew Chicken

Brown Stew Chicken – incredibly rich in flavor Jamaican classic stewed chicken that’s primarily sweet and spicy. So easy to make and it comes together quickly. Great for regular weeknights or when entertaining!

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 takes place. Believe it or not, you could smell the spice a mile away. You just want to get drowned with that smell wafting through the air. As for my family, they make the table right away (rice and other sides) so they can have their own chicken slices even before the pot of stew touches the table.

What is Brown Stew Chicken?

Words couldn’t describe best what makes this brown stew chicken a FAVORITE Jamaican classic. All I know is that it’s tender yet juicy; coated with aromatic spices and some vegetables in a lip-smacking good brown stew gravy seasoned mainly with a Caribbean household staple – browning sauce. And did I mention how good it smells? That distinct smell reminds you of weekend home cooking with mom. 

What is Browning Sauce?

One of the major flavor enhancers of this chicken stew recipe is the browning sauce. It is a popular condiment in Caribbean households that is a blend of caramel color, vegetable concentrates, and seasonings. This sauce is mostly used on meat to deepen its flavor and to darken the broth in soups and stews. You can buy it in Caribbean Markets, Wal-Mart and even some supermarkets in prepared and dry gravy mix with brand names such as Gravy Master, Grace or Kitchen Bouquet.

What is a Substitute for Browning Sauce?

Don’t sweat it though, if you can’t really find it, you can easily make one at home. Simply mix 1/2 cup of brown sugar with 1 cup of water and cook it on low or medium heat until it turns nearly black. Remove from heat and add a teaspoon of beef or vegetable stock concentrate. Put it back on low heat while stirring until it’s thoroughly mixed.

What to Serve with Brown Stew Chicken?

Honestly, I couldn’t think of anything better than rice to serve with this easy and delicious Jamaican Brown Stew Chicken. But if you’d ask me how’s our dining table would look like when we have this  chicken stew for dinner, here’s what I usually put on the menu:

• Caribbean Rice and Beans or this Coconut Rice
• Fried Plantains
• Steamed veggies
• Sorrel Drink (a must-have refreshment 😉)
• Rum Cake with rum glaze (’cause why not?)

Want to cook this in a slow cooker? Check out this slow cooker version HERE.

More Jamaican Recipes

• Jamaican Oxtail Stew
• Jamaican Cornmeal Porridge
• Jamaican Meat Pie
• Jamaican Jerk Chicken
• Jamaican Easter Spice Bun
• Slow Cooker Jamaican Curry Chicken

Here is another great chicken dish – Trinidad Chicken Roti. Get the recipe HERE.

How To Make Brown Chicken Stew

  Pat dry the chicken chicken  with paper towels. Place chicken in a bowl and season chicken  with salt and pepper according to preference. Followed by the chicken bouillon powder, ginger, garlic, white pepper, thyme, paprika, and green onions. Thoroughly mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge. Marinate for about at least an hour or preferably overnight. When ready to cook, remove any particles from the chicken and reserve the marinate for later use .

Heat up a large pan (I used a 12 inch cast iron ) with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is a golden brown; remove and place on a plate. Drain any excess oil from the skillet and leave about 2-3 tablespoons of oil. 

In the same pan, add onions, garlic, thyme,  hot sauce, paprika, sugar, browning sauce, ketchup, bell peppers (if desired add some or all of the bell peppers towards the last 10 minutes of cooking), and salt to taste. Stir for about 2-3 minutes until onions is translucent. Add remaining marinate from the chicken. Deglaze pan with  water. Bring to a boil and return the brown chicken back to the pan.

Cover and cook for about 25 minutes, more or less or until chicken has been cooked through and no longer pink and sauce thickens, slightly. Adjust for salt, pepper and soup consistency. Turn off the stove, remove and serve with Caribbean Rice and Beans.

This post was first published in May 2014 and has been updated with a new recipe, photos, and additional write up.

4.78 from 18 votes

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Brown Stew Chicken

Prep Time

15 mins

Cook Time

35 mins

Marinating Time

1 hr

Total Time

1 hr 50 mins

 

Brown Stew Chicken - incredibly rich in flavor Jamaican classic stewed chicken that's primarily sweet and spicy. So easy to make and it comes together quickly. Great for regular weeknights or when entertaining!

Course: Main

Cuisine: Caribbean

Keyword: brown stew chicken

Servings: 6

Calories: 289 kcal

Author: Imma

Ingredients

Chicken Marinade

• 1 3 1/2 - 5 pound chicken , cut in 10 pieces
• salt and pepper to taste 
• 1 teaspoon  (2g) bouillon chicken powder
• ½ teaspoon (1g) minced ginger
• 1 teaspoon (5g) minced garlic
• ½ teaspoon (1g) white pepper
• 1 teaspoon (0.80g) fresh thyme
• ½ teaspoon (1g) paprika 
• 2 green onions , diced

Brown Chicken Stew

• 2 tablespoons (28ml) or more canola oil
• 1 medium onion , diced (about 1 ¼ cups)
• 2 teaspoons (10g) minced, garlic 
• 1 teaspoon fresh thyme
• 1 teaspoon (4.7g) hot sauce sub chili sauce
• 1 ½ teaspoon (3g) paprika
• 1 tablespoon (12.5g) brown sugar
• 1-2 teaspoons (5-10ml) browning sauce
• 2-3 tablespoons (32-48g) ketchup
• 2 small bell pepper , red or green, sliced 
• salt and to taste
• 1-2 cups (237-474g) chicken broth/water

Instructions

1.   Pat dry the chicken with paper towels.

2. Then place chicken in a bowl and season with salt and pepper according to preference.

3. Followed by the chicken bouillon powder, ginger, garlic, white pepper, thyme, paprika, and green onions. Thoroughly mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge.  Marinate for about at least an hour or preferably overnight.

4. When ready to cook, discard any excess particles from the chicken and reserve for later use. Heat up a large pan (I used a 12 inch cast iron ) with about 2 tablespoons oil.

   Brown the chicken about 3-4 minutes until chicken is a golden brown; remove and place on a plate. Drain any excess oil from the skillet and leave about 2-3 tablespoons of oil.

5. In the same pan, add onions, garlic, thyme, hot sauce, paprika, sugar, browning sauce, ketchup, bell peppers (if desired add some or all of the bell peppers towards the last 10 minutes of cooking), and salt to taste. Stir for about 2-3 minutes until onions is translucent. Add the remaining marinade from the chicken .

6. Deglaze pan with water. Bring to a boil and return the brown chicken back to the pan.

7. Cover and cook for about 25 minutes, more or less or until chicken has been cooked through and no longer pink and sauce thickens, slightly. Adjust for salt, pepper and soup consistency with more water as you cook.

8. Turn off the stove, remove and serve with Caribbean Rice and Beans.

Recipe Notes

1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.