Jamaican Brown Stew Chicken
The classic Jamaican brown stew chicken recipe is incredibly flavorful. All the complementary sweet and spicy notes you’ll want to whip up for a weeknight meal and entertaining. And besides being delicious, it’s an absolute breeze to make!
I love spicy things in general (just in case you haven’t figured that out yet). I come from a lengthy background of spice-loving people, which is one reason I am so in love with this stew. The aromatic blend of garlic, ginger, pepper, thyme, and green onions makes my mouth water long before serving up a plate.
This recipe is downright comforting! It makes your house smell amazing and will remind you of long weekends spent at home with family while your mom cooked everyone’s favorite meals. In fact, don’t be surprised if this dish turns into one of your own family’s favs.
Why It’s Called Brown Stew
Browning sauce is one of the major flavor enhancers of an authentic Jamaican brown stew chicken recipe. Thus, the name of a popular Caribbean condiment that blends caramel color, vegetable concentrates, and seasonings. This sauce enhances the flavor of meat and darkens the broth in soups and stews.
How to Make Brown Stew Chicken
- Season with salt and pepper according to your taste, then add the chicken bouillon powder, ginger, garlic, white pepper, thyme, paprika, and green onions. (Photos 1-4)
- Marinate in the fridge for at least an hour or overnight.
- Sear the chicken, reserving the marinade for later, for 3-4 minutes until golden. Set it aside. (Photo 5)
- Sauté the onions, garlic, thyme, hot sauce, paprika, brown 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. A scotch bonnet pepper is also a nice addition for more heat. (Photos 6-8)
- Add the leftover marinade from the chicken, and deglaze the pan with the chicken stock or broth. Bring to a boil. (Photo 9)
- Return the chicken to the pan and simmer for about 25 minutes or until it becomes fall-off-the-bone tender and the sauce thickens slightly. (Photo 10)
- Add the rest of the bell peppers and scotch bonnet if desired, adjust seasonings to taste, and adjust the sauce consistency as desired. Enjoy!
Recipe Notes and Tips
- Make this recipe in a slow cooker or Instant Pot for an even easier meal! Just brown the chicken and sauté the seasonings, then toss all the ingredients into the crock pot (on high for 3-4 hours) or pressure cooker (10 minutes on high, then natural release for 10 minutes).
- You can also make this in an Instant Pot following the same instructions as the slow cooker.
- Leave out the hot sauce for a mild version of brown chicken stew.
Make-Ahead and Leftovers
This stew will stay good for a few days in the fridge, so feel free to make it a couple of days ahead. Then, you can heat it up on the stovetop on medium-high heat.
Store your leftover stew in an airtight container in the fridge. It should keep for 3-5 days. I prefer reheating this stew on the stovetop on medium heat, but you can microwave it if in a hurry.
What Goes With Brown Stew Chicken
Honestly, this stewed chicken is fantastic all on its own. Still, if you’re asking me what’s on my dinner table, you’d probably find coconut rice, fried plantains, and steamed veggies.
I’d also be serving sorrel drink over ice because it is another island classic that is beautifully refreshing. And for dessert? Rum raisin cake with rum glaze for dessert.
More Soul-Satisfying Jamaican Recipes to Try
By Imma
Watch How to Make It
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This post was first published in May 2014 and has been updated with a new recipe, photos, tips, and a video.
Brown Stew Chicken
Ingredients
Chicken Marinade
- 1 3½-5 pound (1.75-2.5k) chicken, cut into 10 pieces
- salt and black pepper to taste (see notes)
- 1 teaspoon (2g) chicken bouillon powder
- 1-2 teaspoons (2-4g) minced ginger
- 1 teaspoon (5g) minced garlic
- ½ teaspoon (1g) white pepper
- 1 teaspoon (2g) fresh thyme (¼-½ teaspoon dried thyme)
- ½ teaspoon (2g) paprika
- 2 green onions, finely sliced
Brown Stew Chicken
- 2 tablespoons (30ml) canola oil (more if needed)
- 1 medium onion, diced (about 1¼ cups)
- 2 teaspoons (10g) minced garlic
- 1 teaspoon (2g) fresh thyme (¼-½ teaspoon dried thyme)
- 1 teaspoon (5g) hot sauce (or sub chili sauce)
- 1½ teaspoons (5g) paprika
- 1 tablespoon (12g) brown sugar
- 1-2 teaspoons (5-10ml) browning sauce
- 2-3 tablespoons (30-45g) ketchup
- 2 small bell peppers, sliced (red or green)
- 1-2 cups (236-470ml) chicken broth (or water)
Instructions
- Pat the chicken dry with paper towels, then place it in a bowl and season it with salt and pepper (see notes on how much salt).
- Add the chicken bouillon powder, ginger, garlic, white pepper, thyme, paprika, and green onions. Thoroughly mix the chicken with a spoon or your hands until well coated, cover tightly, and marinate in the fridge for about an hour (or overnight).
- When ready to cook, remove excess marinade from the chicken and reserve it for later. Heat a large pan (mine was a 12-inch cast-iron skillet) with about 2 tablespoons of oil.
- Brown the chicken for 3-4 minutes until golden brown, remove it, and set it aside. Drain excess oil from the skillet, leaving 2-3 tablespoons.
- To the same pan, add the 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 2-3 minutes until onions are translucent. Then, add the reserved chicken marinade.
- Deglaze the pan with the broth or water. Bring to a boil and return the brown chicken to the pan.
- Cover and cook for about 25 minutes or until chicken is cooked through (no pink showing) and the sauce thickens slightly. Adjust the seasonings and consistency to taste.
- Turn off the stove, and serve the stew with fried plantains and Caribbean rice and beans.
Tips & Notes:
- While the amount of salt and pepper is up to personal tastes, ½-¾ teaspoon of salt per pound of chicken is a good start. Then add a pinch at a time while cooking as needed, tasting as you go.
- You don’t have to brown the chicken and sauté the onions and spices before making the stew, but this small step results in big flavor. I recommend you don’t skip it!
- When you deglaze your pan with cool water (or broth), stir frequently. The cool water on the hot pan, combined with your stirring, will lift any flavorful bits sticking to the pan, prevent them from burning, and make your stew incredibly tasty.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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.
I want to try this recipe. What temperature should the cooker be on whilst the stew chicken is boiling? And for how long?
Hi Jennifer! Cook on low to medium for about 25-30 minutes or until chicken has been cooked through and is no longer pink.
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.