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.
I studied and watched this morning, made it and it was great. Thanks.
Sounds amazing, thank you so much for trying this recipe and sharing your valuable feedback:) Stay tuned and have more amazing recipes.
Can I make this chicken stew in an instant pot?
Yes, you can. I would reduce the liquid by ½ a cup, though. And, of course, adjust the cooking time.
How simple. Good recipe.I love Brown Chicken Stew. So much cheaper than going to out to our Jamaican restaurant, I get leftovers for what I paid for an entrée.
I did make it a little hotter, because that is how we like it. thanks.
Thank you, Nora! I always try to bring recipes that are super yummy just like a restaurant but they fit into the budget 🙂
So I made this recipe but had a problem. I browned the chicken but it didn’t really brown, if you know what I mean. And then when I went to cook it in the sauce the skin was flabby. The sauce was great despite the fact that I had to eliminate some of the salt cause hubby is on a low salt diet. I got a chicken from the butcher and they cut it for me. I think it was too small. The pieces were just too small. Not the recipes fault. Ugh, so frustrating. The flavor was very good though.
So sorry that happened. If you need a heart-healthy diet, you can remove the skin before making the recipe. I know crispy chicken skin is so delicious, but it’s not a necessity. Thanks so much for trying out the recipe.
This recipe was easy and turned out well, The flavours were amazing. This was my first time making it at home and enjoyed my Brown Stew Chicken as much as I did from a Jamaican restaurant , thanks for sharing
This came out really good. My two young kids actually liked it. Thank you for sharing. All the best to you.
Wao, Great your kids love it. Much love for babies. Thanks
Delicious. Winner with the fam.
Thank you so much for your words. Sounds amazing!
I absolutely loved this recipe! My whole family and even my neighbours loved it! I served it with your caribbean rice & beans, both recipes are easy to follow and simple ingredients, but full of flavour. just wanted to say thank you Imma for all your recipes, definitely helping to spice up my kitchen!
Really glad you liked this Chicken Recipe! 🙂
This recipe came out beautiful. Thank you
Thanks Sara!
Excellent recipe my family loved it easy and simple to follow
I’m glad to know your family loved this, Alicia! You might also enjoy one my of chicken recipe favorites Baked Crispy Chicken Thighs. Enjoy! 🙂
I made this for the first time for dinner tonight. It was delicious.
Awesome! Thanks for trying this recipe, Tamia. This seems to be one of the most favorites of my readers. Another chicken recipe favorite is my Smoked Chicken Legs. Enjoy!
I first tasted brown stew chicken about 3 yes ago. I’m honestly telling the truth!!! It was sooo good, I almost shouted! My grown grandaughter thought I was crazy so I let her taste it. Yep, she loved it too! You make recipes so easy and I will def make yours!
Thx so much.
G-mom Anita
Oh wow! Thank you for your kind words, Anita! 🙂
Why use the browing of sauce whence can use the sugar to do the same thing as the browning?
Hi Suzett! While both the browning sauce and sugar can add color to the dish, a browning sauce is added to also give extra flavor to the food and also to give a hint of sweetness to the food.
Made this, my fiance licked the.plate clean. He I half jamaican so that is a good sign that this recipe is amazing
Thank you, Angie! 🙂
Great recipe. Added a little allspice, but otherwise followed it as is. Making it for the third time tonight.
Awesome! Thank you, William!
Stew chicken was the one recipe I never felt I could execute until I tried this version. This is my second time and it was such a delight. Instead of eating with the usual Caribbean rice and peas, I made coconut dumplings and boiled green bananas and it was a hit with my family! They licked their platters clean. Thanks for always posting such easy to follow and tasty recipes.
There are 2 ice storms coming my way this weekend and my husband asked specifically for this dish because it’s such a lovely, comforting meal. Especially with your rice & peas.
Brilliant receipe
Delicious recipe. Been using for years. Thought I lost it, though. Had to put “immaculate bites” in the google bar to get to the site. Please fix. The world needs your recipes. Anyway I believe you answered this question but I always forget. How long should I set my pressure cooker for?
This came out awesome the family loved it