Jamaican Brown Stew Chicken (Print)
Tender chicken simmered in a rich, deeply spiced gravy with vibrant island flavors.
# What You Need:
→ Chicken & Marinade
01 - 2 lbs bone-in, skinless chicken pieces
02 - 2 tbsp lime juice
03 - 1 tbsp vinegar
04 - 2 tsp sea salt
05 - 2 tsp black pepper
06 - 1 tbsp all-purpose seasoning
07 - 1 tbsp browning sauce
08 - 4 cloves garlic, minced
09 - 2 sprigs fresh thyme
10 - 2 scallions, chopped
11 - 1 Scotch bonnet pepper, deseeded and chopped
12 - 1 small onion, chopped
13 - 1 tsp paprika
→ Sauce & Vegetables
14 - 2 tbsp vegetable oil
15 - 1 large bell pepper, sliced
16 - 2 medium carrots, sliced
17 - 1 large tomato, chopped
18 - 2 tbsp tomato ketchup
19 - 1 cup chicken broth
20 - 1 tsp soy sauce
# How To Make It:
01 - Rinse the chicken pieces with lime juice and vinegar, then rinse thoroughly with water and pat dry with paper towels.
02 - Combine the chicken with salt, black pepper, all-purpose seasoning, browning sauce, garlic, thyme, scallions, Scotch bonnet pepper, onion, and paprika. Massage the marinade into every piece, cover, and refrigerate for at least 1 hour or overnight for best results.
03 - Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Shake off excess marinade from the chicken (reserve the marinade) and sear in batches until browned on all sides, about 6 to 8 minutes per batch.
04 - Remove the browned chicken and set aside. In the same pot, add the bell pepper, carrots, and tomato. Sauté for 2 to 3 minutes until slightly softened.
05 - Return the chicken to the pot along with the reserved marinade, ketchup, chicken broth, and soy sauce. Stir to combine, bring to a simmer, then cover and reduce heat to low. Cook for 45 to 55 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
06 - Taste and adjust seasoning as needed. Discard the thyme stems before serving.
# Expert Tips:
01 -
- The browning sauce gives the chicken a color that looks like it has been simmering for days when it has only been an hour
- The gravy is thick enough to spoon over rice but thin enough to soak into every piece of chicken
02 -
- Crowding the pot during searing will steam the chicken instead of browning it and you will never get that deep color back
- The browning sauce can stain everything it touches so keep paper towels nearby
03 -
- A splash of dark rum added in the last ten minutes of cooking adds a depth that people will notice but not be able to identify
- Using boneless thighs cuts the cooking time nearly in half if you are in a rush