Authentic Jamaican Brown Stew Chicken
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Authentic Jamaican Brown Stew Chicken
Make the best Authentic Jamaican Brown Stew Chicken recipe with real Caribbean and island flavors from fresh herbs, veggies, browning seasoning and a few must-have seasonings. This rich stew is sure to become a family favorite dinner during the week. Gluten-free, Slow Cooker, Pressure Cooker, + Oven options.
When I think of my Jamaican heritage, food is always at the center. From hearty curries to spicy chicken dishes, there's a lot to love about authentic Jamaican food. Growing up, Authentic Jamaican Brown Stew Chicken with white rice or rice and peas was a staple food including brown stew snapper fish, stew peas, oxtails, curry chicken, pigtails, and so many others that I enjoyed on a daily basis and for good reason.
I absolutely love Caribbean food—it's part of my roots and brings such warmth and comfort. Imagine tender, fall-off-the-bone chicken in a delicious stew gravy that's just bursting with flavor. This dish is loaded with aromatics and special touches that make it truly unique. Brown Stew Chicken takes a bit more effort than your average stew, but it's totally worth it. Both kids and grown-ups can't get enough of it!
If you're a lover of traditional Jamaican dishes, you have to try this Authentic Jamaican Curry Chicken, Jamaican Rum Cream, Jamaican Cornmeal Porridge, and Creamy Jamaican Rasta Pasta next!
Jump to:
- What is Jamaican Brown Stew Chicken?
- What is the Difference Between Brown Stew Chicken and Stew Chicken?
- Ingredients for Brown Stew Chicken
- What Is The Ideal Chicken Cut To Use?
- How to Make Jamaican Brown Stew Chicken
- Alternative Cooking Methods for Brown Stew Chicken
- What is Brown Stew Sauce Made of?
- What is Jamaican Browning Sauce? How to Make Browning Sauce?
- How to Serve Brown Chicken
- What Meats or Meat Alternatives are Best with Brown Stew?
- Jamaican Brown Stew Chicken with Coconut Milk
- Tips to Making the Best Jamaican Brown Stew Chicken
- Common Q + A's for Brown Stew Chicken
- More Delicious Jamaican Recipes to Try!
- MADE OUR RECIPE(S)?
- Authentic Jamaican Brown Stew Chicken
What is Jamaican Brown Stew Chicken?
This dish is sometimes called stew chicken. It's a go-to dinner recipe in Jamaica and the surrounding islands. The name comes from the color of the sauce and the chicken, which gets nice and browned from searing in brown sugar, for a caramelized flavor and look.
Traditional versions are also made with veggies like carrots, garlic, onions, and potatoes----plus herbs + seasonings like thyme, scallion, pimento seeds, etc. In addition, I grew up watching my parents marinate the chicken with all of the seasonings about 1-2 days prior and refrigerating everything so that the flavors could "settle" in the chicken and cooking the sauce with ketchup as opposed to tomato sauce, which I prefer.
What is the Difference Between Brown Stew Chicken and Stew Chicken?
In case you were wondering if there was a difference---yes there is! With brown stew chicken, the cooking time takes a bit longer and the process for making it is slightly different (i.e. marinating it preferably overnight, the seasoning required, etc.).
Ingredients for Brown Stew Chicken
The ingredients for this stew are important for developing the right flavor notes. Here's what you'll need:
- Chicken. You can use a mixture of thighs and drumsticks, just remove the skin first.
- Olive oil. You can also use avocado oil or Grapeseed oil, if you prefer.
- Browning seasoning. You can find this at specialty markets or online at Amazon. You can also "brown" your chicken the traditional way by burning brown sugar and frying the chicken in that first instead.
- Tomatoes. For a hint of sweetness. You'll chop these!
- Ketchup. This gives the sauce that tomato-y taste and beautiful color. You can sub with tomato sauce if that's what you have handy.
- Onion. You can use white or yellow onion or shallots will work.
- Garlic, ginger and scallions. Don't skimp on these!
- Bell pepper. I like to use mini sweet peppers, however, you can use bell peppers and chop them up!
- Thyme. I recommend fresh, but if you only have dried, use a half teaspoon.
- Dried herbs and spices. I love to season my dishes in "layers" which means that marinating your chicken overnight in seasoning is best! Generally, you'll need an all-purpose seasoning-----You can use my On Everything All-Purpose Blend for great flavor or Flavo Rice as an authentic Jamaican seasoning.
- Scotch bonnet. If you don't like spice, use less of the peppers.
- Chicken stock. Make your own or use low-sodium store-bought stock.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS CHICKEN DISH!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Brown Stew Chicken. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
What Is The Ideal Chicken Cut To Use?
For this Jamaican brown stew chicken, I prefer using a mix of legs (drumsticks) and skinless thighs. However, if you prefer other parts of the chicken, you can use a whole chicken by cutting it into pieces and removing most of the skin. It's best to chop larger chicken pieces into smaller ones. I advise against using only chicken breast for this recipe as it contains less fat and can quickly become dry during cooking.
How to Make Jamaican Brown Stew Chicken
Cooking Jamaican brown stew chicken is generally an easy process---in total about 35-40 minutes:
- You first start by cleaning and washing your chicken pieces to ensure that they are clean and ready to be seasoned. I like to wash my chicken with both vinegar and lemon to help keep things clean and sanitized.
- Once your chicken is clean, then it's seasoning time! I'm all about seasoning every "layer" of my food, therefore, the chicken gets direct seasoning and so does the sauce. Let everything marinate for 5-10 minutes or overnight tightly wrapped in the refrigerator for the best results.
- In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil and once fully heated, add the brown sugar. Stir the brown sugar in oil and let it sit until it becomes wet like in texture in semi-dissolves. Now, add in the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside on a plate. NOTE: This creates a beautiful "brown" color which makes using the browning sauce optional.
- In the same deep skillet or pot over medium-high heat, add the remaining 1 tablespoon olive oil and once fully heated, add the minced garlic, ginger, minced garlic, and onions, sautéing until fragrant.
- Let the mixture boil for a minute or so before adding in the thyme sprigs, scallions, and other ingredients and reduce heat to simmer for about 20-25 minutes or until sauce thickens and the chicken is cooked through and tender, stirring occasionally. Remove from heat once done.
Alternative Cooking Methods for Brown Stew Chicken
Although this Jamaican brown stew chicken is gracefully made over the stovetop, you can also make it with the following:
- Oven: If you’d like to finish the entire recipe for the brown stew chicken in the oven----that's totally fine! To start, preheat the oven to 350°F and simply follow all the same instructions, below, cooking your brown stew chicken on the stovetop in an oven-safe vessel (like a dutch oven, at least 5-quarts in capacity). Then at step 6, transfer the chicken into the oven, covered, to stew for about 2 hours- or until extra tender and falling off the bone.
- Crockpot/Slow cooker: For this method, follow the same instructions in this recipe and then transfer everything to a slow cooker. You
- ll want to stir every so often to ensure that the thickness of the gravy is right and so that the ingredients marry together well. Cook on low setting for 7-8 hours or on high setting for 4-5 hours. NOTE: if your slow cooker has a browning/sear function, you can execute browning the chicken and sautéing the marinade ingredients in it (steps 4-5).
- Pressure cooker/Instant pot: Let's make one thing clear------this brown stew chicken (as well as other stews) are far better on the stovetop as opposed to pressure cookers. Simply, follow the same instructions, doing everything in the pressure cooker: after all the ingredients are in the cooker, cook on high pressure for about 10-15 minutes. Lastly, you may need to simmer the gravy over the stovetop in a skillet or pot afterwards to help it thicken.
What is Brown Stew Sauce Made of?
In this recipe, we use an array of herbs + seasonings like All-Purpose, salt, and all-spice as well as a variety of veggies like onions, garlic, ginger, bell peppers, etc. Then we add ketchup which gives the sauce that beautiful brownish-redish color and chicken stock for the best consistency. From time to time, I love using browning sauce to make the sauce darker in color, which is traditionally used in many recipes. In addition, the browning sauce helps to deepen the flavors in this dish.
What is Jamaican Browning Sauce? How to Make Browning Sauce?
Jamaican browning sauce combines brown sugar and hot boiling water to form a syrup-like sauce and it's used to enhance the flavors of many dishes like stews, gravy, cakes, etc. In addition, it give a rich color to your dish.
How to Serve Brown Chicken
You can serve this stew as-is. I like to add a veggie side and some rice to sop up all of the rich brown stew flavors. It would pair great with white rice, brown rice, traditional rice & peas, yellow rice, fried sweet plantain, Velveeta Mac and Cheese (or baked Mac + Cheese), roasted veggies, coleslaw, mashed potatoes, fried dumplings or a fresh salad.
What Meats or Meat Alternatives are Best with Brown Stew?
- Shrimp
- Fish
- Meatballs
- Beef
- Mushrooms
- Beans & Legumes
- Scallops
- Tofu
- Vegetables (i.e. peas, carrots, potatoes, etc.)
Jamaican Brown Stew Chicken with Coconut Milk
This specific recipe doesn't ask for coconut milk, however, much like my Authentic Jamaican Curry Chicken, you can always use 1 (14oz.) can of full-fat coconut milk as a part of the sauce and reduce the chicken stock to about 1-2 cups. Adding coconut milk definitely creates a creamier sauce, which is a win, win for stew chicken.
Tips to Making the Best Jamaican Brown Stew Chicken
The following tips + tricks will make cooking the best Jamaican brown stew easier and with greater results:
Marinate the chicken. This is a VERY IMPORTANT step that most overlook but makes a world of a difference. Traditionally, Jamaicans will clean, rinse, and season their chicken 1-2 days prior to making this dish. Simply add your seasoned chicken to a ziplock bag or airtight container and refrigerate overnight (or for up to 2 days). When ready to cook, remove from the refrigerator and let it sit at room temperature for 30 minutes or so.
Remove the skin. Keeping or removing the skin of the chicken is an individual preference for many, however, removing it for curry chicken helps the flavors to soak into the meat better, especially during marination.
Chop the chicken into smaller pieces. Since you can use various pieces of chicken for this recipe, chopping them up into smaller pieces helps the chicken to cook through better and makes for an easier bite.
Browning the chicken first is key. Whether you choose to use browning sauce or not, "browning" or searing your chicken first in oil is imperative to creating a nice crispy outside with a tender inside.
Add more ketchup. Whenever making brown stew chicken, be sure to add a little extra ketchup for a nicer color of the sauce and taste. You can also use tomato sauce, but ketchup tastes more authentic.
Slow + simmer is BEST. With any Jamaican dish, slow and simmer is always the best. Once you add all of the ingredients (including the chicken), cover the pot and reduce the heat to simmer everything until it's all cooked through, tender, and the sauce has thickened nicely.
Common Q + A's for Brown Stew Chicken
OK, so if you find that your brown stew chicken has a more bitter taste, this is more than likely due to using too much browning sauce. No worries---you can fix this! Simply break up the bitter taste with a bit of ketchup, brown sugar, and additional stock. This should help!
Because I love spicy flavors and whenever making anything Jamaican, I'm always inclined to add scotch bonnet peppers-----this specific brown stew chicken is spicy. However, you can feel free to remove the scotch bonnet peppers entirely and create a much milder dish. It's all about preference, not necessity.
If you find that your sauce isn't thick enough, I definitely recommend covering the pot and allowing it to simmer a bit more. Usually, with a slow simmer over time, the sauce will automatically thicken. However, if it's truly not doing that, add 1 tablespoon of flour with 3-4 Tbsps warm water to a small cup or bowl, stir until smooth and "milky" and add to the sauce to help aide it.
Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do this easily in the microwave or over the stovetop (adding ½ cup or so of chicken stock if needed) until warmed through and saucy.
You can also freeze leftover chicken for up to six months. Then defrost in the fridge overnight and reheat to enjoy.
Basically, this sauce has a rich, deep smoky and slightly sweet flavor. It can be added to both savory and sweet dishes, however, I recommend not adding too much because it can taste pretty bitter.
Absolutely! This recipe includes the authentic Jamaican way of browning your chicken by frying it in oil and brown sugar. See Recipe!
More Delicious Jamaican Recipes to Try!
Do you love Authentic Jamaican Brown Stew Chicken and want to try more Jamaican cuisine? Here are some reader faves!
- Plant-based Jamaican Oxtail
- Vegan Jamaican Power Bowl
- Creamy Jamaican Shrimp Pasta Skillet
- Jamaican-inspired Banana Bread Baked Oatmeal
- Jerk Salmon Tacos
- Jamaican Chicken Soup
- Baked Jamaican Jerk Chicken Salad
MADE OUR RECIPE(S)?
If you tried Authentic Jamaican Brown Stew Chicken recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Authentic Jamaican Brown Stew Chicken
Ingredients
CHICKEN:
- 3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
- 2-3 Tbsps Jamaican Green Seasoning, optional
- 2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
- 2 tsps smoked paprika
BROWN STEW:
- 3 Tbsps Extra virgin olive oil
- 2 Tbsps organic brown sugar
- 1 yellow or white onion, chopped
- 4 garlic cloves, minced
- 1 medium bell pepper, chopped
- ½ cup organic ketchup (You can also use tomato sauce, if preferred)
- 2 scallions, crushed (AKA green onions)
- 4 fresh thyme sprigs
- ½ teaspoon minced fresh ginger (You can also use ¼ teaspoon ground ginger instead if that's what you have on hand)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
- 1 teaspoon sea salt
- ½ teaspoon ground allspice
- 1 cup chopped tomatoes
- 1-3 scotch bonnet peppers, minced or whole (You can also use habanero peppers)
- 4 cups organic chicken stock
Instructions
MARINATE THE CHICKEN:
- In a large bowl, add your freshly cleaned + rinsed chicken along with Green Seasoning, All-Purpose Blend, and smoked paprika, mixing everything together until chicken is fully coated. Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). NOTE: Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
BROWN THE CHICKEN:
- In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil and once fully heated, add the brown sugar. Stir the brown sugar in oil and let it sit until it becomes wet like in texture in semi-dissolves. Now, add in the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside on a plate. NOTE: This creates a beautiful "brown" color which makes using the browning sauce optional.
TO MAKE THE BROWN STEW CHICKEN:
- In the same deep skillet or pot over medium-high heat, add the remaining 1 tablespoon olive oil and once fully heated, add the minced garlic, ginger, minced garlic, and onions, sautéing until fragrant.
- Add the bell peppers, scotch bonnet pepper, and chopped tomatoes, sautéing for 1-2 minutes or until softened a bit. Add the All-purpose Blend, allspice, and salt, continue to stir until combined.
- Pour in the chicken stock/broth, Worcestershire sauce, ketchup, stirring until combined. Let the mixture boil for a minute or so before adding the seared chicken, crushed scallion (aka green onions), and thyme sprigs, stirring to incorporate. Reduce the heat to simmer for about 20-25 minutes or until sauce thickens and the chicken is cooked through and tender, stirring occasionally. Remove from heat once done. NOTE: The sauce should be thick, but with a good amount of gravy for the side dish. It may take a few extra 10 minutes or so to get to the perfect gravy thickness.
- To serve, enjoy the brown stew chicken with your favorite side (i.e. rice, rice and peas, fried sweet plantain, coleslaw, veggies, etc.). Garnish with a bit of chopped scallion and/or a bit of Jamaican Pepper Sauce, if desired.
- Bon Appétit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do this easily in the microwave or over the stovetop (adding ½ cup or so of chicken stock if needed) until warmed through and saucy.
- JAMAICAN SEASONINGS: If authentic Jamaican seasonings (i.e. browning, Green seasoning, Flavo Rice (all-purpose), Pepper Sauce, etc.) aren't readily available near you, they are available for purchase on my Amazon Shop. Otherwise, substitute with your favorite brand.
- GLUTEN-FREE OPTION: Ensure that all ingredients are GF-certified.
- HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.
- SLOW COOKER, PRESSURE COOKER, + OVEN OPTIONS: For how to make this brown stew chicken using any of these methods, see post!
Nutrition
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This is fantastic! Scotch bonnet is too hot for me so subbed with jerk seasoning blend I had. This goes into the rotation!
Hi Deauna! WOW! I'm so thrilled that you enjoyed this recipe! I completely understand about the scotch bonnet----it's pretty spicy. Haha. Thanks so much for giving it a try! 🙂
This was so good! I meal prepped this for the last two weeks. The second week I added a little jerk marinade….chefs kiss♥️
Hi Annette! Wow! I'm so happy to hear that you found this recipe great as a meal prep and that you enjoyed it! Thanks so much for giving it a try! 🙂
I can't wait to try it
Hi Karen! I truly hope that you enjoy this recipe! 🙂
This. recipe. was. delicious. I highly recommend making this seasoning was top tier definitely adding this into my rotation of family meals! I definitely see myself making this again. I forgot to grab the scotch bonnet which was definitely needed the spice was definitely needed for this which I missed but the second time I WILL NOT forget.
Hi Shawn! Yesss! I'm SO happy to hear that you enjoyed this recipe! It's definitely a family staple in our house! And I can't wait to see what you think once you get scotch bonnet next time! 🙂
It looks delicious, but it's not "authentic" Jamaican brown stew chicken.
Hi Pat! Thanks so much for your feedback! While I do understand----I do talk about the exact way to make as "authentic" as most Jamaicans make it in the actual post! 🙂
Looks really good
This chicken looks so rich and delicious! I am making this at the weekend as my family love spicy chicken dishes.
The color of the chicken is amazing! It looks and sounds like such a wonderfully flavor-packed and comforting meal. I look forward to enjoying soon!
This was a such a delicious and easy recipe! I went perfect with my dinner meal. So good!
I am drooling over this chicken recipe. I can't wait to try. Thanks for sharing.
This is the most flavorful stew I've ever had! Will definitely be making it again, and I'm OBSESSED with the beautiful photography!