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Jamaican Brown Stew Chicken and rice and beans on a plate on table
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Jamaican Brown Stew Chicken

Discover the rich and hearty flavors of this Jamaican brown stew chicken. It is a savory and sweet dish loaded with tender chicken, aromatic spices, and a rich gravy sauce that smothers it all. Dish up with rice and beans for a comfort food Caribbean inspired dish.
Course Main Course
Cuisine Caribbean
Keyword brown stew chicken, Jamaican brown stew chicken
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Marinating Time 2 hours
Total Time 3 hours 45 minutes
Servings 8 servings

Ingredients

For the chicken marinade:

  • 4 pounds boneless skinless chicken thighs
  • 2 teaspoons dark brown sugar
  • 2 teaspoons fresh thyme minced
  • 2 teaspoons browning sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon allspice
  • ½ teaspoon ground ginger
  • Salt and pepper to taste

For the stew:

  • 3 tablespoons avocado oil divided
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 1-2 scotch bonnet or habanero peppers deseeded and chopped
  • 3-5 cloves garlic minced
  • 2 teaspoons brown sugar
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • Sliced green onions for garnish (optional)

Instructions

  • In a large mixing bowl, add the chicken and marinade ingredients together. Use gloves and massage the seasoning on all sides of the chicken. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
  • Remove the chicken from the refrigerator. Heat a large dutch oven over medium-high heat and then add oil. Once hot, sear the chicken thighs until golden brown, about 3-5 minutes on each side. Transfer the seared chicken onto a clean plate. Work in small batches if needed to avoid overcrowding the pot and add a little more oil to the pot if needed between batches.
  • In the same dutch oven, add the onions, bell pepper, scotch bonnets (or habaneros), and garlic. Saute for 2-3 minutes until tender.
  • Add the chicken broth, tomato paste, and two teaspoons brown sugar into the pot. Stir to combine.
  • Return the seared chicken thighs into the pot. Stir to coat in the sauce and then add 2 bay leaves. Bring the pot to a low simmer. Cover with lid and simmer for 30 minutes, stirring occasionally.
  • After 30 minutes, remove the lid. Give the contents a stir and then continue to simmer with the lid off for 45-60 minutes, stirring occasionally, to reduce and thicken the sauce until desired consistency is reached. Taste and adjust the seasonings as needed.
  • When ready to serve, garnish with sliced green onions and serve with a side of rice and beans. Enjoy!