Description
Jamaican Brown Stew Chicken is a rich and flavorful Caribbean dish featuring tender, bone-in chicken pieces simmered in a deeply caramelized brown sauce infused with aromatic herbs, spices, and a balance of savory, sweet, and spicy notes. This one-pot comfort food is easy to prepare, packed with authentic island flavors, and perfect for weeknight dinners or special gatherings.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs bone-in, skin-on chicken pieces (thighs or drumsticks)
- Salt, to taste
- Black pepper, to taste
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 1 tbsp soy sauce
Vegetables and Aromatics
- 1 Scotch bonnet pepper (whole, seeds removed for less heat, optional)
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 fresh tomatoes, diced
- 2 tbsp tomato paste
Spices and Flavoring
- 1 tbsp brown sugar
- 1 tsp allspice
- 1 tsp dried thyme (if not used in chicken seasoning)
- 1 tbsp soy sauce (additional)
Liquids and Oil
- 1 ½ cups chicken broth or water
- 3 tbsp vegetable oil (for frying)
Instructions
- Prepare and Season the Chicken: Wash and pat dry the chicken pieces thoroughly. Season generously with salt, black pepper, dried thyme, and soy sauce. Let the chicken marinate for at least 30 minutes if time permits to enhance flavor.
- Brown the Chicken: Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add chicken pieces and brown them on all sides, about 5 minutes per side, until a golden crust forms. This seals in juices and creates a flavorful base. Remove chicken and set aside.
- Sauté Aromatics and Vegetables: In the same pot, add chopped onion, minced garlic, and green bell pepper. Sauté until softened and fragrant, scraping up any browned bits from the bottom to build flavor complexity.
- Build the Sauce: Add tomato paste, diced fresh tomatoes, brown sugar, allspice, thyme, and whole Scotch bonnet pepper to the sautéed vegetables. Stir well and cook for several minutes until the tomato paste darkens and caramelizes, giving the sauce its signature rich brown color.
- Simmer the Chicken: Return the browned chicken pieces to the pot. Pour in chicken broth or water just enough to cover about half of the chicken. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 40-50 minutes. Occasionally spoon the sauce over the chicken to keep it moist and allow flavors to meld.
- Final Seasoning and Serve: When the chicken is tender and the sauce has thickened to your liking, taste and adjust seasoning if necessary. Remove the Scotch bonnet pepper to reduce spice. Serve hot with your choice of sides.
Notes
- Dry the chicken thoroughly before browning to achieve a better crust and richer flavor.
- Browning the tomato paste is essential to intensify the sauce’s caramel color and depth.
- Simmer the chicken low and slow to ensure succulent meat and thickened sauce.
- During simmering, baste the chicken with sauce regularly to lock in moisture and flavor.
- Use Scotch bonnet pepper sparingly if you prefer less heat; removing seeds reduces spiciness.
- Prep Time: 35 minutes (including marinating)
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Caribbean, Jamaican
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
Keywords: Jamaican Brown Stew Chicken, Caribbean chicken stew, brown stew chicken recipe, authentic Jamaican chicken, one-pot chicken stew, spicy Caribbean dish, simmered chicken