Craving something warm, comforting, and packed with bold, Caribbean flavor? Look no further than Jamaican Brown Stew Chicken, a traditional dish that’s rich, hearty, and deeply satisfying.
This beloved Jamaican classic has been winning hearts for generations—and if you’ve ever wondered how restaurants get that perfect depth of flavor, the secret’s out. Today, we’re sharing the easy steps and flavorful secrets behind authentic brown stew chicken, just like the pros make it in their kitchens.
From the perfect seasoning base to the slow-simmered, tender chicken in its thick, savory brown gravy, every bite is a comforting blend of sweet, spicy, and savory. The preparation starts with an important step: washing and seasoning your chicken the right way, using lemon, vinegar, and salt to clean and prep the meat thoroughly.
Whether it’s your first time cooking Caribbean food or you grew up with these flavors, this Brown Stew Chicken recipe is simple enough for home cooks and flavorful enough to impress any guest.
How To Prep Vegetables:
Now it’s time to prep the vegetables which are always, onions, tomatoes, scallion, thyme, bell pepper, and garlic (always use fresh garlic). I always have fresh garlic in my kitchen, As far as I know, fresh garlic is always added to it and your vegetables are prepped and ready.
How To Season The Chicken:
Now, make sure you wash the chicken, of course, nice and clean really clean. Salt, lemon juice, and vinegar are always a great way to wash your chicken.
In a mixing bowl with washed chicken in, add salt, black pepper, pepper, onion powder, and garlic. Now you need to flavor it up, so you add all-purpose seasoning Jamaican all-purpose for seasoning, and I’m also using Jamaican chicken seasoning then paprika.
Make sure you add paprika forget the color, and we need some fresh garlic of course and ginger. You can use ginger powder or fresh ginger. And make sure you are using pimento seeds Jamaica’s, not coconut pimento seeds, then Apple cider vinegar, I use any kind of white vinegar anything, but I always add vinegar to my seasoning mixture.
Then add a few drops of browning sauce it’s important because that is what it’s going to give your chicken the color. And then you add in all your vegetables right there and mix all very well together to combine and follow the instructions below until the end.
INGREDIENTS:
- 3lbs Chicken, cut in pieces and skin removed
- Chicken Seasonings:
- 2 tsp Salt
- 1/2 tsp Black pepper
- 2 tsp Sugar
- 3 Large cloves garlic, minced
- 2 stalk escallion (white part only), chopped
- Gravy:
- 1/2 cup Cooking oil (for frying chicken)
- 1 Large onion, chopped
- 1/4 each, Red and Green bell pepper, chopped
- 1 Sprig of thyme or 1 tsp dried
- 1 tsp Pepper sauce (check out the best hot pepper sauce)
- 1 Tbsp Tomato ketchup
- 11/2 to 2 cups Hot water
- 1 tsp salt (to taste)
INSTRUCTIONS:
1 ) Season chicken with salt, black pepper, sugar, garlic, and scallion (green onion). Marinate the chicken overnight of at least one hour before frying.
2 ) Remove scallion and garlic from chicken and, on High heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned. Remove chicken from pan.
3 ) Remove half the cooking oil in the pan and use the remaining oil to fry onions and bell peppers until onions are transparent.
4 ) Add thyme, hot pepper sauce, tomato ketchup, and 1 cup of hot water to the pan and stir; taste the gravy and add 1 tsp of salt, if needed; let simmer for 5 minutes.
5 ) Add chicken to the gravy. Add 1/2 to 1 cup of hot water and turn heat to low and cover the pan. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.
6 ) If the gravy is still watery after 30 minutes, remove the chicken and let the gravy simmer on Medium until it thickens. Then put the chicken back in the pan spooning the gravy over it and simmering for a few minutes to warm through and serve!
- MORE DELICIOUS AND EASY RECIPES:
- Easy Skillet Cinnamon Rolls
- Caramelized Baked Chicken Wings
Pro Tips for Perfect Jamaican Brown Stew Chicken
- Clean the Chicken Properly
Always wash with lemon juice, vinegar, and salt. This step enhances flavor and removes any unwanted residue. - Season Generously
Use a mix of all-purpose seasoning, garlic, thyme, pimento, paprika, and browning sauce for deep, complex flavor. - Marinate Overnight (If You Can)
The longer the seasoning sits, the better the chicken absorbs the bold flavors. - Brown the Chicken First
Searing the chicken adds color and locks in juices before simmering in the stew. - Cook with Fresh Veggies
Onion, bell pepper, tomatoes, garlic, and scallions help build a fragrant, hearty sauce. - Add Scotch Bonnet Pepper (Optional)
For authentic Jamaican heat and depth, a small amount goes a long way!
- SHOP ON AMAZON:
- All-Clad Hard-Anodized Nonstick Fry Pan
- AmazonBasics Pre-Seasoned
- Aluminum Nonstick Frying Pan
FAQ – Jamaican Brown Stew Chicken
Why is it called “brown stew” chicken?
- The chicken is browned first, then stewed in a rich brown gravy made from seasonings, veggies, and browning sauce.
What’s the best cut of chicken to use?
- Bone-in, skin-on thighs or drumsticks are traditional—they stay juicy and flavorful during stewing.
What is browning sauce, and can I skip it?
- Browning sauce adds rich color and flavor. If unavailable, you can make your own by carefully caramelizing brown sugar in a pan.
How long does it take to cook?
- Once browned, the chicken simmers in the sauce for 35–45 minutes until tender.
Can I make it ahead of time?
- Yes! Brown stew chicken tastes even better the next day after the flavors meld.
What should I serve it with?
- Traditional sides include white rice, rice and peas, boiled dumplings, or fried plantains.
Can I freeze leftovers?
- Definitely. Store in an airtight container and freeze for up to 2 months. Reheat gently on the stovetop.
