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Let me tell y’all something when Jamaican brown stew chicken is on the stove, it’s going to be a good dinner night. This version is deep with flavor, thanks to a proper marination and caramelized sugar for that signature brown gravy. This is comfort food, Jamaican style and if you’ve never had it, consider this your invitation.
Ingredients for this recipe
- Chicken (drumsticks and/or thighs) – Holds flavor and stays juicy while stewing.
- Salt & pepper – The foundational seasoning.
- Paprika – Adds warmth and subtle smoky depth.
- Green seasoning – That herbal, garlicky Caribbean punch. While you can find this in the store pre-made, try my recipe here.
- Browning – Brings color and a little molasses richness.
- Yellow onion – Sweetens up once cooked down.
- Allspice berries – Earthy, clove like flavor that’s essential in Caribbean stews.
- Garlic – For sharp, aromatic depth.
- Scallion – Brightens up the flavor with some green edge.
- Ginger – Adds heat and freshness in the background.
- Red bell pepper – Sweet and colorful in the finished dish.
- Oil – Needed for browning the sugar.
- Brown sugar – Key for that caramelized base.
- Tomato paste – Thickens the sauce and gives it body & slight acidity.
- Water – Helps create the gravy and cook the chicken until tender.
- Scotch bonnet pepper – For real heat.
- Fresh thyme – A must have for that signature stew flavor.
FAQs for brown stew chicken
It’ll stay good in the fridge for up to 4 days in an airtight container. You can also freeze it for up to 2 months, just thaw and reheat gently.
You want to marinate brown stew chicken for at least an hour but ideally overnight. The longer the better to develop that rich deep flavor.
You can, but it won’t have that signature kick. If you’re heat-sensitive, leave it whole and remove it before serving for flavor without the burn.
More Jamaican Recipes To Try
- Jamaican Green Seasoning
- Jamaican Rice and Peas
- Jamaican Oxtail Recipe
- Fried Sweet Plantains (Maduros)
- Jamaican Curry Chicken
Brown Stew Chicken
Ingredients
- 1 lb bone in chicken thighs , about 3-4 pieces, can use drumsticks too
- Salt & pepper
- ½ tsp paprika
- 2 tsp Green seasoning
- 1 tsp browning
- ½ small Yellow onion , sliced
- ¼ tsp All spice berries, sub grounded allspice
- 1 tsp garlic, minced
- 1 Scallion , chopped
- ½ tsp Ginger , minced
- ½ small red Bell pepper , sliced
- ½ tbsp oil
- ½ tbsp brown sugar
- 2 tsp Tomato paste
- Water
- 1 Scotch bonnet pepper
- 2 sprigs Thyme
Instructions
- Remove the skin from the chicken and clean with lime, vinegar and water. Pat dry and add to a mixing bowl or ziploc bag.
- Add all the salt, pepper, paprika, green seasoning, browning, onion, all spice, garlic, scallions, ginger, and bell pepper to the bowl with the chicken. Mix this together really well. Cover and let marinate for at least an hour and up to overnight in the fridge.
- When ready to cook, heat a pan over medium high heat. Once hot, add in the oil and brown sugar. Once the sugar begins to melt down, add in the chicken pieces. Reduce the heat to medium, sear the chicken on both sides to get a nice brown color, about 3 minutes per side.
- Add the tomato paste and stir this around for 30 seconds. Fill the marinade bowl with some water and pour just enough water in the pot to come up to the sides of the chicken. Make sure to get all the peppers and onions in as well.
- Put the scotch bonnet in and the thyme. Bring to a boil, cover then reduce the heat to medium low. Let simmer for 30 minutes.
- Remove the cover, give everything a stir and let simmer uncovered for 10 minutes on medium. This should reduce the liquid making a gravy. Let cool for a bit before serving.
- Serve with rice & peas and plantain.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
