Jamaican Brown Stew Chicken

Chicken pieces are marinated, fried until dark and caramelized (“browned”), and then slow-simmered in a rich, savory gravy with carrots, peppers, and traditional Jamaican spices.

Yield: 4-6 servings
Prep Time: 20 minutes (+ 30 minutes to overnight for marinating)
Cook Time: 45 minutes – 1 hour

Ingredients

For the Chicken & Marinade:

• 3-4 lbs chicken (thighs and drumsticks work best), cut into pieces
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tsp browning sauce (e.g., Grace) optional but highly recommended
• 4 cloves garlic, minced
• 3 scallions, chopped
• 1 small onion, chopped
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• 1 scotch bonnet pepper, whole (do not pierce)
• 1 tsp ground allspice (pimento)
• 1 tsp black pepper
• ½ tsp salt

For the Stew:

• 3 tbsp vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper (any color), sliced
• 1 large carrot, sliced into rounds
• 2 tbsp ketchup
• 1 tbsp brown sugar
• 2 cups chicken broth or water
• 1 sprig fresh thyme
• 1 whole scotch bonnet pepper
• Salt and black pepper to taste
• 2 scallions, chopped for garnish

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, combine the chicken with all the marinade ingredients: brown sugar, soy sauce, Worcestershire sauce, browning sauce, garlic, scallions, onion, thyme, whole scotch bonnet pepper, allspice, black pepper, and salt.
2. Rub the marinade thoroughly into the chicken, ensuring every piece is coated.
3. Cover and marinate in the refrigerator for at least 30 minutes, or ideally 2-4 hours (or overnight).

Step 2: Brown the Chicken

1. Remove the chicken from the marinade, scraping off and reserving any solid bits (onions, garlic, etc.). Pat the chicken pieces dry with a paper towel – this is crucial for getting a good sear.
2. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Working in batches to avoid overcrowding, fry the chicken pieces until they are deeply browned and caramelized on all sides. This step is essential for the dish’s color and flavor. Transfer the browned chicken to a plate and set aside.

Step 3: Create the Gravy Base

1. Reduce the heat to medium. In the same pot, add the sliced onion, minced garlic, bell pepper, and carrot. Sauté for 4-5 minutes until the vegetables begin to soften.
2. Add the reserved marinade solids and cook for another minute until fragrant.
3. Stir in the ketchup and brown sugar, cooking for 1 minute until it darkens slightly.
4. Pour in about ¼ cup of the chicken broth to deglaze the pot, scraping up all the browned bits from the bottom.

Step 4: Simmer the Stew

1. Return the browned chicken pieces to the pot along with any accumulated juices.
2. Add the remaining chicken broth, fresh thyme sprig, and the whole scotch bonnet pepper. The liquid should come about halfway up the chicken pieces.
3. Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25-35 minutes, or until the chicken is cooked through and tender.

Step 5: Thicken the Gravy and Serve

1. Once the chicken is cooked, use a slotted spoon to transfer the chicken and vegetables to a serving platter.
2. If the gravy is too thin, increase the heat to medium-high and let it simmer uncovered for 5-10 minutes until it reduces and thickens to your liking. For a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering sauce until thickened.
3. Taste the gravy and adjust seasoning with salt and pepper. Discard the thyme sprig and scotch bonnet pepper.
4. Pour the rich, dark gravy over the chicken and vegetables.
5. Garnish with freshly chopped scallions and serve hot with white rice, rice and peas, or hard dough bread to soak up every bit of the delicious gravy.

Chef’s Notes & Tips

• The “Brown” in Brown Stew: The color comes from two key steps: using browning sauce (a Jamaican staple) and properly caramelizing the chicken during the frying stage. Don’t rush the browning!
• Browning Sauce Substitute: If you don’t have browning sauce, you can make a substitute by caramelizing 1 tablespoon of sugar with 1 tablespoon of water in the pot before adding the oil, but browning sauce is ideal.
• Heat Level: Leaving the scotch bonnet pepper whole and unpierced provides a gentle, aromatic heat without making the stew spicy. For more heat, pierce the pepper with a knife. Remove it once the desired heat level is reached.
• Low and Slow Simmer: A gentle simmer is key to tender chicken and a well-developed gravy. Boiling can make the chicken tough.
• Versatility: You can add other vegetables like potatoes or mushrooms along with the carrots for a heartier stew.