Go Back
–+ servings
Jamaican Brown Stew Chicken Recipe

Jamaican Brown Stew Chicken Recipe

This Jamaican Brown Stew Chicken Recipe features marinated chicken braised in savory liquids for a comforting Caribbean dish.
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Course Main Course
Cuisine Caribbean
Servings 6 servings
Calories 482 kcal

Equipment

  • baking sheet pan
  • Dutch oven

Ingredients
  

  • 1 cup diced yellow onion
  • 1 bunch scallions chopped
  • 4 cloves garlic minced
  • 2 teaspoon packed dark brown sugar
  • 1 teaspoon browning sauce
  • 2 sprigs fresh thyme chopped
  • ½ teaspoon sweet paprika
  • ¼ teaspoon ground ginger
  • ¼ teaspoon chili powder
  • Kosher salt
  • Freshly ground black pepper
  • 8 pieces boneless, skinless chicken
  • 3 tablespoon canola or vegetable oil
  • 4 cups low sodium chicken stock
  • 2 carrots sliced
  • ½ cup ripe tomato chopped
  • ½ cup ketchup
  • ½ teaspoon ground allspice
  • 3 leaves dried bay leaves
  • Rice and Peas recipe found here

Instructions
 

  • In a gallon-size plastic storage bag, combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, 1 teaspoon salt and ½ teaspoon pepper. Add the chicken and massage the marinade into the chicken, tossing well to evenly coat. Seal the bag and refrigerate for 2 hrs or overnight.
  • Line a baking sheet with parchment paper. Remove the chicken pieces from the marinade and lay them on the baking sheet. Pat off excess marinade with paper towels. Set aside for about 10 minutes. Reserve marinade.
  • Heat the oil in a large heavy-bottomed pot or dutch oven over medium-high heat until hot, about 5 minutes. Working in batches if needed, add the chicken to the hot oil and fry, turning it occasionally, until deep golden brown on all sides, about 10 minutes total.
  • Once all chicken pieces are golden brown, stir in the stock, reserved marinade, carrots, tomatoes, ketchup, allspice and bay leaves.
  • Cover the pot and bring the mixture to a boil, about 10 minutes. Remove the lid and reduce the heat to low. Once heat is lowered, cover again and cook until the chicken is very tender and the sauce has reduced by half, about 45-50 minutes. Season with salt and pepper to taste. Remove bay leaves.
  • Serve the chicken with rice and peas recipe which you can find HERE.

Notes

After cooking, allow the chicken to cool to room temperature. Transfer the stew into an airtight container. This helps to maintain its moisture and flavor, and also prevents it from absorbing odors from other foods in the fridge. The best way to enjoy reheated leftovers is to warm them on the stovetop. Heat over medium until warmed through. If the stew seems too thick, add a little water or broth to thin it out slightly. You can safely store your leftover stewed chicken within 3-4 days. Brown stew chicken freezes well. Once cooled, store in a freezer safe airtight container. It can be frozen for up to 3 months. Thaw overnight before reheating.

Nutrition

Serving: 1servingCalories: 482kcalCarbohydrates: 15gProtein: 68gFat: 16gSaturated Fat: 8gCholesterol: 193mgSodium: 599mgPotassium: 1455mgFiber: 1gSugar: 8gVitamin A: 3845IUVitamin C: 10.8mgCalcium: 41mgIron: 1.8mg
Keyword Caribbean recipes, chicken, comfort food, Jamaican Brown Stew Chicken Recipe, Marinated Chicken, stew
Tried this recipe?Let us know how it was!