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A close-up shot of a single serving of Jamaican chicken stew, showing the tender texture of the chicken and the glossy, rich gravy.
FL Recipes

Jamaican Brown Stew Chicken (Authentic & Easy Recipe)

This authentic Jamaican Brown Stew Chicken recipe delivers tender, fall-off-the-bone chicken simmered in a rich, deeply flavorful gravy. A classic Caribbean comfort food dish that's surprisingly easy to make and packed with aromatic herbs and spices.
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 lbs chicken pieces thighs and legs preferred, bone-in, skin-on
  • 4 stalks green onions (scallions) chopped
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 1 inch piece fresh ginger grated
  • 5 sprigs fresh thyme
  • 1 teaspoon allspice berries crushed
  • 2 tablespoons soy sauce
  • 1 tablespoon browning sauce
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 2 medium carrots peeled and sliced
  • 1 bell pepper red or green, chopped
  • 1 scotch bonnet pepper whole
  • 1/4 cup ketchup
  • 2 cups chicken broth or water
  • 1 bay leaf

Equipment

  • 1 Large Bowl
  • 1 Dutch Oven or Heavy-Bottomed Pot

Method
 

  1. In a large bowl, combine chicken with green onions, yellow onion, garlic, ginger, thyme, allspice, soy sauce, browning sauce, pepper, and salt. Massage the marinade into the chicken, cover, and refrigerate for at least 2 hours or overnight.
  2. Remove chicken from marinade, scraping off and reserving the vegetables. Pat chicken dry. Heat oil and brown sugar in a Dutch oven over medium-high heat. Sear chicken in batches for 4-5 minutes per side until deeply browned. Set aside.
  3. Reduce heat to medium. Add reserved vegetables from the marinade and the bell pepper to the pot. Sauté for 5-7 minutes until softened.
  4. Return chicken to the pot. Add carrots, ketchup, chicken broth, whole scotch bonnet pepper, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes until chicken is tender. Remove scotch bonnet and bay leaf before serving.

Nutrition

Calories: 485kcalProtein: 42gFat: 28gFiber: 3g

Notes

For best results, marinate the chicken overnight to allow the flavors to penetrate deeply.
Do not cut the scotch bonnet pepper unless you want a very spicy stew; leaving it whole adds flavor without intense heat.
Serve hot with traditional rice and peas or plain steamed rice.
Keyword brown stew chicken,jamaican chicken stew

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