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Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken
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Jamaican Brown Stew Chicken is a rich and hearty Caribbean dish featuring tender, juicy chicken pieces cooked in a savory, caramelized brown stew sauce infused with aromatic spices, herbs, and fresh vegetables. This quick and flavorful recipe delivers authentic island taste perfect for weeknight dinners or family gatherings.

Ingredients

Scale

Chicken and Marinade

  • 2 lbs bone-in, skin-on chicken thighs or drumsticks
  • Salt, to taste
  • Black pepper, to taste
  • 1–2 tbsp soy sauce (or tamari for gluten-free)

Vegetables and Aromatics

  • 3–4 scallions, chopped
  • 3 garlic cloves, minced
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 1 Scotch bonnet pepper, finely chopped (adjust to spice preference)

Sauce Ingredients

  • 2 tbsp brown sugar
  • 2 tbsp tomato paste
  • 1 tsp allspice (pimento)
  • 1 tbsp vinegar
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • ¼ to ½ cup water or chicken broth, as needed

Cooking Oil

  • 2–3 tbsp vegetable oil or coconut oil

Instructions

  1. Prepare the Chicken: Rinse the chicken pieces and pat them dry. Season thoroughly with salt, pepper, and a splash of soy sauce. Let the chicken marinate for at least 15 minutes to infuse flavor and tenderize the meat.
  2. Brown the Chicken: Heat oil in a large skillet over medium-high heat. Place the chicken pieces in a single layer without crowding. Brown them on all sides until golden and crispy, about 5-7 minutes per side. This step locks in juices and develops the base flavor.
  3. Sauté the Aromatics: Remove the browned chicken and set aside. In the same pan, add chopped garlic, sliced scallions, diced onions, and bell peppers. Cook until softened and fragrant, about 3 minutes, to release natural sweetness and build flavor.
  4. Build the Brown Sauce: Sprinkle brown sugar over the sautéed vegetables and allow it to melt and caramelize for 1-2 minutes. Stir in tomato paste, allspice, vinegar, and soy sauce. Mix thoroughly to create a thick, glossy sauce with a deep brown color.
  5. Simmer the Chicken: Return the chicken pieces to the pan and toss gently to coat with the sauce. Add a bit of water or chicken broth if needed to loosen the sauce. Cover and simmer on low heat for 25 to 30 minutes until the chicken is tender and deeply infused with the sauce.
  6. Final Touches: In the last 5 minutes, add chopped Scotch bonnet pepper for authentic heat and adjust seasoning with salt and pepper. Remove from heat and let rest briefly to allow flavors to meld before serving.

Notes

  • Use bone-in chicken for juicier, more flavorful meat.
  • Don’t skip browning the chicken and caramelizing the sugar for authentic color and taste.
  • Handle Scotch bonnet peppers carefully—they are very spicy but essential for authentic flavor.
  • Simmer on low heat for tender chicken and a perfectly thickened sauce.
  • Rest the stew after cooking to allow flavors to marry beautifully.
  • Fresh garlic, scallions, and peppers greatly enhance the flavor.

Nutrition

Keywords: Jamaican, Brown Stew Chicken, Caribbean, Spicy Chicken, Gluten-Free, Comfort Food

Find it online: https://recipesemilly.com/jamaican-brown-stew-chicken/