Jamaican Brown Stew Chicken

Jamaican brown stew chicken is a classic Caribbean dish. This dish features chicken that is cooked in an incredibly rich, flavourful, sweet and spicy gravy.

📝 Ingredients

• 6 large chicken thighs ((and/or legs))
• 3 stalks green onions ((coarsely chopped))
• 4 cloves garlic ((minced))
• 1 tsp ginger ((minced))
• 3 tsp paprika
• 2 tsp brown sugar
• 1 tsp black pepper
• 1 tsp salt.
• 1 medium yellow onion ((chopped))
• 1 red bell pepper ((sliced))
• 1 green bell pepper ((sliced))
• 1 large tomato ((diced))
• 2 stalks thyme ((de-stemmed))
• 1 tsp allspice
• 1 tbsp hot sauce
• 1 tbsp ketchup
• 1 tsp browning
• 1 tsp black pepper
• salt ((to taste))
• 1 tsp paprika
• 1 cup chicken broth ((plus more if needed))
• 1/4 cup canola oil

👨‍🍳 Instructions

1. 1--- For the Marinade ---
2. 2Prepare the chicken by removing the skin, wash the chicken in a bowl (see notes) and pat the chicken dry using paper towels.
3. 3Put the chicken in a mixing bowl. Marinade the chicken by adding the ginger, garlic and green onions to the chicken. Combine the rest of the ingredients for the marinade in a small mixing bowl and add it to the chicken.
4. 4Use kitchen tongs to gently turn and cover the chicken with the marinade. Cover the bowl and place it in a fridge to let the chicken marinade overnight.
5. 5--- For the Brown Stew ---
6. 6Use the kitchen tongs to take each piece of chicken and shake off the green onions from the chicken. You can tosh out the green onions or preserve it for the sauce. Set the chicken aside on a plate.
7. 7Heat the canola oil in a large heavy bottomed pot over medium heat. Place the chicken in the pot and brown the chicken on all sides (about 3 minutes for each side).
8. 8Remove the chicken from the pot and set aside on a clean plate. Scrape the brown bits at the bottom of the pot with a wooden spoon.
9. 9Place the onions, green and red bell peppers into the pot and sauté until softened.
10. 10Add the tomatoes, green onions (if including), browning, hot pepper, ketchup, thyme, and all the spices to the pot.
11. 11Pour the chicken stock into the pot. Stir the sauce, cover the pot and let the sauce simmer for 5 minutes on low-medium heat.
12. 12Add the chicken back into the pot. Cover the pot and let simmer on low heat for 40 minutes or until the chicken is fully cooked (each thigh should have an internal temperature of 165°F) and the gravy has thickened to your liking.
13. 13Turn the sauce and flip the chicken over about halfway through the cooking process to prevent burning.
14. 14You can add more chicken stock to the gravy if it gets too thick for your liking.
15. 15Serve with Jamaican rice and peas or white rice.