Jamaican Brown Stew Chicken

Ingredients

• 6 largechicken thighs (and/or legs)
• 3 stalksgreen onions, coarsely chopped
• 4 clovesgarlic, minced
• 1 tspginger, minced
• 3 tsppaprika
• 2 tspbrown sugar
• 1 tspblack pepper
• 1 tspsalt
• 1 mediumyellow onion, chopped
• 1red bell pepper, sliced
• 1green bell pepper, sliced
• 1 largetomato, diced
• 2 stalksthyme, leaves stripped from stems
• 1 tspallspice
• 1 tbsphot sauce
• 1 tbspketchup
• 1 tspbrowning
• 1 tspblack pepper
• to tastesalt
• 1 tsppaprika
• 240 ml (1 cup), plus more if neededchicken broth
• 60 ml (1/4 cup)canola oil

Instructions

1. 1

   Prepare the chicken

   Remove the skin from the chicken and pat the pieces dry with paper towels.

2. 2

   Mix the marinade

   Place the chicken in a mixing bowl with the ginger, garlic and green onions. Mix the remaining marinade ingredients in a small bowl, then add them to the chicken.

3. 3

   Marinate overnight

   Use tongs to turn the chicken until coated. Cover the bowl and refrigerate overnight.

4. 4

   Set chicken aside

   Lift each piece of chicken from the marinade with tongs and shake off the green onions. Discard them or keep them for the sauce, then set the chicken on a plate.

5. 5

   Brown the chicken

   Heat the canola oil in a large, heavy-based pot over medium heat. Brown the chicken on all sides, for about 3 minutes per side.

6. 6

   Remove and scrape

   Transfer the chicken to a clean plate. Scrape the browned bits from the bottom of the pot with a wooden spoon.

7. 7

   Soften the vegetables

   Add the onion and both peppers to the pot. Sauté until softened.

8. 8

   Add sauce ingredients

   Add the tomato, reserved green onions if using, browning, hot sauce, ketchup, thyme and all the spices.

9. 9

   Simmer the sauce

   Pour in the chicken broth and stir. Cover the pot and simmer the sauce over low-medium heat for 5 minutes.

10. 10

    Simmer the chicken

    Return the chicken to the pot and cover. Simmer over low heat for 40 minutes, or until the chicken is fully cooked, each thigh reaches an internal temperature of 74°C (165°F), and the gravy has thickened to your liking.

11. 11

    Turn halfway through

    About halfway through cooking, turn the sauce and flip the chicken to help prevent burning.

12. 12

    Adjust the gravy

    If the gravy becomes thicker than you prefer, add more chicken broth.

13. 13

    Serve with rice

    Serve with Jamaican rice and peas or white rice.

What is Jamaican brown stew chicken?

Brown stew chicken is a Jamaican dish in which seasoned chicken is browned before being simmered in a richly flavoured gravy. This version combines an overnight marinade with peppers, tomato, thyme and warm spices.

Browning the meat first builds flavour in the pot, while the covered simmer gives the chicken time to cook through and the sauce time to thicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 373 calories, 20g protein, 10g carbs, 29g fat.

The chicken provides most of the protein, while the broth, vegetables and small amount of brown sugar contribute some carbohydrates. Most of the fat comes from the chicken and canola oil; serve it with rice and a generous vegetable side to balance the plate.

The marinade and seasoning

Aromatics: Green onions, garlic and ginger flavour the chicken as it rests. Turning the pieces to coat them helps distribute the marinade.

Spices: Paprika, black pepper, brown sugar and salt season the chicken, while allspice and thyme add depth to the gravy. Keep the second measures of paprika and black pepper for the sauce.

Get a good brown

Dry chicken: Patting the chicken dry helps it brown rather than steam when it hits the hot oil.

Work in batches if the pot is crowded, keeping the pieces in a single layer so they can colour on all sides. Leave the browned bits in the pot; scraping them up as directed adds flavour to the sauce.

Build the gravy in the same pot

Vegetables: Let the onion and peppers soften before adding the tomato and seasonings. Stir well so the ingredients mingle with the browned residue.

Browning: The recipe adds browning with the sauce ingredients. Add the listed amount and stir it through the broth so the gravy colours evenly.

Check the chicken and sauce

Doneness: Simmer the chicken covered over low heat for 40 minutes, then check that it is fully cooked. The recipe gives 74°C (165°F) as the internal temperature for each thigh.

Consistency: The gravy should thicken to your preference during the simmer. Add a little more broth if it becomes too thick, and turn the chicken and sauce about halfway through to help prevent burning.

Serving ideas

Rice: Serve the chicken and gravy with Jamaican rice and peas or plain white rice, as the recipe suggests. Spoon some sauce over the rice so it accompanies each bite.

Balance: Add a simple vegetable side if you want something fresh alongside the rich gravy.

Recipe notes & tips

• Marinate the chicken overnight, as directed, so the seasoning has time to coat the pieces.
• Use a heavy-based pot to help brown the chicken and simmer the sauce evenly.
• Brown the chicken in batches if the pot is crowded.
• Keep the browned bits in the pot when scraping them up for the sauce.
• Turn the chicken and sauce about halfway through the simmer.
• Add more broth if the gravy thickens beyond your liking.

Variations

• Use chicken legs: Swap in legs as suggested, and check that they are fully cooked before serving.
• Adjust the heat: Use more or less hot sauce to suit your preference.
• Keep the skin on: Leave the skin on if you prefer, noting that the recipe calls for skinless chicken.
• Make it saucier: Add more chicken broth if you want a looser gravy.
• Serve with white rice: Choose the plain rice option instead of Jamaican rice and peas.

Common mistakes to avoid

• Crowding the pot: The chicken may not brown well; cook it in batches so the pieces have room.
• Skipping the drying: Wet chicken can steam rather than brown; pat it dry before cooking.
• Discarding the browned bits: They add flavour to the gravy; scrape them up with the wooden spoon.
• Letting the gravy get too thick: Stir in more chicken broth, as needed.
• Leaving the pot untouched: Turn the sauce and flip the chicken about halfway through to help prevent burning.

How to store

Refrigerate leftovers in a covered container once cooled, and use within 3 days. Reheat gently in a covered pan until steaming hot throughout, adding a splash of broth if the gravy has thickened.

Frequently asked questions