Authentic Jamaican Brown Stew Chicken

Make the best Authentic Jamaican Brown Stew Chicken with real Caribbean and island flavors from fresh herbs, veggies, and a few must-have seasonings. This rich stew is sure to become a family favorite dinner during the week. Gluten-free.

📝 Ingredients

• 3-4 lbs. organic chicken, skin removed ((Drumsticks + Thigh pieces work great!))
• 2-3 Tbsps Jamaican Green Seasoning, optional
• 2 tsps On Everything All-Purpose Blend
• 2 tsps smoked paprika
• 3 Tbsps Extra virgin olive oil
• 2 Tbsps organic brown sugar
• 1 yellow or white onion, chopped
• 4 garlic cloves, minced
• 1 medium bell pepper, chopped
• 1/2 cup organic ketchup ((You can also use tomato sauce, if preferred))
• 2 scallions, crushed ((AKA green onions))
• 4 fresh thyme sprigs
• 1/2 tsp minced fresh ginger ((You can also use 1/4 tsp ground ginger instead if that's what you have on hand))
• 1 tsp Worcestershire sauce
• 1 tsp On Everything All-Purpose Blend
• 1 tsp sea salt
• 1/2 tsp ground allspice
• 1 cup chopped tomatoes
• 1-3 scotch bonnet peppers, minced or whole ((You can also use habanero peppers))
• 4 cups organic chicken stock

👨‍🍳 Instructions

1. 1--- MARINATE THE CHICKEN: ---
2. 2In a large bowl, add your freshly cleaned + rinsed chicken along with Green Seasoning, All-Purpose Blend, and smoked paprika, mixing everything together until chicken is fully coated. Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). NOTE: Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
3. 3--- BROWN THE CHICKEN: ---
4. 4In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil and once fully heated, add the brown sugar. Stir the brown sugar in oil and let it sit until it becomes wet like in texture in semi-dissolves. Now, add in the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside on a plate. NOTE: This creates a beautiful "brown" color which makes using the browning sauce optional.
5. 5--- TO MAKE THE BROWN STEW CHICKEN: ---
6. 6In the same deep skillet or pot over medium-high heat, add the remaining 1 Tbsp olive oil and once fully heated, add the minced garlic, ginger, minced garlic, and onions, sautéing until fragrant.
7. 7Add the bell peppers, scotch bonnet pepper, and chopped tomatoes, sautéing for 1-2 minutes or until softened a bit. Add the All-purpose Blend, allspice, and salt, continue to stir until combined.
8. 8Pour in the chicken stock/broth, Worcestershire sauce, ketchup, stirring until combined. Let the mixture boil for a minute or so before adding the seared chicken, crushed scallion (aka green onions), and thyme sprigs, stirring to incorporate. Reduce the heat to simmer for about 20-25 minutes or until sauce thickens and the chicken is cooked through and tender, stirring occasionally. Remove from heat once done. NOTE: The sauce should be thick, but with a good amount of gravy for the side dish. It may take a few extra 10 minutes or so to get to the perfect gravy thickness.
9. 9To serve, enjoy the brown stew chicken with your favorite side (i.e. rice, rice and peas, fried sweet plantain, coleslaw, veggies, etc.). Garnish with a bit of chopped scallion and/or a bit of Jamaican Pepper Sauce, if desired.
10. 10Bon Appétit!