Jamaican Brown Stew Chicken (Printable Version)
Tender chicken simmered in a rich, deeply spiced gravy with vibrant Caribbean flavors.
# What You'll Need:
→ Chicken & Marinade
01 - 2 lbs bone-in, skinless chicken pieces
02 - 2 tbsp lime juice
03 - 1 tbsp vinegar
04 - 2 tsp sea salt
05 - 2 tsp black pepper
06 - 1 tbsp all-purpose seasoning
07 - 1 tbsp browning sauce
08 - 4 cloves garlic, minced
09 - 2 sprigs fresh thyme
10 - 2 scallions, chopped
11 - 1 Scotch bonnet pepper, deseeded and chopped
12 - 1 small onion, chopped
13 - 1 tsp paprika
→ Sauce & Vegetables
14 - 2 tbsp vegetable oil
15 - 1 large bell pepper, sliced
16 - 2 medium carrots, sliced
17 - 1 large tomato, chopped
18 - 2 tbsp tomato ketchup
19 - 1 cup chicken broth
20 - 1 tsp soy sauce
# How To Make It:
01 - Rinse chicken pieces with lime juice and vinegar, then rinse thoroughly with water and pat dry with paper towels.
02 - Combine chicken with salt, black pepper, all-purpose seasoning, browning sauce, garlic, thyme, scallions, Scotch bonnet pepper, onion, and paprika. Massage the marinade into every piece, cover, and refrigerate for at least 1 hour or preferably overnight.
03 - Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Shake off excess marinade from the chicken pieces, reserving the marinade. Sear chicken in batches until deeply browned on all sides, about 6 to 8 minutes per batch.
04 - Remove the browned chicken and set aside. Add the bell pepper, carrots, and tomato to the same pot and sauté for 2 to 3 minutes until slightly softened.
05 - Return the chicken to the pot along with the reserved marinade, tomato ketchup, chicken broth, and soy sauce. Stir everything together, bring to a simmer, then cover and reduce heat to low.
06 - Cook covered for 45 to 55 minutes, stirring occasionally, until the chicken is fork-tender and the sauce has thickened into a rich gravy.
07 - Taste the stew and adjust seasoning if necessary. Discard the thyme stems before serving.
# Expert Advice:
01 -
- The gravy alone is worth making this, rich enough to soak through every grain of rice on the plate
- It tastes like it simmered all day but comes together in under ninety minutes
02 -
- Skipping the searing step will leave you with pale, boiled-tasting chicken and a thin, lifeless sauce
- Letting the stew rest off the heat for ten minutes before serving lets the gravy tighten and flavors settle
03 -
- Sear in small batches rather than crowding the pot, because steam is the enemy of a good brown crust
- The browning sauce goes a long way, so start with one tablespoon and add more only if you want a darker finish