Brown Stew Chicken

This classic Jamaican brown stew chicken dish is incredibly flavorful. All the complementary sweet and spicy notes make you want to whip this for weekday meals and fun. And, in addition to being tasty, it’s an absolute breeze!

I generally love spicy stuff (just in case you don’t understand it yet 😜). I come from a long background of people who love spices. This is one of the reasons why I’m in such a love for this chicken stew. Aromatic blends of Garlic, ginger, pepper, thyme, green onions Long before serving this plate of stew, I’ll water my mouth.

Honestly, this stew is totally comforting! It will make your home smell amazing and remind you of the long weekends you spend at home with your family while your mom cooks everyone’s favorite meals. In fact, don’t be surprised if this dish turns into one of your own family’s favorites.

Serves incredibly delicious brown stew chicken

Why is it called brown stew chicken?

The Browning Sauce is one of the main flavor enhancers in the authentic Jamaican brown stew chicken recipe. Therefore, the name of a popular Caribbean seasoning that blends caramel colours, vegetable concentrates and seasonings. This sauce deepens the meat flavor and darkens the soup or stew soup.

How to make brown stew chicken

Marinate chicken

Prepare the chicken – Tap the chicken with a paper towel. Next, place the chicken in a bowl and season with salt and pepper according to your preference.
season – Add chicken broth powder, ginger, garlic, white pepper, thyme, paprika and green onions. Mix everything thoroughly with your spoon or your hands until all the chicken is well coated. (Photo 1)
Marinated – Cover tightly and place in the fridge. Marinate for at least an hour or overnight. (Photo 2)
Ready to cook – When ready to cook, remove particles from the chicken and reserve a marinade later.

I’ll make stew

I grilled chicken – Heat the oil in a large pot (used 12-inch cast iron) and burn the chicken for 3-4 minutes until golden brown. (Photo 3-4)
set Well – Remove the chicken from the frying pan and place it on a plate.
Saute – Drain excess oil from the skillet and place 2-3 tablespoons of oil on the back. Add onion, garlic, thyme, hot sauce, paprika, brown sugar, browning sauce, ketchup, peppers (add some or all of the peppers in the final 10 minutes of cooking, if necessary), and salt. Scotch Bonnet Pepper is also a great addition for more heat. (Photo 5-6)
Mix For about 2-3 minutes, until the onion is translucent. Add the remaining marinade from the chicken and glaze the pot with chicken stock or soup. (Photo 7)
addition chicken – Bring everything to a boil and bring the brown chicken back into the pan. (Photo 8)
Simmer – Cover the pot and simmer for about 25 minutes until the chicken is tender in the bones and the sauce is slightly thicker.
Adjust seasoning – Do a taste test and adjust salt, black pepper and soup consistency as needed.
serve Enjoy it with the meal!

Brown stew chicken served with rice and peas for a great, comfortable food dinner

Recipe notes and tips

Hurry? This recipe Clock pot! After turning the chicken brown, simply throw all the ingredients into the slow cooker. Cook high for 3-4 hours and serve over rice.
Leave the hot sauce for a gentle version of the brown chicken stew.
There’s no need to brown the chicken and fry the onions, but this small step brings a huge flavour. So I recommend not skipping it.
If it falls out in a pot with cold water, stir frequently. Bouillon combines the stirrup with fried stuff to keep the flavorful bits stuck to the pan and not burn, making the stew incredibly tasty.

Makeup and rest

This stew will stay good in the fridge for a few days, so feel free to make it A few days away. Next, you can heat it over medium-high heat on a stubate top.

Store the remaining stew in the fridge in an airtight container. Must be held 3-5 days. I prefer to reheat this stew over medium heat in sstovetop, but if you’re in a hurry you can microwave it.

Slice into forktender chicken thighs with rice and beans

What is Brown Stew Chicken?

Honestly, this stewed chicken is fantastic in its own right. Still, if you are asking me what is at my dinner table, you will probably find it Coconut rice, Fried Plantainand steamed vegetables.

I’m also serving Solid link Because on ice is a beautiful and refreshing classic from another island. And for dessert? Rainy Raisin Cake with Lamb Glaze For dessert. 🤤

Try Jamaican recipes that are more soul-pleasing

Jamaican Oxtail Stew
Callaloo
Jamaican meat pie
Gango rice and peas
Jamaican Easter Spice Bread
Slow Cooker Curry Chicken

by Im

See how to make it

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This post was first published in May 2014 and updated with new recipes, photos, tips and videos

This classic Jamaican chicken dish with stew is extremely rich in flavor. All the complementary sweet and spicy notes make you want to whip this for weekday meals and fun. And, in addition to being tasty, it’s an absolute breeze!

Preparation: 15 Min

Cook: 35 Min

Marinade Time: 1 time

total: 1 time 50 Min

Caribbean

Instructions

Dry the chicken with a paper towel.
Next, place the chicken in a bowl and season with salt and pepper, depending on your preference.
Then season with chicken broth powder, ginger, garlic, white pepper, thyme, paprika and green onions. Mix thoroughly or hands until the chicken is well coated, cover thoroughly and place in the fridge. Marinate for at least an hour (preferably overnight).
When you’re ready to cook, remove any excess marinade from the chicken and reserve later. Heat a large pot with 2 tablespoons of oil (the mine was a 12-inch cast iron skillet).
Brown the chicken for about 3-4 minutes until the chicken is golden brown and set on a plate. Drain excess oil from the skillet and leave 2-3 tablespoons of oil.
In the same pan, add onion, garlic, thyme, hot sauce, paprika, sugar, brown sauce, ketchup, peppers (add some or all of the peppers in the final 10 minutes of cooking, if necessary), salt and add flavor. Stir for 2-3 minutes until the onion is translucent. Add a reserved marinated chicken.
Degraze bread with soup or water. Bring it to a boil and return the brown chicken to the pot.
Cover for about 25 minutes or until the chicken is cooked more or less (no pink marking), until the sauce is slightly thicker. Adjust salt, pepper and consistency with more soups and water when cooking.

Tips and notes:

You don’t need to brown the chicken and fry the onions and spices before making the stew, but this small step brings a big flavour. I recommend not skipping!
Once the pot is stopped with cold water (or soup), stir frequently. Combined with the cold water and stirring of a hot pot, the flavorful bits stick to the pot and prevent it from burning, making the stew incredibly tasty.
Please note that nutritional information is a rough estimate and can vary widely based on the product used.

Nutritional information:

course: Main

cooking: Caribbean

diet: Gluten-free

Contents

Why is it called brown stew chicken?How to make brown stew chicken Recipe notes and tips Makeup and rest What is Brown Stew Chicken?Try Jamaican recipes that are more soul-pleasing See how to make it Looking for more recipes? follow me…Brown Stew Chicken Instructions Tips and notes:Nutritional information: