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5 from 7 votes

Jamacian Brown Stew Chicken

Perfectly tender Jamaican Brown Stew Chicken is slow braised in a large pot with spices, vegetables and a few other ingredients to yield a delicious depth of flavor. Enjoy a taste of Caribbean food at home!
Prep Time1 day 30 minutes
Cook Time1 hour
Marinating8 hours
Total Time1 day 9 hours 30 minutes
Course: dinner
Cuisine: American, Caribbean, jamacian
Keyword: brown stew chicken, stew chicken
Servings: 4
Author: Toni Chapman

Ingredients

For the chicken marinade

  • 5-8 pieces of bone-in skinless chicken I love using thighs and legs
  • 2 teaspoons kosher salt taste as you go!! add more or less depending on your prefrence
  • 2 tablespoons browning or burnt sugar
  • 2 teaspoons maggi or chicken bouillon
  • 2 teaspoons ground allspice
  • 2 teaspoons ginger powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon freshly cracked black pepper
  • 2 teaspoons dried thyme
  • 1½ tablespoon brown sugar
  • 4 allspice berries
  • 1/4 cup fresh giner minced
  • 1/4 cup scallions minced
  • 1/4 cup yellow onion sliced
  • 1/4 cup red bell pepper minced
  • 1/4 cup green bell pepper minced
  • 8 garlic gloves minced
  • 1/2 scotch bonnet pepper sliced thin

For the Stew Chicken

  • 2 tablespoons vegetable oil
  • 1 scotch bonnet, 2 garlic cloves, 1 scallion, 1 piece of ginger chopped
  • 2 plum tomatoes diced
  • 3 cups water or low sodium chicken broth
  • 1/2 cup coconut milk optional
  • 1/2 cup ketchup
  • 3 springs of fresh thyme

Instructions

  • Begin by preparing your ingredients and chopping onions, scallions, ginger, garlic, scotch bonnet pepper.
  • In a large bowl, take cleaned chicken pieces and marinate with all the spices and veggies. Refrigerate for up to 6 hours, or overnight for best results.
  • In a hot caldero or Dutch oven, fry 1 scotch bonnet, 2 cloves of garlic, 1 scallion, and ginger to infuse the oil. Set aside.
  • To prepare your chicken, start by searing the pieces on both sides until they develop a nice sear. Once done, remove them from the pot. In the same pot, add the remaining marinade juices and simmer. Next, put the chicken back into the pot, add water, coconut milk, ketchup, thyme, and the scotch bonnet you set aside earlier. Taste the mixture and adjust the seasoning as per your preference, keeping in mind that Caribbean cooking is all about cooking from the soul. Add more salt if needed, or a little extra ketchup for added flavor.
  • Cook on high heat for 3-4 minutes, then reduce the heat and simmer until chicken is tender, or at low heat for 45 minutes.

Notes

Storage: Store leftovers in a sealed container for up to 3 days. Reheat on the stove top until warmed through.

Nutrition

Calories: 595kcal