Jamaican Brown Stew Chicken (Printable)

Tender chicken simmered in a rich, deeply spiced gravy with vibrant Jamaican island flavors.

# Ingredient List:

→ 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:

01 - Rinse chicken pieces with lime juice and vinegar, then rinse thoroughly under cold water and pat dry with paper towels.
02 - Combine salt, black pepper, all-purpose seasoning, browning sauce, garlic, thyme, scallions, Scotch bonnet, onion, and paprika. Massage the marinade evenly into the chicken, cover, and refrigerate for at least 1 hour or overnight for best results.
03 - Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Shake off excess marinade from the chicken and reserve it. Sear the pieces 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, ketchup, chicken broth, and soy sauce. Stir to combine, bring to a simmer, then cover and reduce heat to low. Cook for 45 to 55 minutes, stirring occasionally, until the chicken is fork-tender and the sauce has thickened.
06 - Taste and adjust seasoning as needed. Discard the thyme stems before serving.

# Expert Tips:

01 -
  • The gravy alone is worth making this, thick and complex enough to spoon over everything on your plate
  • It tastes like it simmered all day but most of the work happens hands off while you handle other things
02 -
  • Do not skip the searing step or rush it with high heat, because that browning creates flavor compounds that the long simmer cannot replicate on its own
  • The sauce will look thin at first but it thickens dramatically in the last fifteen minutes, so resist the urge to add flour or cornstarch
03 -
  • Let the stew rest off heat for ten minutes before serving so the sauce settles and coats the chicken evenly
  • A splash of dark rum added in the last five minutes of cooking deepens the flavor in a way that is hard to pin down but impossible to forget

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