Brown Stew Chicken is an authentic Jamaican recipe with chicken pieces stewed in a sweet and smokey sauce until perfectly tender.
For more incredible Dinner Recipes using traditional Caribbean flavors, try making Slow Cooker Jerk Chicken and Mango Habanero Glazed Chicken.
Why You’ll Love Brown Stew Chicken?
- The sauce reduces as the chicken cooks, becoming flavorful and thick enough to spoon over steamed rice.
- Brown sugar and molasses add a touch of sweetness, balancing the smoky paprika, allspice, and savory seasonings.
Sabrina’s Brown Stew Chicken Recipe
Brown Stew Chicken is a comforting meal that’s popular in the Caribbean islands. The Jamaican-style stew is made by making a rich, aromatic sauce with a hint of sweetness. As it cooks, the meat becomes tender, and the stew simmers into a gravy perfect for spooning over Classic White Rice and Fried Plantains. This is one dinner that I love preparing on the weekends or using for meal prep. I’ve also listed slow cooker instructions below if you prefer a different method to this recipe.
Recipe Card
Ingredients
- 1 chicken , cut into 8 parts
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar , packed
- 1 tablespoon molasses
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon coarse ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground garlic powder
- 1 teaspoon ground onion powder
- 1/2 teaspoon ground allspice
- 1/4 cup vegetable oil
- 1 yellow onion , diced
- 4 cloves garlic , minced
- 1 red bell pepper , diced
- 1 green bell pepper , diced
- 4 cups chicken broth
- 3 bay leaves
- 1/4 cup tomato paste
- 1 tablespoon brown sugar , packed
- 1/2 cup green onions , thinly sliced
Instructions
- In a large mixing bowl add the chicken, vinegar, brown sugar, molasses, salt, thyme, black pepper, paprika, ginger, garlic powder, onion powder and allspice, turning well to coat evenly. Marinate for 1-2 hours.
- In a large dutch oven add the vegetable oil on medium-high heat.
- Sear the chicken on both sides in two batches to avoid crowding the pan.
- Cook for 4-6 minutes on each side until browned.
- Remove the chicken and set aside.
- Lower heat to medium, add more oil if needed.
- Add in the onions, cook 4-5 minutes until softened and translucent, stirring occasionally.
- Add in the garlic, red bell peppers and green bell peppers, stir to coat and cook for 2 minutes.
- Add in the chicken broth, bay leaves, tomato paste and brown sugar.
- Stir well and bring to a simmer.
- Add in the chicken pieces, stir well and lower heat to medium low.
- Simmer, uncovered, stirring occasionally for 45-60 minutes until the chicken is tender and the sauce is reduced and thickened.
- Garnish with green onions and serve over steamed rice.
Nutrition
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Chef’s Note
To get the best flavor, make sure to marinate the chicken pieces for a full 1-2 hours to infuse it with the signature flavors of this stew. Secondly, don’t skip the browning in this recipe. Browning is an essential step because it increases the depth of flavor even more.
Table of contents
Can this be made ahead of time?
Yes. This is an incredible make-ahead dish that will only get more flavorful after a few days. Cook according to the original recipe instructions, then transfer to an airtight container to store and serve later.
How to Store
- Store: Don’t leave at room temperature for over 2 hours. If you have any leftovers, you can transfer to an airtight container and store in the fridge for 3-4 days.
- Reheat: To serve your leftovers, transfer chicken and sauce to a pot or saucepan over medium-low heat and slowly reheat the recipe, stirring as needed.
- Freeze: Wait for the dish to completely cool before sealing it in a freezer bag and storing it in the freezer. It can be frozen for up to 3 months. Let the chicken recipe thaw in the fridge overnight before reheating.
Slow Cooker Method
- Marinate chicken for 1-2 hours according to the instructions in the recipe card.
- Sear the marinated chicken on the stovetop, then cook the vegetables until fragrant and tender.
- Add the liquid ingredients, along with the vegetables, chicken, and spices to your crockpot.
- Cover and cook at high heat for 3-4 hours until the chicken has fallen off the bone.
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