Jamaican Brown Stew Chicken
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
1 hr
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Marinating Time
1 hr
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Total Time
2 hrs 30 mins
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Servings
6 servings
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Calories
494 kcal
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Course
Main Course
Jamaican Brown Stew Chicken
Description
This stew begins with marinating chicken thighs or drumsticks in a robust blend including onion, scallions, garlic, ginger, brown sugar, paprika, allspice, thyme, and browning sauce to develop deep flavor and color. The chicken rests refrigerated to absorb these seasonings.
After marinating, the chicken is browned in oil, skin-side down if skin-on, creating caramelized surfaces that enhance the stew's richness. The reserved marinade and broth combine with sliced bell peppers and a whole scotch bonnet (or habanero) pepper to simmer the chicken until tender and the sauce thickens into a glossy coating.
This dish is a flavorful main for dinners and gatherings where hearty, spiced chicken is desired. Adding sliced carrots with the peppers can increase vegetable presence and texture.
Recommended safety precautions include wearing gloves when handling the marinade and peppers to avoid irritation. Using silicone or wooden utensils helps protect cookware. Fresh bay leaves are preferred to prevent breaking into the dish.
Ingredients
Chicken Marinade:
- 3 pounds chicken pieces preferably thighs and/or drumsticks, skin-on or skinless (about 6 to 8 thighs depending on size, bone-in
- 1 cup onion chopped
- ½ cup scallions about 4 scallions, white and green parts, sliced
- 6 cloves garlic minced, grated, or crushed
- 1 tablespoon ginger peeled and finely minced, fresh
- 1 tablespoon brown sugar light or dark, packed
- 2 teaspoons browning sauce
- 1 ½ teaspoons kosher salt coarse
- 1 teaspoon paprika
- ½ teaspoon allspice ground, Jamaican
- ½ teaspoon thyme dried
- ½ teaspoon black pepper ground
- 2 bay leaf
Brown Stew Chicken:
- 2 tablespoons canola oil or vegetable oil
- 2 cups chicken broth or stock
- 1 bell pepper red, orange, or yellow, thinly sliced
- 1 scotch bonnet pepper left whole, or habanero pepper
- ¼ cup ketchup
Instructions
- In a large bowl or gallon-size plastic storage bag combine the chicken with all of the remaining marinade ingredients. Stir to evenly coat and gently massage the marinade into the chicken pieces. Cover the bowl with plastic wrap or seal the bag, and refrigerate for at least 1 hour or overnight.
- Remove the chicken pieces from the marinade, scraping off bits of vegetables and herbs from the chicken. Reserve the marinade and allow the chicken to rest for about 10 minutes so it’s closer to room temperature before cooking.
- In a large heavy-bottomed pot, dutch oven, or braiser, heat oil over medium-high heat. Working in batches if needed, add chicken pieces to the oil (skin-side down first if it is skin-on chicken) and brown for about 2 to 3 minutes per side, or until golden brown (it’s ok if they are dark brown, the sauce will even out all of the color). Remove browned pieces and set aside. If there is a lot of fat in the pan (from rendering the chicken skins) you may drain off all but 2 tablespoons of fat.
- Add the reserved marinade and give it a good stir, cooking for 1 to 2 minutes just until the mixture is fragrant and starting to soften. Then add the chicken broth and scrape up any browned bits from the bottom of the pot. Add the bell pepper, Scotch bonnet pepper, and ketchup. Stir until smooth, then add the browned chicken pieces and stir to coat.
- When the mixture comes to a boil, cover the pot, lower the heat to low to maintain a gentle simmer, and cook for about 45 minutes, flipping the chicken pieces a couple of times throughout the cooking process. The chicken should be very tender and the sauce somewhat reduced. If desired, simmer uncovered for an additional 10 to 15 minutes to further reduce the sauce.
- Discard the bay leaves and scotch bonnet. Taste and adjust seasonings if needed. Serve with rice (preferably Jamaican rice and peas or coconut rice).
Notes
- Chicken tenders can substitute chicken pieces; brown for 1½ minutes per side and simmer for 35 minutes before reducing sauce.
- Wearing food-safe gloves is advised when massaging the marinade and handling scotch bonnet peppers for skin safety.
- Use silicone tongs and wooden spoons when using enameled cast iron cookware to avoid damage.
- Add bay leaves last when marinating to avoid leaf breakage and difficulty removing them later.
- Consider adding sliced carrots alongside bell peppers for more vegetable texture and flavor.
- The pepper color choice can vary; colors may fade after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 11g | 4% |
| Protein | 40g | 80% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 215mg | 72% |
| Sodium | 1222mg | 51% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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