Jamaican Brown Stew Chicken Recipe

Name: Jamaican Brown Stew Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Yield: 6 servings
Ingredients: 3 lbs chicken thighs; 2 tsp salt; ½ tsp black pepper; 1 tbsp brown sugar; ¼ tsp allspice; 1 tsp paprika; 3 garlic cloves; 2 scallion stalks; 2 habanero peppers; 2 tbsp ginger; 2 tbsp thyme; 2 tbsp vegetable oil; 1 large onion sliced; 2 jalapeños; 2 cups chicken stock; 1 tsp hot pepper sauce; 2 tbsp ketchup; 1 tsp salt; 2 cups chicken broth; 2 carrots; 1 tsp browning sauce

User Reviews

5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Marinate time:
4 hrs
Total Time
4 hrs 45 mins
Servings
6 servings
Calories
572 kcal
Course
Main Course
Cuisine
Jamaican

Jamaican Brown Stew Chicken Recipe

Vanessa Armstrong

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A spicy Jamaican dish of pan seared chicken that is then simmered in a rich and flavorful gravy until fall apart tender.

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Ingredients

Servings

Chicken and Marinade

3 lbs chicken thighs skins removed
2 tsp salt kosher
½ tsp black pepper
1 tbsp brown sugar
¼ tsp allspice
1 tsp paprika sweet or smoked
3 garlic cloves minced
2 scallion stalks white part only minced
2 habanero peppers cored, seeded, diced
2 tbsp ginger fresh, minced
2 tbsp thyme leaves, fresh,chopped
2 tbsp vegetable oil

Gravy

1 large onion sliced
2 jalapeños cored, seeded and diced
2 cups chicken stock
1 tsp hot pepper sauce tabasco or sriracha works nice
2 tbsp ketchup
1 tsp salt
2 cups chicken broth
2 carrots sliced thin
1 tsp browning sauce

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Instructions

In a small bowl mix together salt, pepper, sugar, paprika and allspice.
Place the chicken on a large glass baking dish or bowl and sprinkle the spice mixture over it. Add in the oil, garlic, ginger, habanero, thyme, and scallion. Cover and refrigerate for 4-6 hours before cooking. If you can leave it overnight, even better.
In a large skillet or braising pan heat the oil on medium heat and fry pieces of chicken 3-4 minutes on each side, or until they are brown. Be sure to put all the marinade ingredients in the pan. Transfer the chicken to a large platter.
Discard half the oil, add the salt and use the remaining oil to sauté the onions, carrots, and jalapeño until onions are translucent. Add chicken stock, hot pepper sauce and ketchup then stir.
Finally, cook the gravy for about 5-10 minutes on medium heat then add browning sauce and then the chicken to the gravy. Simmer for an additional 20 minutes, until the gravy begins to thicken.

Nutrition Information

Show Details

Calories 572kcal (29%) Carbohydrates 14g (5%) Protein 40g (80%) Fat 39g (60%) Saturated Fat 10g (50%) Polyunsaturated Fat 8g Monounsaturated Fat 16g Trans Fat 1g Cholesterol 226mg (75%) Sodium 1825mg (76%) Potassium 747mg (21%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 4003IU (80%) Vitamin C 19mg (21%) Calcium 56mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 572 kcal

% Daily Value*

Calories	572kcal	29%
Carbohydrates	14g	5%
Protein	40g	80%
Fat	39g	60%
Saturated Fat	10g	50%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	16g	80%
Trans Fat	1g	50%
Cholesterol	226mg	75%
Sodium	1825mg	76%
Potassium	747mg	16%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	4003IU	80%
Vitamin C	19mg	21%
Calcium	56mg	6%
Iron	3mg	17%