Introduction

Oh, the aroma! If you’re looking for a dish that’s bursting with flavor and warms your soul, you’ve come to the right place. Jamaican Brown Stew Chicken is one of those recipes that just feels like home, even if you’ve never been to Jamaica. It’s a comforting, deeply flavorful dish that can transport you straight to the Caribbean with every bite. I remember the first time I tried it – the rich, savory sauce, the tender chicken, all those incredible spices… it was love at first bite! And the best part? It’s surprisingly simple to make, perfect for a weeknight dinner or when you want to impress guests without a fuss.

Why You’ll Love This Recipe

Fast: While it simmers for a bit, the prep is super quick!
Easy: No fancy techniques needed, just simple steps for amazing results.
Giftable: While not a baked good, the leftovers are a fantastic gift of a delicious meal for a neighbor or friend.
Crowd-pleasing: Seriously, everyone loves this. It’s a guaranteed hit!

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to bring the vibrant flavors of Jamaica right to your kitchen:

For the Chicken Marinade:
4 pounds boneless, skinless chicken thighs: These are my absolute favorite for stews because they stay so incredibly juicy and tender.
2 teaspoons dark brown sugar: Just a touch to help with that beautiful caramelization.
2 teaspoons fresh thyme, minced: The fragrant heart of many Caribbean dishes.
2 teaspoons browning sauce: This is your secret weapon for that signature deep brown color and a hint of caramel flavor. You can usually find it in the international aisle!
1 teaspoon garlic powder: For that foundational garlic punch.
1 teaspoon onion powder: Adds another layer of savory goodness.
1 teaspoon smoked paprika: For a subtle smoky depth.
½ teaspoon allspice: This is key for that authentic Caribbean aroma and taste!
½ teaspoon ground ginger: A little warmth and zing.
Salt and pepper to taste: Because every good dish starts with the basics!
For the Stew:
3 tablespoons avocado oil, divided: A neutral oil that can handle the heat.
1 large onion, chopped: The sweet base of our stew.
1 red bell pepper, chopped: For a pop of color and sweetness.
1-2 scotch bonnet or habanero peppers, deseeded and chopped: These are the stars for that wonderful Caribbean heat! Start with one if you’re unsure, and remember to deseed them to control the spice level. Wear gloves when handling these!
3-5 cloves garlic, minced: Because you can never have too much garlic, right?
2 teaspoons brown sugar: A little extra sweetness to balance the flavors.
2 cups chicken broth: The liquid base that brings everything together.
2 tablespoons tomato paste: For richness and that beautiful tomato-y depth.
2 bay leaves: These add a subtle aromatic note as it simmers.
Sliced green onions for garnish (optional): For a fresh, pretty finish!

How to Make It

Let’s get cooking! This recipe is all about building layers of flavor, and you’ll be amazed at how simple it is.

Marinate the Chicken: In a large bowl, get all those marinade ingredients together. Add your chicken thighs and give everything a good toss. Make sure each piece is coated in that flavorful mixture. Cover it up and let it hang out in the fridge for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavor you’ll pack into the chicken!
Sear the Chicken: Grab a large pot or Dutch oven. Heat 1 tablespoon of avocado oil over medium-high heat. Now, add your marinated chicken pieces. You want to get a nice brown sear on all sides. It’s important not to overcrowd the pot, so if you have a lot of chicken, work in batches. This browning step is crucial for developing that deep flavor and color! Once browned, take the chicken out and set it aside.
Sauté the Aromatics: Add the remaining 2 tablespoons of avocado oil to the same pot. Toss in your chopped onion and red bell pepper. Let them soften up for about 5-7 minutes. They’ll start to release their lovely sweetness.
Add the Heat and Garlic: Now for that kick! Stir in your chopped scotch bonnet or habanero peppers and the minced garlic. Cook for just about 1 minute until you can really smell that amazing fragrance. Be careful not to burn the garlic!
Build the Sauce: Time to bring in the liquid. Add the brown sugar, chicken broth, tomato paste, and those bay leaves to the pot. Stir everything together really well, and don’t forget to scrape up any tasty browned bits stuck to the bottom of the pot – that’s pure flavor!
Simmer to Perfection: Return the seared chicken to the pot. Give it a good stir. Bring the stew to a gentle simmer, then turn the heat down to low. Cover the pot and let it cook for 30-40 minutes. You want the chicken to be super tender and cooked all the way through.
Finish and Serve: Before you dig in, remember to remove those bay leaves! Garnish with some sliced green onions if you like a little fresh crunch and color. And there you have it – delicious Jamaican Brown Stew Chicken!

Substitutions & Additions

This recipe is fantastic as is, but feel free to make it your own!

Chicken: If you don’t have thighs, boneless, skinless chicken breasts can work, but they might be a bit drier. Adjust cooking time accordingly.
Peppers: If scotch bonnets are too spicy, jalapeños or even just a pinch of cayenne pepper can add heat without the intense kick.
Browning Sauce: Can’t find it? You can try making your own by caramelizing a tablespoon of sugar in a dry pan until dark amber, then carefully adding a tiny bit of water, or using a dark soy sauce for color, though it will alter the flavor slightly.
Veggies: Feel free to add other vegetables like carrots, potatoes, or even some okra for extra heartiness!
Herbs: A sprig of fresh parsley or a pinch of dried oregano can be nice additions.

Tips for Success

A few little tricks can make your Brown Stew Chicken even better!

Don’t skip the searing: That brown crust on the chicken is where so much flavor comes from.
Taste and adjust: Before serving, give the sauce a taste. Does it need more salt? A touch more sugar? Adjust to your preference!
Prep ahead: You can chop all your vegetables and marinate the chicken a day in advance to make cooking day a breeze.
Control the heat: Scotch bonnets are potent! Start with less if you’re sensitive to spice, and always wear gloves when handling them.

How to Store It

Leftovers are a treasure! Store any remaining Brown Stew Chicken in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors meld.

FAQs

Here are a few questions you might have:

What is browning sauce?
Browning sauce is a liquid condiment used in Caribbean cooking to add a deep brown color and a slightly sweet, caramelized flavor to dishes. It’s usually made from caramelized sugar and water.
Can I make this vegetarian or vegan?
Absolutely! You can substitute the chicken with firm tofu or extra vegetables like sweet potatoes and plantains. Use vegetable broth instead of chicken broth, and ensure your browning sauce is vegan-friendly.
How spicy is this dish?
The spice level comes from the scotch bonnet or habanero peppers. By removing the seeds and membranes, you reduce the heat significantly. If you prefer a milder dish, use only half a pepper or omit it entirely and add a pinch of cayenne for warmth.

Jamaican Brown Stew Chicken

A comforting, deeply flavorful dish that transports you straight to the Caribbean with every bite. Rich, savory sauce and tender chicken with incredible spices.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Servings 4 people

Equipment

Large bowl For marinating chicken
Large pot or Dutch oven
gloves For handling scotch bonnet peppers

Ingredients

For the Chicken Marinade

4 pounds boneless, skinless chicken thighs These are my absolute favorite for stews because they stay so incredibly juicy and tender.
2 teaspoons dark brown sugar Just a touch to help with that beautiful caramelization.
2 teaspoons fresh thyme, minced The fragrant heart of many Caribbean dishes.
2 teaspoons browning sauce This is your secret weapon for that signature deep brown color and a hint of caramel flavor. You can usually find it in the international aisle!
1 teaspoon garlic powder For that foundational garlic punch.
1 teaspoon onion powder Adds another layer of savory goodness.
1 teaspoon smoked paprika For a subtle smoky depth.
0.5 teaspoon allspice This is key for that authentic Caribbean aroma and taste!
0.5 teaspoon ground ginger A little warmth and zing.
to taste salt and pepper Because every good dish starts with the basics!

For the Stew

3 tablespoons avocado oil, divided A neutral oil that can handle the heat.
1 large onion, chopped The sweet base of our stew.
1 red bell pepper, chopped For a pop of color and sweetness.
1.5 scotch bonnet or habanero peppers, deseeded and chopped These are the stars for that wonderful Caribbean heat! Start with one if you're unsure, and remember to deseed them to control the spice level. Wear gloves when handling these!
4 cloves garlic, minced Because you can never have too much garlic, right?
2 teaspoons brown sugar A little extra sweetness to balance the flavors.
2 cups chicken broth The liquid base that brings everything together.
2 tablespoons tomato paste For richness and that beautiful tomato-y depth.
2 bay leaves These add a subtle aromatic note as it simmers.
Sliced green onions for garnish (optional) For a fresh, pretty finish!

Instructions

In a large bowl, get all those marinade ingredients together. Add your chicken thighs and give everything a good toss. Make sure each piece is coated in that flavorful mixture. Cover it up and let it hang out in the fridge for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavor you'll pack into the chicken!
Grab a large pot or Dutch oven. Heat 1 tablespoon of avocado oil over medium-high heat. Now, add your marinated chicken pieces. You want to get a nice brown sear on all sides. It's important not to overcrowd the pot, so if you have a lot of chicken, work in batches. This browning step is crucial for developing that deep flavor and color! Once browned, take the chicken out and set it aside.
Add the remaining 2 tablespoons of avocado oil to the same pot. Toss in your chopped onion and red bell pepper. Let them soften up for about 5-7 minutes. They’ll start to release their lovely sweetness.
Now for that kick! Stir in your chopped scotch bonnet or habanero peppers and the minced garlic. Cook for just about 1 minute until you can really smell that amazing fragrance. Be careful not to burn the garlic!
Time to bring in the liquid. Add the brown sugar, chicken broth, tomato paste, and those bay leaves to the pot. Stir everything together really well, and don't forget to scrape up any tasty browned bits stuck to the bottom of the pot – that’s pure flavor!
Return the seared chicken to the pot. Give it a good stir. Bring the stew to a gentle simmer, then turn the heat down to low. Cover the pot and let it cook for 30-40 minutes. You want the chicken to be super tender and cooked all the way through.
Before you dig in, remember to remove those bay leaves! Garnish with some sliced green onions if you like a little fresh crunch and color. And there you have it – delicious Jamaican Brown Stew Chicken!

Notes

Prep ahead: You can chop all your vegetables and marinate the chicken a day in advance to make cooking day a breeze. Control the heat: Scotch bonnets are potent! Start with less if you're sensitive to spice, and always wear gloves when handling them.