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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.
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Prep Time 30 minutes
Cook Time 40 minutes
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.