I love spicy things in general (just in case you haven’t figured that out yet 😜). I come from a lengthy background of spice-loving people, which is one big reason I am so in love with this chicken stew. The aromatic blend of garlic, ginger, pepper, thyme, and green onions makes my mouth water long before serving a plate of this stew. Honestly, this stew is just downright comforting! It makes your house smell amazing and will remind you of long weekends spent at home with family while your mom cooked everyone’s favorite meals. In fact, don’t be surprised if this dish turns into one of your own family favorites.
Recipe Ingredients
How to Make Brown Stew Chicken
Marinate the Chicken
Prep the Chicken – Pat the chicken dry with paper towels. Next, place the chicken in a bowl and season it with salt and pepper according to your taste. (Photo 1) Season – Then add the chicken bouillon powder, ginger, garlic, white pepper, thyme, paprika, and green onions. Thoroughly mix everything with a spoon or your hands until every piece of chicken is well-coated. (Photo 2-3) Marinate – Cover tightly and set aside in the fridge. Marinate for at least an hour or preferably overnight. Ready to Cook – When ready to cook, remove any particles from the chicken and reserve the marinade for later use.
Cook the Brown Chicken Stew
Sear Chicken – Heat a large pan (I used 12-inch cast iron) with about 2 tablespoons of oil, and then brown the chicken for about 3-4 minutes until it is golden brown. (Photo 4-5) Set Aside – Remove it from the pan and place it on a plate. Saute – Drain excess oil from the skillet, leaving 2-3 tablespoons of oil behind. In the same pan, add onions, garlic, thyme, hot sauce, paprika, sugar, browning sauce, ketchup, bell peppers (if desired, add some or all of the bell peppers towards the last 10 minutes of cooking), and salt to taste. (Photos 6-8) Stir for about 2-3 minutes until the onions are translucent. Add the leftover marinade from the chicken and deglaze the pan with water. (Photo 9) Add Chicken – Bring everything to a boil and return the brown chicken to the pan. (Photo 10) Simmer – Cover and cook for about 25 minutes, until the chicken cooks through and the sauce thickens slightly. Adjust Seasoning – Do a taste test and adjust salt, pepper, and the soup consistency as needed. Serve with rice, and enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This stew will stay good for a few days in the fridge, so feel free to make it a couple of days ahead of time. Then you can just heat it up on the stovetop on medium-high heat until thoroughly warmed.
Serving and Storage Instructions
Serve brown stew chicken immediately after it finishes cooking. It tastes best hot off the stovetop, with warm white rice. Definitely use the stew as a gravy for your rice. 😉 Store your leftover stew in an airtight container in the fridge. It should keep for 3-5 days. I prefer reheating this stew on the stovetop on medium heat, but you can always use the microwave if you need to heat it up in a hurry.
What Goes With Brown Stew Chicken
Honestly, this stewed chicken is fantastic all on its own. Still, if you’re asking me what my dinner table would look like if I served up all the fixings, you’d probably find us having some Caribbean rice and beans, some steamy coconut rice, fried plantains, and some steamed veggies. I’d also be serving sorrel drink over ice because it is another island classic that is beautifully refreshing. And for dessert? Rum raisin cake with rum glaze for dessert. 🤤
More Soul-Satisfying Jamaican Recipes to Try
Conclusion
Head to the islands this week from the comfort of your own home by whipping up some Jamaican brown stew chicken for your family. What is your favorite way to please your family with chicken? Let me know how you like it in the comment section below! 😘
Watch How to Make It
[adthrive-in-post-video-player video-id=”Q0ocT7zc” upload-date=”2020-10-28T11:24:33.000Z” name=”Brown Stew Chicken” description=”Brown Stew Chicken – incredibly rich in flavor Jamaican classic stewed chicken that’s primarily sweet and spicy. So easy to make and it comes together quickly. Great for regular weeknights or when entertaining!” player-type=”collapse” override-embed=”false”] This post was first published in May 2014 and has been updated with a new recipe, photos, tips, and a video.
