Description
Experience the soul of the Caribbean with this comforting Jamaican Brown Stew Chicken. This recipe features tender, marinated chicken braised in a rich, velvety, dark gravy infused with aromatic spices and a touch of heat from Scotch bonnet peppers. Perfect for Sunday dinners, this easy-to-follow dish delivers deep, savory flavors that pair beautifully with rice and peas, making it a reliable and crowd-pleasing classic for any occasion.
Ingredients
3 lbs chicken pieces (thighs and drumsticks)
2 tbsp browning sauce
1 tbsp pimento seeds (allspice), crushed
1 tsp black pepper
1 tbsp fresh thyme
2 cloves garlic, minced
1 onion, chopped
1 bell pepper, chopped
1 Scotch bonnet pepper (whole or sliced for heat)
2 tbsp vegetable oil
1 tbsp brown sugar
2 cups chicken broth
1 carrot, sliced
Salt to taste
Instructions
Clean and season the chicken with browning sauce, pimento, black pepper, thyme, and garlic.
Let the chicken marinate for at least 2 hours or overnight for best flavor.
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the brown sugar to the oil and allow it to melt and darken into a caramel color.
Add the chicken pieces to the pot, searing until browned on all sides.
Stir in the onion, bell pepper, and Scotch bonnet pepper, cooking until softened.
Pour in the chicken broth, covering the chicken partially.
Reduce heat to low, cover, and simmer for about 45-60 minutes until the chicken is tender and the sauce has thickened.
Add the sliced carrots during the last 20 minutes of cooking.
Adjust seasoning with salt to taste before serving.
Notes
Ensure you do not burn the brown sugar during the caramelization step as it can turn bitter. For a milder stew, keep the Scotch bonnet pepper whole and remove it before serving to avoid excessive heat. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 120
- Cook Time: 120
- Category: Meals
- Method: Braising
- Cuisine: Jamaican