Dinner

Jamaican Brown Stew Chicken Recipe

Name: Jamaican Brown Stew Chicken Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Caribbean
Ingredients: 3 pounds bone-in chicken pieces; 1 cup chopped onion; ½ cup sliced scallions (about 4 scallions, white and green parts); 6 cloves garlic, minced, grated, or crushed; 1 tablespoon peeled and finely minced fresh ginger; 1 tablespoon packed brown sugar (light or dark); 2 teaspoons browning sauce; 1 ½ teaspoons kosher (coarse) salt; 1 teaspoon paprika; ½ teaspoon ground Jamaican allspice; ½ teaspoon dried thyme; ½ teaspoon ground black pepper; 2 bay leaves; 2 tablespoons canola or vegetable oil; 2 cups chicken broth or stock; 1 red, orange, or yellow bell pepper, thinly sliced; 1 Scotch bonnet or habanero pepper (left whole); ¼ cup ketchup

ByHarry Bern October 27, 2025October 27, 2025

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Introduction

Jamaican Brown Stew Chicken is a flavorful, comforting dish with tender chicken simmered in a rich, aromatic sauce. This classic Caribbean recipe brings together bold spices and a touch of sweetness for a delicious meal perfect for any day of the week.

A white plate with blue floral patterns holds two main layers: on the left side, there is a mound of white rice mixed with red kidney beans, dotted with small green onion slices on top; on the right side, a piece of chicken covered in a deep reddish-brown sauce with visible cooked onions and herbs sits in a pool of the same sauce, garnished with chopped green onions. In the background, a blue pot with similar sauce and meat is partially visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds bone-in chicken pieces
1 cup chopped onion
½ cup sliced scallions (about 4 scallions, white and green parts)
6 cloves garlic, minced, grated, or crushed
1 tablespoon peeled and finely minced fresh ginger
1 tablespoon (packed) brown sugar (light or dark)
2 teaspoons browning sauce
1 ½ teaspoons kosher (coarse) salt
1 teaspoon paprika
½ teaspoon ground Jamaican allspice
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 bay leaves
2 tablespoons canola or vegetable oil
2 cups chicken broth or stock
1 red, orange, or yellow bell pepper, thinly sliced
1 Scotch bonnet or habanero pepper (left whole)
¼ cup ketchup

Instructions

Step 1: In a large bowl or gallon-size plastic storage bag, combine the chicken with all of the remaining marinade ingredients. Stir to evenly coat and gently massage the marinade into the chicken pieces. Cover the bowl with plastic wrap or seal the bag, and refrigerate for at least 1 hour or overnight.
Step 2: Remove the chicken pieces from the marinade, scraping off bits of vegetables and herbs from the chicken. Reserve the marinade and allow the chicken to rest for about 10 minutes so it’s closer to room temperature before cooking.
Step 3: In a large heavy-bottomed pot, Dutch oven, or braiser, heat oil over medium-high heat. Working in batches if needed, add chicken pieces to the oil (skin-side down first if using skin-on chicken) and brown for about 2 to 3 minutes per side, or until golden brown. Remove browned pieces and set aside. If there is a lot of fat in the pan, drain off all but 2 tablespoons.
Step 4: Add the reserved marinade and stir, cooking for 1 to 2 minutes until fragrant and starting to soften. Add chicken broth and scrape up any browned bits from the bottom of the pot. Stir in the bell pepper, Scotch bonnet pepper, and ketchup until smooth. Return the browned chicken pieces to the pot and stir to coat.
Step 5: Bring the mixture to a boil, then cover the pot and reduce heat to low to maintain a gentle simmer. Cook for about 45 minutes, flipping the chicken pieces a couple of times throughout. The chicken should be tender and the sauce somewhat reduced. For a thicker sauce, simmer uncovered for an additional 10 to 15 minutes.
Step 6: Discard the bay leaves and Scotch bonnet pepper. Taste and adjust seasonings as needed. Serve hot with rice, preferably Jamaican rice and peas or coconut rice.

Tips & Variations

For milder heat, remove the Scotch bonnet pepper early or substitute with a milder chili.
Marinating the chicken overnight enhances flavor and tenderness.
If browning sauce is unavailable, use a splash of soy sauce for color and depth.
Add diced tomatoes for a slightly tangier sauce variation.

Storage

Store leftover brown stew chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well—freeze in portions for up to 2 months and thaw overnight in the refrigerator before reheating.