Home » Authentic Jamaican Brown Stew Chicken Bold, Flavorful & Fall-Off-The-Bone Good!

Authentic Jamaican Brown Stew Chicken Bold, Flavorful & Fall-Off-The-Bone Good!

Written by Published on
Jump to Recipe Print Recipe

This Authentic Jamaican Brown Stew Chicken is rich, savory, and packed with bold Caribbean flavors! Marinated to perfection, browned for depth, and simmered until tender, this dish is pure comfort food. Learn how to make the best Jamaican brown stew chicken with easy step-by-step instructions and pro tips for maximum flavor. Perfect with rice or mashed potatoes!

Jamaican Brown Stew Chicken
Pin
Print

Jamaican Brown Stew Chicken

Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 2.5 lbs bone-in, skinless chicken thighs, washed with vinegar

  • 1 medium onion, sliced into strips

  • 2 bell peppers (any color), sliced into strips

  • 2 Roma tomatoes, large dice

  • 2 cloves garlic, roughly chopped (or minced if preferred)

  • 1 inch of ginger, roughly chopped (for easy removal)

  • 1 tbsp Badia Adobo seasoning (No MSG)

  • 1 tsp powdered scotch bonnet pepper (Shavuot brand)

  • tsp granulated garlic

  • 1 tsp onion powder

  • 1 tsp smoked paprika

  • 1 tsp dried thyme

  • ½ tsp black pepper

  • 5 whole pimento (allspice) cloves (remove before cooking, or leave in if preferred)

  • 1 tbsp Browning Sauce

  • 1 tbsp Kikkoman Soy Sauce

  • 2 tbsp vegetable oil

  • 2 cups water or chicken broth

  • 1 tbsp tomato paste

  • 1 tbsp grape jelly (optional)

Directions

  • Marinate: Mix chicken with all dry seasonings, fresh aromatics, browning sauce, and soy sauce. Cover and refrigerate for at least 30 minutes (preferably 2 hours or overnight).
  • Remove Ginger and Allspice id desired : Before cooking, remove the ginger pieces and whole pimento cloves if you don’t want them in the pot.
  • Sear the Chicken: Heat 2 tbsp oil in a Dutch pot over medium-high heat. Shake off excess marinade and brown chicken on both sides (3-4 minutes per side). Remove and set aside.
  • Sauté Aromatics: Add the remaining marinade (onions, bell peppers, tomatoes, garlic) to the pot. Sauté for 5 minutes until softened. Stir in 1 tbsp tomato paste (if using) and cook for another 2 minutes.
  • Simmer the Stew: Add the browned chicken back to the pot. Pour in 2 cups of water or broth, add 1 tbsp grape jelly (if using), and stir. Cover and simmer on medium-low heat for 40-50 minutes, stirring occasionally.
  • Adjust and Remove: Taste and adjust seasoning, adding salt and pepper if needing. Midway through cooking, remove any ginger pieces and whole pimento cloves if you haven’t already.
  • Thicken (Optional): If you want a thicker sauce, uncover and let it reduce for the last 5-10 minutes.
  • Serve: Let it rest for 5 minutes and serve hot over steamed rice, rice and peas, or mashed potatoes.

Comments are closed.