Jamaican Brown Stew Chicken (Printable Version)

Tender chicken simmered in a rich, deeply spiced gravy with vibrant island flavors.

# What You'll Need:

→ Chicken & Marinade

01 - 2 lbs bone-in, skinless chicken pieces
02 - 2 tbsp lime juice
03 - 1 tbsp vinegar
04 - 2 tsp sea salt
05 - 2 tsp black pepper
06 - 1 tbsp all-purpose seasoning
07 - 1 tbsp browning sauce
08 - 4 cloves garlic, minced
09 - 2 sprigs fresh thyme
10 - 2 scallions, chopped
11 - 1 Scotch bonnet pepper, deseeded and chopped
12 - 1 small onion, chopped
13 - 1 tsp paprika

→ Sauce & Vegetables

14 - 2 tbsp vegetable oil
15 - 1 large bell pepper, sliced
16 - 2 medium carrots, sliced
17 - 1 large tomato, chopped
18 - 2 tbsp tomato ketchup
19 - 1 cup chicken broth
20 - 1 tsp soy sauce

# Directions:

01 - Rinse the chicken pieces with lime juice and vinegar, then rinse thoroughly with water and pat dry with paper towels.
02 - Combine the chicken with salt, black pepper, all-purpose seasoning, browning sauce, garlic, thyme, scallions, Scotch bonnet pepper, onion, and paprika. Massage the marinade into every piece, cover, and refrigerate for at least 1 hour or overnight for best results.
03 - Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Shake off excess marinade from the chicken (reserve the marinade) and sear in batches until deeply browned on all sides, about 6 to 8 minutes per batch.
04 - Remove the browned chicken and set aside. In the same pot, add the bell pepper, carrots, and tomato. Sauté for 2 to 3 minutes until slightly softened.
05 - Return the chicken to the pot along with the reserved marinade, ketchup, chicken broth, and soy sauce. Stir everything together thoroughly.
06 - Bring to a simmer, then cover and reduce heat to low. Cook for 45 to 55 minutes, stirring occasionally, until the chicken is fork-tender and the sauce has thickened into a rich gravy.
07 - Taste and adjust seasoning as needed. Discard the thyme stems before serving alongside steamed white rice, rice and peas, or fried plantains.

# Expert Advice:

01 -
  • The gravy alone is worth making this dish, thick and complex enough to spoon over everything on your plate
  • It tastes like it simmered all day but comes together in under an hour and a half
02 -
  • Do not skip the overnight marinade if you can help it, because the difference in depth of flavor is dramatic and immediately noticeable
  • Browning sauce is not the same as soy sauce or Worcestershire, so find a proper Caribbean brand in an international aisle or online
03 -
  • A splash of dark rum stirred into the sauce during the last ten minutes adds an incredible depth that people will notice but not be able to pinpoint
  • If your sauce is not thickening enough at the end, uncover the pot for the final five minutes and let it reduce

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