Authentic Jamaican Brown Stew Chicken
By Ava Mitchell
This Jamaican Brown Stew Chicken recipe showcases deeply caramelized, bone-in chicken pieces in a thick, savory braising sauce. The flavorful gravy, enriched with aromatic thyme, scallions, and peppers, results in a hearty and comforting meal. Pair it with fluffy coconut rice and beans for a satisfying experience that highlights the essence of Caribbean cooking. Each bite promises tender chicken and soft vegetables, creating a truly delightful dish.
Ingredients
- •3 lbs Bone-In Chicken Pieces (a mix of thighs and drumsticks)
- •3 tbsp Brown Sugar
- •2 tbsp Vegetable Oil (neutral oil)
- •1 large Onion (sliced)
- •1 Red Bell Pepper (julienned)
- •1 Green Bell Pepper (julienned)
- •2 medium Carrots (cut into batons)
- •4 Scallions (chopped)
- •4 cloves Garlic (minced)
- •5 Fresh Thyme (5-6 sprigs)
- •1 tsp Allspice Berries (whole or ground)
- •0.25 cup Ketchup
- •2 tbsp Soy Sauce
- •2 cups Chicken Broth
- •1 Scotch Bonnet Pepper (optional)
- •Salt (to taste)
- •Black Pepper (to taste)
- •1.5 cups Long-Grain White Rice (rinsed)
- •1 can Canned Coconut Milk (13.5 oz)
- •1 can Canned Kidney Beans (15 oz, rinsed and drained)
- •1.5 cups Water
- •1 tsp Salt
- •1 Thyme Sprig (for garnish and flavor)
Instructions
- 1
Pat the chicken pieces completely dry with paper towels. Season generously on all sides with salt and black pepper.
- 2
In a large bowl, combine the seasoned chicken with half the chopped scallions, half the minced garlic, and a few sprigs of thyme. Toss well to coat, cover, and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- 3
Place your Dutch oven over medium heat. Add the vegetable oil and brown sugar. Stir the sugar constantly as it melts and begins to bubble.
- 4
Watch it carefully as it transforms from light amber to a deep, dark brown. This should take about 2-3 minutes.
- 5
Immediately and carefully add the marinated chicken pieces to the pot, skin-side down, and sear in batches for 3-4 minutes per side.
- 6
Remove the seared chicken and set it aside on a plate.
- 7
Add the sliced onion, julienned red and green bell peppers, and carrot batons to the pot. Sauté for 5-7 minutes until the onions become translucent and the peppers soften.
- 8
Add the remaining scallions and garlic, and cook for another minute until fragrant.
- 9
Pour in the chicken broth to deglaze the pan, scraping up all the flavorful browned bits from the bottom.
- 10
Stir in the ketchup, soy sauce, and allspice. If using, add the whole scotch bonnet pepper now.
- 11
Return the seared chicken pieces to the pot, nestling them into the gravy. Add the remaining thyme sprigs.
- 12
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it braise for 45-50 minutes.
- 13
Prepare the rice by combining rinsed rice, coconut milk, water, rinsed kidney beans, and salt in a medium saucepan. Bring to a boil.
- 14
Once boiling, stir once, reduce the heat to the lowest setting, cover, and let it cook for 20 minutes without lifting the lid.
- 15
After 20 minutes, turn off the heat and let it steam, still covered, for another 10 minutes before fluffing with a fork.
- 16
Serve the Jamaican Brown Stew Chicken hot over the fluffy coconut rice and beans.
- 17
Spoon plenty of the thick gravy over the top and garnish with a fresh sprig of thyme.
