Growing up, nothing signaled a comforting meal quite like Jamaican Brown Stew Chicken. This dish is a staple in Caribbean kitchens, filled with deep, rich flavors, a hearty, thick sauce, and tender chicken that falls off the bone.

It’s a dish that embodies home-cooked warmth, making it perfect for family dinners or special occasions.

The combination of marinated chicken, bold seasonings, and a savory tomato-based sauce makes this one of the most satisfying meals you’ll ever try.

What is Brown Stew Chicken?

Jamaican Brown Stew Chicken is a slow-cooked, deeply flavored stew made with marinated, browned chicken pieces simmered in a rich gravy.

The dish gets its name from the browning process, where the chicken is seared to develop a deep golden-brown crust before being stewed in a flavorful blend of aromatics, tomatoes, bell peppers, and fresh herbs.

This process locks in the flavors while creating a thick, velvety sauce that coats every bite.

What is the Best Cut of Chicken to Use?

For the most flavorful and juicy brown stew chicken, bone-in, skinless chicken thighs and drumsticks are the best choices.

The bones add richness to the sauce while keeping the meat moist and tender. You can also use a whole chicken, cut into pieces, for a more traditional approach.

If using boneless chicken breasts, be mindful that they cook faster and may require less simmering time to avoid dryness.

Here’s Why You’ll Love This Jamaican Brown Stew Chicken Recipe

  • Authentic Caribbean flavors – Made with classic Jamaican seasonings and ingredients.
  • Rich, thick sauce – The stew develops a deep, hearty gravy packed with bold flavors.
  • Perfectly tender chicken – Slow cooking ensures fall-apart, flavorful meat.
  • Easy to customize – Adjust the spice level to your preference.
  • Great for meal prep – Tastes even better the next day!
Jamaican Brown Stew Chicken
Pin
Print

Jamaican Brown Stew Chicken

Recipe by JoanneCourse: MainCuisine: Jamaican, CaribbeanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Calories per serving

450

kcal
Marination time

2

hours
Cooking time

1

hour

Ingredients

  • 2 pounds chicken (thighs, drumsticks, or cut-up whole chicken)

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon allspice

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon dried thyme (or 2 sprigs fresh thyme)

  • 2 cloves garlic, minced

  • 1 small onion, diced

  • 2 scallions, chopped

  • 1/2 Scotch bonnet pepper, finely chopped (optional for heat)

  • 1 medium bell pepper, sliced

  • 1 medium carrot, sliced

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon browning sauce

  • 1 can (14 oz) diced tomatoes

  • 1 tablespoon tomato paste

  • 1 1/2 cups chicken broth or water

  • 2 tablespoons vegetable oil

Directions

  • Marinate the Chicken: In a large bowl, season the chicken with salt, pepper, allspice, smoked paprika, garlic powder, thyme, garlic, onion, scallions, and Scotch bonnet pepper. Add Worcestershire sauce, soy sauce, and browning sauce. Mix well, cover, and refrigerate for at least 2 hours or overnight.
  • Brown the Chicken: Heat vegetable oil in a large pot over medium-high heat. Remove chicken from the marinade and shake off excess seasoning. Brown the chicken pieces on all sides for 3-4 minutes per side. Remove and set aside.
  • Sauté the Aromatics: In the same pot, add bell peppers, carrots, and any remaining marinade. Sauté for 3 minutes until fragrant.
  • Build the Sauce: Stir in the diced tomatoes, tomato paste, and chicken broth. Bring to a simmer.
  • Simmer the Stew: Return the chicken to the pot, reduce the heat to low, cover, and let simmer for 45-50 minutes, stirring occasionally.
  • Final Touches: Adjust seasoning as needed. Serve hot over rice or your favorite sides.

Notes

  • For a thicker gravy, let the sauce reduce uncovered for the last 10 minutes.
  • If you can’t find browning sauce, mix 1 teaspoon brown sugar with 1 teaspoon water and cook until caramelized.

Storage and Warming Leftovers

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Freeze for up to 2 months.
  • Reheating: Warm on the stove over low heat, adding a splash of broth if needed.