Brown Stew Chicken

Brown Stew Chicken

This authentic brown stew chicken is a classic Jamaican stew that combines tender fall-off-bone chicken parts deeply simmered in a tasty and rich braising liquid. Enjoy this comforting stew with Jamaican rice and peas, fried plantains and so on.


For the Chicken:

  • 8 to 10 Chicken pieces
  • 2 teaspoons browning sauce
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground allspice
  • 1 teaspoon chicken bouillon powder
  • 3/4 teaspoon kosher salt & black pepper or add to taste


  • 1 yellow onion medium size [chopped]
  • 1 bell pepper large size [chopped]
  • 4 scallions chopped
  • 6 cloves garlic minced
  • 4 sprigs fresh thyme
  • 2 bay leaves

The Stew:

  • 3 tablespoons oil plus more as needed
  • 2 cups chicken stock or broth
  • 2 carrots medium size [chopped]
  • 1 8-ounce can tomato sauce
  • 1 whole scotch bonnet pepper
  • Hot sauce if desired


  • Wash the chicken very well with water and lime juice if desired. Pat dry with a paper towel
  • Season the chicken: Place the chicken in a large bowl and add the browning sauce, paprika, ginger, allspice, bouillon powder, salt, and pepper. Use your hands to massage the spices on the chicken, making sure all the chicken pieces are well coated.
  • Add the veggies and herbs: onion, bell pepper, scallions, garlic, thyme, and bay leaf.
  • Marinate; Mix well, cover with a tight-fitting lid or a plastic cover and leave the chicken to marinate in the refrigerator overnight.
  • Heat the oil in a large heavy-bottomed skillet over medium-high heat; remove the chicken pieces one at a time from the marinade mixture, shaking off the excess vegetables and herbs on the chicken, but leaving the marinade behind. Place the chicken in the skillet. You can work in batches so as not to crowd the chicken.
  • Brown the chicken on both sides until a deep brown crust appears, about 3 minutes on each side. Remove the browned chicken and set aside.
  • Add all the reserved marinade mixture to the same skillet. Sauté for 2 to 3 minutes or until lightly tender.
  • Add the chicken stock to deglaze the pan, then stir in the carrots, tomato sauce, hot sauce, and scotch bonnet.
  • Simmer until tender: Return the chicken pieces to the skillet and any collected residual juices. Cover the pot and cook on medium-low for 30 to 45 minutes or until the chicken pieces become fall-off bone tender. Adjust salt and pepper if needed.
  • Serve over white rice or rice and peas with plantains. Don’t forget to discard the scotch bonnet, bay leaves, and thyme stem.