Description
This authentic Jamaican Brown Stew Chicken recipe features tender boneless skinless chicken thighs marinated in a rich blend of spices, then seared and simmered in a flavorful, thickened tomato-based sauce. Infused with the heat of scotch bonnet peppers, garlic, and aromatic herbs, this comforting stew captures the essence of Caribbean cuisine and pairs perfectly with traditional rice and beans for a hearty, satisfying meal.
Ingredients
Chicken and Marinade
- 4 pounds boneless skinless chicken thighs
- 2 teaspoons dark brown sugar
- 2 teaspoons fresh thyme (minced)
- 2 teaspoons browning sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- Salt and pepper (to taste)
- 3 tablespoons avocado oil (divided)
Vegetables and Sauce
- 1 large onion (chopped)
- 1 red bell pepper (chopped)
- 1-2 scotch bonnet or habanero peppers (deseeded and chopped)
- 3-5 cloves garlic (minced)
- 2 teaspoons brown sugar
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 bay leaves
- Sliced green onions (for garnish, optional)
Instructions
- Marinate the Chicken: In a large mixing bowl, combine the chicken thighs with dark brown sugar, fresh thyme, browning sauce, garlic powder, onion powder, smoked paprika, allspice, ground ginger, salt, and pepper. Use gloves to massage the seasoning evenly onto all sides of the chicken. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best flavor.
- Sear the Chicken: Remove the chicken from the refrigerator. Heat a large Dutch oven over medium-high heat and add 1.5 tablespoons of avocado oil. Once hot, sear the chicken thighs in batches until golden brown, about 3-5 minutes on each side. Transfer the seared chicken onto a clean plate. Add more oil if necessary between batches to prevent sticking.
- Sauté Vegetables: In the same Dutch oven, add the chopped onions, red bell pepper, chopped scotch bonnet or habanero peppers, and minced garlic. Sauté for 2-3 minutes until the vegetables are tender and fragrant.
- Add Sauce Ingredients: Stir in the chicken broth, tomato paste, and 2 teaspoons of brown sugar. Mix well to combine all the flavors and deglaze the pot.
- Simmer with Chicken: Return the seared chicken thighs to the pot, stirring to coat them evenly with the sauce. Add the bay leaves. Bring the mixture to a low simmer, cover with the lid, and let it cook for 30 minutes. Stir occasionally to prevent sticking.
- Reduce the Sauce: After 30 minutes, remove the lid and stir the stew. Continue to simmer uncovered for 45-60 minutes, occasionally stirring, to reduce and thicken the sauce to your desired consistency. Taste and adjust seasonings as needed.
- Serve and Garnish: When the stew is ready, garnish with sliced green onions if desired. Serve hot alongside traditional rice and beans for a complete Jamaican meal. Enjoy!
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Be cautious when handling scotch bonnet or habanero peppers; consider wearing gloves.
- You can substitute chicken thighs with bone-in pieces but adjust cooking time accordingly.
- Browning sauce adds authentic color and depth to the stew, but it’s optional.
- This dish pairs beautifully with steamed white rice, rice and peas, or fried plantains.
- Prep Time: 20 minutes
- Cook Time: 3 hours 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
