Looking for a quick chicken dish for a special occasion or dinner idea? Well, stick a pin on this recipe blog because this Jamaican Brown Stew Chicken: Savor the Flavor of Jamaica will be a hit with your family and friends at your next Thanksgiving, Christmas, New Year’s, or birthday get-together.
With each tender bite, this stewed chicken will not only satisfy everyone’s appetite but each step will bring you closer to mastering the art of Jamaican cooking.
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Jamaican Brown Stewed Chicken Recipe: Savor The Flavor Of Jamaica.
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How To Make An Easy Jamaican Brown Stewed Chicken?
- Cast Iron Dutch Pot
- Cutting Board
- Mixing Bowl
- Measuring Cup and Spoon
Brown Stewed Chicken Seasoning
- 2.5 lbs. Chicken Things and Legs
- 2 tbsp. Pimento Seeds
- 2½ tbsp. Roasted Garlic Powder
- 2 tbsp. Complete Seasoning
- 1½ tsp. Grounded Black Pepper
- 2 tsp. Salt
- ⅓ cup Olive Oil or Vegetable Oil
- 1½ tbsp. Brown Sugar
Other Brown Stewed Chicken Ingredients
- 1 large Onion, diced
- 6 stalks Scallion, sliced
- 1 medium Green Scotch Bonnet Pepper, diced
- 3 small Carrots, sliced (optional)
- 4 whole Campari Tomatoes
- 1 medium Green Bell Pepper, cubed
- 3 sprigs Fresh Thyme
- 1½ cup Red Bell Pepper, cubed
- 1 thumb-size Fresh Ginger, finely diced
- ¼ cup Tomato Ketchup (optional)
- 2 cups Hot Water
- This recipe calls for chicken thighs and Legs. However, you may use any part of the chicken you desire. In my opinion, using the legs, thighs, center breast, or any other bone-in section, improves the flavor of the stew.
- Remove the skin and trim the fat off the chicken thighs. This is optional, however, I prefer to remove them because it results in a less oily stew. I opted to leave the skin on the chicken legs, but you may remove them if you desire.
- Cut each thigh and leg into two fairly equal portions. In a mixing bowl, cover chicken pieces with cold tap water. Add the juice of one lime and allow it to soak for about 10 minutes. Acid is said to cut some of the rawness from the chicken. Vinegar or lemon juice may be substituted for lime juice.
- Drain the lime water from the chicken pieces. Season with complete seasoning, garlic powder, pimento seeds, salt, and ground black pepper.
- On a cutting board, use a knife to dice the bell peppers, tomatoes, ginger, and onion. Cut the scallion and scotch bonnet pepper into small pieces. Pull apart fresh thyme into smaller sprigs.
- Combine the sliced seasonings with the chicken pieces and stir well. Refrigerate for at least 2 hours in a covered container. I prefer to marinate them overnight or for up to two days.
Let's Brown Stew The Chicken
- Separate the chicken pieces from the other marinade ingredients (onion, thyme, scallions, bell peppers, pimento seeds, ginger).
- Heat oil In a cast iron dutch pot for 1 minute over medium heat. Add the brown sugar to heated oil and allow it to cook until it reaches a dark caramel color. Mix well together with a spoon. Do not let it become black as this will lead to a bitter stew.
- Sear or brown each piece of chicken in the hot oil and sugar mixture for 2 to 3 minutes over medium heat.
- In Jamaica, stewing meats was traditionally done by "burning sugar" in hot oil. The sugar and oil give the chicken a lovely brown color and a unique flavor. Some Jamaicans use "browning sauce" to season their chicken, resulting in a darker brown stew chicken. I have tried both methods, but prefer the burn-the-sugar method.
- Mix the chicken in the caramelized oil mixture completely with a spoon. Allow the chicken to simmer for another 3 minutes on medium heat. You will notice the chicken's natural juices being released.
- Add the remaining marinated chicken components to the same saucepan. Continue cooking in their juices for another 3 to 5 minutes over medium heat.
- Cut carrots into ¼ to ½ thick slices and set aside. The carrots' sugar and starch content add more flavor and body to the stew. Sometimes pieces of Irish potatoes are added to the stew chicken.
- Pour in 16 oz. boiling water and mix well. Although this is optional, you can add a few squirts of tomato ketchup for extra flavor. ¼ cup was added to the brown stewed chicken in this recipe.Cook for another 10 to 15 minutes, stirring periodically, after adding the sliced carrots. Traditionally, carrots are not an ingredient in Jamaican stewed chicken, but they are delicious in this dish.
- Remove from the heat and serve with a bowl of rice. It pairs well with my Jamaican Rice and Peas, but white rice would suffice. I also love stewed chicken and dumplings, as well as yams, green bananas, Irish potatoes, mashed potatoes, and cassava. This Jamaican Brown Stewed Chicken serves 4 to 6 people.