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Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken: A Cozy Taste of Home Cooking

Experience the flavors of the Caribbean with this Authentic Jamaican Brown Stew Chicken recipe that promises a delightful taste with every bite.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3 lbs Bone-In Chicken Pieces Offers rich flavor and tenderness from the skin and marrow.
  • Salt and Black Pepper Essential for enhancing the overall seasoning.
For the Browning Sauce
  • 3 tbsp Brown Sugar Key to creating a flavorful and beautifully colored sauce.
  • 2 tbsp Vegetable Oil Used for frying, helping caramelize the sugar.
For the Stew
  • 1 large Onion, sliced Adds sweetness and aroma to the dish.
  • 1 Red Bell Pepper, julienned Provides vibrant color and sweetness.
  • 1 Green Bell Pepper, julienned Contributes a crunchy texture.
  • 2 medium Carrots, cut into batons Adds a delightful sweetness.
  • 4 Scallions, chopped Imparts fresh onion flavor.
  • 4 cloves Garlic, minced Enhances aroma and flavor.
  • 5-6 sprigs Fresh Thyme Infuses herby notes.
  • 1 tsp Allspice Delivers warm, earthy notes.
For the Sauce
  • 1/4 cup Ketchup Thickens the sauce while adding sweetness.
  • 2 tbsp Soy Sauce Boosts umami flavor.
  • 2 cups Chicken Broth Base for the gravy.
  • 1 whole Scotch Bonnet Pepper Optional for authentic Caribbean heat.
For the Coconut Rice and Beans
  • 1.5 cups Long-Grain White Rice, rinsed Forms the comforting base.
  • 1 can Canned Coconut Milk Adds creaminess.
  • 1 can Canned Kidney Beans, rinsed and drained Provides protein and fiber.
  • 1.5 cups Water Necessary for cooking.
For Serving
  • 1 sprig Thyme Adds freshness when serving.

Equipment

  • Dutch oven
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Pat the chicken dry, season with salt and black pepper, and marinate with scallions, garlic, and thyme for at least 30 minutes.
  2. Heat oil in a Dutch oven, add brown sugar, and stir for 2-3 minutes until caramelized.
  3. Add marinated chicken pieces, sear for 3-4 minutes on each side, then remove.
  4. Sauté onion, bell peppers, and carrots for 5-7 minutes, then add garlic and scallions. Deglaze with chicken broth.
  5. Mix in ketchup and soy sauce, return chicken to the pot and braise covered on low heat for 45-50 minutes.
  6. Prepare rice and beans by boiling rice, coconut milk, water, kidney beans, and salt; simmer for 20 minutes.
  7. Serve rice topped with chicken and garnish with thyme.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

For best flavor, marinate longer and pat chicken dry. Adjust spice levels as needed. Store leftovers in an airtight container in the fridge for up to 4 days.

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