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Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken

Are you ready to tantalize your taste buds with the flavors of Jamaica? Look no further than Jamaican Brown Stew Chicken! This mouthwatering dish is a staple in Jamaican cuisine, known for its rich and bold flavors. In this article, we will explore what makes this dish so special and how you can recreate it in your own kitchen.

The Origin of Jamaican Brown Stew Chicken

Like many traditional dishes, Jamaican Brown Stew Chicken has a story to tell. It is a dish that is deeply rooted in the history and culture of Jamaica. The stewing technique used in this recipe can be traced back to the African heritage of the Jamaican people. The combination of aromatic spices and slow cooking creates a dish that is both comforting and satisfying.

The Secret to the Perfect Brown Stew Chicken

So, what sets Jamaican Brown Stew Chicken apart from other chicken dishes? It’s all about the marinade and the cooking process. The chicken is marinated in a flavorful blend of spices, including allspice, thyme, and scotch bonnet peppers. This marinade not only infuses the chicken with amazing flavors but also tenderizes the meat.

Once marinated, the chicken is seared until golden brown, creating a delicious caramelized crust. Then, it is slowly simmered in a savory sauce made from onions, garlic, tomatoes, and bell peppers. This slow cooking process allows the flavors to meld together and the chicken to become incredibly tender.

Serving Suggestions

Jamaican Brown Stew Chicken is often served with traditional Jamaican staples such as rice and peas, fried plantains, and steamed vegetables. The combination of the tender chicken and the flavorful sauce is absolutely irresistible. It’s the perfect dish to serve at a gathering with friends and family or to simply enjoy on a cozy night at home.

Frequently Asked Questions

Q: Can I use boneless chicken for this recipe?

A: Absolutely! While traditional Jamaican Brown Stew Chicken is made with bone-in chicken pieces, you can certainly use boneless chicken if you prefer. Just adjust the cooking time accordingly to ensure the chicken is fully cooked.

Q: Is Jamaican Brown Stew Chicken spicy?

A: The level of spiciness can be adjusted to suit your taste. If you prefer a milder version, you can reduce the amount of scotch bonnet peppers or even omit them altogether. However, the scotch bonnet peppers do add a unique flavor to the dish, so I would recommend using at least a small amount.

Q: Can I make this dish in advance?

A: Absolutely! In fact, Jamaican Brown Stew Chicken tastes even better the next day as the flavors have had time to develop. Simply store it in the refrigerator and reheat it when you’re ready to enjoy it again.

Q: Can I freeze Jamaican Brown Stew Chicken?

A: Yes, you can freeze Jamaican Brown Stew Chicken. Just make sure to let it cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to three months. When you’re ready to eat it, simply thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.

Q: What other meats can I use instead of chicken?

A: While chicken is the traditional choice for this dish, you can also use other meats such as beef or goat. Just keep in mind that the cooking time may vary depending on the type of meat you choose.

Q: Can I make this dish vegetarian?

A: Absolutely! You can make a delicious vegetarian version of Jamaican Brown Stew Chicken by substituting the chicken with tofu or a variety of vegetables such as eggplant, carrots, and potatoes. The key is to still use the same flavorful marinade and stewing technique to achieve those authentic Jamaican flavors.

Q: Can I make this dish in a slow cooker?

A: Yes, you can! Simply follow the same steps of marinating and searing the chicken, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and the flavors have melded together.

Q: Are there any substitutions for scotch bonnet peppers?

A: If you can’t find scotch bonnet peppers, you can substitute them with habanero peppers or any other hot pepper variety. Just be sure to adjust the amount according to your desired level of spiciness.

In Conclusion

Jamaican Brown Stew Chicken is a dish that not only satisfies the taste buds but also tells a story of tradition and culture. Its bold flavors and tender meat make it a favorite among Jamaicans and food lovers around the world. Whether you’re looking to recreate a taste of Jamaica or simply try something new, this dish is sure to impress. So, gather your ingredients, embrace the flavors, and embark on a culinary journey to the vibrant island of Jamaica!

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Jamaican Brown Stew Chicken

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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 6 hours
Course Soups
Cuisine American
Servings 8


  • 4 cloves of garlic , finely chopped
  • 1/2 cup of green onions , sliced (white and green parts separated)
  • 2 tablespoons of dark brown sugar
  • 2 tablespoons of fresh thyme leaves , chopped
  • 1 tablespoon of minced habanero pepper
  • 1 tablespoon of cider vinegar
  • 2 teaspoons of minced fresh ginger
  • 2 teaspoons of kosher salt
  • 1 teaspoon of freshly ground black pepper
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of ground allspice
  • 8 bone-in , skin-on chicken thighs (approximately 5 ounces each)
  • 3 tablespoons of olive oil (divided)
  • 1 large yellow onion , diced
  • A pinch of kosher salt
  • 1 tablespoon of brown sugar
  • 4 cups of chicken broth
  • 1/3 cup of ketchup
  • 2 bay leaves
  • 1 cup of sliced carrots
  • 1 cup of baby bell peppers , quartered.


  • In a large mixing bowl, combine garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice. Whisk together until well mixed.
  • Make two 1-inch cuts into the skin side of each chicken thigh, perpendicular to the bone. Cut all the way down to the bone.
  • Add the chicken thighs to the marinade and mix until they are evenly coated. Cover the bowl and place it in the refrigerator to marinate for at least 4 hours or up to 12 hours. Flip the thighs several times if possible.
  • Remove the chicken from the marinade, scraping off any chunks into the bowl and saving them for later.
  • Heat 2 tablespoons of oil in a large, deep skillet or Dutch oven over medium-high heat until it is almost smoking.
  • Brown the chicken on all sides in batches, about 5 minutes per side. Transfer the browned chicken to the marinade bowl and set it aside.
  • Heat 1 tablespoon of oil in the same pan over medium-high heat. Add the onion and a pinch of salt, cooking until the onion is golden brown, about 3 to 5 minutes.
  • Stir in 1 tablespoon of brown sugar and cook until the onions are dark brown and caramelized, about 3 to 5 minutes more.
  • Add chicken broth, ketchup, and bay leaves
Keyword American, and, Caribbean, Chicken, Chile, Chili, Collections, dinner, Dishes, Jamaican, Latin, Main, Peppers, Recipes, soups, Special, Stews, Thigh
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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