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Caribbean Brown Stew Chicken

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Caribbean Brown Stew Chicken is a traditional Jamaican dish made with marinated chicken simmered in a rich, flavorful brown gravy with vegetables and aromatic spices. It’s savory, slightly sweet, and full of island flavor.

Ingredients

Scale
  • 2 lbs chicken (bone-in, cut into pieces)
  • 1 tablespoon vinegar or lime juice (for cleaning chicken)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon allspice
  • 2 tablespoons browning sauce (or homemade caramelized sugar)
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 2 green onions, chopped
  • 2 sprigs thyme
  • 3 cloves garlic, minced
  • 1 scotch bonnet pepper, whole (optional for heat)
  • 1 cup water or chicken broth
  • 1 tomato, chopped
  • 1 teaspoon brown sugar (optional, for added depth)

Instructions

  1. Clean chicken with vinegar or lime juice, rinse, and pat dry. Season with salt, pepper, garlic powder, onion powder, paprika, and allspice. Add browning sauce and mix well to coat. Marinate for at least 1 hour, preferably overnight.
  2. Heat oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken and brown on all sides, about 5–7 minutes. Remove and set aside.
  3. In the same pot, sauté onion, bell pepper, green onion, garlic, thyme, and tomato for 3–4 minutes until softened.
  4. Return chicken to the pot. Add scotch bonnet pepper (whole), brown sugar if using, and pour in water or broth to partially cover the chicken.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 35–45 minutes, until chicken is tender and sauce has thickened.
  6. Remove scotch bonnet before serving. Serve hot with rice and peas, white rice, or fried plantains.

Notes

  • Use bone-in chicken for the most flavor; thighs and drumsticks work best.
  • Browning sauce adds rich color and flavor—homemade can be made by carefully caramelizing brown sugar.
  • Control spice by omitting or piercing the scotch bonnet pepper for a milder heat.
  • Tastes even better the next day as the flavors develop more.

Nutrition

Find it online: https://tastyera.com/caribbean-brown-stew-chicken/