brown stew chicken
Brown Stewed Chicken with rice and peas and vegetables

Brown stew chicken is richly flavored with aromatic spices. The easy to prepare cuisine is a favourite among Caribbean nationals for either lunch or dinner. Brown stew chicken goes very well with rice and peas or cooked food such as yam, bananas, and dumplings. Brown stew chicken is rated as one of Jamaica’s 12 most popular dishes.

  • Prep: 15 minutes
  • Marinate 1-25 hours
  • Cook: 35 minutes
  • Servings: 4-6

Ingredients: Brown Stew Chicken

  • 1 whole chicken (about 3lb) cut into bite sizes
  • ½ cup white vinegar
  • 4 cups water
  • 3 stalks scallion, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon ginger, minced
  • 1 hot pepper (preferably scotch bonnet pepper), chopped
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon of black/white pepper
  • 1 tablespoon bouillon chicken powder
  • INGREDIENTS FOR CHICKEN STEW FOLLOW
  • 2 tablespoons cooking oil
  • 1 medium onion, diced
  • 2 teaspoons garlic, minced 
  • 1 teaspoon fresh thyme
  • 1 tablespoon brown sugar
  • 1-2 teaspoons browning sauce
  • 2-3 tablespoons ketchup
  • 2 small bell pepper, sliced 
  • salt to taste
  • 1-2 cups chicken broth/water

Directions

  • Step 1: Clean chicken in the mixture of vinegar and water.
  • Step 2: Place chicken in a large bowl and season with the salt, pepper, bouillon chicken powder, scallion, onion, garlic, ginger, scotch bonnet pepper, and thyme.
  • Step 3: Mix chicken thoroughly with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge to marinate for about 2 hours or preferably overnight.
  • Step 4: When ready to cook, remove all particles of seasoning from the chicken and reserve for later use.
  • Step 5: Heat up a large Dutch oven or Stock pot with about 2 tablespoons oil.
  • Step 6: Brown the chicken about 3-4 minutes until chicken is a golden brown:  remove and place on a plate. Drain any excess oil from the pot, leaving about 2-3 tablespoons of oil.
  • PREPARATION OF CHICKEN STEW (Steps 7-9)
  • Step 7: In the same pan, add onions, garlic, thyme, sugar, browning sauce, ketchup, and salt to taste. Stir for about 2-3 minutes until onions is translucent. Add the remaining marinade from the chicken.
  • Step 8: Deglaze pan with water. Bring to a boil and return the browned chicken in the pot.
  • Step 9: Cover and cook for approximately 20 minutes, then add bell peppers and allow to cook for an additional 10 minutes or until chicken has been cooked through and sauce thickens, slightly.
  • Step 10: Serve with rice and peas.

Jamaican Brown Stew Recipe

Brown stew chicken is richly flavored with aromatic spices. The easy to prepare cuisine is a favourite among Caribbean nationals for either lunch or dinner. Brown stew chicken goes very well with rice and peas or cooked food such as yam, bananas, and dumplings. Brown stew chicken is rated as one of Jamaica's top 10 favourite dishes.

Type: Caribbean

Cuisine: Entree

Keywords: brown stew chicken

Recipe Yield: 4-6 servings

Preparation Time: PT0H15M

Cooking Time: PT0H35M

Total Time: PT0H50M

Recipe Ingredients:

  • 1 whole chicken (about 3lb) cut into bite sizes
  • ½ cup white vinegar
  • 4 cups water
  • 3 stalks scallion, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon ginger, minced
  • 1 hot pepper (preferably scotch bonnet pepper), chopped
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon of black/white pepper
  • 1 tablespoon bouillon chicken powder
  • 2 tablespoons cooking oil
  • 1 medium onion, diced
  • 2 teaspoons garlic, minced
  • 1 teaspoon fresh thyme
  • 1 tablespoon brown sugar
  • 1-2 teaspoons browning sauce
  • 2-3 tablespoons ketchup
  • 2 small bell pepper, sliced
  • salt to taste
  • 1-2 cups chicken broth/water

Recipe Instructions: Step 1: Clean chicken in the mixture of vinegar and water. Step 2: Place chicken in a large bowl and season with the salt, pepper, bouillon chicken powder, scallion, onion, garlic, ginger, scotch bonnet pepper, and thyme. Step 3: Mix chicken thoroughly with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge to marinate for about 2 hours or preferably overnight. Step 4: When ready to cook, remove all particles of seasoning from the chicken and reserve for later use. Step 5: Heat up a large Dutch oven or Stock pot with about 2 tablespoons oil. Step 6: Brown the chicken about 3-4 minutes until chicken is a golden brown: remove and place on a plate. Drain any excess oil from the pot, leaving about 2-3 tablespoons of oil. PREPARATION OF CHICKEN STEW (Steps 7-9) Step 7: In the same pan, add onions, garlic, thyme, sugar, browning sauce, ketchup, and salt to taste. Stir for about 2-3 minutes until onions is translucent. Add the remaining marinade from the chicken. Step 8: Deglaze pan with water. Bring to a boil and return the browned chicken in the pot. Step 9: Cover and cook for approximately 20 minutes, then add bell peppers and allow to cook for an additional 10 minutes or until chicken has been cooked through and sauce thickens, slightly. Step 10: Serve with rice and peas.

Editor's Rating:
5