This post may contain affiliate links, please see the privacy policy for details.
Transport your taste buds to the heart of the Caribbean with this authentic Jamaican brown stew chicken recipe. Known for its bold, savory flavors and melt-in-your-mouth tenderness, this dish is a true staple of Jamaican home cooking. The chicken thighs are marinated in a vibrant blend of herbs, spices, and a touch of sweetness then braised to perfection in a rich, flavorful sauce. Perfect for cozy family dinners or lively gatherings, it’s a dish that brings people together with every bite. Serve it over rice for a comforting, flavor-packed meal that captures the essence of island cuisine.
Savor the rich, bold flavors of Jamaica with this easy brown stew chicken recipe. This spicy Caribbean favorite is easy to make and ideal when you want a hearty meal.
You might also like to try this one pot chicken stew, a simple slow cooker chicken stew, or maybe this za’atar crusted chicken with farro.
Why You’ll Love It
Authentic Jamaican flavors: This brown stew chicken recipe is a popular dish in Jamaica, so if you’d like to enjoy a traditional Jamaican meal, I can recommend it.
Easy to prepare: After marinating the chicken thighs, you simply sear them and then simmer with the other ingredients in a Dutch oven until done.
Make it your own: You can make brown stew chicken spicy, mild or even super-spicy, as you prefer, and you can make other tweaks too, such as adding different vegetables to the mix.
Gluten-free and dairy-free: You won’t find gluten or dairy in this brown stew!
Jamaican Brown Stew Chicken Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken thighs: I recommend using chicken thighs instead of chicken breast in this recipe since white meat can dry out in a stew. Bone-in or boneless chicken thighs work, and you can have them skin-on or skinless.
Spices: Ground ginger, smoked paprika, garlic powder, freshly ground black pepper, and allspice add lots of flavor to the marinade.
Herbs: You’ll need fresh thyme and bay leaves.
Chilies: Choose from scotch bonnet or habanero peppers.
Browning sauce: For color and flavor.
Dark brown sugar: Adds sweetness to balance out the spicy and savory flavors.
Vegetables: Red bell peppers and onions are good in Jamaican brown stew chicken.
Cooking oil: Olive oil, avocado oil, peanut oil, canola oil – use any cooking oil you want.
Tomato paste: Adds sweetness and another flavor to the dish.
How to Make Brown Stew Chicken
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Marinate the chicken: Combine the marinade ingredients and rub the mixture all over the chicken. Cover with plastic wrap and allow to marinate for at least 2 hours.
Sear the chicken thighs: Heat oil in a Dutch oven or large pot over a medium high heat and add the chicken pieces. Brown the chicken until golden all over. Remove the browned chicken thighs to a plate.
Cook the veggies: Add the bell pepper, chilies, onions, and garlic to the same pot and cook briefly over a medium heat.
Add more ingredients: Add broth, sugar and tomato paste and add the chicken back to the pot with bay leaves.
Simmer the stew: Simmer covered for half an hour, then remove the lid and simmer uncovered until thickened. Adjust the seasonings if needed and serve warm, garnished with green onions if liked.
Substitutions and Variations
Chili peppers: A Scotch bonnet pepper and a habanero pepper have a similar amount of heat, so use whichever is available.
Adjust the spice level: Feel free to adjust the heat, adding the chili pepper seeds for more heat or omitting them for less. Some Jamaican recipes can be very fiery but it’s your stew so you can make it as mild or as spicy as you prefer. Some home cooks also like to add hot pepper sauce or offer it at the table.
More vegetables: Add chopped green bell peppers or carrots if you like.
Serving Suggestions
Appetizers: Begin your Caribbean feast with smoked jerk-spiced shrimp. Coconut lentil curry soup is another idea.
Side dishes: Pair the brown stew with rice and beans (known in Jamaica as rice and peas) or a creamy potato salad.
Desserts: Finish up with Jamaican-inspired rum Bundt cake (and maybe a rum runner cocktail!)
How to Store Jamaican Chicken Stew
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: You can freeze the stew in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove.
Top Tips
Don’t shorten the marinating time: If you marinate for less than 2 hours, you’re going to sacrifice a lot of flavor. I like to marinate the chicken overnight.
Sear in batches: Don’t overcrowd the pot or the chicken won’t sear all over. Add a little more oil as and when needed.
Simmer the stew gently: A low simmer is perfect for this recipe. A high heat will overcook the chicken. Low and slow is the way to go for the most tender chicken.
Cool before covering: Let any leftovers cool completely before covering the dish, so you don’t end up with condensation in there which can make the stew watery.
Brown Stew Chicken FAQs
This Jamaican ingredient is made by caramelizing brown sugar and adding water. Some browning sauce recipes also have salt. It adds a smoky caramel taste to recipes to add depth and complexity, and gives the stew its characteristic rich brown color. (I used this one!)
Simmering thickens up the sauce but if it’s still not as thick as you want, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir this into the sauce. Give it about 10 minutes to get the dish nice and thick. If, on the other hand, your stew is too thick, you can add a splash of chicken stock or chicken broth to thin it out a bit.
Best Jamaican Brown Stew Chicken Recipe
Brown Stew Chicken
Equipment
- Dutch Oven or Large Pot
Ingredients
For the Chicken Marinade:
- 4 Pounds boneless skinless chicken thighs
- ½ Teaspoon ground ginger
- 2 Teaspoons fresh thyme, minced
- 1 Teaspoon onion powder
- 1 Teaspoon smoked paprika
- 2 Teaspoons browning sauce
- 1 Teaspoon garlic powder
- 2 Teaspoons dark brown sugar
- ½ Teaspoon allspice
- salt and black pepper, to taste
For the Stew:
- 3 Tablespoons cooking oil
- 2 Tablespoons tomato paste
- 2 bay leaves
- 2 Teaspoons brown sugar
- 2 Cups chicken broth
- 1 red bell pepper, chopped
- 1 onion, larg, chopped
- 4 Cloves garlic, minced
- 1 or 2 scotch bonnet, or habanero chili pepper, deseeded and chopped
Optional Garnish:
- green onions, sliced
Instructions
- Combine the chicken marinade ingredients and rub the marinade all over the chicken.
- Cover with plastic wrap and refrigerate overnight or for at least 2 hours.
- Remove the chicken from the fridge.
- Heat a Dutch oven or large pot over a medium high heat and add the oil.
- When the oil is hot, add the chicken and sear for about 4 minutes per side or until golden brown all over.
- Put the seared chicken on a plate.
- Add the bell pepper, chilies, onions, and garlic to the same pot and cook for 2 or 3 minutes or until softened.
- Add the broth, 2 teaspoons of brown sugar and the tomato paste, stirring to combine.
- Put the chicken back into the pot, stir to coat and add the bay leaves.
- Bring the stew to a gentle simmer, then cover and simmer for 30 minutes, stirring every now and then.
- Remove the lid, stir the stew and simmer uncovered for 45 to 60 minutes to thicken the sauce to your preferred consistency, stirring the stew occasionally.
- Taste and add more seasonings if needed, then serve warm, garnished with sliced green onions.
Notes
Sear in batches: Don’t overcrowd the pot or the chicken won’t sear all over. Add a little more oil as and when needed.
Simmer the stew gently: A low simmer is perfect for this recipe. A high heat will overcook the chicken. Low and slow is the way to go for the most tender chicken.
Cool before covering: Let any leftovers cool completely before covering the dish, so you don’t end up with condensation in there which can make the stew watery.
Nutrition
If you want to try some authentic Jamaican food, you’re going to love this Jamaican brown stew recipe. It’s a richly flavored chicken thighs dish with a sweet and spicy brown gravy sauce. Jamaican brown stew chicken can be made as mild or as fiery as you prefer, and is delicious paired with rice and beans on the side.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Bursting with bold flavors, this chicken dish was pure comfort food.