Jamaican Brown Stew Chicken

About This Recipe

Brown stew chicken is the weekday workhorse of Jamaican home cooking — less famous than jerk but arguably more beloved. The 'brown' refers to the browning sauce used in the marinade and the deep mahogany colour of the finished gravy, which comes from caramelising the browning sauce in hot oil before adding the chicken. The result is a deeply flavoured, tender stew with a glossy gravy that begs to be soaked up with rice and peas. Every Jamaican home cook has a slightly different version, but the fundamentals — allspice, scotch bonnet, thyme, spring onions and browning — remain constant.

Ingredients

Serves 4

• 1.2 kgchicken pieces(bone-in thighs and drumsticks)
• 2 tablespoonsbrowning sauce
• 1 tablespoonall-purpose seasoning
• 1 teaspoonallspice powder
• 4 clovesgarlic(minced)
• 4 sprigsfresh thyme
• 3 stalksspring onions(chopped)
• 1scotch bonnet pepper(pierced)
• 2 tablespoonsvegetable oil
• 1 largeonion(sliced)
• 1 mediumtomato(chopped)
• 300 mlchicken stock or water
• 1 teaspoonsalt
• 1 teaspoonblack pepper

Instructions

1. 1

   Marinate the chicken

   Combine chicken pieces with browning sauce, all-purpose seasoning, allspice, garlic, thyme, spring onions, salt and pepper. Mix well, cover and marinate for at least 1 hour, ideally overnight.

2. 2

   Brown the chicken

   Heat oil in a large heavy pan over high heat until very hot. Add chicken pieces skin-side down and brown for 4–5 minutes per side until deeply coloured. Remove and set aside.

   The browning sauce in the marinade will caramelise in the hot oil — this is the source of the stew's rich colour.

3. 3

   Build the sauce

   In the same pan over medium heat, fry sliced onion for 4 minutes. Add tomato and cook for 2 minutes. Return chicken to the pan along with any resting juices.

4. 4

   Braise

   Add stock and the whole pierced scotch bonnet. Bring to a boil, then reduce to a low simmer. Cover and cook for 35–40 minutes until chicken is very tender. Uncover for the last 10 minutes to reduce and thicken the gravy. Remove scotch bonnet before serving.

Variations

• •

  Add sliced carrots and potato in the last 20 minutes for a heartier stew.

• •

  Some cooks add a splash of soy sauce for extra umami depth.

Storage

Refrigerate for up to 4 days. Reheat gently on the stove. Freezes well for up to 3 months.

Frequently Asked Questions