Slow-braised chicken in a rich, dark, spiced sauce — a comforting Jamaican home-cooking classic.
Brown stew chicken is the everyday home cooking of Jamaica — chicken marinated overnight in scotch bonnet, thyme and browning sauce, then slowly braised until the sauce turns a deep, glossy brown. It is different from jerk chicken in its slow-cooked tenderness rather than smoky char, and it's the dish Jamaican mothers make on a Sunday when the whole family gathers.
Serves 4
Combine scotch bonnet, all-purpose seasoning, thyme, garlic and browning sauce. Coat chicken pieces and marinate at least 2 hours (overnight ideal).
Heat oil over high heat. Brown chicken pieces in batches until dark golden on all sides, 4–5 minutes per side. Remove.
In the same pot, cook onion, carrots and peppers 5 minutes until softened.
Return chicken to pot. Add stock and ketchup. Bring to a boil, then cover and simmer 40–50 minutes until chicken is very tender and sauce has reduced.
Adjust seasoning. Serve with rice and peas or plain white rice.
Overnight marinating is worth it — the depth of flavour is incomparable.
Brown the chicken very dark — that's where the colour of the stew comes from.
Browning sauce (like Grace or Pickapeppa brand) is key to the authentic colour.
Add potatoes to make it more filling.
Use goat instead of chicken for a richer version.
Refrigerate for 3 days or freeze for up to 3 months.
Brown stew chicken is one of Jamaica's most universal dishes, made in every household. The browning sauce used to darken it was developed in the Caribbean as a flavour-boosting condiment.
Browning is a Caribbean condiment made from caramelised sugar and molasses. Soy sauce mixed with a little brown sugar approximates the colour and flavour.
Per serving · 4 servings total
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