An easy and authentic Jamaican Brown Stew Chicken is generously seasoned with aromatic spices, then braised in a rich and savory yard style gravy. Experience the epitome of Jamaican cuisine by sampling this succulent Caribbean-style chicken stew. Serve it on Sunday for a comforting meal that will transport you to an island vacation with every bite!
Stewed chicken is a favourite amongst English speaking Caribbean islands. It is traditionally eaten with rice and peas (or peas and rice). Though times are changing and with cultural trends taking a different direction, don't be surprised if the masses pair this with plantains.
I absolutely love Jamaican Brown Stew Chicken and other variants of island-style stewed chicken. Yes I am being biased, but there's reason for me to be partial to my roots.
This chicken dinner is SO flavoursome, I promise you it will impress your guests. Heck, it's the most delicious Jamaican brown stew chicken recipe you will ever make!!
What Is Brown Stew Chicken?
It is a classic Jamaican stew made with chicken, vegetables and a heavy amount of aromatic spices. The end result is rich, braised chicken in what we like to call a yard-style gravy. No similar it's what is featured in it's cousin recipe called Brown Stew Fish
The name brown stew derives from the distinctive dark hue that's created from browning the chicken with brown sugar.
I cannot emphasize the importance of yielding that detectable dark brown colour. It's crucial for that wonderful deep coffee coloured gravy to accompany the browned chicken.
The taste is heavenly, it's not too spicy it's more of generously seasoned dish with deep flavour thanks to the gravy.
Sunday would be the day that we would serve brown stew chicken, although there's no reason why you cannot make this any day of the week.
Like most dishes, each Caribbean island has their own variation and some people like to include potatoes and carrots. For now, I'll be showing you how to make it the Jamaican way.
It's very simple to pull off! Once you master this the first time, you'll be making this Jamaican chicken dinner all the time!
What Is Browning Sauce?
I do recommend preparing the chicken overnight and leaving it to infuse the flavours. To begin, we need to create the marinade. It's a simple concoction that includes some homemade browning and coconut sugar.
Browning sauce is crucial to achieving that depth of flavour, so make sure not to skip this step. Browning is used for that rich, deep colour and NOT the same as burnt sugar, which yields a dark colour and subtle sweetnote.
Coconut palm sugar is a low glycemic index sweetener made from 'tapping' the sap of the coconut palm tree. This is by far more superior to the overly processed brown sugar, albeit expensive. Keep in mind it's nutritional properties are retained through its minimal processing.
How To Make Brown Stew Chicken
1, The chicken is cleaned and washed using the lime and vinegar technique, a traditional way of washing chicken and one that I still uphold as per cultural practice. It's now ready for the seasoning.
2, Add your condiments that form the marinade - pink salt, black pepper, scallions, coconut sugar and garlic.
3, Add the homemade browning sauce to complete what will be your marinade and let sit overnight.
4, The next day, scrape off the excess marinade and store in the fridge. As you can see in the photo above, the chicken has now taken on the slight tint from the sugar and browning.
5, Preheat the oven to 230 degrees C (450 degrees F) or gas mark 8. Put the chicken on a baking sheet with plenty of space as to not overcrowd and roast for 20-25 minutes until brown, making sure to turn over halfway through. Remove from the oven and set aside.
6, In a large skillet, heat the coconut oil over medium heat and sautee the onions until translucent in appearance.
6, Cook the remaining vegetables along with the ginger, pimento berries, dried thyme, tomato puree and hot pepper sauce.
7, Finally add the browned chicken, 1-2 Tablespoons of the chicken drippings and the remaining marinade before pouring the hot water into the pan. Reduce the heat to low, cover the pan and allow to braise for 30 minutes. Once ready, skim off any oil that rises to the surface. Serve with rice and peas!
Slow Cooker Style
There's always the option of making this recipe in a Slow Cooker or CrockPot. There's not much difference with the stovetop vs slow cook method.
You would still need to follow the exact same principles;
- Marinate the meat with the ingredients listed below
- Brown the meat in the oven (scrap off the seasoning prior to doing this)
- Sautee onions then add the rest of the ingredients for a few minutes
- Add the chicken + some of the dripping along with the sauted vegetables to your crock pot
- Add enough water just to cover the chicken (1 - 1 ½ cups), switch on and set to high and cook for 4 hours (keep eye on the liquid levels and add more if needed)
Healthier Than Frying Chicken
Yes, my version is!! As you already know, being healthy is my middle name, so expect a few adjustments to this traditional recipe.
For instance, I roasted the chicken instead of frying it in a large quantity of oil which is what I did when making my Creamy Coconut Curry Chicken.
My philosophy is to avoid deep fat frying where possible. If there's a healthier alternative, Charla will gladly pursue that root!
Do you have any other chicken recipes that I can try?
Yes, here are some other Caribbean chicken dinner to try - Tamarind Chicken, Nutmeg Chicken, Trinidad Stew Chicken
How Long Does The Chicken Cook In The Oven?
The chicken shouldn't take too long to brown in the oven. The chicken takes roughly 20-25 minutes to cook in the oven.
Yes, it will take longer than frying, but as I said before, this is a great oil-free method to follow through while yielding the same results - a win-win situation!
Do I Have To Use Chicken Thighs?
No. You can use any part of the chicken - breasts, drumsticks, legs or even wings!
Serving Suggestions
Caribbean Style Caramelized Onions
Herb Cauliflower Rice
Notes and Tips
- I recommend making this recipe for homemade browning sauce. If you are short on time, a good store-bought brand is Grace which is labeled as "Browning" or Kitchen Bouquet. Note that browning sauce is not the same as Worchestershire sauce.
- This Caribbean chicken stew is Paleo and Gluten-Free!
- If you cannot find pimento berries, use ¼ tsp ground allspice instead.
- I substituted tomato ketchup for organic tomato puree, which doesn't compromise the taste at all.
- Use warm water to keep the temperature consistent - a slow simmer will create a deep, enriched brown gravy.
- Feel free to use dried thyme if you can't buy it fresh.
- This recipe is freezer friendly, simply down any leftovers.
More Jamaican Recipes
Jamaican Chicken Soup
Jamaican Brown Stew Turkey Neck
Jamaican Stew Beef
Jamaican Oxtail Stew
Originally published in April 2015, updated March 2020 with updated copy and recipe card.
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Authentic Jamaican Brown Stew Chicken (Paleo)
Ingredients
Marinade
- 3 lbs chicken thighs washed and cleaned as instructed in the post
- 2 tsp himalayan pink salt
- 1 tsp black pepper
- 3 medium-sized scallions sliced
- 2 tsp coconut palm sugar
- 4 cloves garlic minced
- ¼-1/2 tsp browning sauce
Yard Style Gravy
- 2 tbsp coconut oil
- 1 medium sized onion sliced
- 1 small red bell pepper
- 1 small green bell pepper
- a thumb sized piece ginger
- 2 pimento berries or ¼ tsp allspice
- ½ tbsp dried thyme or 3 sprigs fresh thyme
- 1 tbsp organic tomato puree
- 1 tsp hot pepper sauce
- 2 cups hot water
Instructions
- Place the chicken thighs with all of the ingredients for the marinade into a large bowl and rub the entire marinade into the chicken, then store in the refrigerator overnight.
- Preheat the oven on 230 degrees celsius (450 degrees F) or gas mark 8.
- Scrap off the excess marinade and store in the refrigerator. Proceed to put the chicken in the oven in a roasting pan and roast for 20-25 minutes until brown, making sure to turn over half way through.
- Once browned, remove from oven and set aside.
- Heat a large frying pan with the coconut oil on medium heat and add the onions, sauteing for 1-2 minutes until translucent.
- Then add the bell peppers, ginger, pimento (allspice), dried thyme, tomato puree and hot pepper sauce.
- Flip the pan - stir and fold the entire contents.
- Now add the chicken with a tablespoon or two of the drippings and scrap the rest of the marinade which was stored in the refrigerator into the pan.
- Finally pour in the two cups of water and stir.
- Reduce the heat to low, cover pan with the lid and allow to slowly simmer for 30 minutes.
- The water levels will reduce by half and thicken slightly into a rich brown sauce as it simmers. Check the pan to see if any oil is suspeneded on the surface. If so, skim this off with a spoon.
- Once the gravy has formed, remove from heat and serve accordingly.
Notes
- I recommend making this recipe for homemade browning sauce. If you are short on time, a good store-bought brand is Grace which is labeled as "Browning" or Kitchen Bouquet. Note that browning sauce is not the same as Worchestershire sauce.
- This Caribbean chicken stew is Paleo and Gluten-Free!
- If you cannot find pimento berries, use ¼ tsp ground allspice instead.
- I substituted tomato ketchup for organic tomato puree, which doesn't compromise the taste at all.
- Use warm water to keep the temperature consistent - a slow simmer will create a deep, enriched brown gravy.
- Feel free to use dried thyme if you can't buy it fresh.
- This recipe is freezer friendly, simply down any leftovers.
Nutrition
OMG...I used whole wings and was only able to let the chicken marinate for 6hrs I also added shredded carrots for a bit more color..BUT...My 8yr old doesn't really do meat but with this recipe she had 3 whole wings and wanted more but I didn't cook enough for that..This is a must keep kid friendly meal for the picky eaters..I served it over yellow rice with sweet peas and dinner rolls.
Hi TJ. No problem! You are more than welcome to modify the recipe to suit. I'm just glad that your 8 yr old enjoyed the recipe too. It
s always a win when I hear that my recipes are child friendly too.
Hi I was wondering what type of black pepper you use, the one you grind from peppercorns or the one that comes like a fine ground powder. Thanks
Hi Tayo. I use coarse ground pepper. It's not a powdery more like a coarse grain to be precise.
I am not sure what is browning sauce.
Browning sauce is made from cameralised/burnt sugar and water. Jamaicans use this concoction to yield that brown colour when cooking meat. Here is the recipe link in how to make it from scratch https://thatgirlcookshealthy.com/homemade-browning-sauce/
Hi Charla, I'm making this in thr slow cooker, would you still say to use 2 cups of water ?
Hi Li, I would advise that you start with 1 cup and have another cup on water on standby. I hope that helps!!
Now this reminds me of the old days when I would have my aunt's Jamaican stew chicken! This looks amazing! Yum!
Thanks Shanika
This became my most cooked recipe
in lockdown, so thank you! Delicious every time 🙂 xxx
I'm sooooooo glad you liked this recipe Jemma.
I want a bowl, plus the leftovers!
Coming up!!
Jamaican stews have always been a fave, love the spice mixtures with just the right hint of sweetness. Absolutely lush
Thank you!!
Jamaican stews have always been a fave, love the spice mixtures with just the right hint of sweetness. Absolutely lush!
Thank you! Glad you are a fan 😉
This turned out wonderfully! Another delicious recipe.
Thank you!
Followed your recipe to the letter. Made my own browning from your recipe and also your Jamaican steamed cabbage to go along with. It was absolutely delicious. Had a amazing depth of flavour and the smell roaming through the house on a snowy winter day smelt lush.
Made with a mixture of chicken thighs and breast meat(using up freezer finds) it fell of the bone, the peppers are sweet and the gravy is amazing.
Hi Edwina, Thank you so much for your wonderful feedback and the pictures of the recipe that you shared with me on Instagram.
absolutely delicious, my family loved every bite....thanks so much. Looking forward to trying your other recipes!!
Thank you so much. I'm sooooo glad your family loved the recipe. You should try the Haitian stewed chicken, it's equally as tasty!
I grew up eating brown stew chicken. This recipe looks delicious and I love that you baked it. You are bringing back some great memories for me with this recipe.
Thanks Tanya. Glad it brings back some good memories too.
This looks so yummy
Thanks Shawntell
I am sure this would be a Hit in my home. Hands down AMAZING!!! Give me some rice, I am hungry. Thank you!
Thank you!!
Hi -
I made this recipe today. It was a huge hit! I haven’t had Caribbean food since going gluten and refined sugar free a few years ago. And I’ve never made Caribbean food — only dined out. I really missed the flavors and decided that I would have to find brown stew recipe that fit all of my criteria.
I came across this recipe and your browning sauce too. Made both! My husband and I both had seconds and I have enough left over for dinner tomorrow. I also sautéed cabbage and made jasmine brown rice and black beans. Next time I will make plantains too.
The taste and flavors and aroma were everything I was missing! I will most definitely be adding the brown stew recipe to my repertoire.
Thank you so much!!!!!!!!!!!!!!!
Hi Miss D, Thank you so much for your wonderful feedback. I'm glad to hear that you and your husband loved the brown stew chicken along with the browning sauce.
Can you tell me how long to cook in the crockpot after browning the chicken in the oven please?
Approximately 3-4 hours should be fine.
Thank you for the amazing recipe! I made it for dinner and it was super yummy!!!mine didn't thicken as much so it was a bit soupy but loved flavourful broth! ?
Hi there. I love when my readers provide positive feedback. Glad you enjoyed the chicken, if you want the stew to thicken up some more mix about 1-2 tsps of tapioca starch and simply add that to the pan, it's perfectly neutral and won't disturb the flavour
Hi I'm looking at making this but I was wondering about the hot pepper sauce, for some reason I can't find the recipe for it.
Hi Rachel, there is no recipe for hot pepper sauce. You can buy it from any Caribbean supermarket. It's not absolutely essential, only adds a slight kick.
Charla, I am so happy I have found your website! I loved this recipe. The browning sauce with coconut sugar adds an amazing taste with so little to add to the recipe. I had a hankering for baked beans one day and used your browning sauce. Wow! I used Northern Beans, sauteed onion and red bell pepper, just a few drops of browning sauce, ketchup (sugar free), maple syrup (just a few drops - I guess molasses could be used), onion powder, garlic powder, black pepper and a little of "Slap Ya Momma" spice. Whew!
I look forward to making your other recipes.
Hi Carla. Thank you for your feedback so glad you liked the browning sauce and yes it's so diverse, you can make endless recipes with it. I look forward to receiving more feedback from you.
Hi Charla,
I don't know where I went wrong with the browning sauce recipe, but once I added the water to the sugar syrup, it hardened quickly,,,Despite this failing, the chicken still turned out decent.
Wishing you even more success in 2017, I'm highly looking forward to the release of your cookbook this summer.
Blessings,
Ceil
Hi Ceil. I'm sorry to hear that. Let's see if we can remedy it for next time. Did you ensure that the sugar completely dissolved before adding the water?
Hi Charla,
I'm positive that the sugar had completely dissolved...does it matter whether I use hot or cold water?
I used cold...
Have a wonderful day. 🙂
Hi there Ceil.
Yes the water would make a huge difference to the end result. I'm almost certain that using cold water was the culprit. Next time when making browning sauce I would suggest using hot water so the sugar does not harden due to the cold temperature level. The water needs to remain warm/hot at all times in order for the sugar to turn into a smooth syrup.
Thanks so much, Charla! I'll heed your advice...Your sorrel is currently being steeped. I was pleasantly surprised to see sorrel at the supermarket earlier this week. I'll be in touch again tomorrow with the outcome.
Until then, keep well.
Looking forward to the feedback as usual Ceil
Hello,
I was hoping to give your recipe a go today as it looks and sounds delicious! I was wondering about the browning sauce, could you please tell me the ingredients for this and how to make it.
Thanks a lot 🙂
Rose
Hi Rose. I actually submitted a separate recipe for the homemade browning sauce. You can find it here https://thatgirlcookshealthy.com/how-to-make-homemade-browning-sauce
Thanks Charla! 🙂
Thankfully I found your browning sauce recipe the same day on Google and made the stew chicken. It was one of the best stew chickens I've tasted! I've made it twice already! 🙂 The only thing I did different was remove the chicken skin as it can add quite a bit of fat to the recipe. Thank you for this tasty & healthy recipe, it's a keeper! 🙂
Best Wishes,
Rose
Loving the feedback, so glad you enjoyed my brown stew chicken recipe.
I HAVE GOT to try this!! Man this looks so amazing. I can smell it now.
I promise you will be amazed, do let me know if you try this wonderful chicken dish.
Hi, this looks great but can I substitute these exact steps with fish instead?
Yes, that would be brown stew fish instead. Both recipes are very identical to one another so it should turn out just fine.
Hi Charla,
Do I triple the amount of ingredients if i'm using 18 pieces of chicken?
Thank you for this recipe.
Hi Blessing. Yes, I would strongly advise that you triple the ingredients to ensure the flavours are still bold.
Thank you for this simple but oh so delicious recipe.
You are very welcome
How long can you leave it for once cooked?
Hi Kyle, store the cooked chicken in a container in the refrigerator for 2-3 days maximum. You can also freeze any of the remaining pieces of chicken, just make sure to defrost before use.
Can I make the brown chicken in a crockpot
Yes Jeffrey. This is a crockpot friendly recipe ;).
Y put sugar what do it gives it
Hi Tara, the sugar is used to help caramelise the meat and add flavour. This is a very popular technique in Caribbean cooking, it adds a lovely rich brown hue as well as enhances the taste.
Do you have to use tomatoes? I cant eat any, so can i use something else to substitute it? Also what are pimento balls?
Thanks!
Hey Westly, Tomatoes do create a rich base for the sauce. I think you might be able to get away with pureeing a small amount of red bell peppers instead, that should be a viable substitute.
Pimento balls derive from the Caribbean/Mexico, they have a sweetish aroma and provide some warm to your dish. It's also known as allpsice you can purchase it in ball or powder form. You should be able to pick some up from Amazon or an ethnic supermarket. I hear you can make a replica using clove, nutmeg and cinnamon. I need to research this more before submitting the formula on my blog.
This looks delicious! I think pimento balls would be called allspice berries in the States?
Thank you. Yes pimento and allspice berries are the exact same thing.
Hmmmm looks yummy. I do love a good Stew Chicken Caribbean style!
Thank you, it's a favourite for me too.
You've got it going on girl! Can never turn down a plate of brown stew chicken- The flavor combination is finger licking good! Love it!
Thank you!