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+ servings
chicken thighs in a skillet

Authentic Jamaican Brown Stew Chicken (Paleo)

An easy Jamaican brown stew chicken recipe - experience the epitome of Jamaican cuisine by sampling this succulent chicken with yard style gravy.
Course Main
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 849kcal
Author Charla



  • 3 lbs chicken thighs washed and cleaned as instructed in the post
  • 2 teaspoon himalayan pink salt
  • 1-2 teaspoon black pepper
  • 3 medium-sized scallions sliced
  • 1 tablespoon coconut palm sugar or use raw organic cane sugar
  • 4 cloves garlic minced
  • 3 tablespoon browning sauce only use this amount if using my homemade version, use 1-2 teaspoon if using store brought

Yard Style Gravy

  • 2 tablespoon coconut oil
  • 1 medium sized onion sliced
  • 1 small red bell pepper
  • 1 small green bell pepper
  • a thumb sized piece ginger
  • 1 tablespoon pimento berries or ¼ teaspoon ground allspice
  • ½ tablespoon dried thyme or 4 sprigs fresh thyme
  • 1 tablespoon tomato puree
  • 1 teaspoon hot pepper sauce
  • 2 cups hot water


  • 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 (if using my homemade version, you can add a splash of browning if you want to).
  • Reduce the heat to low, cover pan with the lid and allow to slowly simmer for 30-40 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 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 labelled as "Browning" or Kitchen Bouquet. Note that browning sauce is not the same as Worcestershire sauce.
  • I have updated the amount of coconut sugar/homemade browning used when marinating as this recipe was originally posted several years ago. 
  • If you are using store brought browning then you 1-2 tsp as it more concentrated and bitter then my homemade version.
  • This Caribbean chicken stew is Paleo and Gluten-Free!
  • If you cannot find pimento berries, use ¼ teaspoon 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.


Calories: 849kcal | Carbohydrates: 11g | Protein: 57g | Fat: 64g | Saturated Fat: 21g | Cholesterol: 333mg | Sodium: 1469mg | Potassium: 907mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1436IU | Vitamin C: 68mg | Calcium: 62mg | Iron: 3mg