Brown stew chicken is more than a meal in Jamaica. It is a weekly ritual, a reminder of comfort, and the scent that fills homes every Sunday morning. Ask any Jamaican what they remember most about growing up, and chances are this dish sits somewhere near the top. The rich gravy, the tender meat, and the slow simmer of herbs and spices tell a story that never gets old.
The magic starts with the seasoning. Pimento, thyme, scallion, garlic, onion, and a bit of browning set the tone. The chicken is marinated until every piece absorbs the bold flavors. When it hits the hot pan for that first sear, you hear the island speak. The stew then bubbles away until the gravy thickens and the chicken melts off the bone. Serve it with rice and peas, fried plantains, or festival, and you have a plate that feels like home.
If you want to taste the real thing, not just the recipe, join us on our Taste of Jamaica Cooking Tour. You will prepare brown stew chicken the way our grandparents did, using fresh local ingredients and traditional techniques. You will cook, taste, learn, laugh, and walk away with the kind of knowledge you cannot get from a screen.
Recipe: Jamaican Brown Stew Chicken
Ingredients
For seasoning the chicken
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2 1/2 pounds chicken, cut into pieces
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1 lime or 1 tablespoon vinegar (for cleaning)
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1 teaspoon salt
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1 teaspoon black pepper
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1 tablespoon all purpose seasoning
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2 cloves garlic, minced
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1 small onion, sliced
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2 stalks scallion, chopped
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1 teaspoon fresh thyme
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1 small tomato, diced
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1 Scotch bonnet pepper, whole or chopped
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1 tablespoon soy sauce
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1 tablespoon browning
For cooking the stew
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2 tablespoons oil
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1 tablespoon brown sugar
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1 cup water or chicken broth
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1 carrot, sliced
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1 potato, diced
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Extra thyme, scallion, or pepper to taste
Instructions
1. Clean and season the chicken.
Wash the chicken with lime or vinegar and rinse well. Add salt, pepper, all purpose seasoning, garlic, onion, scallion, thyme, tomato, Scotch bonnet, soy sauce, and browning. Mix until every piece is coated. Let it sit for at least 30 minutes, longer if you can.
2. Brown the chicken.
Heat oil in a large pot. Add the brown sugar and let it melt until it turns dark and bubbly. Add the chicken pieces. Do not throw away the leftover marinade. Brown the chicken on both sides until the color deepens.
3. Build the stew.
Pour in the leftover marinade. Add water or broth. Let the pot come to a boil, then lower the heat and cover. Cook for about 25 minutes.
4. Add the vegetables.
Add carrot and potato. Add a little more water if needed. Let it simmer until the gravy thickens and the chicken is tender.
5. Taste and adjust.
Add extra thyme, scallion, or a small piece of Scotch bonnet if you want more flavor. Let it simmer for another five minutes.
6. Serve.
Plate with rice and peas, white rice, or hard food. It is a Sunday classic for a reason.
