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Authentic Jamaican Brown Stew Chicken

brown stew chicken - Tasty
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Make rich, savory Jamaican Brown Stew Chicken. This recipe features fall-off-the-bone tender chicken simmered in a deep, caramelized gravy using traditional Caribbean spices.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1/4 cup browning sauce (liquid caramel color)
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 carrots, roughly chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon ground allspice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (or to taste)
  • 1 scotch bonnet pepper (whole, do not cut unless you want high heat)
  • 2 cups water or chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar (optional, for deeper color)

Instructions

  1. In a large bowl, combine the chicken pieces with the browning sauce, minced garlic, thyme, allspice, smoked paprika, salt, and pepper. Mix well to coat every piece. Marinate the chicken for at least 30 minutes, or preferably 4 hours in the refrigerator.
  2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Carefully place the marinated chicken pieces into the hot oil, skin-side down first. Do not overcrowd the pot; work in batches if necessary. Brown the chicken deeply on all sides until a rich, dark crust forms. This browning step builds the essential flavor base. Remove the browned chicken and set it aside.
  4. Reduce the heat to medium. Add the sliced onions and bell peppers to the pot, scraping up any browned bits from the bottom. Sauté for 3 to 5 minutes until softened.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Return the browned chicken to the pot. Add the chopped carrots and the whole scotch bonnet pepper.
  7. Pour in the water or chicken broth until the chicken is mostly covered. Add the optional brown sugar if using.
  8. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly.
  9. Simmer the stew slowly for 45 to 60 minutes, or until the chicken is very tender and falls easily from the bone. Stir gently halfway through cooking.
  10. Remove the scotch bonnet pepper before serving. Taste the gravy and adjust salt if needed. Serve hot over rice and peas for an authentic Caribbean experience.

Notes

  • For the deepest color and flavor, ensure you achieve a very dark brown crust on the chicken during the initial searing step.
  • If you prefer a thicker gravy, remove the chicken and vegetables near the end, then simmer the remaining liquid uncovered for 10 to 15 minutes until it reduces to your desired consistency.
  • This flavorful weeknight chicken dish tastes even better the next day as the spices deepen.

Nutrition

Find it online: https://daisyrecipe.com/brown-stew-chicken-recipe-jamaican-flavor/