Restaurant Style Brown Stew Chicken

Are you looking for a classic, time-tested dish to add to your culinary repertoire? Brown stew chicken is the perfect choice! This moist and flavorful one pot meal has been popular in Jamaica since the 19th century, but it’s also gaining more popularity with home cooks everywhere. With its easy preparation and use of kitchen staples, brown stew chicken can be quickly and effortlessly on your dinner table in less than an hour. Packed full of savory spices and succulent poultry, this incredibly tasty dish will have the whole family asking for seconds. When served piping hot with sides like rice, beans or steamed veggies – or even stuffed inside a soft warm wrap – brown stew chicken will delight every set of taste buds around your dining room table. Read on as I detail how to master this delightful Caribbean classic at home!

Brown stew chicken is a great meal to add to your repertoire. It’s easy, budget-friendly, and most importantly – delicious! Don’t be intimidated by the cooking process, it’s actually quite simple. Just brown the chicken, add in the veggies and spices, and let it simmer until everything is cooked through. I guarantee your family will love this dish as much as mine does.

Ingredients needed to make Brown Stew Chicken

• Chicken legs and/or chicken thighs
• Browning
• Brown Sugar
• Kosher Salt
• Garlic Powder
• Allspice
• Smoked Paprika
• Garlic
• Ginger Paste
• Ketchup
• Scotch Bonnet
• Thyme
• Green, Red, and Orange Peppers
• Carrot
• White Onion
• Tomato
• Water

How do you make Brown Stew Chicken

• To a large bowl or freezer bag, add all ingredients, including your chicken.
• Mix all ingredients to ensure that everything is covered with the seasonings.
• Cover and marinate 1-24 hours. I find that the longer I marinate, the more flavorful this dish is.
• When you’re ready to cook the dish, bring a large skillet to medium-high heat.
• Add oil to the skillet and only place the chicken into the skillet. Brown your chicken on each side. I do this to get the skin a little crispier.
• Take the chicken out and sit to the side.
• Add your vegetables to the skillet and saute until they start to get tender.
• Place your chicken back into the skillet and pour in the remaining marinade and water.
• Cover and simmer for at least 30 minutes or until the chicken is completely cooked.
• Serve hot with rice and beans.

Have you made this recipe?

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Restaurant Style Brown Stew Chicken

Author: Rosalynn Daniels

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Serves: 6 -8 servings

Ingredients

• 1.5-2 lbs of Chicken legs and/or thighs skin optional
• 1/2 c Browning
• 2 tbs Brown Sugar
• 1/2 tbs Kosher Salt
• 1/2 tbs Garlic Powder
• 1/2 tbs Allspice
• 1/2 tbs Smoked Paprika
• 1/2 tbs Peppercorn
• 5 Sprigs of Fresh Thyme or 1tbs Dried Thyme
• 4 Garlic Cloves minced
• 1 tsp Minced Ginger
• 1 tbs Ketchup
• 3 Carrots sliced
• 1 large tomato diced
• 1 White onion sliced
• 3 Peppers green, red, orange, sliced
• 2 Scotch Bonnet Peppers Optional
• 1 c Water
• 1 tbs Cooking Oil of choice

Instructions

• To a large bowl or freezer bag, add all ingredients, including your chicken.
• Mix all ingredients to ensure that everything is covered with the seasonings/marinade. Basically, your chicken and vegetables should be brown because its covered with the seasonings/marinade.
• Marinate your chicken and vegetables for 1-24 hours. I find that the longer I marinate it, the more flavorful this dish is.
• When you’re ready to cook the dish, bring a large skillet to medium-high heat.
• Add oil to the skillet and place only your chicken into the skillet. Brown your chicken on each side for 1-2 minutes. This will slightly cook the exterior of your chicken.
• Take the chicken out and sit to the side.
• Add your vegetables to the skillet and saute them until they start to get tender.
• Place your chicken back into the skillet and pour in the remaining marinade and water.
• Cover and simmer for at least 30 minutes or until the chicken is completely cooked.
• Serve hot with rice and beans.

Updated August 21, 2023

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