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A Dutch oven filled with simmering Jamaican Brown Stew Chicken. The rich, dark gravy bubbles around tender pieces of chicken, carrots, and bell peppers.

Jamaican Brown Stew Chicken: The Authentic, Flavor-Packed Recipe

Discover the secret to authentic Jamaican Brown Stew Chicken! This recipe delivers tender, fall-off-the-bone chicken in a rich, savory, and perfectly spiced gravy. A truly unforgettable one-pot meal for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs bone-in, skin-on chicken pieces thighs and drumsticks work best
  • 1 bunch scallions roughly chopped
  • 4-5 sprigs fresh thyme
  • 4 cloves garlic minced
  • 1 inch piece of ginger grated
  • 1 tbsp browning sauce
  • 1 tsp ground allspice
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large onion sliced
  • 1 bell pepper (any color) sliced
  • 1 large carrot sliced
  • 2 roma tomatoes diced
  • 1/4 cup ketchup
  • 1 tbsp soy sauce
  • 1 whole Scotch bonnet pepper do not cut
  • 2 cups water or chicken broth as needed

Equipment

  • 1 Large Bowl
  • 1 Dutch Oven or Heavy-Bottomed Pot

Method
 

  1. In a large bowl, combine the chicken pieces with scallions, thyme, garlic, ginger, browning sauce, allspice, and black pepper. Mix thoroughly until the chicken is well-coated. Cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.
  2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove the chicken from the marinade, scraping off and reserving the marinade solids. Place the chicken in the pot and sear for 4-5 minutes per side, until deeply browned. Work in batches if necessary to avoid overcrowding. Set the browned chicken aside.
  3. Add the sliced onion, bell pepper, and carrot to the pot. Sauté for 5 minutes until softened. Stir in the reserved marinade, diced tomatoes, ketchup, and soy sauce. Cook for 2 more minutes, scraping up any browned bits from the bottom.
  4. Return the chicken to the pot. Add water or chicken broth to come halfway up the sides of the chicken. Add the whole Scotch bonnet pepper.
  5. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes. The chicken should be tender and cooked through, and the gravy should be thick and rich.
  6. Remove the whole Scotch bonnet pepper before serving. Serve hot with traditional rice and peas.

Notes

For the most intense flavor, marinate the chicken overnight.
If your gravy is too thin, you can thicken it by simmering it uncovered for 10-15 minutes at the end of cooking.
Be careful not to burst the Scotch bonnet pepper unless you want a very spicy stew.