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Authentic Jamaican Brown Stew Chicken: Fall-Off-The-Bone Flavor

Close-up of rich, savory brown stew chicken pieces coated in sauce with chunks of red pepper and carrots.
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Make this rich, savory Jamaican Brown Stew Chicken at home. We focus on the traditional marination and slow simmering method to achieve tender, fall-off-the-bone chicken in a deeply flavorful, caramelized gravy. This is the ultimate Caribbean comfort food.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1/4 cup fresh lime or lemon juice
  • 1 large onion, roughly chopped
  • 6 cloves garlic, minced
  • 1 bunch scallions (green onions), chopped
  • 1 scotch bonnet pepper, whole (do not cut unless you want extreme heat)
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon allspice berries or 1 teaspoon ground allspice
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 tablespoon browning sauce (optional, for color)
  • 2 cups water or chicken broth
  • 2 medium carrots, cut into large chunks
  • 1 red bell pepper, cut into large chunks
  • 1 tablespoon tomato paste

Instructions

  1. In a large bowl, combine the chicken pieces with lime juice, half of the onion, half of the garlic, half of the scallions, the whole scotch bonnet pepper, thyme, allspice, black pepper, and salt. Mix well to coat the chicken thoroughly.
  2. Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight for the best flavor.
  3. Remove the chicken from the marinade, shaking off excess liquid (reserve the marinade). Pat the chicken pieces dry with paper towels.
  4. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. If using browning sauce, add it to the hot oil and let it bubble for 30 seconds.
  5. Carefully place the chicken pieces in the hot oil, skin-side down. Brown the chicken on all sides until a deep brown color develops. Do this in batches if necessary to avoid overcrowding the pot. Remove the browned chicken and set it aside.
  6. Reduce the heat to medium. Add the remaining onion and garlic to the pot and sauté for 2 minutes until fragrant. Stir in the tomato paste.
  7. Return the browned chicken to the pot. Pour in the reserved marinade and the 2 cups of water or broth. The liquid should mostly cover the chicken.
  8. Add the carrots and bell peppers. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let the chicken simmer gently for 45 to 60 minutes, or until the chicken is fall-off-the-bone tender.
  9. Remove the lid for the last 10 minutes of cooking to allow the gravy to thicken slightly. Remove the whole scotch bonnet pepper before serving.
  10. Garnish with the remaining fresh scallions. Serve your flavorful chicken stew hot over fluffy white rice or traditional rice and peas.

Notes

  • For an even richer color and flavor, you can use a traditional Jamaican browning sauce. If you skip this, the stew will still be delicious, relying on the searing process for color.
  • This dish tastes even better the next day as the spices deepen. Save this recipe for later!
  • If you are looking for dinner ideas with rice and peas, this is the perfect main dish.

Nutrition

Find it online: https://kitchenuser.net/brown-stew-chicken-recipe-jamaican-flavor/