Description
Jamaican Brown Stew Chicken
Ingredients:
2 ½ lbs chicken (cut into pieces)
1 lime or lemon (for washing)
2 tsp salt
1 tsp black pepper
1 tbsp all-purpose seasoning
1 tsp paprika
1 tbsp browning sauce
1 onion (chopped)
2 cloves garlic (minced)
1 bell pepper (chopped)
1 tomato (chopped)
2 sprigs thyme
1 tbsp soy sauce
2 tbsp cooking oil
1 cup chicken broth
Instructions:
Rinse the chicken with lime or lemon juice and pat dry.
Season with salt, black pepper, and all-purpose seasoning. Let marinate.
Brown the chicken in a hot pan with oil, then remove.
Cook onions, garlic, bell peppers, and tomatoes with thyme.
Stir in the browning sauce, return the chicken, and pour in the broth.
Simmer for 30 minutes until the chicken is tender.
Enjoy with rice or fried dumplings!
#JamaicanKitchen #SavoryStew #TastyBites
Step-by-Step Guide
1. Prepare & Marinate: Thoroughly rinse 2 ½ lbs of chicken pieces with lime or lemon juice, then pat completely dry. This is crucial for browning. In a bowl, combine the chicken with 2 tsp salt, 1 tsp black pepper, 1 tbsp all-purpose seasoning, and 1 tsp paprika. For maximum flavor, marinate for at least 30 minutes, or ideally overnight in the refrigerator.
2. Brown the Chicken: Heat 2 tbsp of cooking oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the chicken pieces on all sides until they develop a deep, golden crust. This step is non-negotiable for flavor. Remove the chicken and set aside.
3. Build the Stew Base: In the same pot, add the chopped onion, minced garlic, bell pepper, tomato, and thyme sprigs. Sauté for 3-4 minutes until the vegetables soften. This creates the flavor foundation.
4. Combine and Simmer: Stir in 1 tbsp of browning sauce and 1 tbsp of soy sauce. Return the browned chicken to the pot. Pour in 1 cup of chicken broth, ensuring it comes about halfway up the chicken pieces. Bring to a boil, then immediately reduce the heat to low.
5. Cook to Perfection: Cover the pot and let the stew simmer gently for 25-30 minutes, or until the chicken is fall-off-the-bone tender and the gravy has thickened slightly.
Serving Suggestions
This rich, savory stew is traditionally served over a bed of white rice to soak up the delicious gravy. For an authentic Jamaican meal, pair it with fried dumplings (Johnny Cakes), boiled green bananas, or a side of buttery rice and peas. A simple side of steamed cabbage or a fresh avocado salad provides a refreshing contrast.
How-to Summary
To make Jamaican Brown Stew Chicken, marinate chicken pieces with citrus, salt, pepper, and spices. Brown the chicken well in a pot, then remove. Sauté onions, garlic, bell pepper, and tomato. Add browning and soy sauce, return the chicken, and pour in broth. Simmer covered for 30 minutes until tender and saucy.
Frequently Asked Questions
Can I use boneless chicken? Yes, but reduce the simmering time to 15-20 minutes to prevent drying out. Bone-in pieces yield more flavor.
What is a substitute for browning sauce? You can make a caramelized sugar “burn sugar” method: melt 1 tbsp sugar in the pot before adding oil, or use a mixture of 1 tsp soy sauce + ½ tsp molasses.
How do I thicken the stew gravy? For a thicker gravy, mix 1 tsp cornstarch with 2 tbsp cold water and stir it into the simmering stew during the last 5 minutes of cooking.
Can I make this ahead of time? Absolutely. The flavors deepen overnight. Reheat gently on the stovetop, adding a splash of broth if needed.
Is it very spicy? This recipe is savory, not spicy. To add heat, include a Scotch Bonnet pepper (whole, not pierced) during simmering or add a pinch of cayenne pepper to the marinade.
Common Mistakes to Avoid
- Not patting the chicken dry: Wet chicken steams instead of browns, leading to pale, less flavorful meat.
- Crowding the pot while browning: This drops the pan temperature and prevents proper searing. Brown in batches.
- Using high heat to simmer: A rapid boil will toughen the chicken. Maintain a gentle, low simmer.
- Skipping the browning step: This step is essential for the “brown” in brown stew and creates complex flavor.
Conclusion
Jamaican Brown Stew Chicken is a cornerstone of Caribbean cuisine, offering a perfect balance of savory, aromatic, and comforting flavors. By following this detailed guide—paying special attention to marinating, proper browning, and gentle simmering—you can recreate this restaurant-quality dish at home. Avoid the common pitfalls, and don’t forget the sides; the perfect plate of rice is waiting to be drenched in that incredible gravy. This stew is more than a meal; it’s a taste of Jamaican tradition.
