Savory Brown Stew Chicken for Cozy Family Dinners

This Jamaican Brown Stew Chicken brings together tender chicken and a symphony of spices for a hearty and satisfying dish.

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Prep Time 1

Cook Time 40

Marinating Time 1

Total Time 1 40

Servings: 4 servings

Course: Chicken

Cuisine: Caribbean, Jamaican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 whole chicken Use a whole chicken for maximum flavor; parts can be mixed for variety.
to taste salt Essential for enhancing overall flavor.
to taste black pepper Essential for enhancing overall flavor.

For the Marinade

1 medium onion Substitute with yellow or sweet onions if preferred.
3 cloves garlic Fresh minced enhances flavor; dried garlic powder works in a pinch.
2 escallion Provides a mild peppery taste; green onions can replace.
2 sprigs fresh thyme Essential for authentic flavor; dried thyme can work in a rush.
2 bay leaves Optional, adds aromatic depth.
1 tbsp browning sauce Gives the chicken a rich color; homemade can be used.

For Spice and Flavor

1 medium scotch bonnet pepper Signature heat; substitute with habanero if preferred.
1 tbsp paprika Adds color and mild sweetness; optional.
5 pieces pimento seeds Whole or crushed allspice berries are best.
1 tbsp dark brown sugar Balances flavors and assists with caramelization.

For the Gravy

4 cups low sodium chicken stock Adds moisture and flavor; water can be used if needed.
1 medium red bell pepper Use any color available for crunch.
1 medium green bell pepper Use any color available for crunch.
1 tbsp ketchup Optional thickener; can be replaced with tomato paste.
2 tbsp soy sauce Adds depth; optional but recommended.
3 tbsp olive oil For browning chicken; any neutral oil will work.

Equipment

large bowl
skillet or Dutch oven

Method

Step‑by‑Step Instructions

Begin by cleaning your whole chicken and cutting it into smaller pieces. Marinate with onions, garlic, thyme, browning sauce, salt, and pepper for at least one hour or overnight for max flavor.
Heat olive oil in a skillet. Brown chicken pieces for 5-10 minutes on each side until golden, ensuring not to overcrowd.
Remove chicken, add bell peppers and remaining marinade. Return chicken, pour in stock, bring to boil, then simmer for about 30 minutes.
Stir in ketchup for richness and simmer for another 10 minutes until sauce thickens. Adjust thickness with cornstarch slurry if needed.
Taste and adjust seasoning as needed, remove herbs, and serve hot over rice or with crusty bread.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 650mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 30IUVitamin C: 60mgCalcium: 5mgIron: 10mg

Notes

Marinating for at least one hour provides deeper flavor; browning ensures crispy texture. Adjust seasonings at the end for personal preference.

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