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Brown Stew Chicken

The Best Jamaican Brown Stew Chicken

Patricia Valbrun
There's truly nothing that compares to authentic Jamaican Brown Stew Chicken. This dish features chicken pieces stewed to perfection, becoming incredibly tender, almost falling off the bone, as they soak up a rich blend of aromatics and spices.
4.43 from 14 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Cuisine caribbean
Servings 4 people
Calories 213 kcal

Ingredients
  

  • 8-9 prices of chicken
  • 2 cups chicken stock
  • 2 tablespoons avocado oil
  • 3 tablespoons epis Haitian green seasoning
  • 1-2 tablespoons of browning sauce
  • 1 tablespoon adobo or all-purpose seasoning
  • ½ tablespoon sweet paprika or regular
  • 1 tablespoon chicken seasoning
  • 1 tablespoon jerk seasoning
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground ginger
  • 6 whole allspice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 stalk green onions
  • 1 cup bell pepper
  • 1 cup yellow onion
  • 6 garlic cloves whole or minced
  • 1 tomato
  • 2 carrots chopped
  • 5 sprigs of thyme
  • 2 bay leaves
  • 1 scotch bonnet pepper

Instructions
 

  • Preparation of Chicken: Thoroughly clean the chicken pieces with lemon juice and vinegar. This helps remove lingering impurities and adds a fresh zest to the chicken.
  • Marinating the Chicken: In a large mixing bowl, combine the chicken with all the listed seasonings, including the epis (Haitian green seasoning), browning sauce, adobo or all-purpose seasoning, paprika (sweet or regular), chicken seasoning, jerk seasoning, brown sugar, ground ginger, allspice, salt, and black pepper. Add the scallions, bell peppers, yellow onions, garlic cloves (whole or minced), carrots, thyme sprigs, and scotch bonnet pepper. Ensure the chicken is well-coated with both the seasonings and the veggies. Let it marinate in the refrigerator for at least 30 minutes or overnight to enhance the flavors.
  • Combining Chicken and Vegetables: Add marinated vegetables to the same pot once the chicken is well browned and set aside. Cook for about 5 minutes, stirring occasionally. If needed, deglaze the pot by adding a small amount of water to lift all the flavorful bits from the bottom.
  • Final Cooking with Chicken: Return the chicken to the pot with the vegetables and tomatoes. Add the hot chicken stock prepared earlier. Adjust the seasoning with more salt and pepper according to taste. Add the bay leaves. Cover and let it simmer for 30-45 minutes on medium low heat, allowing the flavors to meld together beautifully.
  • Serving: Once done, carefully remove the bay leaves and thyme sprigs (if not desired in the final presentation), and serve hot. This dish pairs wonderfully with rice, providing a comforting and flavorful meal.

Video

Nutrition

Serving: 4g | Calories: 213kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 549mg | Potassium: 594mg | Fiber: 5g | Sugar: 15g | Vitamin A: 7672IU | Vitamin C: 64mg | Calcium: 78mg | Iron: 2mg
Keyword brown stew chicken, caribbean food, jamaican oxtail stew recipe
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