Brown Stew Chicken is a beloved dish across the Caribbean, with each island offering its unique twist. In Jamaica, this stew is known for its rich, dark gravy achieved by using browning sauce and a blend of spices. This recipe captures the essence of Jamaican Brown Stew Chicken, combining marinated chicken pieces with vibrant bell peppers and a flavorful sauce that's both hearty and comforting.
Jamaican Browning Sauce is a dark, flavorful condiment made by caramelizing sugar and adding water. It's used to add color and depth to stews and sauces. While store-bought versions are convenient, you can make it at home by carefully caramelizing brown sugar until dark and adding boiling water to achieve the desired consistency.
Yes, boneless chicken can be used; however, bone-in pieces are traditional and add more flavor to the stew. If using boneless chicken, adjust cooking times to prevent overcooking.
The heat level depends on the use of scotch bonnet peppers. For a milder dish, add the pepper whole and remove it before serving. For more heat, slice the pepper and include it in the stew. Always handle hot peppers with care.
Common accompaniments include rice and peas, steamed white rice, fried plantains, or boiled dumplings. These sides complement the rich flavors of the stew and make for a satisfying meal.
Yes, Jamaican Brown Stew Chicken is distinct due to the use of browning sauce and a specific blend of spices, including pimento berries and scotch bonnet peppers. Other Caribbean stews may use different techniques, such as caramelizing sugar directly in the pot, and may include different vegetables and seasonings.
A flavorful Jamaican stew featuring marinated chicken, vibrant bell peppers, and a rich, savory sauce enhanced with browning and traditional spices.
In a large bowl, combine chicken with sea salt, black pepper, jerk dry rub, smoked paprika, pimento berries, browning sauce, soy sauce, sliced onion, scallions, carrot, bell peppers, garlic, ginger, and scotch bonnet pepper. Mix thoroughly to coat the chicken evenly.
Cover and marinate the chicken in the refrigerator for at least 2 hours or overnight for best results.
Heat olive oil in a heavy-bottomed pot over medium heat. Remove chicken pieces from the marinade, allowing excess marinade to drip off, and brown them in batches until all sides are seared. Do not overcrowd the pot.
Once all chicken pieces are browned, remove excess oil from the pot, leaving about 1 tablespoon. Return the reserved marinade, including vegetables and spices, to the pot and sauté for 3 minutes.
Add the browned chicken back to the pot along with any accumulated juices. Pour in 2 cups of water, stirring to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Add diced tomato and tomato ketchup, stirring well.
Simmer the stew uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your desired consistency.
Taste and adjust seasoning as needed. Remove pimento berries, thyme sprigs, and ginger slices before serving.Garnish with chopped parsley and serve hot with your choice of sides.