Here’s a classic Brown Stew Chicken recipe 🇯🇲—rich, flavorful, and perfect with rice or dumplings.
Ingredients (Serves 4)
Chicken:
- 2–3 lbs chicken pieces (thighs, drumsticks, or a mix)
- 2 tbsp soy sauce
- 1 tsp allspice (pimento berries or ground)
- 1 tsp salt
- ½ tsp black pepper
- 2–3 cloves garlic, minced
- 1 tsp ginger, minced
- 1–2 tsp paprika
Stew:
- 2–3 tbsp vegetable oil
- 1 onion, chopped
- 1–2 scallions, chopped
- 1 bell pepper, chopped
- 2 tomatoes, chopped
- 1–2 cups chicken stock or water
- 1–2 potatoes, diced (optional)
- 1–2 sprigs thyme or 1 tsp dried
- 1–2 Scotch bonnet peppers (optional, for heat)
- 1–2 tbsp brown sugar (optional, for extra color)
Instructions
1. Marinate Chicken
- In a bowl, mix chicken with soy sauce, allspice, salt, pepper, garlic, ginger, and paprika.
- Marinate at least 30 minutes (or overnight for more flavor).
2. Brown the Chicken
- Heat oil in a large pot over medium-high heat.
- Brown chicken on all sides until deep golden brown. Remove and set aside.
3. Cook the Stew
- In the same pot, sauté onion, scallions, bell pepper, and tomatoes until soft.
- Optional: Add brown sugar and stir to caramelize slightly.
- Return chicken to the pot.
- Add chicken stock to cover about halfway. Add thyme and Scotch bonnet peppers if using.
- Bring to a boil, reduce heat, cover, and simmer 35–45 minutes, until chicken is cooked through and tender.
- Optional: Add diced potatoes 15 minutes before finishing.
4. Serve
- Serve hot with white rice, fried dumplings, or rice and peas.
Tips
- Browning the chicken well is key for rich flavor and color.
- Adjust heat with Scotch bonnet peppers or use mild peppers if preferred.
- Leftovers taste even better the next day as flavors deepen.
If you want, I can also give a simpler, faster stovetop version that’s ready in under an hour.
Do you want me to?
