Authentic Jamaican Brown Stew Chicken: A Taste of Home

Growing up in Jamaica, brown stew chicken was a staple in our household, making an appearance on our dinner table at least once or twice a week. My grandma had the best recipe, perfected through years of tradition and love.

Today, I'm excited to share with you her authentic Jamaican brown stew chicken recipe, just the way she would make it. This dish is a flavorful and hearty representation of Jamaican cuisine, and it's sure to bring a taste of the Caribbean right into your home.

Highlights of This Dish

1. Rich, Flavorful Sauce:

   • The brown stew chicken is simmered in a deliciously rich and savory sauce made with browning sauce, soy sauce, fresh vegetables, and spices, creating a depth of flavor that's both comforting and satisfying.

2. Authentic Jamaican Spices:

   • The use of allspice (pimento) and Scotch bonnet pepper brings an authentic Jamaican kick to the dish, adding layers of warmth and spice that are characteristic of Caribbean cuisine.

3. Tender, Juicy Chicken:

   • The chicken is marinated and then browned to seal in the juices, ensuring each piece is tender and succulent after simmering in the flavorful sauce.

4. Versatile Pairings:

   • This dish pairs beautifully with traditional Jamaican sides like rice and peas, fried plantains, or steamed vegetables, making it a versatile option for any meal.

5. Homemade Comfort Food:

   • Inspired by a cherished family recipe, this brown stew chicken is the ultimate comfort food, bringing the heart and soul of Jamaican home cooking to your table.

6. Simple Ingredients, Bold Flavors:

   • Using common ingredients like chicken, onions, garlic, bell peppers, and thyme, this recipe transforms simple pantry staples into a bold, aromatic, and mouthwatering meal.

7. Perfect for Meal Prep:

   • This dish can be made in larger batches and reheats wonderfully, making it an excellent option for meal prepping and enjoying throughout the week.

Here’s what you’ll need to make this recipe:

1. Chicken:

   Use a whole chicken cut into pieces for a mix of dark and white meat, which adds variety and richness to the dish. If you prefer, you can use only thighs, drumsticks, or breasts.

2. Limes or Vinegar:

   Cleaning the chicken with lime juice or vinegar is a traditional method in Jamaican cooking to remove any unwanted odors and add a fresh, clean taste.

3. Browning Sauce:

   This is key to achieving the deep, rich color and flavor of the stew. Browning sauce can be found in most Caribbean or international grocery stores.

4. Soy Sauce:

   Adds a savory, umami flavor and complements the browning sauce. Opt for a low-sodium version if you're watching your salt intake.

5. Fresh Thyme:

   Fresh thyme provides a more vibrant and aromatic flavor compared to dried thyme. However, dried thyme can be used in a pinch.

6. Scotch Bonnet Pepper:

   Known for its heat and fruity flavor, Scotch bonnet pepper is a staple in Jamaican cooking. Handle with care, and adjust the amount according to your heat tolerance.

7. Allspice (Pimento) Powder:

   This spice gives the dish its distinctive Jamaican flavor. Whole allspice berries can be ground if you prefer a fresher, more potent flavor.

8. Vegetables:

   Onions, bell peppers, tomatoes, scallions, and carrots not only add flavor but also contribute to the nutritional value and texture of the stew.

9. Brown Sugar:

   Caramelizing the sugar at the start adds a subtle sweetness and helps develop the rich, brown color of the stew.

10. Chicken Broth:

    Using chicken broth instead of water enhances the flavor of the stew. You can use homemade broth or store-bought, preferably low-sodium.

11. Ketchup:

    This optional ingredient adds a slight tang and sweetness to balance the flavors. It's a common addition in many Jamaican kitchens.

12. Fresh Ginger:

    Another optional ingredient, fresh ginger adds a zesty, warming flavor that complements the other spices beautifully.

Preparing and Marinating the Chicken

Properly preparing and marinating the chicken is essential for achieving the authentic flavor and tenderness of Jamaican Brown Stew Chicken. Follow these steps to ensure your chicken is perfectly prepped and seasoned:

1. Clean the Chicken:

   • Start by washing the chicken pieces thoroughly with cold water.

   • Rub each piece with lime juice or vinegar to remove any odors and to help tenderize the meat. Rinse well and pat dry with paper towels.

2. Cut and Trim:

   • If using a whole chicken, cut it into manageable pieces (thighs, drumsticks, wings, and breasts). Trim off any excess fat and skin as desired.

   • Ingredients for Marinating:

     • 2 tbsp browning sauce

     • 1 large onion, chopped

     • 3 cloves garlic, minced

     • 2 tsp fresh thyme (or 1 tsp dried thyme)

     • 1 large bell pepper, chopped

     • 2 medium tomatoes, chopped

     • 2 stalks of scallion, chopped

     • 1 tbsp fresh ginger, grated (optional)

     • 1 Scotch bonnet pepper, finely chopped (optional, for heat)

     • 2 tsp allspice (pimento) powder or pimento seeds

     • Salt and pepper to taste

     • 1/2 tablespoon paprika

     • 1/2 tablespoon Old bay seasoning

     • 1/2 tablespoon adobo or meat seasoning

   • Steps:

     1. In a large bowl, combine the cleaned and cut chicken pieces with the browning sauce and soy sauce. Mix well to coat all the pieces evenly.

     2. Add the chopped onion, minced garlic, fresh thyme, bell pepper, tomatoes, scallion, and Scotch bonnet pepper (if using). Sprinkle in the paprika, old bay and meat seasoning, allspice powder, salt, and pepper.

     3. Use your hands or a large spoon to thoroughly mix and massage the marinade into the chicken, ensuring every piece is well coated with the seasoning and vegetables.

     4. Cover the bowl with plastic wrap or transfer the chicken and marinade to a large ziplock bag. Refrigerate for at least 2 hours, but for the best results, let it marinate overnight. This allows the flavors to penetrate deeply into the meat, enhancing the overall taste of the dish.

By following these steps, you'll ensure your chicken is not only clean but also deeply infused with the rich, aromatic flavors that make Jamaican Brown Stew Chicken so special.

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Authentic Jamaican Brown Stew Chicken

Yield 4-6

Author Kim Alexander

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Ingredients

• 1 whole chicken, cut into pieces (or thighs, drums, breasts)
• 2 limes (or vinegar) for cleaning the chicken
• 2 tbsp browning sauce
• 2 tbsp soy sauce (optional)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tsp fresh thyme (or 1 tsp dried thyme)
• 1 large bell pepper, chopped
• 2 medium tomatoes, chopped
• 2 stalks of scallion, chopped
• 2 carrots, sliced
• 1 Scotch bonnet pepper, finely chopped (optional, for heat)
• 2 tsp allspice (pimento) powder
• Salt and pepper to taste
• 2 cups chicken broth
• 2 tbsp olive oil or vegetable oil
• 1 tbsp brown sugar
• 1/2 tablespoon paprika
• 1/2 tablespoon Old bay seasoning
• 1/2 tablespoon adobo or meat seasoning
• 2 tbsp ketchup (optional)
• 1 tbsp fresh ginger, grated (optional)

Instructions

1. Clean the chicken pieces with lime juice or vinegar and rinse with water. Pat dry with paper towels.
2. In a large bowl, combine the chicken with browning sauce, soy sauce, onion, garlic, thyme, bell pepper, ginger, paprika, adobo, tomatoes, scallion, Scotch bonnet pepper (if using), allspice, salt, and pepper. Mix well and let it marinate for at least 2 hours, preferably overnight in the refrigerator.
3. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the brown sugar and let it caramelize until it turns dark brown, but not burnt.
4. Add the marinated chicken pieces ONLY to the pot, reserving the marinade. Brown the chicken on all sides, then remove and set aside.
5. In the same pot, add the reserved marinade and cook for a few minutes. Add the carrots and cook until slightly tender, about 5 minutes.
6. Return the browned chicken to the pot. Add the chicken broth and ketchup (if using). Bring to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to an hour, or until the chicken is fully cooked and tender.
7. Taste the stew and adjust the seasoning with salt and pepper if necessary. If the sauce is too thick, you can add a bit more chicken broth or water to reach the desired consistency.
8. Serve the brown stew chicken hot, with rice and peas, fried plantains, or any traditional Jamaican side dish of your choice. Enjoy your flavorful Jamaican Brown Stew Chicken!

Notes

Can I use boneless chicken for this recipe?

• Yes, you can use boneless chicken thighs or breasts, but keep in mind that bone-in pieces add more flavor to the stew.

Is Scotch bonnet pepper necessary?

• Scotch bonnet pepper is traditional and adds authentic heat and flavor, but you can omit it or substitute with another chili if you prefer less heat.

Can I marinate the chicken for less than 2 hours?

• While 2 hours is the minimum recommended time, marinating overnight yields the best flavor. If you’re short on time, try to marinate for at least 30 minutes.

What can I use instead of browning sauce?

• If you don’t have browning sauce, you can make a quick substitute by caramelizing sugar with a bit of water until it’s dark brown, but be careful not to burn it.

How do I store leftovers?

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Get the Best Flavor:

• Marinate the chicken overnight if possible. This allows the spices and seasonings to penetrate deeply, resulting in a more flavorful dish.

Caramelize the Sugar:

• When browning the sugar, watch it closely to avoid burning. The caramelization adds a unique depth of flavor and color to the stew.

Control the Heat:

• If you're sensitive to heat, you can remove the seeds from the Scotch bonnet pepper or use a milder pepper. Always handle hot peppers with gloves to avoid irritation.

Use Fresh Ingredients:

• Fresh thyme, ginger, and garlic will give a more vibrant flavor compared to dried or powdered versions. Fresh vegetables also add a better texture and taste.

Balance the Flavors:

• Taste the stew before serving and adjust the seasoning as needed. A bit of salt, pepper, or a splash of lime juice can balance the flavors perfectly.

Cooking Time:

• Ensure the chicken is fully cooked by checking that the internal temperature reaches at least 165°F (75°C). The chicken should be tender and the meat should easily pull away from the bone.

Pair with Traditional Sides:

• For an authentic Jamaican meal, serve the brown stew chicken with rice and peas, fried plantains, or steamed vegetables. The sides help to complement and balance the rich flavors of the stew.

Here are a few substitutes for buttermilk:

• Milk and Lemon Juice/Vinegar: Mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes until it curdles. Use this mixture in place of buttermilk.
• Yogurt: Use 1/2 cup of plain yogurt. If the yogurt is too thick, you can thin it with a little milk until it reaches a consistency similar to buttermilk.
• Sour Cream: Use 1/2 cup of sour cream. Like yogurt, you can thin it with a little milk if necessary.
• Milk and Cream of Tartar: Mix 1/2 cup of milk with 1/4 teaspoon of cream of tartar. Stir well before using.

1. Ensure that your butter, eggs, and buttermilk are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
2. Mix the wet and dry ingredients until just combined. Overmixing can lead to a dense, tough loaf.
3. Insert a toothpick into the center of the loaf to check for doneness. If it comes out clean or with just a few crumbs, the loaf is ready. If there’s wet batter on the toothpick, bake for a few more minutes and check again.
4. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps the loaf set and makes it easier to slice.

Why did my loaf turn out dry?

• A dry loaf can result from overbaking or using too much flour. Make sure to measure your ingredients accurately and check for doneness a few minutes before the suggested baking time.

Can I make this loaf gluten-free?

• Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Ensure the blend contains xanthan gum or a similar binder to help with texture.

Can I add other fruits or nuts to the loaf?

• Absolutely! You can add other berries like raspberries or strawberries, or mix in some chopped nuts like almonds or walnuts for extra texture and flavor.

How should I store the blueberry loaf?

• Store the blueberry loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Can I use whole wheat flour instead of all-purpose flour?

• Yes, you can substitute whole wheat flour for all-purpose flour, but the loaf may be denser. You can also use a mix of half whole wheat and half all-purpose flour for a healthier option without sacrificing too much texture.

Did you make this recipe?

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