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Brown Stew Chicken

Brown stew chicken is a Jamaican main dish where bone-in thighs simmer in a deep mahogany spiced gravy until fall-apart tender. The method starts with a sugar caramel in hot oil, then browning the chicken and simmering until thick and glossy.
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Prep Time 20 minutes
Cook Time 50 minutes
marinating 2 hours
Total Time 4 hours 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Jamaican
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and stew
  • 3 lb bone-in chicken thighs and drumsticks
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 4 garlic, minced
  • 3 green onions, sliced
  • 1 scotch bonnet or habanero pepper, minced (optional)
  • 2 cup chicken broth
  • 2 tbsp vegetable oil
  • 1 tbsp sugar (for browning)
  • 0.5 fresh thyme for garnish
Marinade
  • 2 tsp browning sauce
  • 1 tsp all-purpose seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 0.25 salt and pepper

Equipment

  • 1 Dutch oven

Method
 

Marinate the chicken
  1. Combine browning sauce, all-purpose seasoning, garlic powder, onion powder, dried thyme, and salt and pepper, then rub all over the chicken and let it marinate for at least 2 hours or overnight in the refrigerator until seasoned through.
Caramelize sugar and brown chicken
  1. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat, then add sugar and stir until caramelized to golden brown, about 2 to 4 minutes.
  2. Add the marinated chicken pieces and brown in the caramel oil until deeply golden on all sides, about 6 to 8 minutes total, then remove to a plate.
Sauté aromatics and simmer stew
  1. Sauté onion, bell peppers, garlic, green onions, and scotch bonnet for 4 minutes, stirring just until fragrant and slightly softened.
  2. Return chicken to the pot, add chicken broth, and bring everything to a boil.
  3. Reduce heat, cover, and simmer for 35 to 40 minutes until the chicken is fall-apart tender and the gravy is thick and glossy.
Serve
  1. Serve hot with rice and garnish with fresh thyme for a fragrant finish.

Notes

Pro tip: make sure the sugar is genuinely golden (not dark) before browning the chicken, so the gravy stays rich without turning bitter. Refrigerate leftovers in an airtight container for up to 3 days; freeze up to 2 months for best texture. To reduce heat, omit the scotch bonnet or use habanero-free seasoning; you’ll still get the classic brown stew flavor.