stew chicken

Imagine delicious chicken cooked in caramelized sugar and Caribbean seasonings. That’s Trinidad-style brown stew chicken in a nutshell. It has such an amazing depth of flavor.

Trinidad-Style Brown Stew Chicken Recipe

lbs chicken pieces

garlic

tbsp culantro

tbsp cilantro

chives

tbsp chopped pepper ((pimento, habanero, scotch bonnet))

salt

mustard

vegetable oil

brown sugar

water

pepper

onions, carrots, tomatoes, fresh seasonings

Clean chicken thoroughly. Wash with lime and flour.

Season with your preferred seasonings.

Allow to marinate for at least an hour (to overnight).

Seasoning Chicken

Place heavy pot on medium heat.

Add oil to coat the bottom of the pot and allow to heat up for a minute.

Sprinkle in brown sugar.

Allow the sugar to melt and become frothy.

Stir the frothy sugar until it becomes smokey and dark.

Add in the seasoned chicken.

Mix thoroughly to coat the chicken in the browning sugar and to stop the sugar from caramelizing further.

Cover the pot and cook on medium heat.

After 10 minutes, remove the cover and allow the natural juices from the chicken to boil off (this can take another 10 mins).

Once dry, add in boiling water and veggies.

Cook until the veggies are cooked and the sauce becomes your desired consistency (this can take 10 – 15 minutes).

Stewing

There's nothing like authentic Jamaican Brown Stew Chicken at all. Incredibly flavorful stewed chicken pieces that are braised to perfection until fall-off-the-bone tender in heaps of aromatics and spices. An insanely scrumptious chicken dinner with a taste of flavor-forward ingredients all over, you'll love this Caribbean favorite!

The Best Jamaican Brown Stew Chicken

yellow onion, chopped

large bell pepper, chopped

scallions, chopped

garlic paste

sugar

smoked paprika

Jamaican ground allspice

ginger

kosher salt & black pepper,

chicken pieces, I use a mix of legs & boneless/skinless thighs

browning sauce, I use Grace brand

vegetable or canola oil, plus more as needed

carrots,

tomato sauce

thyme

bay leaves

scotch bonnet pepper, left whole- do not cut!

chicken stock

Prep &amp; marinate chicken

In a large bowl or gallon-sized ziplock bag, add in the onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, and salt/pepper- to taste. Use your hands (fitted with disposable gloves, if desired) or a utensil to stir the ingredients together. Pat the chicken dry with paper towels and then add the chicken pieces and browning sauce. Use your hands to massage all the aromatics and spices into the chicken, massaging very well to ensure the chicken pieces are nicely coated.

Cover the bowl with a lid/plastic wrap or seal ziplock bag and transfer to refrigerator to allow flavors to marinate for at least 2 hours or- more preferably, overnight (for the best results!). If marinating overnight, just be sure to go back and stir/massage the chicken at least once. This will ensure even flavor marination throughout.

Brown chicken pieces

Remove the chicken pieces from the marinade mixture, shaking off excess onion/bell pepper/scallion bits- but do not discard the marinade, set aside. Set the chicken aside on a medium baking sheet or large plate/platter.

In a large heavy-bottomed pot, dutch oven/braiser; heat the oil over medium-high heat. Once the oil is shimmering, gently swirl the pot around to evenly coat the bottom. Add a few chicken pieces into the pot, working in batches, careful not to overcrowd. Sear the chicken on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned chicken onto a clean, medium baking sheet or large plate/platter and repeat the process until all the chicken pieces are browned- adding a slick more of oil in between batches, only as needed. Then set the browned chicken aside and reduce the heat to medium.

Add the flavor agents &amp; assemble the stew

Add all the reserved marinade mixture into the same pot and use a wooden utensil to sauté until lightly tender, scraping up any caramelized bits on the bottom of the pot, about 2-3 minutes. Then add all browned chicken pieces back into pot, nestling them right on top of the marinade mixture, along with any residual juices that have collected. Add the carrots, tomato sauce, fresh thyme, bay leaves, scotch bonnet pepper, and chicken stock. Gently stir everything together until well combined.

Stew the chicken

Reduce the heat to medium-low and cover the pot with a lid. Allow the chicken to stew for 1 1/2 &#8211; 2 hours, covered- until the chicken pieces are meltingly tender and falling off the bone.

Adjust stew gravy, if needed

Discard the herb stems, bay leaves, and scotch bonnet pepper from the pot. If you&#8217;d like to thicken the stew liquid in the pot, place over medium-high heat. Cook, gently stirring, for a bit until the liquid reaches your desired consistency. Afterwards, taste and adjust with more salt/pepper, as desired.

Serve

this brown stew chicken immediately. I love serving this brown stew chicken in shallow bowls alongside some rice and peas (and plantains, too!) with extra stew gravy poured right over it all. Enjoy!

I made stew chicken for my coworker and now she is asking for a recipe so I came searching for one. Growing up in Jamaica we just know how much of every ingredient to use to make it right so I never needed a recipe, thus my reason for not having one. This recipe is close to what I would do so I am sharing it with her. I will return to update you after she makes it. I am giving a 5 star.

Both stewed chicken and rice were delicious had them for dinner tonight and will make both again!!!

Delicious and easy!  Made it to serve for an outdoor dinner with friends and added a couple extra chicken thighs thinking it would be great leftovers but there were none!!!  I left out the scotch bonnet because I was also feeding kids and, although it was still fantastic, I think it would have been over the top with that little bit of extra heat.

I need you to know that this recipe changed my life. Now my husband wants Jamaican cooking all the time! Thank you for sharing this dish!

I just made this dish tonight and it was delicious. The chicken was soooo tender and the flavor was bomb. I made it with white rice, fried sweet plantains and some salad. It's a great feeling trying a new recipe for the first time and hitting it out of the park. I will definitely be making this again.

We’ve made the several times. It’s SO GOOD!! Our favorite meal 😍

5 out of 5 stars! I tried Brown Stew Chicken about a month ago, and immediately had to learn how to make it. This recipe was better than the restaurant version! The spice level was perfect and the chicken was full of flavor and fall-off-the-bone-tender. I am going to make this again and again.

Delicious, reminds me of my Trini mom making this dish as a child.

Best Brown Stew Chicken the flavors make you get every bit of sauce up with.toasted bread.

We used this recipe with quail instead of chicken and it was to die for. Need to try it with rabbit next!

First time trying this and it was delicious! My family loved. I doubled the recipe and I was really scared about the scotch bonnet pepper so I used one instead of two. Loved this recipe!

I came across this site by browsing on Pinterest and I am so glad that I did. I made this tonight and it was delicious! Thank you sooo much for an amazing, easy to follow recipe using ingredients that I already had on hand. This was the first recipe that I tried from this site but it definitely will not be the last! 👍🏽

Made this for dinner tonight and loved it! I had to substitute habanero and took it out of the pot 30 minutes before it was finished because I was afraid of dying! Lol. The final product had the perfect amount of spice for me and was delicious! Thank you for such an easy delicious recipe!

Hi Quin,

It did and it worked out beautifully! We all very much enjoyed the dish!! We will make it again in the future :)

My family loved this dish. Will make it again for sure. I didn’t have browning sauce, so  I used Worcestershire Sauce instead and it came out great!! 

This stewed chicken recipe was really bomb! Made this and the rice and peas for lunch for today and tomorrow and thanks to my husband and kid; I have to make something else cause they ate it all! 😂 this is officially a butter be ready stan account! 

This recipe is definitely a keeper!!! Thank you Soooo much! Made with cabbage &amp; rice.

After trying 3 different recipes, I can truly say this is THE BEST. I made this last week and loved it so much. I can't ever find scotch bonnet peppers so I added cayenne. It worked.

https://www.youtube.com/watch?v=hh_sj2yFJ_o

There's nothing like authentic Jamaican Brown Stew Chicken at all. Incredibly flavorful stewed chicken pieces that are braised to perfection until fall-off-the-bone tender in heaps of aromatics and spices. An insanely scrumptious chicken dinner with a taste of flavor-forward ingredients all over, you'll love this Caribbean favorite!

FULL RECIPE: https://www.butterbeready.com/brown-stew-chicken-recipe/

Thanks for watching!

Q.

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A FROM-SCRATCH, BOLD AND FLAVORFUL JAMAICAN BROWN STEW CHICKEN MADE WITH FRESH INGREDIENTS AND HOMEMADE BROWNING SAUCE

Jamaican Brown Stew Chicken

3½ lbs chicken pieces (bone-in (washed and dried) *see note*)

coconut palm sugar

seasoning salt (optional)

vegetable bouillon ((I used the Better Than Bouillon brand))

olive oil (for coating chicken)

black pepper

garlic powder

dark brown sugar (packed)

browning sauce

garlic (chopped, divided)

white onion (chopped, divided)

green bell pepper (chopped, divided)

red bell pepper (chopped, divided)

yellow bell pepper (chopped, divided)

scotch bonnet pepper (sliced

pimento (sliced in half (optional))

ginger (grated (can add more if desired))

butter

ketchup

rosemary (chopped)

salt garlic

TO MAKE BROWNING:

Add coconut palm sugar to a saucepan over medium heat.

Stir until the sugar begins to melt and has the texture of melted chocolate.

Continue to cook, stirring, until the mixture is dark brown. BE CAREFUL NOT TO SCORCH! The mixture will be very smokey. Reduce heat if needed.

Turn off heat and slowly add in very hot water, a little at a time, while stirring.

Remove from heat and pour into a glass measuring cup.

Stir in vegetable bouillon and salt.

Pour into a bottle once cooled. It's now ready to use. Set aside.

Coat chicken lightly in olive oil

In a bowl combine smoked salt, black pepper, garlic powder, brown sugar, and smoked paprika.

Sprinkle seasoning mixture over chicken and massage into the chicken.

Sprinkle 1 tablespoon of browning sauce over the chicken and massage it into the chicken.

Place chicken in a large ziplock bag.

Add in HALF of the fresh garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, scotch bonnet pepper, pimento (if using) and all of the fresh ginger.

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The most viewed stew chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine