Brown Stew Chicken Jamaica Recipe
Authentic Jamaican brown stew chicken with caramelized sugar browning, tender chicken pieces, and traditional Caribbean vegetables in a rich, flavorful sauce. This one-pot comfort food delivers restaurant-quality results with aromatic spices and time-honored island cooking techniques.
Equipment
- 1 Heavy-bottomed Dutch oven or large pot Essential for even heat distribution and proper browning
- 1 Instant-read meat thermometer For checking internal temperature (165°F)
- 1 Wooden spoon For stirring caramelized sugar without scratching
- 1 Sharp knife For cutting chicken and vegetables
- 1 Cutting board Separate board for raw chicken
Ingredients
- 3 lbs chicken pieces thighs and drumsticks, bone-in, skin-on
- 2 tablespoons brown sugar
- 3 tablespoons coconut oil or vegetable oil
- 2 large onions sliced
- 4 cloves garlic minced
- 2 scotch bonnet peppers whole
- 2 cups chicken stock
- 2 tablespoons tomato paste
- 3 medium carrots cut into chunks
- 2 medium potatoes cubed
- 1 cup pumpkin or butternut squash cubed
- 2 tablespoons all-purpose seasoning
- 1 tablespoon curry powder
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 1 teaspoon ground allspice
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 bay leaf
- 2 green onions chopped
- Fresh thyme sprigs for garnish
- Lime wedges for serving
Instructions
- Instruction 1:
- Season the chicken pieces by patting them dry with paper towels. Generously season with all-purpose seasoning, curry powder, thyme, salt, and black pepper. Massage seasonings into the meat and let marinate for at least 30 minutes at room temperature or up to 24 hours refrigerated.
- Instruction 2:
- Heat oil in a heavy-bottomed Dutch oven over medium heat. Add brown sugar and cook, stirring constantly, until it melts and turns deep golden brown (3-4 minutes). Watch carefully to prevent burning - the sugar should bubble and caramelize but not smoke.
- Instruction 3:
- Carefully add the seasoned chicken pieces to the caramelized sugar, turning to coat all sides. Cook for 8-10 minutes until chicken develops a rich, mahogany color. The sugar will darken further and create a beautiful glaze. Remove chicken and set aside.
- Instruction 4:
- Add onions, garlic, and tomato paste to the same pot, scraping up any browned bits from the bottom. Cook until onions soften and become translucent, about 5 minutes.
- Instruction 5:
- Return the browned chicken to the pot. Add chicken stock, scotch bonnet peppers, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
- Instruction 6:
- Add carrots, potatoes, and pumpkin to the pot. Continue simmering covered for 15-20 minutes until vegetables are tender and chicken reaches an internal temperature of 165°F when tested with a meat thermometer.
- Instruction 7:
- Remove scotch bonnet peppers and bay leaf. Taste and adjust seasoning with salt, pepper, or additional curry powder as needed. Let rest for 5 minutes before serving.
- Instruction 8:
- Serve hot, garnished with fresh thyme sprigs and chopped green onions. Accompany with rice and peas, fried plantains, and lime wedges for an authentic Jamaican experience.
Notes
- The key to authentic brown stew chicken is properly caramelizing the sugar - don't rush this step
- Scotch bonnet peppers can be substituted with habaneros or jalapeños for less heat
- This dish tastes even better the next day as flavors meld together
- Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months
- For meal prep, cook components separately and combine when reheating to maintain texture
- Traditional accompaniments include rice and peas, festival (fried dumplings), and steamed cabbage
- Always use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F