Jamaican Brown Stew Chicken

Get ready to transform your kitchen into a Caribbean paradise!

This Jamaican Brown Stew Chicken is pure comfort food magic – tender chicken pieces swimming in a rich, aromatic sauce that’s been kissed by browning sauce and perfumed with thyme, ginger, and just the right amount of Scotch bonnet heat.

What makes this dish absolutely irresistible is that deep, caramelized flavor from the browning sauce combined with the holy trinity of Jamaican cooking: onions, bell peppers, and scallions.

The chicken literally falls off the bone after simmering in this fragrant bath, while the sauce reduces to pure liquid gold.

Fair warning: your neighbors might start lingering by your door when this starts bubbling away!

Active Time: 25 mins
Total Time: 1 hr 25 mins
Servings: 8

Ingredients

For the Spice Blend:

• 1 tablespoon kosher salt
• 2 teaspoons granulated garlic
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon black pepper

For the Chicken:

• 1 (4½- to 5-pound) whole chicken, cut into 8 pieces
• 2 tablespoons browning sauce (such as Grace)
• 1 teaspoon ground allspice or 10 to 12 pimento berries

For the Aromatics:

• 1 large (12 ounce) white onion, chopped (about 2 cups)
• 2 plum tomatoes, chopped (about 1¼ cups)
• 1 small green bell pepper, chopped (about 1 cup)
• 4 small scallions, chopped (about 1 cup)
• 5 garlic cloves, minced
• 8 thyme sprigs or 1 teaspoon dried thyme
• 1 tablespoon minced fresh ginger

For Cooking:

• 3 tablespoons vegetable oil
• 1 Scotch bonnet pepper, stem removed
• 1 cup low-sodium chicken stock or water
• 3 tablespoons ketchup

Steps

1. Create the spice blend by stirring together salt, granulated garlic, onion powder, paprika, and black pepper in a large bowl until combined. Add chicken pieces, browning sauce, and allspice, stirring and tossing to evenly combine. The browning sauce will give everything a beautiful dark amber color – this is what creates that signature deep flavor.
2. Build the marinade by stirring in white onion, tomatoes, bell pepper, scallions, garlic, thyme, and ginger; mix until evenly distributed. The vegetables should coat the chicken completely. Cover and refrigerate for at least 30 minutes or up to 12 hours – the longer you marinate, the more intense the flavors become.
3. Prepare for browning by removing chicken from marinade, letting excess drip off. Reserve every bit of that marinade – it’s liquid gold! Don’t worry if some vegetables stick to the chicken; they’ll add extra flavor during browning.
4. Brown the chicken by heating vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in 3 batches to avoid overcrowding, add chicken pieces to hot oil and cook until browned on all sides, 3 to 4 minutes per side. You want a deep golden-brown color that will add richness to the final dish. Transfer chicken to a plate.
5. Build the sauce base by reducing heat to medium and adding Scotch bonnet pepper and reserved marinade to drippings in Dutch oven. Cook, stirring occasionally and scraping any browned bits from the bottom (those bits are pure flavor!), until vegetables are soft, about 5 minutes. Add browned chicken, chicken stock, and ketchup; stir until ketchup dissolves completely, about 30 seconds.
6. Simmer to perfection by bringing mixture to a boil over high heat, then reducing heat to low. Cover with a tight-fitting lid and simmer, stirring occasionally, until chicken is tender and cooked through, 30 to 35 minutes. The internal temperature should reach 165°F (74°C) and the meat should practically fall off the bone. Spoon off and discard any excess fat; remove thyme stems and Scotch bonnet pepper before serving.

Smart Swaps

• Chicken thighs only instead of whole chicken pieces (1:1 ratio) – more forgiving and stays juicier
• Coconut oil instead of vegetable oil – adds subtle tropical flavor

Make It Diabetes-Friendly

Carb Reduction Modifications:

• Reduce ketchup from 3 tablespoons to 1 tablespoon (saves 8g carbs total, 1g per serving)
• Add extra tomatoes instead – use 3 plum tomatoes for natural sweetness without added sugars
• Serve over cauliflower rice instead of traditional rice (saves 35g carbs per serving)
• Portion control: Stick to 1 piece of chicken with ½ cup sauce (approximately 4g carbs per serving)
• Glycemic impact: Pair with fiber-rich vegetables like steamed broccoli to slow glucose absorption
• Timing tip: Eat this as your main meal when you can be most active afterward to help glucose metabolism

Pro Tips

• Don’t skip the browning – those caramelized bits create the soul of this dish
• Scotch bonnet safety – keep it whole for flavor without overwhelming heat, or remove seeds for medium spice
• Make ahead magic – tastes even better the next day as flavors meld together