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Brown Stew Chicken

Jamaican chicken marinated in browning sauce and spices, then braised in a rich, dark, savory-sweet gravy with onions, peppers, and thyme. Plan ahead: marinate the chicken for at least 2 hours.

80 minMediumServes 4520 cal/serving

JamaicanDinnerStovetopStandardHigh FiberHigh ProteinDairy-FreeGluten-FreeLow-Sodium

Ingredients

  • 4 lbs bone-in chicken pieces (legs and thighs), patted dry
  • 2 tbsp browning sauce (Kitchen Bouquet)
  • 1 tsp ground allspice
  • 6 fresh thyme sprigs
  • 4 scallions, chopped
  • 6 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 yellow onion, sliced
  • 1 bell pepper (red or green), sliced
  • 1/2 Scotch bonnet pepper (or habanero), whole or seeded
  • 2 plum tomato, diced
  • 2 tbsp ketchup
  • 1.5 cups chicken broth
  • 2 tsp brown sugar

Instructions

  1. 1

    Marinate the 4 lbs patted dry bone-in chicken pieces (legs and thighs): combine 2 tbsp browning sauce (Kitchen Bouquet), 1 tsp ground allspice, 6 fresh thyme sprigs, 4 chopped scallions, 6 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken, toss to coat, cover, and refrigerate at least 2 hours.

  2. 2

    Remove the chicken from the marinade, shaking off excess, and reserve the marinade.

  3. 3

    Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Sear the chicken in batches, skin-side down first, until deeply browned, about 5 minutes per side. Transfer to a plate.

  4. 4

    Reduce heat to medium. In the same pot, cook 1 sliced yellow onion, 1 sliced bell pepper (red or green), and 1/2 whole or seeded Scotch bonnet pepper (or habanero) until softened, 4 minutes. Add 2 diced plum tomato and cook 2 minutes.

  5. 5

    Stir in 2 tbsp ketchup, 2 tsp brown sugar, and the reserved marinade. Pour in 1.5 cups chicken broth.

  6. 6

    Return the chicken to the pot. Bring to a boil, then reduce to a low simmer, cover, and cook until the chicken is very tender and cooked through to an internal temperature of 165F, about 40 minutes. Uncover and simmer 5-10 minutes more to thicken the gravy.

  7. 7

    Taste and adjust seasoning. Serve over white rice or with festival bread.

Questions

How long does Brown Stew Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Brown Stew Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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