Jamaican Brown Stew Chicken
In short: Chicken seasoned for hours, browned in caramelized sugar, then simmered with thyme, carrots and scotch bonnet into a dark, savory gravy. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 55 min
- Resting
- 2 h
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Brown stew chicken is everyday Jamaican home cooking, the pot many families put on the stove for Sunday or a busy weeknight. The name comes from the color: the chicken is browned in caramelized sugar and simmered with onion, tomato, thyme and carrots until the gravy turns deep mahogany. A few hours of marinating gives the stew its base flavor, and a squeeze of lime at the end brightens it. Serve with rice and peas or plain white rice.
Instructions
- Rinse the chicken and pat it dry. Rub with the salt, black pepper, allspice, thyme, garlic, half of the onion and the scallions. Cover and marinate for at least 2 hours, or overnight in the refrigerator.
- Heat the oil with the brown sugar in a wide, heavy pot over medium heat. Let the sugar melt and bubble until dark amber, about 2 minutes, and watch closely so it does not turn bitter.
- Lift the chicken from the marinade, keeping the seasonings in the bowl. Add the pieces to the pot skin side down in one layer and brown for 5 to 6 minutes per side.
- Add the remaining onion, the tomato, bell pepper, tomato paste and the leftover marinade seasonings. Stir for 3 minutes until the vegetables soften.
- Pour in the water, add the carrots and the whole scotch bonnet, and bring to a boil. Cover, lower the heat and simmer for 30 minutes.
- Uncover and simmer for 10 to 15 minutes more, until the gravy coats a spoon and the thickest piece of chicken reaches 74°C (165°F).
- Lift out the scotch bonnet, stir in the lime juice and serve with rice.
Tips
- Watch the sugar closely. If it turns black and smells bitter, discard it and start again, because burnt sugar spoils the whole pot.
- For a thicker gravy, mash a few pieces of carrot into the sauce at the end, or simmer uncovered for an extra 5 minutes.
Questions and answers
What is browning in Jamaican cooking?
Browning is sugar cooked until dark and caramelized, used to color and flavor stews. You can make it in the pot as here, or buy a bottled browning sauce.
Is brown stew chicken spicy?
Only a little when the scotch bonnet goes in whole, which gives fruity aroma and mild warmth. Pierce or chop the pepper if you want real heat.
Can I make brown stew chicken ahead?
Yes. It keeps in the refrigerator for 4 days and freezes for up to 3 months. The flavor improves overnight, so reheat it gently with a splash of water.
How long does it take to make Jamaican Brown Stew Chicken?
About 1 h 15 min in total: 20 min of preparation and 55 min of cooking.
How many calories are in Jamaican Brown Stew Chicken?
About 480 kcal per serving, with 38 g of protein, 14 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 14 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 720 mg |
Estimated values, calculated from the ingredients.
