Caribbean · Jamaican comfort food
Jamaican Brown Stew Chicken
Seasoned chicken browned in a skillet, then simmered with aromatic herbs, tomato, and a rich savory gravy.
4–6servings20 minprep20 minmarinate35 mincook
From Dianne's kitchen
The deep color is the flavor
Brown stew chicken gets its beautiful color from carefully browning seasoned chicken, then building a gravy with onion, garlic, tomato, thyme, and a little browning or mushroom soy sauce.
It is a humble, deeply satisfying dish that makes a wonderful Sunday dinner with rice and peas.
What you'll need
Ingredients
- 2–3 pounds chicken pieces
- Juice of 1 lime, for rinsing
- 3 teaspoons sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon ground allspice
- 4 garlic cloves, minced
- 1 small onion, thinly sliced
- 2 scallions, chopped
- 3–4 thyme sprigs
- 1 whole Scotch bonnet or habanero pepper
- 6–8 pimento berries, optional
- 1 Roma tomato, chopped
- 2 teaspoons mushroom soy sauce or browning sauce
- 1 tablespoon ketchup
- ¾ cup water
- 2 teaspoons cornstarch or potato starch
- Oil for browning
Step by step
Instructions
- Rub chicken with lime juice, rinse with cold water, and drain well. Season with salt, pepper, garlic powder, paprika, allspice, 1 teaspoon mushroom soy sauce, half the scallion, a little thyme, and half the onion. Marinate 15–20 minutes.
- Heat oil in a deep skillet over medium heat. Brown chicken for 2–3 minutes per side, then remove it to a plate.
- Leave about 2 tablespoons of oil in the pan. Sauté garlic, remaining onion, and tomato for 1–2 minutes.
- Return chicken to the pan with thyme, whole pepper, pimento berries if using, and remaining scallion.
- Whisk the remaining mushroom soy sauce, ketchup, cornstarch, and water. Pour into the pan and bring to a boil.
- Reduce heat to medium-low and simmer for 25–30 minutes, stirring occasionally, until the chicken is tender and the gravy has thickened.
- Taste, adjust seasoning, and serve with rice and peas.
Dianne's kitchen tip
Brown in batches if needed.
Give the chicken room in the pan so it browns instead of steaming.
Add carrot, celery, or potato with the aromatics if you would like to make the stew more substantial.