Jamaican Brown Stew Chicken Recipe

I remember the first time I tried brown stew chicken. It was at a family gathering in south Trinidad, but the woman who made it was Jamaican-born. She told stories between spoonfuls, and when I tasted it, I understood why.

Jamaican Brown Stew Chicken is one of those dishes that is a must-have for every Sunday lunch. It is slightly different from Trini stew chicken, as it does not require caramelized sugar to give the chicken its color.

Here is a recipe that you will instantly fall in love with.

What Is Jamaican Brown Stew Chicken?

Brown Stew Chicken is a comfort food that has seasoned chicken simmered in a thick, savory sauce rich with aromatics like thyme, pimento, and scotch bonnet.

When browning the chicken, I keep it simple: I season the chicken with browning sauce from the start, then brown it straight in the pot in hot oil, letting all those spices and juices build the base of the stew.

If your chicken is tasting bitter, then you have used too much browning sauce or have burnt the chicken during the “browning stage”.

Ingredients

2½ to 3 lbs bone-in chicken pieces (legs, thighs, or a mix), cleaned with lime or vinegar

1½ tablespoons browning sauce

1 teaspoon salt (or to taste)

½ teaspoon black pepper

1 small onion, sliced

a bell pepper (red or green), sliced

1 medium carrot, thinly sliced (optional)

2 cloves garlic, minced

1 sprig fresh thyme or ½ tsp dried

2–3 pimento seeds (allspice), gently crushed

1 small tomato, chopped

2 stalks scallions (green onion), chopped

¼ scotch bonnet pepper (optional, finely chopped for heat)

2 tablespoons ketchup

1 Maggie cube

2 tablespoons oil (for browning)

2½ cups water or low-sodium chicken stock

Instructions

Season the Chicken: Clean your chicken with lime or vinegar. Pat dry, then season with salt, black pepper, browning sauce, onion, garlic, thyme, pimento, tomato, scallion, and ketchup. Mix well and let it marinate for at least 1 hour (or overnight for best flavor).

Brown the Chicken: In a large pot or deep pan, heat the oil over medium heat. Add the marinated chicken with some of the seasoning juices. Let the pieces brown on both sides—this builds rich flavor without using burnt sugar.

Add Vegetables & Simmer: Once browned, add the bell peppers, carrot, paprika, and scotch bonnet (if using). Stir everything together.

Build the Gravy: Pour in the water or chicken stock. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 35–45 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

Taste & Adjust: Check your salt and pepper, and add a touch more ketchup if you want a sweeter sauce.

Serve Hot: Plate up with your favorite sides and soak up that gravy!

What to Serve With Brown Stew Chicken

The gravy is so rich, it deserves to be soaked up! These sides go hand in hand with this dish:

• Rice & Peas – The coconut flavor balances the spice beautifully.
• Fried Plantains – Sweetness on the side? Yes please.
• Steamed Ground Provision – Dasheen, eddoes, yam or cassava for a hearty combo.
• Plain White Rice or Coconut Rice – Simpler, but still the perfect canvas.
• Festival or Fried Dumplings – Great for mopping up extra gravy.

Storage Tips

Brown stew chicken stores like a dream. The flavors deepen overnight, so leftovers are even better!

• Refrigerate: Store in airtight containers for up to 4 days.
• Freeze: Let cool, portion into freezer bags, and freeze up to 2 months.
• Reheat: Warm gently in a pot with a splash of water or in the microwave.

Sometimes, I double the recipe just to make sure I have enough for later. It’s that good.

This Jamaican Brown Stew Chicken brings together spice, sweetness, and culture in a way that feels like home no matter where you’re from.

More Chicken Recipes

• Caribbean Stew Goat Recipe
• Classic Jamaican Oxtail Stew Recipe
• Brown Stew Fish Recipe