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Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken

David Taylor
This stewed chicken dish is so easy to make and it comes together quickly when you want to have a taste of the islands.
Prep Time 20 mins
Cook Time 40 mins
Marinating Time 1 hr
Total Time 2 hrs
Course Main Dish
Cuisine Jamaican
Servings 6 people
Calories 626 kcal


  • 3 lbs chicken thighs boneless and skinless
  • 1 tbsp brown sugar
  • 2 tsp browning sauce
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp salt to taste
  • 1 tsp paprika
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • ¼ tsp allspice
  • 1 yellow onion chopped
  • 3 spring onions chopped
  • ½ green pepper chopped
  • ½ red pepper chopped
  • 1 scotch bonnet seeds removed and chopped
  • 4 garlic cloves chopped
  • 1 inch ginger chopped
  • ¼ cup oil
  • 2 tbsp ketchup
  • 1 cup chicken broth
  • ½ cup water


  • Add chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, onions, green pepper, red pepper, scotch bonnet, garlic cloves, and ginger to a bowl and mix, rubbing the seasoning into the chicken.
  • Cover and marinate in the fridge for at least 1 hour or overnight.
  • Remove the chicken, onions, and peppers from the marinade. Set aside the onions and peppers for later use.
  • In a large skillet, heat oil over medium heat and add chicken, brown for about 1-2 minutes per side.
  • Remove chicken and add reserved peppers and onions to the skillet and sauté until softened, for about 5 minutes.
  • Add chicken back into the skillet along with chicken broth, water, and ketchup.
  • Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally.
  • Remove cover and simmer for an additional 10 minutes, to reduce the gravy.
  • Serve and enjoy.


Brown stew chicken is traditionally cooked with a whole chicken that has been chopped into smaller pieces.
As with any stew, dark meat works best as chicken breast can overcook and dry out. Dark meat also has more flavor.