Jamaican Brown Stew Chicken

Sasha Renee
May 31
2 min read

Rich, deeply seasoned, and fall-off-the-bone tender — Jamaican brown stew chicken is the ultimate Sunday dinner. This beloved dish gets its signature dark colour from browning the chicken in caramelised sugar, then slow-simmering it in a bold, herb-forward sauce. It's the kind of meal that fills the whole house with an irresistible smell.

Prep time: 20 minutes (plus 2–24 hours marinating) Cook time: 45 minutes Serves: 4–6

Ingredients

For the marinade

2.5–3 lbs chicken pieces (legs, thighs, and drumsticks work best)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon all-purpose seasoning
1 teaspoon garlic powder (or 3 cloves fresh garlic, minced)
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme (or 4–5 fresh sprigs)
1 tablespoon browning sauce (Grace or similar brand)
1 scotch bonnet pepper, finely chopped (remove seeds for less heat)
3 green onions, chopped
½ medium onion, sliced
½ cup sweet pepper medley, sliced

Instructions

1. Marinate the chicken

Rinse and pat the chicken pieces dry. Score the meat with a knife so the marinade penetrates. Combine all ingredients with the chicken, toss well to coat, cover, and refrigerate for at least 2 hours — overnight is even better.

2. Brown the chicken

Heat oil in a large pot or Dutch oven over medium-high heat. Working in batches, add the marinated chicken pieces (shake off the onions and set the marinade aside) and brown on all sides, about 3–4 minutes per side.

3. Build the sauce

In the same pot, lower the heat to medium. Add the onions, bell peppers, and garlic from the marinade. Sauté for 3–4 minutes until softened. Add the ketchup and stir for another minute.

4. Simmer

Return the chicken to the pot along with any reserved marinade. Pour in the chicken stock, add the fresh thyme sprigs, and stir everything together. Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes, turning the chicken halfway through, until cooked through and the sauce has thickened. Taste and adjust salt and pepper.

5. Serve

Serve hot over white rice or rice and peas, with fried plantain and a side of steamed cabbage for a full Jamaican spread.