Jamaican brown stew chicken

Here’s a classic Jamaican Brown Stew Chicken recipe—rich, savory, and slightly sweet, just like you’d find at a Jamaican home cookshop 🍗🇯🇲

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Jamaican Brown Stew Chicken

Ingredients

Chicken & Marinade

• 2–2½ lb chicken (cut into pieces)

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp all-purpose seasoning

• 1 tsp paprika

• 1 tsp dried thyme (or 1 tbsp fresh)

• 3 cloves garlic, crushed

• 1 small onion, sliced

• 2 scallions (green onions), chopped

• 1 Scotch bonnet pepper (whole or sliced, optional)

• 1 tbsp soy sauce

• 1 tbsp vinegar or lime juice

For Browning & Stew

• 2 tbsp vegetable oil

• 1–2 tbsp brown sugar

• 1 tomato, chopped (or ½ cup canned)

• 1 bell pepper, sliced

• 1 carrot, sliced (optional)

• 1½ cups water or chicken broth

• 1 tbsp ketchup (optional, traditional in many homes)

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Instructions

1. Season the Chicken
   Clean chicken with vinegar or lime and water.
   Season with all marinade ingredients. Mix well and let marinate at least 1 hour (overnight is best).

2. Brown the Chicken
   Heat oil in a pot over medium heat.
   Add brown sugar and let it melt until dark brown (not burnt).
   Add chicken pieces and turn to coat—this gives the stew its deep color. Brown both sides.

3. Build the Stew
   Add onions, bell pepper, tomato, carrot, and any leftover marinade.
   Stir gently and cook for 3–5 minutes.

4. Simmer
   Add water or broth, thyme, Scotch bonnet, and ketchup (if using).
   Cover and simmer on medium-low for 30–40 minutes, until chicken is tender and sauce thickens.

5. Taste & Adjust
   Adjust salt or pepper. Remove Scotch bonnet if you want less heat.

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Serve With

• Rice and peas 🍚

• White rice

• Boiled dumplings or yams

• Fried plantain

If you want, I can:

• Make it extra authentic

• Adjust it for oven or slow cooker

• Give a spicy or mild version

• Or help with side dishes

Just tell me 😊