Description
This Brown Stew Chicken recipe delivers a flavorful Caribbean classic featuring tender, marinated chicken thighs simmered in a rich, spiced tomato and pepper stew. The dish is vibrant with Scotch bonnet heat, allspice, and aromatic herbs, served perfectly over steamed white rice for a comforting and satisfying meal.
Ingredients
Scale
Chicken & Marinade
- 1 Tbsp. dark brown sugar
- 1 Tbsp. soy sauce
- 2 tsp. onion or garlic powder (or 1 tsp. each)
- 1 tsp. browning sauce or dark molasses
- 1 tsp. freshly ground black pepper
- 1 tsp. ground allspice
- 1 tsp. kosher salt
- 1 tsp. regular or smoked paprika
- 1/2 tsp. dried thyme
- 8 boneless, skinless chicken thighs (about 2 lb. total)
Stew
- 2 Tbsp. neutral oil, divided
- 1 yellow onion, thinly sliced
- 1 red or green bell pepper, seeds and ribs removed, chopped
- 1 medium tomato, cored, chopped
- 4 scallions, white and pale green parts thinly sliced
- 1 to 2 Scotch bonnet peppers or habanero chiles, seeds removed, chopped
- 4 cloves garlic, finely chopped
- 3 cups low-sodium chicken broth
- 2 to 3 tbsp. ketchup
- 1 Tbsp. dark brown sugar
- 1 Tbsp. Worcestershire sauce
- 2 tsp. finely chopped peeled ginger
- 1 tsp. browning sauce or dark molasses
- 1 tsp. ground allspice
- 6 sprigs thyme
- 1 bouillon cube (optional)
- 3 bay leaves
- Freshly ground black pepper, to taste
- 2 tsp. cornstarch (optional)
- Cooked white rice, for serving
Instructions
- Prepare the Marinade: In a small bowl or measuring cup, thoroughly combine the brown sugar, soy sauce, onion powder, browning sauce, black pepper, allspice, salt, paprika, and dried thyme. Rub this marinade mixture evenly over all chicken thighs, ensuring they are well coated.
- Marinate the Chicken: Transfer the marinated chicken pieces to a large bowl, cover with plastic wrap, and refrigerate for a minimum of 2 hours, ideally up to 12 hours, to allow the flavors to penetrate deeply.
- Brown the Chicken: Heat 1 tablespoon of neutral oil in a large Dutch oven or heavy straight-sided skillet over medium heat. Pat the chicken dry before adding. Place half the chicken thighs into the pot without crowding or moving them. Cook undisturbed until browned on one side, about 5 minutes. Flip and brown the other side for another 5 minutes. Remove and set aside on a plate. Repeat with the remaining chicken thighs, adding the second tablespoon of oil. If the pot darkens or residues stick after the first batch, wipe it clean before proceeding.
- Sauté Vegetables: In the same pot, increase heat to medium-high and add the sliced onion and chopped bell pepper. Stir occasionally and cook until they start to brown and soften, about 8 minutes. Add the chopped tomato and continue to cook, stirring gently until the tomato breaks down into a thick base, approximately 5 minutes.
- Add Aromatics and Liquids: Stir in the scallions, Scotch bonnet peppers, garlic, chicken broth, ketchup, brown sugar, Worcestershire sauce, finely chopped ginger, browning sauce, ground allspice, fresh thyme sprigs, optional bouillon cube, and bay leaves. Season with freshly ground black pepper to taste. Scrape any browned bits from the bottom of the pot to incorporate their flavor. Cook the mixture over medium-high heat, stirring occasionally, until it is heated through and fragrant, about 5 minutes.
- Simmer the Stew: Return the browned chicken along with any accumulated juices to the pot. Bring the stew to a boil, then cover, reduce the heat to medium-low, and let it simmer gently. Cook until the liquid is slightly reduced and the chicken is fully cooked through, as indicated by an instant-read thermometer inserted into the thickest part of any thigh registering 160°F (71°C), about 15 minutes.
- Thicken the Sauce (Optional): To thicken the stew sauce, mix the cornstarch with 1 teaspoon of water to create a slurry. Gradually add this slurry to the boiling stew and cook, stirring frequently, until the sauce has thickened to your desired consistency, which should take about 30 seconds.
- Serve: Spoon freshly cooked white rice into serving bowls and ladle the brown stew chicken over the rice. Garnish as desired and serve hot for a flavorful and hearty meal.
Notes
- Marinating the chicken overnight enhances the depth of flavor significantly.
- Scotch bonnet peppers are very hot; adjust the quantity based on your heat preference.
- If you prefer a milder stew, substitute habanero with a milder chili or omit entirely.
- The browning sauce adds color and a unique caramelized flavor typical of Jamaican brown stew chicken.
- Use a heavy-bottomed pot like a Dutch oven for even heat distribution during the stew process.
- Removing excess moisture from chicken before browning helps achieve a better sear.
- The cornstarch slurry is optional but recommended for a thicker, more cohesive sauce.
Nutrition
- Serving Size: 1 serving (about 1 chicken thigh with sauce and 1/2 cup rice)
- Calories: 450
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
