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Jamaican Brown Stew Chicken

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Jamaican brown stew chicken in dark gravy with peppers, onions, carrots, and rice and peas.
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Jamaican brown stew chicken is a comforting one-pot meal built around deeply browned chicken simmered with peppers, onions, carrots, and aromatic spices.

Browning the seasoned chicken first gives the gravy its signature color and depth, while a gentle covered simmer keeps the meat tender.

Do not rush the browning step; let the chicken develop a dark crust in batches so the finished gravy tastes rounded rather than simply salty.

Serving Suggestions

Serve with rice and peas, steamed cabbage, fried plantain, or a crisp cucumber salad to balance the rich gravy.

Jamaican brown stew chicken being spooned over rice and peas from a heavy pot.

Recipe Notes

The stew tastes even better the next day. Cool leftovers promptly, refrigerate for up to four days, and reheat until piping hot.

Jamaican brown stew chicken in dark gravy with peppers, onions, carrots, and rice and peas.

Jamaican Brown Stew Chicken

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Tender Jamaican chicken simmered in a rich brown gravy with peppers, onions, and carrots.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jamaican
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Seasoned Chicken
  • 3 lb bone-in chicken thighs and drumsticks skin removed
  • 1 tbsp fresh lime juice
  • 2 tsp allspice ground
  • 1 tsp dried thyme
  • 1 tsp fine salt
  • 1/2 tsp black pepper ground
Brown Stew Gravy
  • 2 tbsp vegetable oil
  • 1 large yellow onion sliced
  • 1 medium red bell pepper sliced
  • 1 medium green bell pepper sliced
  • 2 medium carrots sliced
  • 3 cloves garlic minced
  • 14 oz diced tomatoes
  • 2 cups chicken stock
  • 1 tbsp molasses
  • 1 small scotch bonnet pepper left whole
  • 2 stalks scallions sliced

Equipment

  • Large Dutch oven
  • Mixing bowl
  • Tongs
  • Chef’s knife
  • Wooden spoon

Method
 

Season and Brown the Chicken:
  1. Toss the chicken with lime juice, allspice, thyme, salt, and black pepper. Rest for 20 minutes.
  2. Heat the oil in a large Dutch oven over medium-high heat. Brown the chicken in batches for 4 to 5 minutes per side, then transfer it to a plate.
Build the Gravy:
  1. Add the onion, bell peppers, and carrots to the pot and cook for 6 minutes. Stir in the garlic for 30 seconds.
  2. Add the tomatoes, stock, molasses, whole scotch bonnet, and browned chicken. Bring to a simmer, cover, and cook over low heat for 40 minutes until the chicken is tender.
Finish and Serve:
  1. Remove the scotch bonnet if you prefer a milder stew. Stir in the scallions, simmer uncovered for 5 minutes to thicken, and taste for seasoning.
  2. Serve hot with rice and peas or steamed rice, spooning the gravy over the chicken.

Nutrition

Calories: 520kcalCarbohydrates: 22gProtein: 42gFat: 29gSaturated Fat: 7gCholesterol: 190mgSodium: 980mgFiber: 5gSugar: 12g

Notes

  • Keep the scotch bonnet whole for fragrance with moderate heat; pierce it for a hotter stew.
  • The gravy should coat a spoon but remain pourable.

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