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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.