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Brown Stew Chicken

Brown stew chicken with deep mahogany Jamaican gravy made by caramelizing sugar, browning marinated chicken, and simmering until fall-apart tender. Built for a rich, thick sauce with peppers, garlic, thyme, and optional scotch bonnet heat.
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Prep Time 20 minutes
Cook Time 50 minutes
Marinating 2 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Jamaican
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 3 lb bone-in chicken thighs and drumsticks Use skin-on for best browning and gravy body.
  • 1 green bell pepper Slice into thin strips.
  • 1 red bell pepper Slice into thin strips.
  • 1 onion Slice into thin rounds.
  • 4 garlic Minced.
  • 3 green onions Sliced.
  • 1 scotch bonnet or habanero pepper Minced; optional for heat.
  • 2 cup chicken broth For simmering and thickening the gravy.
  • 2 tbsp vegetable oil For browning and searing.
  • 1 tbsp sugar For caramelizing the stew base.
  • fresh thyme for garnish Pick leaves for serving.
Marinade
  • 2 tsp browning sauce For classic Jamaican color and flavor.
  • 1 tsp all-purpose seasoning Adjust to taste if your blend is salty.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • salt and pepper Season the marinade to taste.

Equipment

  • 1 Dutch oven

Method
 

Marinate
  1. Combine all marinade ingredients with the chicken pieces and coat well. Marinate for at least 2 hours or overnight in the refrigerator, covered, until the chicken is seasoned through.
Caramelize and brown
  1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat, then add the sugar and let it caramelize until golden brown. Keep an eye on the sugar so it turns amber, not dark.
  2. Add the marinated chicken pieces and brown until deeply golden on all sides, about 3-5 minutes per side depending on thickness. Remove the chicken to a plate once browned.
Build the stew
  1. Sauté the onion, bell peppers, garlic, green onions, and scotch bonnet for 4 minutes. Stir until fragrant and slightly softened.
  2. Return the chicken to the pot, add the chicken broth, and bring the mixture to a boil. Scrape up any browned bits for flavor.
  3. Reduce the heat to low, cover, and simmer for 35-40 minutes until the chicken is fall-apart tender and the gravy is thick. Stir once or twice near the end to keep the sauce from thinning.
Serve
  1. Serve the brown stew chicken with rice and sprinkle with fresh thyme. Spoon the thick mahogany gravy over the chicken for the best texture.

Notes

For deeper mahogany color, caramelize the sugar to a clear golden amber before adding the chicken—don’t let it go too dark. Refrigerate leftovers in an airtight container up to 3-4 days; freeze up to 2 months. If you’re avoiding pork, use a dairy-free seasoning blend if needed—this recipe is naturally adaptable for gluten-free by choosing a gluten-free all-purpose seasoning.