Brown Stew
Experience the rich, Caribbean flavors of Brown Stew, a soul-satisfying dish that marries tender, marinated chicken with a medley of aromatic spices and hearty vegetables. This classic Jamaican recipe starts with bone-in chicken pieces infused with allspice, thyme, and a zesty hint of lime, then browned to golden perfection for maximum flavor. A savory-sweet sauce made from sautéed onions, bell peppers, tomatoes, and a touch of ketchup and brown sugar envelops the chicken, creating a luscious, gravy-like consistency. Slowly simmered with optional Scotch bonnet pepper for a kick of heat, this one-pot wonder is perfect served over white rice, rice and peas, or fluffy dumplings. Ready in just over an hour, Brown Stew is a true celebration of bold, comforting Caribbean home cooking.
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Recipe Information
Ingredients
- 2 pounds chicken (bone-in, chopped into pieces)
- 1 whole lime or lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon allspice (ground)
- 3 stalks scallions (green onions), finely chopped
- 2 sprigs fresh thyme
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium onion, sliced
- 1 medium bell pepper (any color), sliced
- 1 large carrot, sliced into rounds
- 2 medium tomato, chopped
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil (for browning chicken)
- 2 cups water or chicken broth
- 1 whole Scotch bonnet pepper (whole or sliced, optional)
Instructions
Clean the chicken pieces by rinsing them with water and the juice of one lime or lemon. Pat dry with paper towels.
Season the chicken with salt, black pepper, garlic powder, onion powder, paprika, ground allspice, scallions, thyme, minced garlic, and ginger. Mix thoroughly to coat the chicken and let it marinate in the refrigerator for at least 1 hour (or overnight for best results).
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the chicken pieces in batches, ensuring all sides are golden brown. Remove the browned chicken and set aside.
In the same pot, sauté the sliced onions, bell peppers, carrots, and tomatoes until softened, about 5 minutes.
Stir in the ketchup, brown sugar, and soy sauce. Cook for another 2 minutes, allowing the ingredients to combine and caramelize slightly.
Return the browned chicken to the pot and add the water or chicken broth. Ensure that the liquid nearly covers the chicken.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally.
If using Scotch bonnet pepper, add it whole or sliced during the simmering process for added heat and flavor. Be careful not to burst the pepper unless you want the stew to be very spicy.
Taste the stew and adjust the seasoning with more salt or black pepper if needed.
Serve hot, alongside white rice, rice and peas, or fried dumplings.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.1 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 972 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
