Brown Stew Chicken
Dive into the rich, bold flavors of Caribbean cuisine with this tantalizing Brown Stew Chicken recipe. Perfectly seasoned chicken pieces are marinated in a blend of soy sauce, browning sauce, aromatic spices, and herbs like thyme and allspice, then beautifully browned for a depth of flavor. Simmered in a savory medley of onions, bell peppers, garlic, carrots, and fiery scotch bonnet, the chicken becomes irresistibly tender, soaking up the vibrant, flavorful broth. This dish pairs seamlessly with fluffy jasmine rice or hearty sides, making it a comforting and authentic taste of Jamaica. Whether you're craving something spicy, savory, or soul-warming, this Brown Stew Chicken delivers a delightful fusion of textures and tastes that will transport your palate straight to the tropics. Enjoy an hour of cooking bliss with this simple yet richly rewarding recipe!
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Recipe Information
Ingredients
- 3 pounds chicken pieces (legs, thighs, wings)
- 1 whole lime or lemon
- 3 tablespoons soy sauce
- 2 tablespoons browning sauce
- 3 tablespoons vegetable oil
- 1 whole large onion, sliced
- 2 whole bell peppers, sliced
- 3 stalks scallions, chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh thyme
- 1 whole scotch bonnet pepper, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon allspice
- 1 whole tomato, chopped
- 1 whole carrot, sliced
- 2 cups water or chicken broth
Instructions
Clean the chicken by rubbing it with the lime or lemon, rinsing under cold water, and then patting dry with paper towels.
In a large bowl, combine the chicken pieces with soy sauce and browning sauce. Mix well to ensure all pieces are coated.
Add the sliced onions, bell peppers, chopped scallions, minced garlic, fresh thyme, scotch bonnet pepper, salt, black pepper, and allspice to the bowl with the chicken. Mix thoroughly, cover, and marinate for at least 1 hour or overnight in the refrigerator for better flavor.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Remove the chicken pieces from the marinade (reserving the marinade) and brown them in batches in the hot oil until each side is golden brown. This should take about 4-5 minutes per side. Transfer the browned chicken to a plate and set aside.
In the same pot, add the marinated onion and pepper mixture, sautéing for about 5 minutes until the onions become soft.
Add the chopped tomato and sliced carrot to the pot, and cook for an additional 2 minutes.
Return the browned chicken to the pot, and pour in the reserved marinade.
Add water or chicken broth, enough to barely cover the chicken.
Bring the pot to a boil, then reduce the heat to low, cover, and simmer for 45 minutes or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Adjust seasoning if necessary and serve hot over rice or with your choice of sides.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.9 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 818 mg | 17% | |
*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.
