Best Brown Stew Chicken Recipe for Comforting Flavor

Name: Best Brown Stew Chicken Recipe for Comforting Flavor
Prep time: PT-491113H42M44S
Cook time: PT-491113H42M44S
Total time: PT-491113H42M44S
Cuisine: Caribbean
Ingredients: 1 Tbsp. dark brown sugar; 1 Tbsp. soy sauce; 2 tsp. onion or garlic powder (or 1 tsp. each); 1 tsp. browning sauce or dark molasses; 1 tsp. freshly ground black pepper; 1 tsp. ground allspice; 1 tsp. kosher salt; 1 tsp. regular or smoked paprika; 1/2 tsp. dried thyme; 8 boneless, skinless chicken thighs (about 2 lb. total); 2 Tbsp. neutral oil, divided; 1 yellow onion, thinly sliced; 1 red or green bell pepper, seeds and ribs removed, chopped; 1 medium tomato, cored, chopped; 4 scallions, white and pale green parts thinly sliced; 1 to 2 Scotch bonnet peppers or habanero chiles, seeds removed, chopped; 4 cloves garlic, finely chopped; 3 cups low-sodium chicken broth; 2 to 3 tbsp. ketchup; 1 Tbsp. dark brown sugar; 1 Tbsp. Worcestershire sauce; 2 tsp. finely chopped peeled ginger; 1 tsp. browning sauce or dark molasses; 1 tsp. ground allspice; 6 sprigs thyme; 1 bouillon cube (optional); 3 bay leaves; Freshly ground black pepper, to taste; 2 tsp. cornstarch (optional, for thickening); Cooked white rice, for serving

by basmer

28 de October de 2025

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Brown Stew Chicken is a beloved dish that embodies the rich flavors of Caribbean cuisine. This recipe features tender chicken thighs marinated in a delightful mix of spices, then slow-cooked in a savory stew filled with Scotch bonnet peppers, fresh vegetables, and aromatic herbs. Each bite is a flavorful journey, making it perfect for family gatherings or a cozy dinner. Let’s dive into this authentic Jamaican recipe that promises to warm your heart and satisfy your cravings!

Why You’ll Love This Brown Stew Chicken

This Brown Stew Chicken recipe stands out for several reasons. Firstly, it delivers a unique blend of sweet, smoky, and spicy flavors that will tantalize your taste buds. Secondly, it’s a traditional Jamaican dish, making it a cultural experience in every bite. Additionally, the Brown Stew Chicken ingredients are simple and accessible, allowing for an easy Brown Stew Chicken preparation. This dish is also gluten-free, making it suitable for various diets. Furthermore, the slow cooking method enhances the flavors, resulting in a deeply satisfying meal that pairs beautifully with rice.

Ingredients for Brown Stew Chicken

Gather these items:

1 Tbsp. dark brown sugar
1 Tbsp. soy sauce
2 tsp. onion or garlic powder (or 1 tsp. each)
1 tsp. browning sauce or dark molasses
1 tsp. freshly ground black pepper
1 tsp. ground allspice
1 tsp. kosher salt
1 tsp. regular or smoked paprika
1/2 tsp. dried thyme
8 boneless, skinless chicken thighs (about 2 lb. total)
2 Tbsp. neutral oil, divided
1 yellow onion, thinly sliced
1 red or green bell pepper, seeds and ribs removed, chopped
1 medium tomato, cored, chopped
4 scallions, white and pale green parts thinly sliced
1 to 2 Scotch bonnet peppers or habanero chiles, seeds removed, chopped
4 cloves garlic, finely chopped
3 cups low-sodium chicken broth
2 to 3 tbsp. ketchup
1 Tbsp. dark brown sugar
1 Tbsp. Worcestershire sauce
2 tsp. finely chopped peeled ginger
1 tsp. browning sauce or dark molasses
1 tsp. ground allspice
6 sprigs thyme
1 bouillon cube (optional)
3 bay leaves
Freshly ground black pepper, to taste
2 tsp. cornstarch (optional, for thickening)
Cooked white rice, for serving

How to Make Brown Stew Chicken Step-by-Step

Step 1: In a small bowl or measuring cup, combine dark brown sugar, soy sauce, onion or garlic powder, browning sauce, freshly ground black pepper, ground allspice, kosher salt, paprika, and dried thyme. Mix thoroughly until well combined. Rub the marinade all over the chicken thighs, ensuring each piece is evenly coated.
Step 2: Transfer the marinated chicken into a large bowl. Cover with plastic wrap and refrigerate for at least 2 hours, ideally up to 12 hours, to allow the flavors to penetrate the meat deeply.
Step 3: Heat 1 tablespoon of neutral oil in a large Dutch oven or straight-sided skillet over medium heat. Pat the chicken dry with paper towels. Add half of the chicken pieces to the hot oil and cook undisturbed for about 5 minutes until browned on one side. Flip and cook another 5 minutes until the other side is browned. Transfer the browned chicken to a plate. Repeat the process with the remaining chicken and the remaining 1 tablespoon of oil. If the pot skin blackens after the first batch, wipe it clean to prevent burning.
Step 4: Using the same pot over medium-high heat, add sliced yellow onion and chopped bell pepper. Cook, stirring occasionally, until vegetables begin to brown, about 8 minutes. Add the chopped tomato and continue cooking, stirring occasionally, until the tomato breaks down and softens, about 5 minutes.
Step 5: Stir in the sliced scallions, chopped Scotch bonnet peppers, finely chopped garlic, chicken broth, ketchup, brown sugar, Worcestershire sauce, chopped ginger, browning sauce, ground allspice, thyme sprigs, bouillon cube (if using), and bay leaves. Season with freshly ground black pepper to taste. Scrape the bottom of the pot to release any browned bits and cook for about 5 minutes over medium-high heat, stirring occasionally, until fragrant and warmed through.
Step 6: Return the browned chicken along with any accumulated juices to the pot. Bring the stew to a boil, then cover and reduce heat to medium-low. Simmer until the liquid slightly reduces and the chicken reaches an internal temperature of 160°F (71°C), approximately 15 minutes.
Step 7: If a thicker sauce is desired, mix cornstarch with 1 teaspoon of water to form a slurry. Stir the slurry into the stew, bring to a boil, and cook while stirring frequently until the sauce reaches the desired consistency, about 30 seconds.
Step 8: Divide cooked white rice among bowls and spoon the brown stew chicken over the rice. Garnish as desired and serve hot for a comforting and flavorful meal.

Pro Tips for the Perfect Brown Stew Chicken

Keep these in mind:

Allow the chicken to marinate overnight for the best flavor.
Use fresh spices for a more vibrant taste.
Don’t rush the browning process; it adds depth to the stew.
For an extra kick, add more Scotch bonnet peppers based on your spice tolerance.

Best Ways to Serve Brown Stew Chicken

This traditional Brown Stew Chicken is best served over a bed of fluffy white rice, allowing the savory sauce to soak in. You can also pair it with steamed vegetables for a balanced meal, or serve it alongside fried plantains for a sweet contrast. If you’re feeling adventurous, try it with rice and peas for a true Jamaican experience.

How to Store and Reheat Brown Stew Chicken

To store leftover Brown Stew Chicken, place it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through. This dish also freezes well, making it perfect for meal prep. Just thaw and reheat when you’re ready to enjoy it again!

Frequently Asked Questions About Brown Stew Chicken

What’s the secret to perfect Brown Stew Chicken?

The secret lies in the marinade! Allowing the chicken to soak in the spices for several hours enhances the flavors and tenderness, resulting in a truly authentic dish.

Can I make Brown Stew Chicken ahead of time?

Absolutely! In fact, making it a day in advance allows the flavors to meld even more, making it taste even better when reheated.

How do I avoid common mistakes with Brown Stew Chicken?

One common mistake is rushing the browning step. Take your time to ensure your chicken develops a rich color and flavor. Also, be careful not to overcook the chicken to keep it tender.

Variations of Brown Stew Chicken You Can Try

There are many delicious variations of Brown Stew Chicken to explore. You can add more vegetables, like carrots and potatoes, for a heartier stew. For a spicy twist, incorporate additional Scotch bonnet peppers or even a dash of hot sauce. If you’re looking for a healthier option, consider using skinless chicken breasts instead of thighs. Each variation brings new flavors while maintaining the essence of this beloved Caribbean dish.

Best Brown Stew Chicken Recipe for Comforting Flavor

Author: basmer
Total Time: PT2H30M
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This vibrant and flavorful Brown Stew Chicken recipe features tender chicken thighs marinated in a rich blend of spices, then slow-cooked in a savory stew infused with Scotch bonnet peppers, fresh vegetables, and aromatic herbs. Perfectly served over steamed white rice, this traditional Caribbean dish combines sweet, smoky, and spicy flavors for a deeply satisfying meal.

Instructions

In a small bowl or measuring cup, combine dark brown sugar, soy sauce, onion or garlic powder, browning sauce, freshly ground black pepper, ground allspice, kosher salt, paprika, and dried thyme. Mix thoroughly until well combined. Rub the marinade all over the chicken thighs, ensuring each piece is evenly coated.
Transfer the marinated chicken into a large bowl. Cover with plastic wrap and refrigerate for at least 2 hours, ideally up to 12 hours, to allow the flavors to penetrate the meat deeply.
Heat 1 tablespoon of neutral oil in a large Dutch oven or straight-sided skillet over medium heat. Pat the chicken dry with paper towels. Add half of the chicken pieces to the hot oil and cook undisturbed for about 5 minutes until browned on one side. Flip and cook another 5 minutes until the other side is browned. Transfer the browned chicken to a plate. Repeat the process with the remaining chicken and the remaining 1 tablespoon of oil. If the pot skin blackens after the first batch, wipe it clean to prevent burning.
Using the same pot over medium-high heat, add sliced yellow onion and chopped bell pepper. Cook, stirring occasionally, until vegetables begin to brown, about 8 minutes. Add the chopped tomato and continue cooking, stirring occasionally, until the tomato breaks down and softens, about 5 minutes.
Stir in the sliced scallions, chopped Scotch bonnet peppers, finely chopped garlic, chicken broth, ketchup, brown sugar, Worcestershire sauce, chopped ginger, browning sauce, ground allspice, thyme sprigs, bouillon cube (if using), and bay leaves. Season with freshly ground black pepper to taste. Scrape the bottom of the pot to release any browned bits and cook for about 5 minutes over medium-high heat, stirring occasionally, until fragrant and warmed through.
Return the browned chicken along with any accumulated juices to the pot. Bring the stew to a boil, then cover and reduce heat to medium-low. Simmer until the liquid slightly reduces and the chicken reaches an internal temperature of 160°F (71°C), approximately 15 minutes.
If a thicker sauce is desired, mix cornstarch with 1 teaspoon of water to form a slurry. Stir the slurry into the stew, bring to a boil, and cook while stirring frequently until the sauce reaches the desired consistency, about 30 seconds.
Divide cooked white rice among bowls and spoon the brown stew chicken over the rice. Garnish as desired and serve hot for a comforting and flavorful meal.