Why Make This Recipe
Jamaican Brown Stew Chicken is a beloved dish known for its rich flavors and comforting nature. It brings a taste of the Caribbean to your kitchen, giving you a chance to enjoy a traditional meal that is hearty and filling. This dish is perfect for family dinners or gatherings, and it can be easily paired with rice or vegetables. The marinated chicken, combined with fresh vegetables, creates a tasty experience that is sure to please everyone.
How to Make Jamaican Brown Stew Chicken
Ingredients
- 2 pounds chicken pieces (bone-in, skin-on preferred)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 carrot, sliced
- 2 green onions, chopped
- 1 Scotch bonnet pepper (whole)
- 1 can diced tomatoes (14 ounces)
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vinegar (white or apple cider)
- 1 teaspoon allspice
- Fresh parsley for garnish (optional)
Directions
Start by marinating the chicken pieces. In a bowl, mix salt, black pepper, garlic powder, onion powder, paprika, and thyme. Rub this mixture onto the chicken and let it sit for at least 30 minutes.
In a large skillet, heat vegetable oil over medium heat. Once hot, add the chicken pieces and brown them on all sides for about 5-7 minutes. Remove the browned chicken and place it on a plate.
In the same skillet, add the sliced onion, minced garlic, sliced bell pepper, and sliced carrot. Sauté these vegetables for about 5 minutes until they soften.
Return the chicken to the skillet. Add the whole Scotch bonnet pepper, diced tomatoes, chicken broth, soy sauce, brown sugar, vinegar, and allspice. Stir everything together until combined.
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 30-40 minutes. Stir occasionally to ensure everything cooks evenly.
If you prefer a milder flavor, you can remove the Scotch bonnet pepper before serving. Garnish with fresh parsley, if desired, to add a touch of color.
How to Serve Jamaican Brown Stew Chicken
Serve Jamaican Brown Stew Chicken hot over a bed of fluffy rice or alongside mashed potatoes. You can also pair it with steamed vegetables or coleslaw for a refreshing crunch. This dish is perfect for family gatherings or Sunday dinners, bringing everyone together around the table.
How to Store Jamaican Brown Stew Chicken
To store leftovers, place the brown stew chicken in an airtight container. It can be refrigerated for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. When ready to enjoy again, thaw in the refrigerator overnight and reheat in a skillet over low heat.
Tips to Make Jamaican Brown Stew Chicken
- For more flavor, marinate the chicken overnight if you have time.
- Adjust the amount of Scotch bonnet pepper depending on your spice preference.
- You can add more vegetables, such as potatoes or green beans, for extra nutrition and flavor.
Variation
You can substitute the chicken with other proteins like beef or fish, adjusting the cooking time accordingly. For a vegetarian version, try using mushrooms or jackfruit as the main ingredient.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but it may require less cooking time.
2. Is this dish spicy?
Yes, it can be spicy due to the Scotch bonnet pepper. You can leave it whole for a milder heat or remove it for less spice.
3. What can I serve with Jamaican Brown Stew Chicken?
It pairs well with rice, mashed potatoes, or a side of steamed vegetables. You can also serve it with plantains for a traditional touch.
Jamaican Brown Stew Chicken
Ingredients
For the marination
- 2 pounds chicken pieces (bone-in, skin-on preferred)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
For cooking
- 1 tablespoon vegetable oil For browning the chicken
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 piece bell pepper, sliced
- 1 medium carrot, sliced
- 2 stalks green onions, chopped
- 1 whole Scotch bonnet pepper For flavor; optional for a milder taste
- 1 can diced tomatoes (14 ounces)
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vinegar (white or apple cider)
- 1 teaspoon allspice
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Marinate the chicken pieces by mixing salt, black pepper, garlic powder, onion powder, paprika, and thyme in a bowl. Rub this mixture onto the chicken and let it sit for at least 30 minutes.
Cooking
- Heat vegetable oil in a large skillet over medium heat. Once hot, add the chicken pieces and brown them on all sides for about 5-7 minutes. Remove the browned chicken and place it on a plate.
- In the same skillet, add the sliced onion, minced garlic, sliced bell pepper, and sliced carrot. Sauté these vegetables for about 5 minutes until they soften.
- Return the chicken to the skillet. Add the whole Scotch bonnet pepper, diced tomatoes, chicken broth, soy sauce, brown sugar, vinegar, and allspice. Stir everything together until combined.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 30-40 minutes. Stir occasionally to ensure everything cooks evenly.
Serving
- Serve hot over a bed of fluffy rice or alongside mashed potatoes, and pair it with steamed vegetables or coleslaw.