Jamaican Brown Stew Chicken

Pat the chicken pieces dry with paper towels and season them lightly with salt and pepper.

In a large heavy‑bottomed pot or Dutch oven, heat the olive oil over medium‑high heat until shimmering.

Add the chicken pieces in a single layer and brown them on all sides, about 3‑4 minutes per side. Remove the browned chicken and set aside.

Reduce the heat to medium and add the browning seasoning to the pot, stirring quickly to coat the oil and prevent burning (about 30 seconds).

Add the chopped onion, bell pepper, and scallions. Sauté until the vegetables soften and the onion becomes translucent, roughly 4‑5 minutes.

Stir in the minced garlic and ginger; cook for another 1 minute until fragrant.

Add the chopped tomatoes, ketchup, thyme, all‑purpose seasoning blend, and the scotch bonnet pepper. Cook, stirring occasionally, for 5‑6 minutes until the tomato mixture thickens slightly.

Return the browned chicken to the pot, nestling the pieces into the sauce.

Pour in the low‑sodium chicken stock, ensuring the chicken is mostly covered. Bring the mixture to a gentle boil.

Reduce the heat to low, cover the pot, and let the stew simmer for 35‑40 minutes, or until the chicken is tender and the flavors have melded.

Uncover the pot and increase the heat to medium‑high for 5‑7 minutes to reduce the sauce to your desired consistency. Taste and adjust seasoning with additional salt, pepper, or a pinch more thyme if needed.

Remove from heat and let the stew rest for 5 minutes before serving to allow the flavors to settle.

Serve the Jamaican Brown Stew Chicken hot over steamed rice, quinoa, or with roti, garnished with extra sliced scallions if desired.