Jamaican Brown Stew Chicken
A fragrant Jamaican brown stew chicken that combines sweet tomatoes, smoky browning seasoning, and a hint of scotch bonnet heat. The chicken is simmered until tender, making it perfect served over rice or with roti.
Maker: Shanika Graham White
From: Instagram(view original)
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Ingredients
- 8 pieces chicken thighs and drumsticks, skin removed
- 2 tbsp olive oil
- 2 tbsp browning seasoning
- 2 cups tomatoes, chopped
- 2 tbsp ketchup
- 1 large onion, chopped
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 stalks scallions, sliced
- 1 large bell pepper, chopped
- 1/2 tsp thyme (fresh or dried)
- 2 tsp all‑purpose seasoning blend (dried herbs and spices)
- 1 small scotch bonnet pepper, finely chopped
- 2 cups low‑sodium chicken stock
Instructions
- 1Pat the chicken pieces dry with paper towels and season them lightly with salt and pepper.
- 2In a large heavy‑bottomed pot or Dutch oven, heat the olive oil over medium‑high heat until shimmering.
- 3Add 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.
- 4Reduce the heat to medium and add the browning seasoning to the pot, stirring quickly to coat the oil and prevent burning (about 30 seconds).
- 5Add the chopped onion, bell pepper, and scallions. Sauté until the vegetables soften and the onion becomes translucent, roughly 4‑5 minutes.
- 6Stir in the minced garlic and ginger; cook for another 1 minute until fragrant.
- 7Add 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.
- 8Return the browned chicken to the pot, nestling the pieces into the sauce.
- 9Pour in the low‑sodium chicken stock, ensuring the chicken is mostly covered. Bring the mixture to a gentle boil.
- 10Reduce 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.
- 11Uncover 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.
- 12Remove from heat and let the stew rest for 5 minutes before serving to allow the flavors to settle.
- 13Serve the Jamaican Brown Stew Chicken hot over steamed rice, quinoa, or with roti, garnished with extra sliced scallions if desired.
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Frequently asked questions
- How long does it take to make Jamaican Brown Stew Chicken?
- About 1 hour 15 minutes in total: 15 minutes of prep and 1 hour of cooking.
- How many servings does this Jamaican Brown Stew Chicken recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Jamaican Brown Stew Chicken recipe come from?
- It was shared by Shanika Graham White on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.