Brown Stew Chicken

Brown Stew Chicken

This Jamaican Brown Stew Chicken is full of Caribbean flavor and a perfect main dish for any day of the week. It’s the perfect stewed chicken dish when you want to have a taste of the islands.


3 lbs chicken thighs boneless, skinless
1 Tbsp brown sugar
2 tsp browning

2 tsp garlic powder
2 tsp onion powder
2 tsp salt or to taste

1 tsp paprika
1 tsp dried thyme
½ tsp black pepper

¼ tsp allspice
1 yellow onion chopped
3 spring onions chopped

½ green pepper chopped
½ red pepper chopped
1 scotch bonnet seeds removed and chopped

4 garlic cloves chopped
1 inch ginger chopped
¼ cup oil

2 Tbsp ketchup
1 cup chicken broth
½ cup water

Add chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, onions, green pepper, red pepper, scotch bonnet, garlic cloves, and ginger to a bowl and mix, rubbing seasoning into the chicken. Cover and marinate in the fridge for at least 1 hour or overnight.

Remove peppers, onions, garlic, ginger and thyme from chicken and set aside. Heat oil in large skillet over medium heat and add chicken, brown for about 1-2 minutes per side. Remove chicken and add reserved onions and peppers to the skillet and sauté until softened, for about 5 minutes. Add chicken back to skillet along with chicken broth, water, and ketchup.

Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy. Serve and enjoy.


Brown stew chicken is traditionally cooked with a whole chicken that has been chopped into smaller pieces. Feel free to skip this by using chicken thighs or legs.

With any stew, dark meat works best as chicken breast can overcook and dry out. Dark meat also has more flavor. I generally opt for chicken thighs, chicken legs, and chicken wings when it comes to this recipe.