Brown Stew Chicken Recipe
Brown Stew Chicken Recipe
Table of Contents
Brown Stew Chicken Recipe
This delicious Brown Stew Chicken recipe brings the rich and savory flavors of traditional Jamaican cooking to your kitchen. It’s a perfect combination of tender chicken pieces, seasoned with a blend of aromatic herbs and spices, then simmered in a rich brown sauce made from caramelized sugar and tomatoes. This dish is sure to delight your taste buds and is perfect for any occasion, whether you’re cooking for a family meal or preparing a festive dinner.
Description:
Brown Stew Chicken recipe is a beloved dish in Caribbean cuisine, especially in Jamaica, where it’s often served with rice and peas or fried dumplings. The key to this dish is the perfect balance of sweetness, heat, and savory flavors. The chicken is seasoned and marinated with a variety of ingredients, then cooked down in a rich brown sauce that includes caramelized sugar, onions, tomatoes, and herbs like thyme and scallions.
The process begins with marinating the chicken in a blend of spices and seasonings that infuse the meat with flavor. After browning the chicken, the sauce is created by caramelizing sugar in the pan, which gives the dish its signature rich color and depth of flavor. Once the chicken is simmered in the sauce, it becomes tender and infused with all the delicious seasonings.
The result is a hearty and flavorful dish that pairs perfectly with steamed rice or fried plantains. Whether you’re cooking for a special event or preparing a comforting weeknight meal, this Brown Stew Chicken recipe will not disappoint
Ingredients:
- 4 chicken thighs or 6 pieces of bone in chicken (drumsticks or breasts work as well)
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 large tomato, chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 2 sprigs scallions (green onions), chopped
- 1 Scotch bonnet pepper (or a mild chili pepper if preferred), sliced (optional, for heat)
- 1 tablespoon soy sauce
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon all-purpose seasoning (or chicken seasoning)
- 1/2 cup water (or chicken broth for richer flavor)
- 1/4 cup carrot, sliced (optional, for added sweetness)
- 1/2 teaspoon vinegar (optional, for balance)
- 1 teaspoon grated ginger (optional, for added depth)
Instructions:
- Marinate the Chicken:
Begin by rinsing the chicken and patting it dry. In a large bowl, combine the chicken with the soy sauce, paprika, salt, black pepper, all purpose seasoning, and grated ginger. Let it marinate for at least 20 minutes to allow the flavors to penetrate the chicken. - Brown the Chicken:
Heat the vegetable oil in a large skillet or Dutch oven over medium high heat. Add the chicken pieces to the pan and cook for 5-7 minutes on each side until the chicken is golden brown. Remove the chicken from the pan and set it aside. - Caramelize the Sugar:
In the same pan, add the brown sugar and allow it to melt, stirring occasionally until it turns a dark amber color. Be cautious not to burn the sugar. Once it’s caramelized, reduce the heat to medium. - Cook the Vegetables:
Add the sliced onions, bell pepper, garlic, and Scotch bonnet pepper (if using) to the caramelized sugar. Sauté for 3-4 minutes until the vegetables are softened and fragrant. - Simmer the Chicken:
Add the chopped tomato, thyme, scallions, and carrots (if using) to the pan. Stir to combine, then return the browned chicken pieces to the skillet. Add 1/2 cup of water (or chicken broth) to the pan and cover. Allow the chicken to simmer for 25-30 minutes, turning occasionally, until the chicken is tender and cooked through. - Final Seasoning:
Taste the stew and adjust the seasoning with additional salt or black pepper as needed. If you prefer a tangy finish, you can stir in a teaspoon of vinegar at this point. - Serve:
Serve the Brown Stew Chicken recipe over steamed rice, with fried plantains or roasted vegetables on the side for a complete meal. Enjoy.
Notes:
- If you prefer a milder stew, reduce the amount of Scotch bonnet pepper or omit it entirely.
- This dish can also be made with skinless chicken pieces for a leaner version.
- For a more authentic flavor, use chicken broth instead of water to simmer the chicken.
- You can make the brown stew chicken in a slow cooker by following the same steps to brown the chicken, then transferring everything to the slow cooker and cooking on low for 4-6 hours.
Brown Stew Chicken Recipe
This delicious Brown Stew Chicken recipe brings the rich and savory flavors of traditional Jamaican cooking to your kitchen. It’s a perfect combination of tender chicken pieces, seasoned with a blend of aromatic herbs and spices, then simmered in a rich brown sauce made from caramelized sugar and tomatoes. This dish is sure to delight your taste buds and is perfect for any occasion, whether you’re cooking for a family meal or preparing a festive dinner.
Ingredients
- 4 chicken thighs or 6 pieces of bone in chicken drumsticks or breasts work as well
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 bell pepper sliced
- 1 large tomato chopped
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 2 sprigs scallions green onions, chopped
- 1 Scotch bonnet pepper or a mild chili pepper if preferred, sliced (optional, for heat)
- 1 tablespoon soy sauce
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon all-purpose seasoning or chicken seasoning
- 1/2 cup water or chicken broth for richer flavor
- 1/4 cup carrot sliced (optional, for added sweetness)
- 1/2 teaspoon vinegar optional, for balance
- 1 teaspoon grated ginger optional, for added depth
Instructions
- Begin by rinsing the chicken and patting it dry. In a large bowl, combine the chicken with the soy sauce, paprika, salt, black pepper, all purpose seasoning, and grated ginger. Let it marinate for at least 20 minutes to allow the flavors to penetrate the chicken.
- Heat the vegetable oil in a large skillet or Dutch oven over medium high heat. Add the chicken pieces to the pan and cook for 5-7 minutes on each side until the chicken is golden brown. Remove the chicken from the pan and set it aside.
- In the same pan, add the brown sugar and allow it to melt, stirring occasionally until it turns a dark amber color. Be cautious not to burn the sugar. Once it’s caramelized, reduce the heat to medium.
- Add the sliced onions, bell pepper, garlic, and Scotch bonnet pepper (if using) to the caramelized sugar. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
- Add the chopped tomato, thyme, scallions, and carrots (if using) to the pan. Stir to combine, then return the browned chicken pieces to the skillet. Add 1/2 cup of water (or chicken broth) to the pan and cover. Allow the chicken to simmer for 25-30 minutes, turning occasionally, until the chicken is tender and cooked through.
- Taste the stew and adjust the seasoning with additional salt or black pepper as needed. If you prefer a tangy finish, you can stir in a teaspoon of vinegar at this point.
- Serve the Brown Stew Chicken over steamed rice, with fried plantains or roasted vegetables on the side for a complete meal. Enjoy.
Notes
- you prefer a milder stew, reduce the amount of Scotch bonnet pepper or omit it entirely.
- This dish can also be made with skinless chicken pieces for a leaner version.
- For a more authentic flavor, use chicken broth instead of water to simmer the chicken.
- You can make the brown stew chicken in a slow cooker by following the same steps to brown the chicken, then transferring everything to the slow cooker and cooking on low for 4-6 hours.
