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Brown Stew Chicken

Brown stew chicken is a Jamaican main dish where chicken thighs braise in a deep mahogany gravy after a caramelized-browning sauce marinade. You’ll get fall-apart tender meat with a thick, glossy gravy made by simmering until reduced and spoonable.
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Prep Time 20 minutes
Cook Time 50 minutes
marinating 2 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Jamaican
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 3 lb bone-in chicken thighs and drumsticks
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 4 garlic, minced
  • 3 green onions, sliced
  • 1 scotch bonnet or habanero pepper, minced (optional)
Marinade
  • 2 tsp browning sauce
  • 1 tsp all-purpose seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 0.25 salt and pepper Use to taste; included as a combined seasoning in the marinade.
Stew
  • 2 cup chicken broth
  • 2 tbsp vegetable oil
  • 1 tbsp sugar (for browning)
  • 1 Fresh thyme for garnish

Equipment

  • 1 Dutch oven
  • 1 Cast iron skillet

Method
 

Marinate
  1. In a bowl, combine browning sauce, all-purpose seasoning, garlic powder, onion powder, dried thyme, salt and pepper, then coat the bone-in chicken thighs and drumsticks thoroughly. Cover and refrigerate for at least 2 hours or overnight, until the chicken looks evenly darkened by the seasonings.
Brown the sugar and sear the chicken
  1. Heat vegetable oil in a large skillet or Dutch oven over medium heat, then add sugar and cook until it caramelizes into a golden brown syrup. Cook just until amber-golden, with a noticeable aroma, not burnt.
  2. Add the marinated chicken pieces to the caramel oil and cook until deeply golden on all sides, turning as needed. Remove the chicken to a plate once the exterior is browned and the marinade has set into a dark coating.
Simmer the stew
  1. In the same pot, sauté onion, green bell pepper, red bell pepper, garlic, green onions, and scotch bonnet or habanero pepper for 4 minutes. Stir until the vegetables soften slightly and become fragrant.
  2. Return the browned chicken to the pot, add chicken broth, and bring everything to a boil. Scrape up any browned bits from the bottom for extra flavor.
  3. Reduce the heat, cover, and simmer for 35-40 minutes until the chicken is fall-apart tender and the gravy is thick. The liquid should reduce to a glossy sauce that clings to the chicken.
Serve
  1. Serve the brown stew chicken with rice and top with fresh thyme for garnish. Spoon the thick mahogany gravy over the chicken so each bite is coated.

Notes

Pro tip: caramelize the sugar until golden brown (amber, not black) before searing—the color drives the signature mahogany gravy. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently until hot. Freezing is yes—freeze up to 2 months and thaw overnight in the fridge. For a lighter option, use skinless chicken thighs and skim excess fat after cooking if needed.