Brown Stew Chicken
A tender, marinated chicken dish bathed in a rich, aromatic gravy filled with Caribbean spices, perfect for comforting family meals.
Ingredients
Main Ingredients
- 3 pounds bone-in dark meat chicken (thighs, drumsticks, or quarters) Bone-in dark meat stays juicy and adds flavor.
- 1 large onion (sliced thick)
- 4-5 cloves fresh garlic (minced)
- 1 bunch scallions (chopped)
- 1 2-inch piece fresh ginger (grated)
- 2 medium bell peppers (red and green, diced) Adds color and sweetness.
- 2 tablespoons brown sugar For caramelizing and flavor.
- 2 tablespoons browning sauce Gives deep color and flavor.
- 1 whole scotch bonnet pepper Use whole for control of heat.
- 2 cups chicken broth Homemade preferred.
- 1 tablespoon soy sauce Optional for added umami.
- 3 large carrots (cut into chunks) Adds sweetness.
- 2-3 leaves bay leaves For subtle flavor.
- 1 teaspoon smoked paprika Enhances depth.
- 1 teaspoon allspice (pimento) Authentic Jamaican flavor.
- to taste kosher salt and black pepper
- 1 cup ketchup Traditional in Caribbean cuisine for thickness.
Instructions
Preparation
- Wash chicken with lime juice or vinegar mixed with water to remove any gamey smell, then pat dry.
- Make 1-inch cuts into the skin of each chicken piece for better marination.
- In a bowl, combine chicken with sliced onions, bell peppers, scallions, garlic, ginger, brown sugar, browning sauce, soy sauce, and spices; massage to coat.
- Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
Cooking
- Heat oil in a Dutch oven over medium-high heat and brown chicken in batches until golden (2-5 minutes per side). Set aside.
- In the same pot, add the reserved marinade and carrots, and sauté for 2-5 minutes, scraping up browned bits.
- Return chicken to the pot, add chicken broth, ketchup, bay leaves, and add scotch bonnet pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until chicken is tender.
- Remove lid and cook for an additional 10-20 minutes to thicken gravy. Adjust seasoning as needed.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months. Reheat gently with a splash of broth.