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Brown Stew Chicken

Brown stew chicken is marinated with Jamaican seasonings, browned in a Dutch oven, then simmered until tender in a rich, savory sauce. Scotch bonnet, thyme, and allspice bring warmth, while carrot adds a little sweetness.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Marinating 2 hours
Total Time 3 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Jamaican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb chicken thighs and drumsticks bone-in, skin-on; excess fat trimmed
  • 1 yellow onion medium, sliced
  • 1 green bell pepper medium, sliced
  • 3 scallions chopped
  • 3 cloves garlic minced
  • 1 Scotch bonnet pepper stem removed and slit once
  • 1 tbsp browning sauce
  • 1 tbsp soy sauce
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp ground allspice
  • 4 sprigs fresh thyme
  • 2 tbsp neutral oil
  • 1 carrot medium, peeled and sliced 1/4 inch thick
  • 1.5 cups water

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a large bowl, combine the chicken, onion, bell pepper, scallions, garlic, Scotch bonnet, browning sauce, soy sauce, salt, black pepper, allspice, and thyme.
  2. Cover and refrigerate for at least 2 hours or up to 12 hours.
  3. Lift the chicken from the marinade, scrape off any clinging vegetables, and reserve the vegetables and marinade.
  4. Pat the chicken dry with paper towels.
  5. Heat the oil in a 5-quart Dutch oven over medium-high heat until shimmering.
  6. Brown the chicken in batches for 4–5 minutes per side, then transfer the browned pieces to a plate.
  7. Add the reserved vegetables and marinade and the carrot to the pot; cook for 3–4 minutes, stirring, until the vegetables begin to soften.
  8. Return the chicken to the pot and add the water.
  9. Bring to a boil, then cover and simmer over low heat for 40–50 minutes, turning the chicken once, until tender and at least 165°F near the bone.
  10. Remove the Scotch bonnet and thyme sprigs.
  11. Simmer uncovered for 5–10 minutes to thicken the sauce slightly.

Notes

For deeper seasoning, marinate overnight within the stated 2–12-hour range. Refrigerate leftovers for 3–4 days; freezer-friendly for up to 3 months. For a gluten-free option, use gluten-free tamari in place of soy sauce.