Description
Jamaican Brown Stew Chicken is a flavorful and hearty dish featuring tender chicken thighs and drumsticks simmered in a rich, spiced tomato-based sauce with aromatic herbs and vegetables. This classic Caribbean meal is perfect for a comforting family dinner served alongside rice or dumplings.
Ingredients
Scale
Chicken
- 4 chicken thighs
- 4 chicken drumsticks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Vegetables
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon allspice
- 1 teaspoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 cup chicken broth
- 1/2 cup diced tomatoes
- 1 tablespoon tomato paste
- 1 scotch bonnet pepper (optional for heat)
- 2 carrots, sliced
- 2 potatoes, cubed
- 2 green onions, sliced
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stew.
- Season the Chicken: Season the chicken thighs and drumsticks evenly with salt and black pepper to enhance flavor.
- Heat Oil: In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat until shimmering.
- Brown the Chicken: Brown the chicken pieces on all sides in the hot oil to develop a rich, deep flavor, then remove and set them aside.
- Sauté Vegetables and Spices: Using the same pot, sauté the sliced onion, bell pepper, minced garlic, fresh thyme, allspice, and brown sugar until the vegetables are softened and aromatic.
- Add Sauces and Liquids: Stir in soy sauce, Worcestershire sauce, chicken broth, diced tomatoes, and tomato paste to create a rich, flavorful sauce base.
- Add Chicken and Vegetables: Return the browned chicken pieces to the pot, and add the scotch bonnet pepper if you prefer heat. Then add the sliced carrots, cubed potatoes, and sliced green onions.
- Bake the Stew: Cover the pot with a lid and place it in the preheated oven. Bake for 45-50 minutes until the chicken is fully cooked and vegetables are tender.
- Rest the Dish: Remove the pot from the oven and allow the stew to rest for a few minutes to let the flavors meld and for easier serving.
- Serve: Serve your Jamaican Brown Stew Chicken hot, ideally with rice or dumplings for a traditional experience.
Notes
- For milder flavor, omit the scotch bonnet pepper or substitute with a milder chili.
- Browning the chicken first seals in juices and adds depth to the stew’s flavor.
- Adjust seasoning at the end of cooking as desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free version, use gluten-free soy sauce.
