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jamaican-brown-stew-chicken-bowl-with-gravy

The Best Jamaican Brown Stew Chicken

Tender, fall-off-the-bone chicken pieces braised low and slow in a rich, aromatic Caribbean spiced gravy. A deeply satisfying one-pot comfort meal.
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Prep Time 15 minutes
Cook Time 2 hours
Marinating Time (minimum) 2 hours
Total Time 2 hours 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 medium yellow onion chopped
  • 1 large bell pepper chopped
  • 4 scallions chopped
  • 6 garlic cloves minced
  • 1 tbsp packed light or dark brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp Jamaican ground allspice Walkerswood brand preferred
  • 1/2 tsp ground ginger
  • kosher salt and black pepper to taste
  • 8 chicken pieces mix of bone-in legs and boneless thighs, about 3 to 4 lbs total
  • 3 tsp browning sauce Grace brand preferred
  • 3 tbsp vegetable or canola oil plus more as needed
  • 2 medium carrots chopped
  • 8 oz canned tomato sauce 1 can
  • 4 fresh thyme sprigs up to 6 sprigs
  • 2 bay leaves
  • 1 scotch bonnet pepper left whole, do not pierce
  • 3 cups chicken stock or broth

Equipment

  • Dutch oven or large heavy-bottomed pot
  • Large mixing bowl or ziplock bag
  • Tongs
  • Cutting board and knife

Method
 

  1. Combine chopped onion, bell pepper, scallions, minced garlic, brown sugar, paprika, allspice, ginger, salt, and pepper in a large bowl. Pat chicken dry with paper towels, add to the bowl with browning sauce, and massage marinade into every piece. Cover and refrigerate at least 2 hours or overnight.
  2. Remove chicken from marinade, shaking off vegetables but reserving the marinade. Heat oil in a Dutch oven over medium-high heat. Sear chicken in batches until a deep mahogany crust forms, about 2 to 3 minutes per side. Transfer to a plate and repeat with remaining pieces.
  3. Reduce heat to medium and add reserved marinade to the pot. Saute for 2 to 3 minutes, scraping up caramelized bits. Return all chicken and juices to the pot. Add carrots, tomato sauce, thyme, bay leaves, whole scotch bonnet pepper, and chicken stock. Stir gently.
  4. Reduce heat to medium-low, cover, and simmer for 1.5 to 2 hours until chicken is fall-off-the-bone tender and gravy is deeply flavored.
  5. Remove and discard thyme stems, bay leaves, and scotch bonnet pepper. If gravy needs thickening, cook uncovered over medium-high heat until it coats the back of a spoon. Taste and adjust seasoning.

Notes

Marinate overnight for deepest flavor. Keep scotch bonnet whole to control heat level. Leftovers taste even better the next day. Freezer-friendly for up to 2 months.