Tillie Doyle
Jamaican Brown Stew Chicken is a flavourful dish that is loaded with Caribbean flavours. The dish is made with chicken thighs and drumsticks, marinated in a mixture of spices and aromatics, and then braised or slow-cooked until the meat is tender and falls off the bone. The recipe varies from island to island and home to home, but the key steps involve marinating the chicken, browning it in oil, and then stewing it with vegetables and spices. The dish is often served with rice and peas, ripe plantains, or steamed rice with green peas.
| Characteristics | Values |
|---|---|
| Type of Dish | Main course |
| Cuisine | Caribbean, Jamaican |
| Course | Rice & One-Pot, Soups & Stews |
| Diet | Gluten-free (if modified) |
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Total Time | 1 hour 30 minutes |
| Servings | 8 |
| Ingredients | Chicken, salt, black pepper, jerk dry rub, smoked paprika, pimento berries, browning sauce, soy sauce, onion, scallions, carrot, bell peppers, garlic, ginger, Scotch bonnet pepper, potatoes, olive oil, golden brown sugar, water, parsley, thyme, tomato |
| Equipment | Dutch oven, oven-safe vessel, crockpot, slow cooker, pressure cooker, instant pot |
| Marinade Time | 2 hours minimum, overnight for best results |
| Browning Step | Melt brown sugar until frothy and amber-coloured, then add seasoned chicken |
| Cooking Method | Braising, stewing |
| Cooking Temperature | 325°F in the oven, 350°F for 45 minutes to 1 hour |
| Cooking Time | 30-40 minutes, up to 2 hours until tender |
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What You'll Learn
Browning the chicken
Once the sugar has reached the right colour, add the seasoned chicken to the pot. It is important not to put a lid on the pan as the steam will prevent the chicken from browning. The chicken should be cooked for 8-10 minutes, being sure to flip the pieces to ensure they brown evenly. The marinade can also be added to the pot to develop colour and flavour. This step should take around 12-15 minutes in total.
After browning the chicken, remove all but one tablespoon of the oil and add back the chunky vegetables that were used to marinate the chicken. Give them about 8-10 minutes to cook, stirring occasionally. The chicken can then be added back to the pot, along with any accumulated juices.
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Marinating the chicken
Next, prepare the marinade. In a large bowl, combine the chicken with sea salt, black pepper, jerk dry rub, smoked paprika, pimento berries (allspice), Caribbean browning, sliced onion, scallions, carrot, bell peppers, garlic, ginger, and scotch bonnet pepper (optional). You can also add other spices like Caribbean green seasoning, thyme, and Worcestershire sauce. Give the ingredients a good mix, ensuring the chicken pieces are well coated.
Allow the chicken to marinate for at least 2 hours if you're short on time, but preferably leave it overnight (at least 8 hours) to ensure maximum flavour. The longer it sits, the more time the flavours have to penetrate the meat, resulting in a more delicious dish.
After marinating, you can proceed to the browning step, which is crucial in developing colour and flavour for your Caribbean stew chicken.
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Braising the chicken
Marinating the Chicken:
Before braising, it is essential to marinate the chicken to infuse it with flavour. In a large bowl, combine the chicken pieces with a variety of spices and aromatics such as sea salt, black pepper, jerk dry rub, smoked paprika, pimento berries, Caribbean browning, soy sauce, sliced onion, scallions, carrot, bell peppers, garlic, ginger, and Scotch bonnet pepper. You can also add ingredients like Worcestershire sauce, olive oil, and golden brown sugar. Mix the ingredients well and let the chicken marinate for at least a couple of hours or preferably overnight for maximum flavour.
Browning the Chicken:
The browning step is crucial and can be tricky. It involves heating oil in a deep pot or skillet over medium-high heat. Shake off the excess marinade from the chicken pieces and place them in the hot oil. Cook the chicken in batches to avoid overcrowding the pot. The goal is to give the chicken a nice brown colour without fully cooking it. This step should take about 8-10 minutes per batch, ensuring you flip the pieces for even browning. Keep in mind that the sugar in the marinade can burn, so monitor the chicken closely towards the end of this step.
Braising Liquid and Simmering:
Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the vegetables from the marinade and cook until they are lightly browned. Then, add water, chicken broth, ketchup, and bay leaves to create the braising liquid. Bring this mixture to a boil and add the browned chicken back into the pot, along with any accumulated juices. You can also include diced tomatoes at this stage. Reduce the heat to medium-low and let the stew simmer uncovered. Stir occasionally to ensure even cooking. The simmering time will vary depending on the recipe, but it typically ranges from 30 minutes to 2 hours. The goal is to cook the chicken until it is tender and falls off the bone.
Adjusting Consistency and Seasoning:
During the braising process, keep an eye on the consistency of the stew. If the chicken finishes cooking before the sauce reduces, remove the chicken and keep it warm while the sauce continues to simmer. If the sauce reduces and thickens before the chicken is done, add a splash of water to prevent it from drying out. Taste the stew occasionally and adjust the seasoning as needed. You can add ingredients like salt, pepper, or spices to enhance the flavour.
Final Touches:
Once the chicken is tender and the sauce has reached your desired consistency, it's time to finish the dish. Remove any large herb sprigs or slices of ginger before serving. You can garnish the stew with chopped parsley, scallions, or your preferred herbs. Braised Caribbean stew chicken is typically served with sides like steamed rice, roti, or pasta.
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Cooking the chicken
To cook the chicken, start by washing and seasoning the chicken pieces. The seasoning can include salt, black pepper, jerk dry rub, paprika, pimento berries (allspice), Caribbean browning, onion, soy sauce, carrots, scallions, thyme, bell peppers, garlic, ginger, and scotch bonnet. You can also add olive oil, Worcestershire sauce, and tomato.
Next, marinate the chicken for at least a couple of hours or overnight. Heat oil in a deep pot over medium-high heat, and brown the chicken pieces in batches for about 5 minutes per side. Remove the chicken from the pot and set it aside.
Add the chopped vegetables to the pot and cook until they are golden brown. You can also add a tablespoon of brown sugar to caramelize the vegetables. Put the browned chicken back into the pot, along with any accumulated juices. Pour in water and bring it to a boil. Then, reduce the heat and add diced tomatoes and ketchup. Simmer the stew uncovered for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Taste the stew and adjust the seasoning as needed. Remove the pimento berries, thyme sprigs, and ginger slices before serving. You can also add potatoes to the stew, making sure they are large pieces so they maintain their shape. Cook until the potatoes are tender and the chicken is falling apart. Finally, toss in some chopped parsley and serve hot with your choice of sides.
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Serving suggestions
This Caribbean stew chicken can be served with steamed rice, roti, or pasta tossed in butter. For a more authentic Caribbean experience, serve it with rice and peas, garnished with fresh thyme. You can also serve it with sweet plantains, and sweet potato pound cake with ice cream for dessert.
If you want to add potatoes to the stew itself, you can do so. It is recommended to cut the potatoes into large pieces to maintain their shape. However, you can also slice and air fry the potatoes before adding them to the stew.
For a spicier kick, add more scotch bonnet peppers to the stew. Alternatively, you can add the peppers when you add water to the pot to braise.
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Frequently asked questions
You will need 4 lbs of chicken, 3/4 teaspoon sea salt, 1/2 teaspoon black pepper, 1 diced tomato, 2 chopped scallions, 1/2 medium carrot, 1/4 red bell pepper, 1/4 yellow bell pepper, 1/4 green bell pepper, 1 scotch bonnet pepper, 1 1/2 tablespoon light soy sauce, 1 1/2 tablespoon Caribbean browning, 2 tablespoon tomato ketchup, 3-4 tablespoon olive oil, 1 tablespoon jerk dry rub, 8 pimento berries, 4 cloves garlic, 3 slices ginger, 1 tablespoon smoked paprika, 2 cups water, and 2 tablespoon chopped parsley.
For best results, let the chicken marinate overnight (at least 8 hours). If you are pressed for time, 2 hours is the minimum recommended time.
The "browning" step involves melting brown sugar until it becomes frothy and amber in colour, before adding the seasoned chicken to the pot. You will need to keep a close eye on the sugar as burning it will result in bitter-tasting chicken, while not cooking it long enough will result in a pale and bland-tasting stew.
On a stovetop, stew the chicken for about 30-40 minutes or until the meat is tender. In an oven, this will take 45 minutes to 1 hour at 350°F. In a slow cooker, cook on a low setting for 7-8 hours or on a high setting for 4-5 hours.
