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Brown Stew Chicken

Jamaican brown stew chicken is marinated with allspice, browning sauce, and fresh aromatics, then browned and simmered in a Dutch oven. The chicken turns tender in a savory gravy with carrots, bell pepper, and a whole Scotch bonnet.
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Prep Time 20 minutes
Cook Time 55 minutes
Marinating (minimum) 2 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Jamaican
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb chicken bone-in thighs and drumsticks, excess fat trimmed
  • 1 tsp salt kosher
  • 0.5 tsp black pepper
  • 1 tsp ground allspice
  • 1 tbsp browning sauce
  • 1 tbsp soy sauce
  • 1 yellow onion medium, sliced
  • 3 scallions sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 4 sprigs fresh thyme
  • 2 tbsp neutral oil
  • 1 tbsp ketchup
  • 2 carrots cut into 1/2-inch pieces
  • 1 red bell pepper sliced
  • 1 Scotch bonnet pepper whole
  • 1.5 cups water

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Toss the chicken with the salt, black pepper, ground allspice, browning sauce, soy sauce, onion, scallions, garlic, ginger, and thyme.
  2. Cover and refrigerate for at least 2 hours or up to 12 hours.
  3. Remove the chicken from the marinade and set it aside.
  4. Scrape the onion mixture from the chicken and reserve it with the marinade.
  5. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  6. Brown the chicken in batches for 4 minutes per side, then transfer it to a plate.
  7. Add the reserved marinade to the pot and cook, stirring, for 3 minutes.
  8. Stir in the ketchup and cook for 1 minute.
  9. Add the carrots, red bell pepper, Scotch bonnet pepper, and water.
  10. Return the chicken and any accumulated juices to the pot and bring to a boil.
  11. Cover, reduce the heat to low, and simmer for 30 minutes.
  12. Uncover and simmer for 10 to 15 minutes more, until the chicken reaches 165°F at the thickest part without touching bone and is tender.
  13. Remove the thyme stems and Scotch bonnet pepper.
  14. Let the chicken rest in the gravy for 5 minutes before serving.

Notes

For deeper flavor, marinate the chicken for the full 12 hours. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months; use gluten-free soy sauce and gluten-free browning sauce for a gluten-free adaptation.