Aug 8, 2020All Recipes

#brownstewchicken #jamaicanfood #jamaicanindependenceday #chicken #islandfood

Jamaican Brown Stew Chicken

Here’s another “winner, winner chicken dinner!” It’s my aunt’s authentic recipe and it is

guaranteed to please a crowd…Zesty, succulent and delightful.

Serves 4


4 skinless leg quarters (thigh & legs separated)


Juice of 2 limes

3 Tbsp Island Gurl’s seasoning blend

1 tsp. dark brown sugar

1 tsp minced ginger

4-5 cloves garlic, diced

1 tsp. fresh thyme leaves

1 Tbsp maggi seasoning

1 Tbsp browning

¼ tsp ground black pepper

¼ cup olive or canola oil

1 medium onion sliced, cut in half

½ green bell pepper diced

½ red bell pepper diced

1 Caribbean Sweet Potato, diced large

1 large carrot, diced large

2 tsp dark brown sugar

1 tsp. fresh thyme leaves

1 tsp. smoked paprika

2 cups chicken broth

½ cup ketchup

Reserved marinade

½ tsp browning (optional)

1 Whole Scotch Bonnet Pepper

3-4 sprigs fresh thyme leaves

¼ cup green onions smashed, sliced diagonally

Italian parsley for garnishing

Salt and pepper to taste

1. Remove skin from chicken, trim some of the excess fat and discard. Rinse in a large bowl

of cold water and 1 Tbsp (15 mL) white vinegar; pat dry with paper towels. Return chicken parts to the bowl.

2. Add all ingredients for the marinade. Using food safe gloves, rub the marinade over

both sides of the chicken, cover bowl with plastic wrap and place in the refrigerator for 1 hour.

3. In a large skillet, heat oil over medium heat. Add a few pieces of chicken and brown on both sides, about 3 minutes per side. Repeat with remaining chicken, set aside on a large plate.

4. Add 3 Tbsp (45 mL) oil to skillet over medium heat. Add the onions, peppers and cook for 1 minute. Add potatoes, carrots and cook for 4-5 minutes.

5. Add sugar, thyme, paprika, broth and stir. Add ketchup, reserved marinade, browning, stir

and bring to a boil. Add chicken parts and spoon gravy over the chicken while adding most of the vegetables over the chicken (prevent overcooking the vegetables.)

6. Add whole Scotch Bonnet, thyme sprigs, cover with a lid slightly ajar, and cook for 20-25 minutes until done or until an instant-read thermometer inserted into the thickest part of the meat

registers 165°F (74°C).

7. Add green onions, parsley and cook for an additional 2-3 minutes. Season to taste with salt and pepper if using.

8. Remove from heat and serve at once over steamed rice, or mashed potatoes and don’t forget

the plantains!

TIP: Recipe for my crispy, golden fried dumplings uploading soon…Another great complement

with Brown Stew Chicken.

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