Description
Experience the deep, mahogany-rich flavors of traditional Jamaican Brown Stew Chicken. This recipe features bone-in chicken seared to perfection, then slow-simmered in a savory, aromatic gravy infused with scotch bonnet pepper, thyme, and island spices. It is the perfect comfort meal for family gatherings, offering a silky, succulent texture that defines authentic Caribbean cooking.
Ingredients
8-9 chicken pieces (legs and thighs)
1/2 medium yellow onion, chopped
1 large bell pepper, chopped
4 stalks scallions, chopped
6 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon allspice
1/2 teaspoon ground ginger
3 teaspoons browning sauce
3 tablespoons vegetable oil
2 medium carrots, chopped
8 ounces tomato sauce
4-6 sprigs fresh thyme
2 bay leaves
1 whole scotch bonnet pepper
Instructions
Clean and pat the chicken dry, then season with herbs and spices.
Heat vegetable oil in a heavy-bottomed pot and sear the chicken until deeply browned on all sides.
Remove the chicken and add the brown sugar to the pot to caramelize into a dark liquid.
Add the onion, bell pepper, scallions, and garlic to the pot, sautéing until fragrant.
Return the chicken to the pot along with the tomato sauce, carrots, thyme, bay leaves, and whole scotch bonnet pepper.
Cover and simmer on low heat for about 2 hours, or until the chicken is tender and the sauce has thickened.
Remove the scotch bonnet pepper carefully before serving.
Notes
Keep the scotch bonnet pepper whole to infuse heat without making the dish overly spicy. Always discard the pepper carefully before serving. For a deeper color, ensure the initial sear is quite dark. Serve over steamed white rice or rice and peas.
- Prep Time: 20
- Cook Time: 120
- Category: Dinner Recipes
- Method: Stovetop Stewing
- Cuisine: Jamaican