Sweet and spicy, this classic Caribbean dish may become your new favorite comfort food.
Long before fusion was a trend in the cooking world (you know, combining ingredients and techniques from different cultures to produce a new dish, like sushi burritos or kimchi mac & cheese), there was Caribbean cuisine, a mix of West African, European, Latin American, South Asian, and indigenous influences, just to name a few. Known for often being bold and spicy, Caribbean cuisine includes some of the most deeply flavorful dishes in the world, not the least of which is this rich, sweet, and savory brown stew chicken.
Featuring marvelously well-seasoned chicken that is fall-off-the-bone tender and a delicious array of vegetables, this dish is also called Jamaican brown stew chicken because even though it is served on many Caribbean islands, it is particularly popular in Jamaica. But why that name? Well, it comes from the sauce, which gets its dark-brown color and incredibly rich flavor from brown sugar, ketchup, and a mix of aromatic spices. Some recipes for brown stew chicken and many other Caribbean dishes call for “burnt sugar sauce,” a staple in Caribbean cuisine. This richly flavored condiment can be made by cooking brown sugar in a pan until it melts and becomes almost black and then adding water. With a few added seasonings, it’s also known as “browning sauce”.
Our recipe for brown stew chicken achieves that flavor by mixing the brown sugar in with the spices for the marinade, creating a sweet coating for the garlic, ginger, smoky paprika, allspice, and black pepper that penetrates the meat, onions, and bell peppers. The sauce comes together when you add the ketchup and chicken stock and let everything gently simmer. The flavor is unlike anything you’ve had before, but definitely something you’re going to want to eat over and over again. If you like heat, definitely add the Scotch bonnet peppers, which are ubiquitous in Jamaica and a traditional Caribbean ingredient. You can add less than our recipe calls for to control the heat, or omit them altogether. If you want just a bit of heat, you can always add a few splashes of your favorite hot sauce.
Tips For The Perfect Brown Stew Chicken
Although you’ll need to marinate the chicken for at least an hour, overnight is best for maximum flavor. Be sure to pat the chicken dry after removing it from the marinade, but don’t wipe off the spices! Basically, the chicken should not be wet when it goes into the hot oil, but you definitely want to sear the spice coating the skin into the chicken when you brown it. Cook the chicken until it is crispy and golden on both sides. When you add the vegetables in the sweet and spicy marinade back to the skillet, use a wooden spoon to scrape up all the brown bits at the bottom and cook it all together. When the rest of the ingredients have been added, simmer for the full 45 minutes so that all the wonderful flavors can meld and marry. During the last phase of cooking, where you remove the lid to let the sauce thicken, keep an eye on it. If it reduces too much, mix a bit more ketchup into some chicken broth and add it to the skillet. Then, just return to simmering until the sauce has reached the consistency you desire.
FAQs & Tips
How To Make Ahead And Store
Cooked and cooled brown stew chicken should be stored in an airtight container and will last for up to 3 days in the refrigerator and up to 3 months in the freezer.
Are There Other Kinds Of Peppers That Work But Aren’t As Hot?
Scotch bonnets are hot, that’s for sure. But all kinds of other peppers that aren’t as hot will do, such as jalapeños, serranos, or poblanos.
Is There A Vegan Version Of This Dish?
You can easily make this dish vegan by replacing the chicken with jackfruit or cubes of tofu and substituting vegetable broth for the chicken broth.
Serving Suggestions
Rice and peas is a staple dish in Jamaican cuisine, but I love to serve Pasta With Peas with brown stew chicken. The Parmesan makes it more Italian than Caribbean, for sure, but the cheese provides a nutty complement to the whole meal.
When a dish such as this one features a sweet and savory profile, I’ve found that picking up on those flavors in side dishes makes for a really wonderful meal. Try serving this stew with some crispy Sweet Potato Hash Browns, Cabbage Wedges, and Pandesal (a slightly sweet Filipino bread roll) alongside some Whipped Butter. And end your island-inspired meal with this stunning Tropical Fruit Tart.
Brown Stew Chicken
Ingredients
- 3 pounds chicken thighs, bone-in, skinless
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 large yellow onion chopped
- 3 green onions chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 3 tablespoons vegetable oil
- 2 tablespoons ketchup
- 2 cups chicken broth
- 1 Scotch bonnet pepper deseeded and finely chopped (optional, for heat)
Instructions
- In a large bowl, combine chicken, brown sugar, smoked paprika, allspice, black pepper, salt, chopped onions, green onions, red bell pepper, garlic, and ginger. Mix well to coat the chicken evenly.
- Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
- Heat oil in a large skillet over medium heat. Remove chicken from the marinade, reserving the vegetables and spices, and brown the chicken on both sides, about 3-4 minutes per side.
- Remove the chicken and set aside. In the same skillet, add the reserved vegetables and spices from the marinade and sauté until softened, about 5 minutes.
- Return the chicken to the skillet. Add ketchup and chicken broth, and stir to combine. Bring to a simmer.
- Cover and cook on low heat for 45 minutes.
- Uncover and cook for an additional 15 minutes to reduce the sauce slightly. If using, add the Scotch bonnet pepper during the last 15 minutes of cooking.
- Serve hot with rice or your choice of side.
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