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Brown Stew Chicken Recipe

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4.3 from 22 reviews

Brown Stew Chicken is a flavorful Caribbean classic where chicken pieces are marinated with a blend of aromatic herbs and spices, then browned and simmered in a rich, savory sauce made with chicken stock, bell peppers, and a touch of ketchup. This hearty and comforting dish features tender, juicy chicken infused with layers of spices and a velvety brown sauce, perfect served with rice or your favorite side.

Ingredients

Chicken Marinade

  • 1 whole Chicken, or chicken pieces, chopped into smaller chunks
  • 1 small Onion, chopped
  • 3 cloves Garlic, minced
  • 1 stalk Green Onion (scallion), crushed or chopped
  • 3 sprigs Fresh Thyme
  • 2 whole Bay Leaves
  • 1 tsp Browning sauce
  • 1 whole Scotch Bonnet Pepper, or chopped, as desired
  • 1 tsp Black Pepper
  • 1 tsp Paprika
  • 5 whole Pimento Seeds (allspice berries), whole or crushed
  • 2 tsp Dark Brown Sugar, packed
  • Small piece Fresh Ginger, optional

Brown Stew Chicken

  • 2 cups Chicken Stock, low sodium
  • 1/2 small Red Bell Pepper, julienned or chopped
  • 1/2 small Green Bell Pepper, julienned or chopped
  • 1 tbsp Ketchup
  • 1 tbsp Soy Sauce, optional
  • 1/2 tsp Salt, more or less to taste
  • 2 tbsp Olive Oil

Instructions

  1. Prepare the Chicken: Remove skin from the chicken and trim any excess fat. Wash the chicken pieces with vinegar and/or lemon or lime juice, then rinse with water. Pat dry thoroughly with paper towels, chop into smaller pieces if not already done, and set aside.
  2. Marinate the Chicken: In a large mixing bowl or plastic storage bag, combine the chicken with chopped onion, green onion, minced garlic, fresh thyme sprigs, bay leaves, browning sauce, brown sugar, pimento seeds, paprika, salt, black pepper, scotch bonnet pepper, red and green bell peppers, and soy sauce if using. Mix thoroughly to coat all pieces evenly. Cover and marinate for at least one hour, or preferably overnight in the refrigerator for deeper flavor.
  3. Brown the Chicken: Heat olive oil over medium-high heat in a large Dutch oven or deep skillet. Remove chicken pieces from the marinade, reserving the marinade and vegetables separately. Add chicken pieces to the hot oil and brown each side for about 5 to 10 minutes until a rich golden-brown crust forms.
  4. Add Liquids and Simmer: Once browned, pour in chicken stock along with the reserved marinade and vegetables. Cover the pot and bring to a boil over medium-high heat. Let it cook covered for about 20 minutes to allow flavors to meld and chicken to cook through.
  5. Finish the Sauce: After 20 minutes, remove the lid, stir in the ketchup, and reduce heat to medium-low. Cover again and let simmer gently until the chicken is very tender and the sauce has reduced and thickened by about half—approximately 10 more minutes. Taste and adjust seasoning with salt and pepper as needed.
  6. Final Touches: Remove and discard the bay leaves, scotch bonnet pepper, green onion stalks, and thyme sprigs. Serve the brown stew chicken hot with your choice of side dishes such as rice and peas, fried plantains, or steamed vegetables.

Notes

  • Marinate Your Chicken – Massage the marinade well into the chicken pieces to allow deep penetration of flavors. Marinating overnight yields best results.
  • Season to Taste – After cooking, always taste the stew and adjust seasoning by adding salt or pepper as desired.
  • Use Low Sodium Stock – Use low sodium chicken stock to control salt levels. If only regular stock is available, dilute with water to reduce saltiness.
  • Thicken Gravy – If the sauce hasn’t thickened sufficiently, mix 1 tbsp cornstarch with 1 tbsp cold water and stir into the pot. Simmer a few minutes until thickened.

Find it online: https://flavorspath.com/brown-stew-chicken-recipe/