Brown Stew Chicken

Nutrition · per serving

Steps

1. 1

   Pat the chicken dry. In a bowl, combine the chicken with garlic, onion, spring onions, thyme, allspice, scotch bonnet, soy sauce, browning sauce, salt, and black pepper. Rub the seasoning well into the chicken and let it stand for 10 minutes while you prepare the remaining vegetables. Tip: keeping the onion and herbs in the bowl helps perfume the stew later, so do not discard them.

   600 g bone-in chicken thighs, skin-on12 g garlic, minced120 g yellow onion, sliced30 g spring onions, sliced6 g fresh thyme2 g ground allspice5 g scotch bonnet, finely chopped10 ml dark soy sauce15 ml browning sauce4 g fine salt1 g black pepper
2. 2

   Heat a wide heavy pan or deep frying pan over medium-high heat and add the oil. Lift the chicken pieces out of the seasoning bowl, reserving all the seasoned onions and herbs. Brown the chicken skin-side down first for 3-4 minutes per side until deep mahogany in spots, but not burnt. Work in a single layer for the best colour.

   15 ml neutral oil600 g bone-in chicken thighs, skin-on
3. 3

   Reduce the heat to medium. Add the reserved seasoned onion mixture to the pan and cook for 2 minutes, stirring, until fragrant and slightly softened. Add the carrot, red bell pepper, and tomato, and cook for 2-3 minutes more so the vegetables begin to soften and pick up the browned bits from the pan.

   120 g yellow onion, sliced30 g spring onions, sliced6 g fresh thyme12 g garlic, minced5 g scotch bonnet, finely chopped80 g carrot, sliced on the bias80 g red bell pepper, sliced100 g tomato, chopped
4. 4

   Stir in the ketchup and water, scraping the bottom of the pan well to dissolve the flavourful fond. Return the chicken to the pan, skin-side up, along with any juices from the plate. Bring to a gentle simmer; the liquid should come about halfway up the chicken, not fully cover it.

   15 g ketchup240 ml water600 g bone-in chicken thighs, skin-on
5. 5

   Cover loosely and simmer over medium-low heat for 20-22 minutes, turning the chicken once halfway through, until the chicken is cooked through and tender. The thickest part near the bone should reach 75°C, and the sauce should be lightly thickened. If it looks too thin, uncover for the last few minutes to reduce.

   600 g bone-in chicken thighs, skin-on
6. 6

   Taste the sauce and adjust with a pinch more salt if needed. Scatter over the finishing thyme and spoon the sauce and vegetables over the chicken to serve. This is especially good with rice and peas, plain steamed rice, or fried plantain.

   2 g fresh thyme

Origin & History

Brown stew chicken is a beloved Jamaican home-style dish that reflects the island's talent for layering bold seasoning, browning, and gentle stewing into deeply savoury meals. Its flavour profile draws on staples of Jamaican cooking such as thyme, allspice, scallion, hot pepper, and browning sauce, and it remains a fixture at family tables and casual eateries.