Delicious Jamaican Brown Stew Chicken

This Jamaican Brown Stew Chicken Recipe has tender chicken simmered in a rich, caramelized brown sugar gravy filled with garlic, thyme, and bold island spices. The flavor is deep, comforting, and unbelievably delicious, and you won’t believe how simple it is to make at home!

Save

A few years back, I got inspired to recreate this classic after tasting it at a small Jamaican restaurant that instantly stole my heart. The meal was bursting with warmth, sweetness, and spice in every bite. I couldn’t stop thinking about that thick, flavorful sauce and how it soaked right into the rice.

Not long after, I decided to try making it myself, and that first pot changed everything. The kitchen smelled incredible, brown sugar melting into oil, thyme sizzling, and chicken slowly turning golden. Since then, I’ve cooked it countless times, and it’s become one of my most-loved comfort dishes to share with friends and family.

Why You’ll Love This Recipe

There’s something unforgettable about the balance of heat, sweetness, and rich gravy in this stew.

Deep Caribbean flavor: The chicken absorbs all the spices, herbs, and brown sugar caramel, creating a sauce that’s bursting with taste.

Tender meat: Slow simmering gives the chicken a melt-in-your-mouth texture that pairs beautifully with the thick gravy.

Homemade goodness: Everything is made from scratch with simple ingredients you probably already have.

Perfect for meal prep: The flavor only gets better the next day, so leftovers are even more delicious.

Warm and comforting: Ideal for cozy dinners, lazy weekends, or family gatherings.

Authentic flair: This recipe stays true to its Jamaican roots with the right balance of seasoning and spice.

Save

Ingredients

For the Chicken Marinade:

• 2 pounds bone-in chicken (thighs or drumsticks work best)
  
• 1 teaspoon salt
  
• 1 teaspoon black pepper
  
• 1 teaspoon paprika
  
• 1 tablespoon all-purpose seasoning
  
• 1 teaspoon browning sauce
  
• 2 stalks green onion, chopped
  
• 1 Scotch bonnet pepper, finely chopped (or less for milder heat)
  
• 4 cloves garlic, minced
  
• 1 small onion, chopped
  
• 1 teaspoon fresh thyme leaves
  
• 1 tablespoon soy sauce
  
• 1 tablespoon brown sugar
  
• Juice of 1 lime
  

For the Stew:

• 2 tablespoons vegetable oil
  
• 1 tablespoon brown sugar (for caramelizing)
  
• 2 cups water or chicken broth
  
• 1 bell pepper, sliced
  
• 1 tomato, chopped
  
• 1 tablespoon ketchup (optional, for sweetness)
  
• Fresh thyme sprigs for garnish
  

Save

Step-by-Step Instructions

1. Marinate the Chicken

Start by washing the chicken with lime juice and water, then pat it dry. Combine it with salt, black pepper, paprika, all-purpose seasoning, browning sauce, and soy sauce. Add garlic, onion, thyme, green onion, brown sugar, and chopped Scotch bonnet. Mix everything well until the chicken is fully coated. Cover and let it marinate in the fridge for at least 2 hours, but overnight gives the best flavor.

2. Caramelize the Sugar

Heat oil in a large pot over medium heat. Add 1 tablespoon of brown sugar and let it melt slowly until it turns deep amber. Be careful not to burn it, it should be bubbly and fragrant. This step gives the stew its signature brown color and rich sweetness.

3. Brown the Chicken

Add the marinated chicken pieces into the pot and stir well, coating each piece in the caramelized sugar. Let them brown for a few minutes on all sides until they start to develop color. Keep the leftover marinade for later.

4. Add Vegetables and Simmer

Once the chicken is browned, add sliced bell pepper, chopped tomato, and the remaining marinade. Pour in water or chicken broth, then stir to combine everything. Bring it to a boil, cover, and let it simmer on low heat for about 45 minutes, or until the chicken is tender and the sauce thickens beautifully.

5. Adjust and Finish

Taste and adjust the seasoning if needed. You can add a little ketchup or a splash of browning sauce for extra depth. Let it simmer uncovered for another 10 minutes until the gravy reaches your preferred thickness.

Tips & Variations

• Extra depth: For a smoky note, sear the chicken over higher heat before simmering.
• Coconut twist: Add a few tablespoons of coconut milk near the end for a creamier sauce.
• Vegetable add-ins: Try adding carrots, potatoes, or okra for a heartier stew.
• Less heat: Skip the Scotch bonnet or use half for milder spice.
• Sweet balance: A bit more brown sugar softens the spice without overpowering the flavor.
• Meal prep tip: Store leftovers in the fridge for up to 4 days; the flavor deepens overnight.

Serving Suggestions

Jamaican Brown Stew Chicken pairs best with fluffy white rice, rice and peas, or coconut rice to soak up all that delicious sauce. Fried plantains or steamed cabbage add a nice touch of sweetness and texture on the side.

When I serve it for family dinner, I like to add a slice of avocado and a bit of fresh lime on the plate. It cuts through the richness and brings everything together in the best way.

Frequently Asked Questions

Can I use boneless chicken?

Yes, you can use boneless thighs or breasts, but bone-in chicken gives a deeper flavor and thicker gravy.

How spicy is this recipe?

It’s moderately spicy with the Scotch bonnet, but you can reduce or skip it for a milder version.

Can I make it in a slow cooker?

Absolutely. Just brown the chicken first, then transfer everything to a slow cooker and cook on low for 6–7 hours or on high for 3–4 hours.

What’s browning sauce, and is it necessary?

Browning sauce adds color and depth to the stew. You can find it in most grocery stores or make your own by caramelizing brown sugar with a bit of water.

Can I freeze the leftovers?

Yes, this stew freezes very well. Let it cool completely, then store it in airtight containers for up to 3 months.

What’s the best way to reheat it?

Warm it gently on the stove with a splash of water or broth to loosen the sauce.

Final Thoughts

Jamaican Brown Stew Chicken is everything you want in a comforting meal, rich, saucy, flavorful, and full of warmth. The caramelized sugar, herbs, and spices work together to create a dish that feels both homely and exotic.

What I love most about it is how it turns simple ingredients into something deeply satisfying. It’s a dish that always brings people to the table, filling the room with good smells and good energy. Whether it’s a weeknight dinner or a special gathering, this recipe never fails to impress.