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Brown Stew Chicken

Brown stew chicken with a deep mahogany gravy: marinate chicken in spiced browning sauce, then caramelize sugar and braise until fall-apart tender. This Jamaican-style chicken stew features caramelized peppers and thyme for rich, savory flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Marinating 2 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Jamaican
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 3 lb bone-in chicken thighs and drumsticks Use skin-on if possible for best browning and flavor.
  • 1 green bell pepper Slice into thin strips so it softens while simmering.
  • 1 red bell pepper Slice into thin strips so it softens while simmering.
  • 1 onion Slice.
  • 4 garlic cloves Minced.
  • 3 green onions Sliced.
  • 1 scotch bonnet or habanero pepper Minced; use less or omit for milder heat.
  • 2 cup chicken broth For braising and building the gravy.
Marinade
  • 2 tsp browning sauce Helps create the signature mahogany color.
  • 1 tsp all-purpose seasoning Use your preferred seasoning blend.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 salt To taste.
  • 1 black pepper To taste.
Stew
  • 2 tbsp vegetable oil
  • 1 tbsp sugar For browning caramelization.
  • 1 fresh thyme Garnish before serving.

Equipment

  • 1 Dutch oven
  • 1 large skillet

Method
 

Marinate the chicken
  1. Mix browning sauce, all-purpose seasoning, garlic powder, onion powder, dried thyme, salt, and black pepper, then coat the chicken thoroughly.
  2. Cover and refrigerate for 2 hours or overnight so the seasonings penetrate.
Caramelize and brown
  1. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
  2. Add sugar and cook until it caramelizes to golden brown, stirring as needed.
  3. Add the marinated chicken pieces and brown until deeply golden on all sides, then remove to a plate.
Build the stew
  1. Add onion, bell peppers, garlic, green onions, and scotch bonnet to the pan and sauté for 4 minutes.
  2. Return chicken to the pot, add chicken broth, and bring everything to a boil.
Simmer until tender
  1. Reduce heat to maintain a gentle simmer, cover, and simmer 35-40 minutes until chicken is fall-apart tender and gravy is thick.
Serve
  1. Serve with rice and garnish with fresh thyme.

Notes

For the deepest color, make sure the sugar fully turns golden brown before adding chicken, and avoid stirring the chicken too early so you get true browning. Refrigerate leftovers in an airtight container for up to 3 days; freeze up to 2 months. This stew naturally works dairy-free; for gluten-free, use an all-purpose seasoning blend that’s certified gluten-free.