Grab a delicious taste of the Caribbean islands with this brown stew chicken recipe. Incredibly flavorful chicken that falls off the bone simmered in tasty spices.
- 8 chicken pieces, such as thighs and legs
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground Jamaican allspice
- salt/pepper, to taste
- 1 cup chopped yellow onion
- 4 scallions, chopped
- 6 garlic cloves, finely minced
- 1 tablespoon brown sugar
- 2 teaspoons browning
- 6 sprigs fresh thyme
- 2 bay leaves
- 1/4 cup canola oil
- 3 cups chicken stock
- 2 medium-sized carrots, chopped
- 1/2 cup tomato purée
- 1 scotch bonnet pepper (left whole), optional
- In a large bowl or ziplock bag, add in chicken parts. Then sprinkle in paprika, ginger, allspice, salt/pepper, to taste. Add in onion, scallions, garlic, brown sugar, browning, thyme, and bay leaves. Gently rub together all ingredients to fully coat chicken pieces in marinade.
- Cover bowl with lid/plastic wrap or seal ziplock bag and transfer to refrigerator to allow flavors to marinate for 1 hour or up to overnight. If marinating overnight, be sure to stir chicken around in bowl/bag at least once. This will ensure even flavor marination throughout.
- Take chicken pieces and remove from marinade mixture, shaking off excess onion/scallions/bay leaves. Be sure to reserve that marinade though by setting aside.
- In a large heavy-bottomed pot or dutch oven, heat oil over medium-high heat. Fry chicken pieces until golden brown in color on all sides, about 15-20 minutes. Careful not to overcrowd pot, fry chicken in batches if you need to. If using bone-in/skin-on chicken pieces, at this stage, chicken will not be fully cooked through but heavily browned. Chicken will finish cooking through later.
- Add all chicken pieces back into pot with reserved marinade mixture bits, stock, carrots, tomato purée, and scotch bonnet. Stir and cover pot with lid and allow chicken to stew over medium-low heat for 1 1/2-2 hours. Chicken should be extra tender and sauce will have thickened some.
- Discard bay leaves and scotch bonnet. Taste brown stew chicken and adjust seasonings by adding more salt/pepper, as desired. Pair this recipe alongside rice and peas, and enjoy!
- If using boneless chicken parts, frying time will be reduced, about 5-6 minutes.
- If using boneless chicken thighs, be sure to cut chicken into rough chunks.
- Category: Entrée, Dinner
- Cuisine: Caribbean
Keywords: caribbean, chicken, brown stew, jamaican, one pot