Brown Stew Chicken*

Brown stew chicken is a Jamaican staple and a favorite of many.


  • Chicken (2.5-3 lbs)
  • Red bell pepper (1)
  • Scotch bonnet pepper
  • All purpose seasoning (Adobo will do)
  • Kosher salt
  • Black cracked Pepper
  • Paprika seasoning
  • Thyme (about 5)
  • Green onion (about 6)
  • White onion (1/2)
  • Soy sauce or Browning (if using soy sauce, mix with equal parts brown sugar)
  • Vegetable oil
  • Butter
  • Garlic (4 cloves)
  • Lime (2)
  • Water


As with most Jamaican dishes, you first want to make slits in the chicken so flavor can seep in. Wash the chicken with lime and water, then drain. After this is finished you can start seasoning the chicken.

Start with salt and pepper, then add thyme, garlic cloves, paprika and your all seasoning.

After the chicken is seasoned you can begin the “browning” process. Add 2 tbsp of either soy sauce or browning then mix together. (If adding soy sauce be sure to add equal parts brown sugar as well)

Once the chicken is “browned” cover it and let it marinate overnight.

Heat vegetable oil to high in a deep frying pan or pot and carefully place each chicken piece in. Add a small slice of  butter then let the chicken simmer for about 6 minutes.

Dice the vegetables (spring onion, red bell pepper, 1/2 white onion)

Add the veggies in after the 6 minute timer is up,  and after that, one cup of water followed by a scotch bonnet pepper.
Cover the chicken once again and simmer for 45 mins.

Add 1tbps of ketchup after the chicken simmers and mix with the rest.


Serves 4

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