Easy Brown Stew Chicken Recipe for Dinner
Looking for a comforting, flavorful dinner that’s simple to make? This Easy Brown Stew Chicken Recipe is a Caribbean-inspired classic that’s rich, tender, and packed with bold spices. Perfect for weeknights or meal prep, it’s a one-pot wonder that pairs beautifully with rice, veggies, or crusty bread. Plus, it’s naturally gluten-free and packed with protein!
Brown stew chicken is a staple in Jamaican cuisine, where it’s slow-cooked until fall-off-the-bone tender in a savory-sweet sauce. Don’t worry—this version keeps things quick without sacrificing depth of flavor. Ready in under an hour, it’s ideal for beginners but impressive enough for guests. Let’s get cooking!
Ingredients for Easy Brown Stew Chicken
- 2 lbs (900g) chicken thighs or drumsticks (bone-in, skin-on for best flavor)
- 2 tbsp brown sugar (or coconut sugar for a healthier swap)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup (or tomato paste for less sweetness)
- 1 tsp thyme (dried or fresh)
- 1 tsp allspice (or sub with ½ tsp cinnamon + ½ tsp nutmeg)
- 1 tsp garlic powder (or 3 fresh cloves, minced)
- 1 tsp ginger, grated
- 1 scotch bonnet or jalapeño pepper (optional, for heat)
- 1 large onion, sliced
- 1 bell pepper, chopped
- 2 carrots, diced (optional)
- 2 cups chicken broth
- 2 tbsp oil (vegetable or coconut)
- Salt and black pepper to taste
How to Make Easy Brown Stew Chicken
- Season the chicken: Pat chicken dry, then rub with salt, black pepper, thyme, allspice, and garlic powder. Let sit for 10 minutes (or overnight for deeper flavor).
- Brown the sugar: Heat oil in a large pot or Dutch oven over medium heat. Add brown sugar and stir until it melts and turns amber (about 2 minutes).
- Sear the chicken: Add chicken in a single layer (skin-side down) and cook for 3–4 minutes per side until golden. Remove and set aside.
- Sauté veggies: In the same pot, add onion, bell pepper, carrots, and ginger. Cook for 3 minutes until softened.
- Deglaze: Pour in soy sauce, Worcestershire sauce, and ketchup, scraping up any browned bits.
- Simmer: Return chicken to the pot, add broth, and bring to a boil. Reduce heat to low, cover, and simmer for 30–35 minutes until chicken is tender.
- Thicken (optional): Uncover and simmer for 5–10 more minutes to reduce the sauce if desired.
- Serve hot over rice or with roasted veggies. Garnish with fresh parsley or scallions.
Time & Servings
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
- Servings: 4
Nutrition Facts (per serving)
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 420 | 12g | 32g | 25g |
Tips for the Best Brown Stew Chicken
- Don’t skip browning the sugar—it adds depth and color to the dish.
- Use bone-in chicken for juicier meat and richer broth.
- Adjust the heat by removing seeds from the scotch bonnet or omitting it.
- For extra flavor, marinate the chicken overnight.
- Too salty? Add a splash of water or lime juice to balance.
FAQ
Can I use boneless chicken?
Yes, but reduce cooking time to 20–25 minutes to avoid dryness.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days or freeze for 2 months. Reheat gently on the stove.
What’s a good side dish?
Try coconut rice, steamed greens, or fried plantains for a Caribbean twist!
Leave a Comment