Brown Stew Chicken
This authentic brown stew chicken recipe delivers tender, juicy chicken simmered in a rich Caribbean-style gravy bursting with bold spices and color.
Equipment
- Large Skillet or Dutch Oven
- Mixing bowl
- Tongs
Ingredients
- 3 lbs chicken thighs boneless, skinless
- 1 tablespoon brown sugar
- 2 teaspoons browning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt or to taste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon allspice
- 1 yellow onion chopped
- 3 spring onions chopped
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1 scotch bonnet pepper seeds removed and chopped
- 4 cloves garlic chopped
- 1 inch ginger chopped
- 1/4 cup oil
- 2 tablespoons ketchup
- 1 cup chicken broth
- 1/2 cup water
Instructions
- Add chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, and allspice to a bowl. Mix well, rubbing seasoning into the chicken.
- Add onions, green pepper, red pepper, scotch bonnet, garlic, and ginger. Cover and marinate in the fridge for at least 1 hour or overnight for deeper flavor.
- Remove peppers, onions, garlic, ginger, and thyme from chicken and set aside. Heat oil in a large skillet over medium heat.
- Add chicken to the skillet and brown for about 1–2 minutes per side. Remove and set aside.
- Add the reserved onions and peppers to the skillet and sauté until softened, about 5 minutes.
- Return chicken to the skillet along with chicken broth, water, and ketchup. Stir to combine.
- Bring to a simmer, cover, and cook for 30 minutes, stirring occasionally.
- Remove the cover and simmer uncovered for another 10 minutes to reduce the gravy. Serve and enjoy!
Notes
For extra flavor, marinate overnight. Serve with rice and peas or fried plantains for a classic Caribbean touch.
