Brown Stew Chicken
Brown stew chicken is one of those dishes that will humble you real quick if you don’t get that flavor right. The chicken needs to be well seasoned, the sauce needs to be rich, and that gravy has to coat everything just right, not watery, not bland. With my Southern roots and years of cooking bold, flavor-packed meals, I’m not letting anything leave my kitchen tasting flat. This recipe walks you through how to build that deep color and flavor step by step so your stew actually hits.
Servings 5 servings
Calories 584kcal
Ingredients
Chicken and Seasoning
- 3 pounds chicken thighs and chicken drumsticks Any cuts of chicken will work, bone-in or boneless.
- 1-2 tablespoons jerk seasoning I use 2 tablespoons. See notes.
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 2 tablespoons Jamaican green seasoning
- 2 teaspoons browning
Brown Stew
- ¼ cup avocado, canola, or vegetable oil
- ½ cup sliced green bell peppers
- ½ cup sliced red bell peppers
- ½ cup sliced yellow bell peppers
- ½ cup sliced onions
- ¼ cup diced green onions
- 3-4 garlic cloves Minced.
- 3-4 twigs fresh thyme
- ½ cup chopped fresh tomato This was 1 small tomato for me.
- 2 tablespoons ketchup
- 1 scotch bonnet pepper See notes below.
- 1 cup hot water
Instructions
- Pat the chicken thighs and drumsticks dry. Season with browning sauce, jerk seasoning, smoked paprika, salt, pepper, and Jamaican green seasoning. Rub everything in really well, don’t be shy here. Let it marinate for at least 30 minutes, but if you’ve got time, a few hours or overnight is even better.3 pounds chicken thighs and chicken drumsticks, 1-2 tablespoons jerk seasoning, 1 teaspoon smoked paprika, salt and pepper to taste, 2 teaspoons browning, 2 tablespoons Jamaican green seasoning
- Heat a large pot or skillet over medium-high heat. Add the oil to the pan. Remove the chicken from the bowl with the marinade (keep the leftover marinade from the bowl as it gets used later), then place the chicken in the pan. Let it sear until deep brown on both sides, flipping both sides. This step is where the flavor starts, so don’t rush it. Remove the chicken and set aside.¼ cup avocado, canola, or vegetable oil
- Drain the excess oil from the pan or pot. I like to remove enough oil so that only about 2 tablespoons of oil remains. You don't want excess oil in your brown stew gravy.
- In the same pot, add the onions, garlic, green onions, bell peppers, and fresh tomatoes. Sauté until softened and fragrant, scraping up those browned bits from the bottom of the pot, that’s flavor.½ cup sliced green bell peppers, ½ cup sliced red bell peppers, ½ cup sliced yellow bell peppers, ½ cup sliced onions, ¼ cup diced green onions, 3-4 garlic cloves, ½ cup chopped fresh tomato
- Add in the fresh thyme, and ketchup. Next pour 1 cup of hot water in the bowl with the remaining marinade from the chicken. Mix everything together and pour the marinade into the skillet. Let the stew cook for a couple of minutes so the flavors can blend.3-4 twigs fresh thyme, 2 tablespoons ketchup, 1 cup hot water
- Let it come to a simmer. Add the Scotch bonnet pepper whole for flavor. If you want it spicy, you can pierce it or slice it. If not, leave it whole so it infuses without overpowering.1 scotch bonnet pepper
- Add the browned chicken back to the pot along with any juices. Spoon some of the sauce over the top.
- Cover and let it simmer on medium-low heat for about 25 to 35 minutes, or until the chicken is cooked through and tender. The chicken should reach an internal temperature of at least 165 degrees. Use a meat thermometer. The gravy should thicken and coat the chicken.
- Taste the gravy and adjust seasoning if needed. Be sure to salt to taste. Remove the Scotch bonnet if you left it whole. I also assess if I need more browning sauce here to help give the dish more color.
- Serve hot with rice and peas or white rice and spoon that gravy all over the top.
Notes
Be sure to use a quality jerk seasoning. Check the labels. Ensure it isn't old or expired. Old spices lose their flavor over time. You don't want the dish to be bland.
Taste your brown stew gravy repeatedly before serving. Make adjustments to the spices. I always add more salt to taste here.
Scotch bonnet peppers can be hard to find depending on where you live. These peppers are used in a lot of authentic Jamaican cuisine. I can usually find them in Carribbean markets/grocery stores and sometimes at an Asian market. A habanero pepper is a close substitute.
Nutrition
Serving: 1serving | Calories: 584kcal | Carbohydrates: 8g | Protein: 58g | Fat: 35g