1. How do you make Jamaican Brown Stew Chicken from scratch?

Start by marinating your chicken in a mix of aromatics and spices (like garlic, scallions, thyme, allspice, brown sugar, and optional browning sauce) for at least an hour or overnight. Sear the chicken until richly caramelized, then sauté the aromatics in the same pot. Return the chicken, add stock, ketchup or tomato sauce, carrots, bay leaves, and simmer covered for 1½ to 2 hours until tender and flavorful.

2. What ingredients give Jamaican Brown Stew Chicken its rich color and flavor?

The deep mahogany hue comes from browning sauce or brown sugar during searing. Aromatics like garlic, onions, ginger, scallions, thyme, allspice, and Scotch bonnet (or other chiles) layer in spicy and herbal notes. Ketchup or tomato sauce builds out the stew base, while long simmering melds everything into a deeply satisfying, glossy sauce.

3. Can I make Jamaican Brown Stew Chicken in an Instant Pot?

Yes the Instant Pot delivers great results fast. Sear the chicken on the "Sauté" setting, deglaze with stock and sauce, seal, and pressure cook on high for around 20 minutes. If the sauce is too thin, use the Sauté function afterward with a cornstarch slurry to thicken and shine.

4. How long should Jamaican Brown Stew Chicken simmer for the best flavor?

On the stovetop, simmer gently for 1½ to 2 hours, covered, stirring occasionally for rich depth. If time is tight, a pressure cooker speeds this up to 20 minutes. Slow cookers also shine cook low for 6‑7 hours or high for 3‑4 hours for tender, flavorful results.

Jamaican Brown Stew Chicken – 4 Ways to Make It Epic Comfort in Minutes -

Name: Jamaican Brown Stew Chicken: Rich, Soulful Comfort in Every Bite
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Jamaican
Ingredients: 2.5 lbs bone-in chicken (thighs or drumsticks); 3 scallions, chopped; 1 small onion, sliced; 1 bell pepper, sliced; 3 garlic cloves, minced; 1 tbsp fresh thyme; 1 tsp ground allspice; 1 tbsp ginger, grated; 2 tbsp browning sauce or dark brown sugar; 1 tbsp ketchup; 1 whole Scotch bonnet pepper (optional); 1 tbsp soy sauce or Worcestershire; 1 tsp black pepper; Salt to taste; 1 tbsp oil; 1 cup chicken stock or water; 2 bay leaves

Ingredients

Scale

2.5 lbs bone-in chicken (thighs or drumsticks)

3 scallions, chopped

1 small onion, sliced

1 bell pepper, sliced

3 garlic cloves, minced

1 tbsp fresh thyme

1 tsp ground allspice

1 tbsp ginger, grated

2 tbsp browning sauce or dark brown sugar

1 tbsp ketchup

1 whole Scotch bonnet pepper (optional)

1 tbsp soy sauce or Worcestershire

1 tsp black pepper

Salt to taste

1 tbsp oil

1 cup chicken stock or water

2 bay leaves

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Instructions

1. Marinate chicken with scallions, onion, garlic, thyme, allspice, ginger, browning sauce, ketchup, and soy sauce. Chill for at least 4 hours or overnight.

2. Heat oil and brown sugar in a Dutch oven over medium heat. Add marinated chicken and sear until caramelized on both sides.

3. Remove chicken. In the same pot, sauté reserved aromatics until fragrant and softened.

4. Return chicken to pot. Add stock, bay leaves, bell peppers, and Scotch bonnet pepper.

5. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until chicken is tender and sauce is rich.

6. Taste and adjust seasoning. Optionally, thicken with cornstarch slurry if needed.

7. Serve hot with rice and peas, plantains, or your favorite side.

Notes

You can substitute browning sauce with dark brown sugar.

Use bone-in chicken for the richest flavor.

For a faster version, use a pressure cooker: cook for 20 minutes on high.

Author: Quinto
Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Main Course
Method: Stovetop
Cuisine: Jamaican

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 6g
Sodium: 580mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 30g
Cholesterol: 130mg