Jamaican Brown Stew Chicken Recipe
I had no idea that Jamaican food was loved by so many people!
This dish is the brown stew chicken, a Jamaican classic that is extremely popular. It is made mostly on Sundays, especially by those living in the countryside.
- 8-10 pieces chicken
- 1 onion (diced)
- 4 garlic cloves (minced)
- 1 stalk scallion (chopped)
- 1 nice bunch thyme
- 1 tablespoon of your favorite meat spice (mine is the dry jerk spice)
- 2 pinches of salt
- 1 tablespoon soy sauce
- 4 tablespoons vegetable oil
- 2 tablespoons vinegar for rinsing chicken
How to Cook Brown Stew Chicken:
First, remove skin and rinse the chicken in a bowl with the vinegar and 5 cups water. Pat dry or drain and return to a dry bowl.
Add scallion, onion, and garlic to the bowl with your favorite spice, salt, soy sauce, and thyme. With clean hands, massage this seasoning into every piece of chicken until they are well coated. You can do this the day before cooking and marinate in the refrigerator overnight, but you can also cook immediately.
In a skillet, heat 4 tablespoons of vegetable oil on medium. Shake off the onion, garlic, and scallion pieces from the chicken and reserve in the bowl with the marinade.
When the oil is smoking, add each piece of chicken. Brown well on all sides. When all pieces are very brown, add reserved seasoning to pot and cover, reducing flame to medium/low. After five minutes, add 2 cups water to bowl, swirl to pick up the leftover spices, then add to chicken and increase the flame to medium again.
Cover and let simmer until the gravy has been reduce to about 2/3 of a cup. Stir and turn the pieces once or twice.
Note: Use less salt if you are hypertensive or omit altogether.
This recipe goes extremely well with rice and peas. See the recipe for Jamaican Rice and Peas here.
Variations and Additions
Now there are a few variations to the brown stew chicken that Jamaicans love. Some people like their sauce a bit thickened and will add flour, corn starch, or ketchup to thicken.
- To thicken with flour: After browning all pieces of chicken, remove from pan. Add 1/2 tablespoon flour to oil and stir. I prefer whole wheat for this because it's less starchy and pasty. Allow flour to get slightly brown. What you are actually making is a roux. Slowly add water while stirring. Add chicken pieces and reserved seasoning.
- To thicken with corn starch: Follow recipe as usual. When sauce is reduced by about 1/3, dissolve 1/2 heaped teaspoon of cornstarch in a little water and stir into sauce. Let cook until thickened to desired consistency.
- To thicken with tomato ketchup: When I use this method, I prefer to burn the ketchup in the oil a little to reduce the tangy flavor of the vinegar. I add the ketchup after removing chicken pieces from oil. Fry it a little until bubbly and starts to get a bit darker, then add chicken pieces and seasoning, then water, and stir. Some people add the ketchup after adding the water for the sauce. They would then add a bit of sugar to help balance the flavor.
- You may also use chopped tomatoes to help thicken the sauce instead of any of the above.
Additions (choose one):
- Diced potatoes
- Sliced carrots
- String beans
- Green peas