brown stew chicken

Well, the secret is out for another requested recipe… How restaurants make Jamaican style Brown stew chicken, they are making tones and tones of this brown stew chicken, and I’ll show you the secret behind this hearty chicken recipe.

Now, make sure you wash the chicken, of course, nice and clean really clean. Salt, lemon juice, and vinegar are always a great way to wash your chicken.


Now it’s time to prep the vegetables which are always, onions, tomatoes, scallion, thyme, bell pepper, and garlic (always use fresh garlic). I always have fresh garlic in my kitchen, As far as I know, fresh garlic is always added to it and your vegetables are prepped and ready.


In a mixing bowl with washed chicken in, add salt, black pepper, pepper, onion powder, and garlic. Now you need to flavor it up, so you add all-purpose seasoning Jamaican all-purpose for seasoning, and I’m also using Jamaican chicken seasoning then paprika.

Make sure you add paprika forget the color, and we need some fresh garlic of course and ginger. You can use ginger powder or fresh ginger. And make sure you are using pimento seeds Jamaica’s, not coconut pimento seeds, then Apple cider vinegar, I use any kind of white vinegar anything, but I always add vinegar to my seasoning mixture. Then add a few drops of browning sauce it’s important because that is what it’s going to give your chicken the color. And then you add in all your vegetables right there and mix all very well together to combine and follow the instructions below until the end.



  • 3lbs Chicken, cut in pieces and skin removed
  • Chicken Seasonings:
  • 2 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tsp Sugar
  • 3 Large cloves garlic, minced
  • 2 stalk escallion (white part only), chopped
  • Gravy:
  • 1/2 cup Cooking oil (for frying chicken)
  • 1 Large onion, chopped
  • 1/4 each, Red and Green bell pepper, chopped
  • 1 Sprig of thyme or 1 tsp dried
  • 1 tsp Pepper sauce (check out the best hot pepper sauce)
  • 1 Tbsp Tomato ketchup
  • 11/2 to 2 cups Hot water
  • 1 tsp salt (to taste)

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brown stew chicken


1 ) Season chicken with salt, black pepper, sugar, garlic, and scallion (green onion). Marinate the chicken overnight of at least one hour before frying.

2 ) Remove scallion and garlic from chicken and, on High heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned. Remove chicken from pan.

3 ) Remove half the cooking oil in the pan and use the remaining oil to fry onions and bell peppers until onions are transparent.

4 ) Add thyme, hot pepper sauce, tomato ketchup, and 1 cup of hot water to the pan and stir; taste the gravy and add 1 tsp of salt, if needed; let simmer for 5 minutes.

5 ) Add chicken to the gravy. Add 1/2 to 1 cup of hot water and turn heat to low and cover the pan. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.

6 ) If the gravy is still watery after 30 minutes, remove the chicken and let the gravy simmer on Medium until it thickens. Then put the chicken back in the pan spooning the gravy over it and simmering for a few minutes to warm through and serve!




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