There are certain dishes that feel like therapy in a pot, and brown stew chicken is one of them. It is the kind of meal that speaks softly to your spirit while filling your home with warm, familiar comfort. And before we go any further, I want to say this to you from a place of love. You are doing better than you think. You deserve food that reflects that same gentle truth. You deserve moments that remind you to slow down, breathe a little deeper, and savor something beautiful that you created with your own two hands. This brown stew chicken will meet you exactly where you are and lift you a little higher. It is warm. It is tender. It is honest. And it has this way of pulling you back to yourself, even when life feels loud and overwhelming.
So go ahead. Try this recipe. Create something that honors your growth and your softness. Make a little mess in the kitchen. Dance while you stir. Taste as you go. Celebrate the small moment of joy you chose to give yourself. Because you deserve that moment. You deserve good food. And you deserve to feel proud of what you create. Now let us cook.
Authentic Jamaican Brown Stew Chicken
Equipment
- Large skillet with lid
- Tongs
- Cutting board
- Chef’s knife
- Measuring spoons
- Mixing bowl
Ingredients
Chicken Marinade
- 2 and 1/2 pounds chicken breast sliced into 7 to 8 cutlets
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon allspice ground pimento
- 1 medium onion sliced
- 1 red bell pepper sliced
- 2 scallions sliced
- 1 carrot sliced
- 4 garlic cloves smashed
- 1 whole habanero pepper 1 tiny hole poked
- 1 tablespoon brown sugar
- 1 tablespoon browning Kitchen Bouquet
- 2 tablespoons oil for browning
For the Stew
- 2 tablespoons ketchup
- 1 cup chicken broth or water
- Extra 1 to 2 teaspoons browning if needed
- More scallions or thyme for finishing optional
Instructions
Season and Marinate the Chicken
- Place sliced chicken breast in a bowl.
- Add salt, black pepper, garlic powder, onion powder, paprika, thyme, allspice, and brown sugar.
- Add onion, bell pepper, scallion, carrot, garlic, and the whole habanero with one small hole poked.
- Add 1 tablespoon browning and mix well.
- Cover and marinate at least 2 hours or overnight for best flavor.
Brown the Chicken
- Heat 2 tablespoons oil in a large skillet over medium high heat.
- Remove the habanero and set aside.
- Add chicken pieces in a single layer.
- Brown each side for 2 to 3 minutes. Do not fully cook the chicken.
- Remove chicken and set aside.
Sauté Aromatics
- In the same pan with the seasoned oil, add all the sliced vegetables from the marinade along with the habanero.
- Sauté for 3 minutes until softened.
- Add ketchup.
- Let it sit for 10 seconds to caramelize, then stir.
- Cook another 20 to 30 seconds.
Build the Gravy
- Pour in 1 cup broth or water.
- Stir and scrape the bottom of the pan to release flavor.
- If the gravy looks pale, add 1/2 teaspoon browning at a time until it reaches a deep brown color.
Stew the Chicken
- Return browned chicken pieces to the pan.
- Cover and reduce heat to medium low.
- Simmer for 45 to 60 minutes, stirring every 10 to 15 minutes.
- Remove the habanero when the aroma is strong enough.
- Gravy will reduce into a glossy, silky stew.
Serve
- Serve with rice and pea, cabbage, or vegetables.
- Spoon extra gravy over the chicken.
Notes
- Use browning slowly and adjust color carefully to avoid bitterness.
- The chicken stays juicy even when reheated.
- Keeping the habanero whole adds flavor without too much heat.
- Works well with chicken thighs too.