Authentic Jamaican Brown Stew Chicken
Authentic Jamaican brown stew chicken with tender chicken breast in a rich, savory gravy. High protein, naturally low sodium, keto friendly, and perfect for a cozy, comforting dinner.
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
*38g protein Per Serving, 6g carbs per serving.**
- 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.