Description
Brown Stew Chicken is a classic Caribbean dish featuring tender chicken pieces marinated in a flavorful blend of herbs and spices, then browned and slow-simmered in a rich, savory sauce made with chicken stock, bell peppers, ketchup, and a hint of soy sauce. This hearty stew is perfect for a comforting family meal, offering a beautiful balance of heat, sweetness, and aromatics.
Ingredients
Chicken Marinade
- 1 whole Chicken, or chicken pieces, chopped into smaller chunks
- 1 small Onion, chopped
- 3 cloves Garlic, minced
- 1 stalk Green Onion (escalion/sprig onion), crushed or chopped
- 3 sprigs Fresh Thyme
- 2 whole Bay Leaves
- 1 tsp Browning
- 1 whole Scotch Bonnet Pepper, or chopped, as desired
- 1 tsp Black Pepper
- 1 tsp Paprika
- 5 whole Pimento Seeds (allspice berries), whole or crushed
- 2 tsp Dark Brown Sugar, packed
- Small piece of Fresh Ginger, optional
Brown Stew Chicken
- 2 cups Chicken Stock, low sodium
- 1/2 small Red Bell Pepper, julienned or chopped
- 1/2 small Green Bell Pepper, julienned or chopped
- 1 tbsp Ketchup
- 1 tbsp Soya Sauce, optional
- 1/2 tsp Salt, more or less to taste
- 2 tbsp Olive Oil
Instructions
- Prepare the Chicken: Remove the skin from the chicken and trim any excess fat. Wash the chicken with vinegar and/or lemon or lime juice, then rinse thoroughly with water. Pat the chicken pieces dry using paper towels and chop into smaller chunks if not already done. Set aside.
- Marinate the Chicken: In a large mixing bowl or a plastic storage bag, combine the chicken with chopped onion, green onion, minced garlic, fresh thyme sprigs, bay leaves, browning, brown sugar, pimento seeds, paprika, salt, black pepper, scotch bonnet pepper, diced red and green bell peppers, and soy sauce if using. Mix well to ensure the chicken pieces are fully coated with all the seasonings. Cover and marinate for at least one hour, preferably overnight, to allow flavors to deepen.
- Brown the Chicken: Heat olive oil in a large Dutch oven or heavy skillet over medium-high heat. Remove the chicken pieces from the marinade, reserving the marinade bowl (including the vegetables and seasonings). Sear the chicken pieces in the hot oil, browning each side for about 5-10 minutes until a golden crust forms.
- Braise in Stock and Marinade: Once browned, add the reserved marinade and chicken stock to the pot with the chicken. Cover and bring everything to a boil over medium-high heat. Allow it to cook for about 20 minutes, letting the chicken absorb the broth and flavors.
- Reduce and Simmer: Remove the lid and stir in ketchup. Reduce the heat to medium-low and cover again. Let the stew simmer gently for about 10 more minutes, or until the chicken is very tender and the sauce has thickened and reduced by half. Taste and adjust seasoning with salt and pepper as needed.
- Finish and Serve: Remove the bay leaves, scotch bonnet pepper, green onion stalks, and thyme sprigs from the pot. Serve the brown stew chicken hot with your choice of side, such as rice and peas or fried plantains, and enjoy this flavorful Caribbean classic.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness of the dish.
- Removing the chicken skin reduces fat but you can keep it if you prefer a richer taste.
- The Scotch bonnet pepper can be adjusted or omitted for less heat depending on your spice preference.
- If soy sauce is not available, it can be omitted or substituted with Worcestershire sauce for a different flavor dimension.
- This stew pairs well with rice and peas, boiled green bananas, or fried plantains.
- Use low-sodium chicken stock to better control the saltiness of the dish.
