Brown stew chicken is one of those dishes that instantly transports you to the heart of the Caribbean. Specifically hailing from the vibrant island of Jamaica, this comforting dish is beloved across generations. Today, we’re diving into a Jamaican brown stew chicken with bell peppers recipe that’s packed with bold island flavor, tender chicken, and a rich, deeply seasoned gravy that feels like a warm hug. Whether you're craving a hearty stew for Sunday dinner or introducing your taste buds to authentic Jamaican cuisine for the first time, this stew chicken Jamaican style delivers big on both comfort and taste.
Unlike some traditional African chicken stew dishes, this version is uniquely Jamaican, built on the holy trinity of Caribbean recipes: browning sauce, fresh thyme, and Scotch bonnet peppers. The addition of bell peppers not only adds vibrant color and a touch of sweetness, but also enhances the savory depth of the stew. It’s everything a soul food dinner should be—rich, satisfying, and utterly memorable.
Jamaican Brown Stew Chicken with Bell Peppers
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Caribbean, Jamaican
Dutch oven or heavy-bottomed pot A cast iron Dutch oven is ideal for slow, even cooking and developing those rich stew flavors. If unavailable, any heavy-bottomed pot with a lid will work.
Tongs For searing and handling chicken pieces.
Wooden Spoon or Spatula To stir and scrape the flavorful bits from the bottom of the pan.
Cutting board and sharp knife For prepping vegetables and meat.
Mixing bowl To marinate the chicken.
For Marinating the Chicken
- 2 ½ lbs chicken bone-in, skin-on thighs and drumsticks are ideal
- 1 tablespoon browning sauce homemade or store-bought
- 1 tablespoon all-purpose seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 Scotch bonnet pepper deseeded and chopped (optional for less heat)
- 3 cloves garlic minced
- 1 inch piece fresh ginger grated
- ½ medium onion sliced
- Juice of 1 lime for cleaning and flavor
For the Stew
- 2 tablespoons vegetable oil
- ½ onion sliced (additional from the marinade)
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 2 scallions green onions, chopped
- 1 sprig fresh thyme or ½ tsp dried thyme
- 1 ½ cups chicken broth or water
- 2 tablespoons ketchup yes, really!
- 1 teaspoon soy sauce for umami depth
- 1 teaspoon sugar balances the heat and acidity
Step 1: Clean and Marinate the Chicken
Start by washing the chicken with lime juice and cold water. This step is customary in Jamaican recipes and helps remove any raw odors while adding a light citrus undertone.
Pat the chicken dry, then season generously with browning sauce, all-purpose seasoning, garlic powder, onion powder, thyme, black pepper, salt, chopped garlic, ginger, onions, and Scotch bonnet pepper. Massage everything into the meat, cover, and refrigerate for at least 2 hours (overnight for best flavor).
Step 2: Sear the Chicken
Heat oil in a Dutch oven over medium-high heat. Remove excess onions and peppers from the marinated chicken (set them aside—you’ll use them later). Sear the chicken pieces on all sides until browned, about 3–4 minutes per side. Don’t overcrowd the pot—do this in batches if needed.
Step 3: Build the Flavor Base
Once all the chicken is seared, remove it and set aside. In the same pot, add the reserved onions and Scotch bonnet from the marinade, along with the fresh bell peppers and scallions. Sauté for 5–7 minutes until softened and fragrant.
Add ketchup, soy sauce, sugar, and thyme, stirring to combine. Let everything simmer together for another 2–3 minutes, allowing the sauce to slightly caramelize.
Step 4: Simmer the Stew
Return the chicken to the pot, nestling it into the pepper mixture. Pour in the chicken broth or water until the chicken is partially submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes. Stir occasionally and check that the chicken is fully cooked and fall-apart tender.
The sauce will thicken as it cooks down into a luxurious gravy. If it gets too thick, just add a splash more broth.
Step 5: Serve and Enjoy
Taste and adjust seasoning if needed. Serve the brown stew chicken hot, with rice and peas, fried plantains, or boiled dumplings for a true taste of the islands.
Pairings
No Jamaican stew chicken is complete without its perfect sidekicks. Here are a few soulful and satisfying ways to round out your plate:
- Rice and Peas: This coconut-infused rice dish with red kidney beans is a staple in Jamaican dishes. It balances the heat and richness of the stew beautifully.
- Boiled Dumplings: These chewy, dense flour dumplings are a must-have for any chicken stew with dumplings scenario. They soak up the sauce perfectly.
- Fried Plantains: Sweet, caramelized plantains offer a soft, sugary contrast to the spicy stew.
- Festival (Jamaican Fried Bread): A slightly sweet, fried cornmeal breadstick that’s perfect for dipping in the gravy.
- Coleslaw or Cucumber Salad: Something light and crisp to freshen up the meal and add crunch.
Pair with a glass of sorrel or ginger beer, and you’ve got yourself a soul food dinner that’ll transport you straight to the Caribbean.
FAQs
1. What type of chicken is best for brown stew chicken?
For the most flavorful and tender results, use bone-in, skin-on chicken thighs and drumsticks. These cuts absorb the marinade well and stay juicy during the slow simmer. You can also use a whole chicken cut into parts for a more traditional stew chicken Jamaican feel.
2. Can I make this on the stovetop only?
Absolutely! This chicken stew recipe stove top method is the classic approach. A Dutch oven or heavy-bottomed pan with a lid makes it easy to simmer everything together without needing an oven.
3. How spicy is Jamaican stew chicken?
It can be quite spicy if you include the full Scotch bonnet pepper, seeds and all. For a milder version, remove the seeds or use just half a pepper. You can also omit it entirely and still have a flavorful dish.
4. Is this similar to southern chicken stew or cowboy stew?
It shares the hearty comfort factor of southern chicken stew and cowboy stew recipe styles, but with bold Caribbean flair. The use of browning sauce, thyme, and Scotch bonnet makes it distinctly Jamaican.
5. Can I adapt this into an easy one-pot meal?
Yes, this is already a chicken stew recipe easy enough for weeknights. You could even toss in diced potatoes or carrots to make it more of a one-pot hearty stew, though traditional Jamaican recipes keep it simple with rice and peas on the side.
