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Jamaican Brown Stew Chicken with Bell Peppers

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Caribbean, Jamaican
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Clean and Marinate the Chicken

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.