How to Make Authentic Jamaican Stew Chicken – A Step-by-Step Guide

Jamaican stew chicken, also known as brown stew chicken, is a delicious and comforting one-pot meal that is a staple in Jamaican cuisine This dish is full of complex flavors from herbs, spices, vegetables, and browning sauce that all come together to create a rich, savory gravy. The chicken is incredibly moist and tender after being slowly simmered in this sauce Making authentic Jamaican stew chicken at home is easy to do with this complete guide.

Overview of Jamaican Stew Chicken

Jamaican stew chicken is typically served on Sundays or for special occasions in Jamaica. It is considered a hearty warm and comforting meal. This stew is made by first marinating chicken pieces in a flavorful blend of herbs, spices, aromatics, and browning sauce. Then, the chicken is seared to give it color and develop flavor. Finally, it simmers low and slow in a sauce made from the marinade ingredients until tender and succulent. The result is chicken that is seasoned to the bone and falling off the fork, napped in a luscious, thick brown gravy.

When made traditionally, this dish uses tough cuts of chicken cooked with the bone in, such as chicken legs or thighs. The bone adds extra chicken flavor to the gravy. Scooping up this rich sauce with a side of rice and peas or mashed green bananas is a favorite way to eat Jamaican stew chicken. It can also be served with slices of grilled breadfruit, fried plantains, or cabbage.

Ingredients Needed

• 3-4 pounds chicken legs or bone-in thighs
• 1 onion, diced
• 4 cloves garlic, minced
• 1 Scotch bonnet or habanero pepper, halved
• 1 tablespoon fresh thyme leaves
• 2 teaspoons minced ginger
• 1 teaspoon ground allspice
• 1 cup ketchup
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 1 tablespoon Jamaican jerk seasoning
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Step-by-Step Instructions

Follow these simple steps for authentic Jamaican stew chicken made from scratch.

1. Make the Marinade

In a large bowl, combine the onion, garlic, Scotch bonnet pepper, thyme, ginger, allspice, ketchup, soy sauce, brown sugar, vegetable oil, jerk seasoning, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.

2. Marinate the Chicken

Add the chicken pieces to the bowl and turn to coat in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight. This allows the chicken to soak up all the flavors.

3. Sear the Chicken

Heat 1-2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and place in the hot pot in a single layer. Sear both sides until browned, about 3-4 minutes per side. Do this in batches if needed to avoid crowding.

4. Simmer the Stew

Once all chicken pieces are browned, return them to the pot along with the remaining marinade and 1 cup of water. Bring to a boil then reduce heat to low. Cover and simmer for 45-60 minutes, until chicken is very tender and sauce is thickened.

5. Finish the Stew

Remove lid and continue simmering 15 minutes more to reduce sauce further if desired. Taste and adjust seasoning if needed. Serve stew chicken warm over rice, with sides like fried plantains or steamed vegetables.

Tips for the Best Jamaican Stew Chicken

• Use bone-in chicken for the most flavorful gravy. Opt for thighs or drumsticks.

• Allow chicken to marinate overnight for maximum flavor absorption.

• Sear chicken well to build browned, caramelized notes.

• Simmer gently and don’t rush the cooking time for fall-off-the-bone meat.

• Leave the Scotch bonnet pepper whole for mild heat or slice it for extra spice.

• Thicken the gravy by simmering uncovered near the end.

• Swirl in a pat of butter at the end for a richer taste.

• Garnish with chopped scallions and fresh thyme leaves.

Frequently Asked Questions

What is the difference between stew chicken and curry chicken?

Stew chicken uses more ketchup, soy sauce, garlic, and browning for a savory gravy, while curry chicken gets its flavor from Jamaican curry powder.

What cut of chicken is best?

Chicken legs or bone-in thighs work well, as they become very tender. The bone also enriches the sauce.

Can I use boneless chicken?

You can, but allow a little less cooking time. The flavor won’t be quite as deep.

What if my stew chicken is bitter?

Bitterness usually comes from burnt garlic or onions. Fix it by stirring in a little brown sugar.

What sides go with Jamaican stew chicken?

Rice and peas, fried sweet plantains, mashed green banana, steamed cabbage or collard greens are classic pairings.

Jamaican stew chicken is the ultimate hearty, flavorful one-pot meal. With this easy step-by-step guide, you can now make this iconic island dish at home. Be sure to allow time for proper marinating and simmering to let the complex flavors develop. The result is fork-tender chicken napped in a rich, aromatic brown gravy. Serve this Jamaican comfort food over rice for a mouthwatering meal everyone will love.