Jamaican Brown Stew Chicken Recipe

Jamaican Brown Stew Chicken Recipe
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This is one of my favorite foods to eat when I'm in Jamaica. There are many ways to make it, and everyone believes that their own Jamaican brown stew chicken recipe is the best! You may also know it as Fricasseed Chicken, although that name is no longer as common. It's basically chicken with a few vegetables in a tasty, well-seasoned gravy.

Some people thicken theirs with flour, but most Jamaicans prefer to use ketchup as a thickener. Some people add potatoes, while others substitute white yam, leave both of them out or add "spinners" instead.

As with anything you cook, you can add or subtract as you see fit. For example, green bell peppers don't like me, so I always omit them. But the browning is a key ingredient, because brown stew chicken needs to be BROWN! When I'm out of Jamaican browning, I usually have to substitute a product called Kitchen Bouquet. It's definitely not identical, but it gives me the desired effect and doesn't significantly alter the taste.

You'll find two recipes below that I have slightly adapted to suit my personal tastes. One uses flour, the other does not. Both are delicious! Try them today to see if they satisfy your tastebuds, and let me know what you think.
 

Jamaican Brown Stew Chicken Recipe #1

(Adapted from a recipe by Reniel's Irie Kitchen)

After you have gathered the ingredients for your Jamaican brown stew chicken recipe and are ready to cook, open up the video tutorial to guide you along the way.

VIDEO TUTORIALS:

Brown Stew Chicken, Part 1 (Video starts off with rice & peas)
Brown Stew Chicken, Part 2

INGREDIENTS: (in order of use)
2 whole chickens
1 tablespoon kosher salt
1 teaspoon black pepper
1 ½ tablespoons paprika
1 tablespoon habanero pepper sauce (or your favorite hot sauce)
1 tablespoon browning (you may use Kitchen Bouquet instead)
1 cup flour
4 tablespoons coconut oil
1 ½ cups water
1 cup diced carrots
3 scallions, chopped
¼-ounce piece of ginger
6 allspice balls (pimento berries)
1 teaspoon black pepper
1 tablespoon kosher salt
1 teaspoon oregano
1 teaspoon rosemary leaves
1 sprig of thyme
1 teaspoon cayenne pepper
1/2 cup diced bell peppers
3 ounces tomato sauce
2 tablespoons brown sugar
3 medium potatoes, diced (or use white yam)
 
INSTRUCTIONS:
1. Clean and cut up chickens. (The smaller your chicken pieces, the less time you will need to cook it.)
2. Season with salt, pepper, paprika and pepper sauce. Let chicken marinate overnight.
3. Before cooking chicken, add browning sauce (you may use kitchen bouquet instead) and flour. Mix thoroughly to coat chicken pieces.
4. In a large stock pot, add enough coconut oil to cover the bottom of the pan and bring to a high temperature (as for frying). Add chicken gradually, making sure that each side is seared.
5. To the same pot, add all remaining ingredients and stir well.
6. Turn fire to medium heat and let simmer 25-35 minutes.
7. Enjoy with rice and beans or mashed potatoes. Serves 6 to 8.

Happy cooking!
 

Jamaican Brown Stew Chicken Recipe #2

(Adapted from Cook Like a Jamaican)

INGREDIENTS: (in order of use)

3 lbs chicken, skin removed & cut in large pieces (leave the bones in)*
2 Tbsp lime juice
2 tsp salt
1/2 tsp black pepper
2 tsp sugar
3 cloves garlic, minced
1 1/2 tablespoon browning (you may use Kitchen Bouquet instead)
2 stalks scallion (white part only), chopped
1/2 cup cooking oil (for frying chicken)
1 large brown or yellow onion, chopped
2 tomatoes, chopped
2 carrots, sliced
1 sprig of fresh thyme or 1 tsp dried
1 Tbsp tomato ketchup
2 cups hot water
1 tsp to 1 Tbsp hot pepper sauce to taste (optional)
1 tsp salt (to taste)

*You can de-bone and cut the chicken into smaller pieces, if desired. Just adjust your cooking time downward.

INSTRUCTIONS:

1, Wash the chicken with a little lime juice, rinse it, and make sure to dry it with paper towel to remove any water before frying.
2. Season chicken with salt, black pepper, browning, sugar, garlic and scallion (green onion). Marinate the chicken overnight of at least one hour before frying.
3. Remove scallion from chicken and, on high heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned. Remove chicken from pan.
4. Remove half the cooking oil in pan and use remaining oil to fry onions and bell peppers until onions are transparent.
5. Add carrots, thyme, hot pepper sauce (if using), tomato ketchup and 1 cup of hot water to pan and stir; taste gravy and add 1 tsp of salt, if needed.
6. Add chicken to gravy. Add 1 cup of hot water and turn heat down to low and cover. Simmer chicken for 30 to 45 minutes or until the chicken and the carrots are tender and the gravy has thickened.
7. Serve with rice and peas, boiled green bananas, vegetables, salad or cole slaw. Serves 4 people.
 
 

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3 Comments

  1. Reniel’s Irie Kitchen how can I get all of your recipes? I tried the Brown Stew chicken but was missing cabbage

  2. The Reniel’s Irie Kitchen recipe is not mine. I adapted her recipe to make it how I like my chicken. Most brown stew chicken recipes I’ve seen (and eaten) don’t include cabbage, but you can certainly add it. Maybe you could comment on her video to see if she will share some other recipes!

  3. I will try this receipt, this is the first time where i have seen a receipt that have to mix the browning with flower normally i will seasoning the chicken with the browning and add all the other ingredients. But I guess this way is good if you want to have a rich gravy, will let you know how it turned out.

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