Brown Stew Chicken Recipe
by Sommer Collier — last updated on Jan 28, 2026 
I love a hearty stew for a cozy weekend evening, and I’ve made this Jamaican brown stew chicken recipe so many times it’s become a staple in my kitchen. The tender chicken simmers low and slow with bell peppers, thyme, and a rich browning sauce to create a bold, spicy gravy that’s perfect for a comforting Caribbean dinner.
On a weekend evening, and all I want to do is put my feet up, relax, and eat a really delicious and comforting meal, I go for this slow-cooked brown stew chicken dish. Every spoonful is warm and filled with spicy marinated chicken pieces, chunks of veggies, and a thick, zesty gravy. And did I mention the incredible aromas that fill the kitchen as this stew simmers? They’re indescribable and totally drool-worthy. This is authentic Caribbean soul food, and like my Jamaican oxtail stew recipe, this recipe delivers big flavor every single time.
Ezequiel Gonzalez – ⭐⭐⭐⭐⭐ This was really tasty! The chicken fell right off the bone! It paired so well with the rice as well!
Table of Contents
Sommer’s Recipe Highlights
Meal Prep Hero – I always make a big enough batch of this stew so I can have it throughout the week over fluffy rice for lunch or dinner. Like most soups and sauces, this dish tastes even better the next day, after the flavors have had ample time to mix and mingle, so it’s perfect for leftovers.
Caribbean Flavors – The chicken marinade and the thick gravy are filled with bold Caribbean aromatics and spices, just like my jerk chicken thighs. If you’re a fan of vibrant flavors like I am, then you’re going to love every spoonful of this stew.
Simple Ingredients – No fancy ingredients here. This chicken stew is made with easy-to-find pantry staples, and that makes this dish even better for a lazy weekend evening.
Key Ingredients and Tips
- Bone-in chicken – I like to use thighs or drumsticks, with the skin on, because they provide a lot of flavor and juicy texture. You can also use chicken breast, but I find that sometimes it comes out tough.
- Chicken bouillon – To make the base of that deep, savory marinade, I always use chicken bouillon with water or chicken broth. You can use chicken base in place of the bouillon as well.
- Scallions and onions – Freshly chopped scallions and onions accentuate that savory flavor. Plus, they add crunch and a gorgeous pop of color.
- Habanero peppers – Now for that spice! Definitely don’t skip out on the habanero pepper. I remove the seeds before cooking with it just to tame the heat a little bit.
- Ketchup – I like to build the base of the stew with ketchup because it adds a sweet, tangy, acidic kick.
- Brown sugar – Just a little bit of sugar helps balance out all the heat from those spices.
- Veggies – To plump up the stew, I use chopped carrots and bell peppers for a little extra sweetness, texture, and color.
- Seasonings – This recipe calls for a whole lotta herbs and aromatics. You’ll need fresh thyme leaves, freshly grated ginger, smoked paprika, black pepper, bay leaves, and browning seasoning. For the browning seasoning, I use either Kitchen Bouquet or Gravy Master.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Flavor the chicken – I start this recipe by making the chicken marinade. I grab a large Ziploc bag and fill it with the chicken bouillon, scallions, habanero peppers, garlic, thyme, ginger, paprika, and a little bit of black pepper. I shake that up to make sure everything is combined and then I toss in the chicken. Now comes the fun part — that chicken gets a little massage so it’s evenly coated in that delicious marinade, and I let it sit in the fridge for about 2 hours.
Brown the chicken – Next, I grab a large pot and coat it with olive oil. Once that’s nice and hot, I add in the marinated chicken and watch it sizzle on all sides until the skin is golden brown.
Prep the stew base – Once the chicken is browned, I move it momentarily to a plate. Then, I toss the chopped onion, carrots, and bell peppers into the pot and I cook those down until they’re soft. Back into the pot goes the chicken, along with that sweet ketchup, brown sugar, browning seasoning, bay leaves and water. I cover it up and let it simmer for about 20 minutes. I uncover it and let it cook for another 10 until the stew is thick. And now, I’m ready to serve!
Recipe Variations
- Browning seasoning alternatives – If browning seasoning is unavailable, you can substitute it with Maggi seasoning, soy sauce, or Worcestershire sauce. These won’t have quite the same taste, but will still provide a bit of brown color and lovely umami flavor, as this well-loved and popular condiment does.
- Potatoes – To make this stew even heartier, you can add in diced sweet potatoes or regular potatoes.
- Coconut milk – Make this stew creamy by stirring in a splash of tropical coconut milk.
Serving Suggestions
Like my crock pot chicken stew, this stewed chicken dish is rich and saucy, and there are so many great ways to serve this up. Here are some of my favorites:
- Over a bed of fluffy basmati rice or confetti Caribbean rice
- With a side of baked plantains or hot cornbread muffins
Frequently Asked Questions
If you’re not familiar, Browning Seasoning is an old-timey ingredient used for enhancing the taste and color of many dishes. It adds a salty, savory taste to anything from stews, to gravies, and all sorts of sauces. You can find it in most grocery stores, usually near the bottled sauces and marinades.
This classic Jamaican Brown Stew Chicken recipe includes classic browning seasoning to create a wonderfully deep, earthy flavor throughout the dish. While it can be substituted in a pinch (keep reading for ideas), I highly recommend you try to source true browning seasoning to make the best version, the most authentic Jamaican recipes.
Yes, you can. However, I find that the bone-in variety adds a lot more flavor to this dish, and any dish, really.
Storing
This stew is terrific for enjoying as leftovers! The flavors get even better as everything sits together. Store cooled leftovers in an airtight container for up to 4 days in the fridge. To freeze, transfer to a sealed container and wrap the container in a layer of aluminum foil. Keep in the freezer for up to 2 months.
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Brown Stew Chicken Recipe
Video
Ingredients
For the Marinated Chicken –
- 4 pounds bone-in chicken thighs or drumsticks
- 2 teaspoons chicken bouillon or chicken base
- ¼ cup chopped scallions
- 2 habanero peppers seeded and minced
- 2 tablespoon minced garlic
- 2 tablespoons fresh thyme leaves
- 1 tablespoon freshly grated ginger
- 1 teaspoon smoked paprika
- ½ teaspoons black pepper
For the Brown Chicken Stew –
- 3 tablespoons oil
- 1 large onion peeled and chopped
- 2 large carrots sliced
- 1 bell pepper seeded and chopped
- 3 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon browning seasoning
- 2 bay leaves
- 4 cups water
Instructions
Marinate the Chicken –
- Place the chicken pieces in a large zip bag. Add the chicken bouillon, scallions, minced habanero, garlic, thyme, ginger, paprika, and black pepper. Zip the bag closed and massage the chicken pieces to coat with seasoning on all sides. Place the chicken in the refrigerator and chill for at least 2 hours. (You can marinate overnight if desired.)
Brown the Chicken –
- Set a large 7-8 quart dutch oven (or pot) over medium heat. Place the oil in the pot. Once hot, add the chicken pieces, and as much of the marinade seasoning as possible, into the pot. Brown the chicken pieces on both sides, rotating the pieces as needed. (This will go faster if you pot is wider like a dutch oven.)
Make the Stew Base –
- Remove the chicken pieces and place on a holding plate. Add the chopped onion, carrots, and bell peppers to the pot. Sauté for 5 minutes to soften.
- Move the chicken pieces back to the pot. Add the ketchup, brown sugar, browning seasoning, bay leaves and water. Stir well. Cover and simmer for 20 minutes.
- Then remove the lid, stir and simmer another 10 to thicken the gravy. Taste, then salt and pepper as needed.
I made this at the weekend with bone in thighs, marinated in the fridge for 5 hours. (I was hungry and impatient) and it was gorgeous! I added a teaspoon of ground allspice to the sauce but other than that followed the recipe to the letter. I cannot recommend it enough! Froze the spares, and had it again a couple of days later. Perfect!!
Could you make this with boneless skinless chicken thighs?
Hi Elizabeth,
Yes, you can! Follow the directions as written. :)
It needed salt and acid so I added salt and some red wine vinegar and it needed to cook for more than 20 minutes
I always love your recipe and the way you deliver so easily. I followed the recipe exactly as it says the result was awesome. I enjoyed it with my husband. Thanks for sharing.
Hi! I love so many of your recipes, but I can’t stand bone-in chicken. Can I use chicken tenderloins, or boneless skinless breasts? And can I replace the habaneros with jalapenos? Habaneros are too spicy for me.
Hi Allison,
Sure you can! Depending on the size of your chicken pieces, you may want to reduce the cook time 5-10 minutes. (Or remove them to thicken the gravy a little longer then add them back in.) You can definitely reduce or swap the habaneros as well. :)
Hi,
I followed the recipe exactly as it says but mine came out thinner and not as dark as the picture above.
Hi, B.
I would suggest adding a small amt of a cornstarch slurry if it isn’t quite thick enough. I like mine a little thicker. You might consider adding less water as well, but 4 cups is about right for this amount of chicken.
Can this be made in the slow cooker?
Hi Lele,
You can! However, you will still need to brown the chicken on the stovetop first. Then move everything to the slow cooker and set on low for 5-6 hours or high for 3-4 hours.
Hi
Can you use a combination of thighs and drumsticks.
Hi Jackie, Absolutely!
This was really tasty! The chicken fell right off the bone! It paired so well with the rice as well!
This Jamaican stew is one of the most flavorful things I have made in a long time! quarantine has made a bland cook out of me…