Brown Stew Chicken

Transport your taste buds to the Caribbean with this flavorful Brown Stew Chicken recipe, a hearty dish that combines tender, marinated chicken pieces with a medley of vibrant vegetables and bold spices. Infused with soy sauce, browning sauce, fresh thyme, allspice, and the heat of scotch bonnet pepper, this stew offers a rich, smoky depth of flavor that is perfectly balanced by the sweetness of sautéed onions, bell peppers, and carrots. The chicken is browned to perfection, then simmered in its own marinade and a savory broth until melt-in-your-mouth tender. Best served over fluffy rice, this comforting and aromatic Jamaican classic is ideal for impressing your dinner guests or savoring a cozy family meal. Get ready to fall in love with the irresistible combination of warm spices and soulful Caribbean flavors!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 pounds chicken pieces (legs, thighs, wings)
• 1 whole lime or lemon
• 3 tablespoons soy sauce
• 2 tablespoons browning sauce
• 3 tablespoons vegetable oil
• 1 whole large onion, sliced
• 2 whole bell peppers, sliced
• 3 stalks scallions, chopped
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh thyme
• 1 whole scotch bonnet pepper, finely chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon allspice
• 1 whole tomato, chopped
• 1 whole carrot, sliced
• 2 cups water or chicken broth

Directions

Step 1

Clean the chicken by rubbing it with the lime or lemon, rinsing under cold water, and then patting dry with paper towels.

Step 2

In a large bowl, combine the chicken pieces with soy sauce and browning sauce. Mix well to ensure all pieces are coated.

Step 3

Add the sliced onions, bell peppers, chopped scallions, minced garlic, fresh thyme, scotch bonnet pepper, salt, black pepper, and allspice to the bowl with the chicken. Mix thoroughly, cover, and marinate for at least 1 hour or overnight in the refrigerator for better flavor.

Step 4

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 5

Remove the chicken pieces from the marinade (reserving the marinade) and brown them in batches in the hot oil until each side is golden brown. This should take about 4-5 minutes per side. Transfer the browned chicken to a plate and set aside.

Step 6

In the same pot, add the marinated onion and pepper mixture, sautéing for about 5 minutes until the onions become soft.

Step 7

Add the chopped tomato and sliced carrot to the pot, and cook for an additional 2 minutes.

Step 8

Return the browned chicken to the pot, and pour in the reserved marinade.

Step 9

Add water or chicken broth, enough to barely cover the chicken.

Step 10

Bring the pot to a boil, then reduce the heat to low, cover, and simmer for 45 minutes or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

Step 11

Adjust seasoning if necessary and serve hot over rice or with your choice of sides.

Nutrition Facts

Serving size	2517.6 grams (2517.6g)

Amount per serving	% Daily Value*
Calories	3833

Total Fat 225.80g	289%
Saturated Fat 57.50g	288%
Polyunsaturated Fat 25.30g
Cholesterol 1266mg	422%
Sodium 5664mg	246%
Total Carbohydrate 53.50g	19%
Dietary Fiber 12.80g	46%
Total Sugars 21.70g
Protein 382.80g	766%

Vitamin D 177IU	885%
Calcium 354mg	27%
Iron 21mg	118%
Potassium 4413mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 40.5%

Carbs: 5.7%