Brown Stew Chicken
Jamaican brown stew chicken: a dish that belies its simple name with an explosion of flavors. Don't let the understated title fool you – this is a culinary masterpiece with a devoted following, both in its homeland and among those who've tasted its magic abroad. The secret lies in the dance of contrasting elements: fiery Scotch bonnet peppers and ginger meet the sweet embrace of brown sugar and ketchup. Then, the warm, earthy notes of allspice and thyme intertwine with the savory depth of soy sauce and browned chicken, creating a symphony of taste that lingers long after the last bite.
Ingredients
Chicken & Marinade
- 1 Tbsp. dark brown sugar
- 1 Tbsp. soy sauce
- 2 tsp. onion or garlic powder or 1 tsp. each
- 1 tsp. browning sauce or dark molasses
- 1 tsp. browning sauce or dark molasses
- 1 tsp. ground allspice
- 1 tsp. kosher salt
- 1 tsp. regular or smoked paprika
- 1/2 tsp. dried thyme
- 8 boneless skinless chicken thighs (about 2 lb. total)
Stew
- 2 Tbsp. neutral oil divided
- 1 yellow onion thinly sliced
- 1 red or green bell pepper seeds and ribs removed, chopped
- 1 medium tomato cored, chopped
- 4 scallions white and pale green parts thinly sliced
- 1 to 2 Scotch bonnet peppers or habanero chiles seeds removed, chopped
- 4 cloves garlic finely chopped
- 3 cups low-sodium chicken broth
- 2 to 3 tbsp. ketchup
- 1 Tbsp. dark brown sugar
- 1 Tbsp. Worcestershire sauce
- 2 tsp. finely chopped peeled ginger
- 1 tsp. browning sauce or dark molasses
- 1 tsp. ground allspice
- 6 springs thyme
- 1 bouillon cube optional
- 3 bay leaves
- Some freshly ground black pepper to taste
- 2 tsp. cornstarch optional
- 2-4 cups Cooked white rice for serving with the stew
Instructions
Chicken & Marinade
Step 1
- Mix brown sugar, soy sauce, onion powder, browning sauce, black pepper, allspice, salt, paprika, and thyme in a small bowl or measuring cup until combined. Rub the marinade all over the chicken.
Step 2
- Transfer chicken to a large bowl, cover with plastic wrap, and refrigerate at least 2 hours or, preferably, up to 12.
Stew
Step 1
- In a large Dutch oven or straight-sided skillet over medium heat, heat 1 tablespoon oil. Pat chicken dry. Cook half of the chicken, undisturbed, until browned, about 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer chicken to a plate. Repeat with remaining chicken and 1 tablespoon oil. (If after the first batch, the pot blackens, wipe out the pot.)
Step 2
- In the same pot over medium-high heat, cook onion and bell pepper, stirring occasionally, until beginning to brown, about 8 minutes. Add tomato and continue to cook, stirring occasionally, until tomato breaks down, about 5 minutes.
Step 3
- Add scallions, Scotch bonnet peppers, garlic, broth, ketchup, brown sugar, Worcestershire, ginger, browning sauce, allspice, thyme, bouillon cube (if using), and bay leaves; season with black pepper. Scrape the bottom of the pot and cook over medium-high heat, stirring occasionally, until warmed through and fragrant, about 5 minutes. Add chicken and any accumulated juices and bring to a boil. Cover the pot and reduce heat to medium-low. Cook until liquid is slightly reduced and an instant-read thermometer inserted into the thickest part of chicken registers 160°, about 15 minutes.
Step 4
- If you want a thicker sauce, in a small bowl, mix cornstarch and 1 teaspoon water. Add slurry, bring to a boil, and cook, stirring frequently, until desired consistency is reached, about 30 seconds.
Step 5
- Divide rice among bowls. Spoon stew over rice.