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Brown stew chicken is —Jamaica’s signature sensation of a dish that tantalizes the senses with a galaxy of flavors that put this recipe at the top of fan base on the island and among the country’s expats.
Brown stew sounds like something Grandma came up with when the food supply was low. In other words, the name of this chicken thigh dinner may underdeliver in terms of the gourmet “wow” factor, but trust that it overdelivers at first bite.
The recipe is known for its cult-like devotion of true foodies. The dish’s components, how they're assembled and cooked is the secret that delivers a master class in counterpoint: A spicy punch from Scotch bonnet and ginger; and a cooling counterpunch from brown sugar and ketchup. Add in the call from the woodsy notes of allspice and thyme with the response from soy sauce and browning, and you'll understand why this dish gets all the praise.
First things first: What exactly is “browning”? The “brown” part comes from the addition of brown sugar, soy sauce, and the searing of the chicken. But the recipe becomes something entirely (let’s say, extra) from the browning sauce, which is just (almost) burned sugar. Bottled browning sauce is a non-negotiable staple in Jamaican kitchens, used in sweet and savory dishes. It’s bitterness-forward in terms of taste, with a faint back note of sweetness. The secret is it's almost always store-bought, but it's sometimes made at home. It can be stored for a very long time, but if you don't have it or want to make it, molasses is a viable stand-in.
In Jamaica, the meat here is typically skin-on, bone-in. I’m all for easy and what makes sense, so I elected to go with boneless, skinless thighs. I highly recommend serving this dish with simple cooked white rice, or rice and peas.
As with any stew, an overnight refrigeration will reveal a deeper, more complex flavor. Refrigerate for up to 3 days.
YIELDS:
4 - 6 serving(s)
PREP TIME:
25 mins
TOTAL TIME:
4 hrs.
CAL/SERV 590
Directions
• CHICKEN & MARINADE
1. Step 1In a small bowl or measuring cup, mix brown sugar, soy sauce, onion powder, browning sauce, black pepper, allspice, salt, paprika, and thyme until combined. Rub marinade all over chicken.
2. Step 2Transfer chicken to a large bowl, cover with plastic wrap, and refrigerate at least 2 hours or, preferably, up to 12.
• STEW
1. Step 1 In a large Dutch oven or straight-sided skillet over medium heat, heat 1 tablespoon oil. Pat chicken dry. Cook half of 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 pot.)
2. Step 2I n 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.
3. Step 3 Add scallions, Scotch bonnet peppers, garlic, broth, ketchup, brown sugar, Worcestershire, ginger, browning sauce, all spice, thyme, bouillon cube (if using), and bay leaves, season with black pepper. Scrape bottom of 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 pot and reduce heat to medium-low. Cook until liquid is slightly reduced and an instant-read thermometer inserted into thickest part of chicken registers 160°, about 15 minutes.
4. 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.
5. Step 5 Divide rice among bowls. Spoon stew over rice.