Authentic Jamaican Brown Stew Chicken Recipe

Name: Authentic Jamaican Brown Stew Chicken
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: Serves 1 or more
Ingredients: 2 pounds chicken pieces; 1 (28 ounce) can crushed tomatoes; 2 scallions, finely chopped; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1-2 scotch bonnet peppers, finely chopped (adjust to taste); 2 large carrots, chopped; 1 lime, juiced; 2 sprigs fresh thyme; 1 teaspoon ground pimento (allspice); 2 tablespoons soy sauce; 2 tablespoons all-purpose flour; 1 (13.5 ounce) can full-fat coconut milk; 2 tablespoons coconut oil

Taste the islands! This Authentic Jamaican Brown Stew Chicken recipe, passed down through generations, delivers a rich, savory flavor explosion. Tender chicken slow-simmered in a fragrant blend of Jamaican spices, then finished with creamy coconut milk. Traditionally served with rice and peas, sliced tomatoes/avocado, and fried ripe plantains for a complete Jamaican feast. Get ready for an unforgettable culinary journey!

Prep Time 30 mins

Cook Time 135 mins

Calories 684.9 kcal

Protein 82g

Rating 3.0 (27 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Authentic Jamaican Brown Stew Chicken

2 pounds chicken pieces
1 (28 ounce) can crushed tomatoes
2 scallions, finely chopped
1 medium onion, finely chopped
4 cloves garlic, minced
1-2 scotch bonnet peppers, finely chopped (adjust to taste)
2 large carrots, chopped
1 lime, juiced
2 sprigs fresh thyme
1 teaspoon ground pimento (allspice)
2 tablespoons soy sauce
2 tablespoons all-purpose flour
1 (13.5 ounce) can full-fat coconut milk
2 tablespoons coconut oil

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How to Make Authentic Jamaican Brown Stew Chicken

Squeeze the juice of 1 lime over 2 lbs of chicken pieces and rub thoroughly.
Drain off excess lime juice.
In a large bowl, combine: 1 (28 ounce) can crushed tomatoes, 2 scallions (finely chopped), 1 medium onion (finely chopped), 4 cloves garlic (minced), 1-2 scotch bonnet peppers (finely chopped, adjust to taste), 2 sprigs fresh thyme, 1 teaspoon ground pimento (allspice), and 2 tablespoons soy sauce. Add the chicken pieces and mix well.
Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
Heat 2 tablespoons of oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat.
Remove chicken pieces from marinade, shaking off excess seasoning. Reserve the marinade.
Brown the chicken pieces in batches, ensuring not to overcrowd the pot. This will take about 8-10 minutes.
Set browned chicken aside on a plate.
Drain off excess oil from the pot.
Return the chicken to the pot.
Pour the reserved marinade over the chicken. Add 2 large carrots (chopped).
Stir and cook over medium heat for 10 minutes.
In a separate bowl, whisk together 2 tablespoons all-purpose flour and 1 (13.5 ounce) can full-fat coconut milk until smooth.
Add the coconut milk mixture to the stew, stirring constantly. Reduce heat to low, cover, and simmer for another 20-25 minutes, or until the chicken is very tender and the sauce has thickened.
Serve hot with rice and peas, sliced tomatoes or avocado, and fried ripe plantains.