Go Back
Delicious plate of Brown Stew Chicken with vibrant vegetables and spices
Redondo

Brown Stew Chicken

Experience the comforting, savory flavors of homemade Brown Stew Chicken, where each bite tells a story of tradition and warmth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner
Cuisine: Caribbean
Calories: 412
Ingredients Method Notes

Ingredients
  

  • 3 lbs chicken thighs, boneless, skinless
  • 1 Tablespoon brown sugar
  • 2 teaspoons browning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons salt, or to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon allspice
  • 1 yellow onion, chopped
  • 3 spring onions, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 scotch bonnet pepper, seeds removed and chopped
  • 4 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 1/4 cup oil
  • 2 Tablespoons ketchup
  • 1 cup chicken broth
  • 1/2 cup water

Method
 

  1. In a bowl, combine chicken with brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, onions, bell peppers, scotch bonnet, garlic, and ginger; rub to coat evenly.
  2. Cover and marinate in the refrigerator for at least 1 hour or overnight.
  3. Remove peppers, onions, garlic, ginger, and thyme from the chicken and set aside.
  4. Heat oil in a large skillet over medium heat. Add chicken and brown 1–2 minutes per side; remove and set aside.
  5. Add reserved onions and peppers to the skillet and sauté until softened, about 5 minutes.
  6. Return chicken to the skillet. Add chicken broth, water, and ketchup; stir to combine.
  7. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally.
  8. Uncover and simmer 10 minutes more to reduce the gravy.

Notes

For a varied flavor, consider adding diced vegetables like carrots or peas to the stew towards the end of cooking.