Jamaican Brown Stew Chicken Batch
This authentic Jamaican brown stew chicken yields 6 generous servings that freeze beautifully for up to 3 months, making it an ideal batch component for meal prep. The caramelized sugar base creates deep flavor that intensifies during storage, and each portion reheats into a complete meal when paired with rice or ground provisions. One batch multiplies into multiple weeknight dinners with minimal effort.
Equipment
- Large Bowl
- Dutch Oven
- Measuring spoons
- Measuring Cups
- Knife
- Cutting Board
Ingredients
Marinade
- 6 lb Chicken bone-in, skin-on — legs, thighs, wings, or a whole chicken cut into pieces
- 2 tablespoon Kosher Salt Morton brand
- 1 tablespoon Black Pepper
- 1 tablespoon Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Grace All-Purpose Seasoning
- 2 tablespoon Ground Allspice
- 2 cups Onion thinly sliced
- 4 stalks Scallions chopped
- 8 cloves Garlic minced
- 1 piece Fresh Ginger thumb-sized, grated
- 1 Scotch Bonnet Pepper finely chopped, optional for heat
- 2 sprigs Fresh Thyme or 2 teaspoon dried thyme
- 3 tablespoon Soy Sauce
Cooking
- 4 tablespoon Avocado Oil or lard or beef fat
- 2 cups Chicken Broth or water
- 2 Tomatoes large, chopped
Instructions
Prep
- Combine chicken pieces with kosher salt, black pepper, paprika, garlic powder, onion powder, Grace all-purpose seasoning, allspice, sliced onion, scallions, garlic, ginger, Scotch bonnet pepper, thyme, and soy sauce in a large bowl.
- Mix thoroughly to coat every piece.
- Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Cook
- Heat avocado oil in a large Dutch oven over medium-high heat.
- Remove the chicken from the marinade and reserve the marinade.
- Working in batches, sear the chicken until browned on all sides.
- Set chicken aside.
- Add the reserved marinade to the Dutch oven and cook for 2-3 minutes, stirring to deglaze the bottom of the pot.
- Add the chicken broth and chopped tomatoes.
- Stir to combine.
- Return the seared chicken to the pot.
- Cover and simmer over medium heat for 35-40 minutes until the chicken is tender and cooked through.
- Add more broth if the sauce gets too dry.
Serve
- Taste and adjust salt.
- Serve over steamed white rice, Rice and Peas, or with boiled dumplings.
Notes
The caramelized sugar step is non-negotiable—it creates the mahogany color and depth that defines brown stew chicken. Don't rush it, but watch carefully to avoid burning. Store cooled stew in airtight containers for up to 4 days refrigerated or 3 months frozen; the flavors deepen overnight. Reheat gently on the stovetop with a splash of water or broth to restore the sauce consistency. You can substitute chicken thighs exclusively for richer flavor and more forgiving cook times. Scale the Scotch bonnet to your heat tolerance, or omit entirely—the dish still delivers complex flavor from the allspice and thyme. This recipe works well in a slow cooker: brown the sugar and chicken as directed, then transfer everything to the slow cooker for 4-5 hours on low.
Tried this recipe?Let us know how it was!
