Jamaican Brown Stew Chicken Meal
This is one of those recipes where the browning sauce does all the heavy lifting. If you've never used it, browning sauce is basically liquid caramel — it gives the chicken that deep mahogany color and a slightly sweet, smoky backbone without any complicated technique. I brown the chicken first to build a fond on the bottom of the pot, then everything braises together. The ketchup isn't weird — it's traditional. It adds acidity and a touch of sweetness that balances the allspice and thyme. Make a big pot because this tastes even better the next day once those flavors marry overnight in the fridge. Serve it over rice and peas and you've got a complete meal with almost zero effort on day two.
Equipment
- Dutch Oven
- Cutting Board
- Chef’s knife
- Wooden spoon
- Tongs
- Measuring spoons
Ingredients
Brown Stew Chicken
- 1 portion Jamaican Brown Stew Chicken thawed with sauce, batch
Vegetables
- 2 cups Carrots sliced
- 1 cup Red Bell Pepper sliced
- 1 cup Green Bell Pepper sliced
- 1 cup Chicken Broth if needed to loosen sauce
Serving
- White Rice steamed, or Rice and Peas, or Boiled Dumplings
Instructions
Reheat
- Add the batch brown stew chicken with its sauce to a large pot or Dutch oven over medium heat.
- If the sauce is too thick after thawing, add chicken broth a splash at a time to loosen it to a stew consistency.
- Bring to a simmer.
- Add the sliced carrots.
- Cover and simmer for 10 minutes until the carrots begin to soften.
- Add the red and green bell peppers.
- Cover and simmer for 10-15 minutes until the carrots are tender and the peppers are softened but still have some bite.
- Taste and adjust salt.
- Serve hot over steamed white rice, Rice and Peas, or with boiled dumplings.
Notes
Rich, savory Jamaican brown stew chicken braised low and slow with caramelized browning sauce. A one-pot batch meal that feeds the whole family.
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