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Jamaican-Style Brown Chicken Stew Recipe

While we’re definitely a fan of simple and quick meals, there’s always a time and a place for preparing things that are a little more complicated.

Jamaican-Style Brown Chicken Stew

This is especially true when your meal is something as tasty as this Jamaican-inspired chicken stew – yes, there are a lot of ingredients and time involved, but the result is a large, one-pot dish that’s perfect for making ahead of time and freezing for future meals.

In this dish, you’ll be combining a chopped whole chicken with a variety of vegetables and spices that can be adjusted to your taste preferences. This is a great recipe for using up uncooked, leftover chicken – you can really toss in whatever you have on hand, and this dish will still work!

The key to making this recipe a success is the use of strong and spicy flavors, primarily from the hot pepper used and the dried thyme, paprika, and allspice.

Although this recipe calls for a diced scotch bonnet, you can use any pepper (or peppers!) that you’d like. Just be mindful of how much heat you want in your meal – if you prefer something milder, omit this ingredient or use a mild pepper like the poblano; for more heat, try a habanero.

While one of the benefits of this dish is that it doesn’t really need to be paired with anything to round out your meal, we can see how adding a salad might help a bit (especially if you need something to cool off your taste buds). A great option is this fresh summer salad – it’s light, flavor-neutral, and delicious.

Jamaican-Style Brown Chicken Stew Recipe

Serves: 4 Prep: 25 min + 2 h Cook: 45 min

Ingredients

Jamaican-Style Brown Chicken Stew Recipe Preparation

Preparation

  1. Place the chicken in a large marinating container.
  2. In a bowl, combine the green onions, red onion, garlic, ginger, scotch bonnet or hot pepper, fresh thyme, paprika, allspice, and coconut aminos; season with salt and pepper to taste.
  3. Pour the marinade over the chicken and stir until well combined.
  4. Marinate in the refrigerator for 2 to 12 hours.
  5. Melt cooking fat in a Dutch oven over high heat.
  6. Brown the chicken pieces for 4 to 5 minutes per side or until well-browned.
  7. Pour the remaining marinade over the chicken and lower the heat to medium.
  8. Add the carrots and bell pepper to the Dutch oven; stir everything.
  9. Deglaze the pan with the chicken stock and bring it to a light boil.
  10. Stir in the coconut milk, cover, and simmer for 20 to 25 minutes.
Jamaican-Style Brown Chicken Stew Recipe
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Jamaican-Style Brown Chicken Stew Recipe

Looking for a perfect make-ahead meal for a busy week? This inexpensive and high-protein stew is a wonderful option.
Course Main Course
Cuisine Jamaican
Keyword chicken, jamaican chicken, stew
Prep Time 2 hours 25 minutes
Cook Time 45 minutes
Total Time 3 hours 10 minutes
Servings 4 people
Calories 703kcal
Cost 10

Ingredients

  • 1 whole chicken broken down into pieces
  • 2 bell peppers diced
  • 2 carrots sliced
  • 3 to 4 green onions sliced
  • 1 red onion chopped
  • 2 to 3 garlic cloves minced
  • 2 tbsp. fresh ginger minced
  • 1 scotch bonnet or hot pepper minced
  • Juice from 1 lime
  • 2 tsp. fresh thyme minced
  • 1 tsp. smoked paprika
  • 2 tsp. allspice
  • 2 tbsp. coconut aminos
  • 2 cups coconut milk
  • 1/2 cup chicken stock
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instructions

  • Place the chicken in a large marinating container.
    1 whole chicken
  • In a bowl, combine the green onions, red onion, garlic, ginger, scotch bonnet or hot pepper, fresh thyme, paprika, allspice, and coconut aminos; season with salt and pepper to taste.
    3 to 4 green onions, 1 red onion, 2 to 3 garlic cloves, 2 tbsp. fresh ginger, 1 scotch bonnet or hot pepper, 2 tsp. fresh thyme, 1 tsp. smoked paprika, 2 tsp. allspice, 2 tbsp. coconut aminos, Sea salt and freshly ground black pepper, Juice from 1 lime
  • Pour the marinade over the chicken and stir until well combined.
  • Marinate in the refrigerator for 2 to 12 hours.
  • Melt cooking fat in a Dutch oven over high heat.
    Cooking fat
  • Brown the chicken pieces for 4 to 5 minutes per side or until well-browned.
  • Pour the remaining marinade over the chicken and lower the heat to medium.
  • Add the carrots and bell pepper to the Dutch oven; stir everything.
    2 carrots, 2 bell peppers
  • Deglaze the pan with the chicken stock and bring it to a light boil.
    1/2 cup chicken stock
  • Stir in the coconut milk, cover, and simmer for 20 to 25 minutes.
    2 cups coconut milk

Nutrition

Calories: 703kcal | Carbohydrates: 18g | Protein: 40g | Fat: 54g | Saturated Fat: 30g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 371mg | Potassium: 956mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3671IU | Vitamin C: 94mg | Calcium: 94mg | Iron: 7mg