Jamaican Stew Chicken Recipe

Introduction

Jamaican Stew Chicken is a flavorful, comforting dish that combines tender, browned chicken with a rich, spiced gravy. With a blend of aromatic herbs and a touch of heat from Scotch bonnet pepper, this classic Caribbean stew is perfect for a hearty family meal.

Ingredients

• 3 lbs bone-in, skin-on chicken pieces
• 2 tsp kosher salt, plus more as needed
• 1 tsp freshly ground black pepper
• 1 tsp ground allspice
• 2 tbsp vegetable oil
• 2 tbsp dark brown sugar
• 1 large yellow onion, chopped
• 3 scallions, chopped
• 4 garlic cloves, minced
• 1 Scotch bonnet pepper, left whole
• 2 sprigs fresh thyme
• 1/4 cup ketchup (optional)
• 1 tbsp soy sauce
• 2 cups chicken broth

Instructions

1. Step 1: Season the chicken all over with salt, pepper, and allspice. Heat the vegetable oil in a large heavy pot over medium-high heat, then brown the chicken in batches for about 5 minutes per side until golden. Transfer browned chicken to a plate.
2. Step 2: Reduce heat to medium and add the dark brown sugar. Stir constantly until it melts and turns a deep amber color, about 2 minutes.
3. Step 3: Add the chopped onion, scallions, minced garlic, and whole Scotch bonnet pepper to the pot. Cook, stirring, for 3 to 4 minutes until the onion softens.
4. Step 4: Return the chicken to the pot. Pour in the chicken broth, soy sauce, and ketchup if using. Add the fresh thyme sprigs. Bring the mixture to a boil, then cover and simmer on low for 30 to 35 minutes.
5. Step 5: Uncover the pot and simmer for another 10 to 15 minutes to thicken the sauce. Remove the Scotch bonnet pepper before serving to control spiciness.
6. Step 6: Ladle the chicken into bowls, spoon the rich gravy over the top, and serve hot.

Tips & Variations

• For less heat, pierce the Scotch bonnet pepper before cooking or remove it early. You can substitute with a milder chili.
• Serve with traditional sides like white rice, fried plantains, or steamed vegetables for a complete meal.
• Use boneless chicken pieces for a quicker cook time, but reduce simmering accordingly.
• For extra depth, marinate the chicken with the seasoning for 1 hour before browning.

Storage

Store leftover stew chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the chicken from drying out. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Jamaican Stew Chicken without Scotch bonnet pepper?

Yes, you can omit the Scotch bonnet pepper or substitute it with a milder chili to reduce the heat. The stew will still have great flavor from the other spices and herbs.

What can I serve with Jamaican Stew Chicken?

Jamaican Stew Chicken pairs well with white rice, rice and peas, fried plantains, or steamed vegetables. These sides balance the rich and spicy flavors of the stew.

Jamaican Stew Chicken Recipe

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★★★★★

4.8 from 139 reviews

• Author: Lila
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

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Description

This Jamaican Stew Chicken recipe delivers tender, flavorful chicken simmered in a rich, spicy sauce infused with traditional island spices like allspice, Scotch bonnet pepper, and fresh thyme. The combination of browning the chicken and slow simmering in a brown sugar caramelized base creates a deep, complex flavor perfect for a comforting meal.

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Ingredients

Scale 1x2x3x

Chicken

• 3 lbs bone-in, skin-on chicken pieces
• 2 tsp kosher salt, plus more as needed
• 1 tsp freshly ground black pepper
• 1 tsp ground allspice

Sauce

• 2 tbsp vegetable oil
• 2 tbsp dark brown sugar
• 1 large yellow onion, chopped
• 3 scallions, chopped
• 4 garlic cloves, minced
• 1 Scotch bonnet pepper, left whole
• 2 sprigs fresh thyme
• 1/4 cup ketchup (optional)
• 1 tbsp soy sauce
• 2 cups chicken broth

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Instructions

1. Season Chicken: Season the chicken pieces all over with kosher salt, freshly ground black pepper, and ground allspice, ensuring an even coating of the spices for a flavorful base.
2. Brown Chicken: Heat vegetable oil in a large heavy pot over medium-high heat. Brown the chicken in batches for about 5 minutes per side until golden brown. This step helps develop flavor and texture. Transfer the browned chicken to a plate.
3. Caramelize Sugar: Lower the heat to medium. Add the dark brown sugar to the pot and stir constantly until it melts and turns a deep amber color, about 2 minutes. This creates a rich caramel base for the stew.
4. Sauté Aromatics: Add chopped onion, scallions, minced garlic, and the whole Scotch bonnet pepper to the pot. Stir and cook for 3 to 4 minutes until the onion softens and the mixture becomes fragrant.
5. Add Chicken and Liquids: Return the browned chicken to the pot. Pour in chicken broth, soy sauce, and ketchup if using. Add the fresh thyme sprigs. Stir gently to combine all ingredients.
6. Simmer Covered: Bring the stew to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, allowing the chicken to cook through and the flavors to meld.
7. Reduce Sauce: Uncover the pot and simmer uncovered for another 10 to 15 minutes to thicken the sauce to a rich gravy consistency.
8. Serve: Ladle the stew chicken into bowls, spoon the gravy over the top, and serve hot for a comforting and flavorful meal.

Notes

• Adjust the Scotch bonnet pepper to taste or remove it before serving to control spiciness.
• Bone-in chicken pieces retain moisture and flavor better than boneless.
• The ketchup is optional but adds a subtle sweetness and depth to the sauce.
• Serve with rice and peas or fried plantains for a traditional Jamaican meal.
• If you prefer less oil, reduce the vegetable oil or substitute with a lighter oil like canola.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Jamaican

Keywords: Jamaican stew chicken, Caribbean chicken recipe, allspice chicken, spicy chicken stew, Scotch bonnet pepper chicken, traditional Jamaican dish