Authentic Jamaican Brown Stew Chicken Sharing a Beloved Family Recipe

I’m excited to share an authentic Jamaican Brown Stew Chicken recipe that I learned from my aunt—a dish that’s been close to my heart since childhood. Growing up with exposure to multiple cultures, I’ve been lucky to experience a world of flavours that bring people together. This recipe is especially meaningful because it’s not just about food; it’s about friendships turning into family and the joy of experiencing each other’s cultures. Through this dish, I want to honour the bonds we create with loved ones from different backgrounds and how those relationships bring richness to our lives.

Ingredients:

1kg chicken legs, skinless (thighs cut into ½)
1 lemon
1tsp white ground pepper
2tsp garlic granules
1 ½ tsp paprika
1tsp chicken seasoning
1tsp ground black pepper
½ tsp universal vegetable seasoning
1 ½ tsp browning sauce
½ red sweet pepper
½ green sweet pepper
2 sprigs fresh thyme
25g soft dark brown sugar
33g tomato paste or tomato ketchup
1 medium onion
1 scotch bonnet
Neutral oil for searing

Method;

1.Prep the chicken cuts; place into a size-appropriate mixing bowl. Squeeze lemon and just about covering with COLD water. Rub the lemon on the chicken pieces to help remove excess fat and slime. * This method also helps to tenderise the meat and remove any debris such as bone shards. Once complete discard water, rinse with cold water and pat dry. Set aside.

2.Prep the vegetables for the marinade, dice the sweet peppers, chop and dice half the onion.

3.In the mixing bowl add the white & black pepper, garlic granules, paprika, chicken seasoning, universal vegetable seasoning, sweet peppers, dice onions, thyme and the browning sauce. Mix until everything has a nice brown colour.

4.Cover with cling film tight and press down to create a vacuum seal. Place in the fridge and leave to marinate overnight.

5.Remove the chicken from the fridge 20 minutes before searing. Before searing the chicken remove any of the vegetables that may be sticking to the chicken. *This is important to avoid burning and they will be used later on.

6.In a pot add some oil and bring to medium heat. Sear the chicken pieces in batches. Each piece should have a nice sear.

7.Once all the chicken has been seared, in the same pot add the sugar and reduce the heat to low. Allow the sugar to bubble & caramelise.

8.Add the saved vegetables from the marinade into the pot and stir. Coating the vegetables in the caramelised sugar.

9.Add the seared chicken back into the pot. Add lukewarm temperature water until the chicken is just covered. Cover the pot with a lid, adjust the heat to a low flame and allow to simmer for 5 minutes.

*Taste for salt and adjust to your preference. Add salt if necessary.

10.In the meantime, slice the remaining half of the onion. Add to the pot along with the tomato puree and scotch bonnet. Cover again partially, and leave to simmer until gravy has thickened and the chicken is tender.