Jamaican Brown Stew Chicken


Brown Stew Chicken

Let’s get started with these ingredients….in order to end up with the delightful dish above.



1 whole chicken (about 3lb)
A splash of lime juice
1 teaspoon of salt
1 teaspoon of pepper
1 onion
3 stalks of scallion
1 stalk celery
1 carrot
1 hot pepper (ideally scotch bonnet or scotch bonnet sauce)
1 sweet pepper
1/2 green pepper
1/2 red & yellow pepper
3 cloves of garlic
1 tsp fresh ginger or ginger powder
3 tomatoes
Oil for frying
3 tablespoons of cornstarch or flour, stirred in to 1/4 cup of flour
3 sprigs of fresh thyme (or 3 teaspoons of dried thyme)
1/4 tsp Jamaican jerk spice
1 tablespoon of butter
1 tablespoon of browning sauce
2 tablespoons of soy sauce
3 cups of water ( add more if desired )
** Optional
1 white potato
1 sweet potato ( I added both )


Cut up the chicken and squeeze lime over all pieces. Combine all dry spices and rub into chicken. Add oil and heat skillet to sear the chicken to keep in the juices. Set aside.

rawchicken searing

Chop all vegetables and add to a pot with butter and cook till slightly translucent.


Add tomatoes, then return the chicken to the pot along with the other wet ingredients and water.


Cook for at least 30 minutes as the liquid boils down slightly, stirring occasionally.

Serve dish with rice if desired as most Jamaicans do.

* I added the potatoes and served it with a whole wheat roll and butter.


Note: My recipe is a combination from a few Jamaican recipe boards.


2 Comments Add yours

  1. marilyn says:

    at what point do i add the flour and starch ingrdients? does this get mixed with the dry spices? and then coat the chicken?

    1. Sprat says:

      I find that using the yam or sweet potato thickens it naturally and no need or very little for cornstarch. I am not a fan of using flour.
      If you want to use it…I would thicken near the end when you can judge the texture you would like.

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