Brown Stew Chicken – Caribbean Brown Stewed Chicken

Posted by On January 01, 2015 4 Comments
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Brown Stewed Chicken - Brown Stew Chicken - Caribbean Chicken Recipes - Caribbean Recipes

Brown Stewed Chicken

Caribbean Brown Stewed Chicken or “Brown Stew Chicken”, an extremely well-seasoned dish is often fall-off-the-bone tender. It is served for brunch, lunch or dinner as Jamaicans like to have a meal that “holds you” for hours. Try it with Rice and Peas or Fried Dumplings.

INGREDIENTS

3lbs chicken, cut in pieces and skin removed

CHICKEN SEASONINGS

  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp sugar
  • 3 large cloves garlic, minced
  • 2 stalk scallion (white part only), chopped

GRAVY

  • 1/2 cup cooking oil (for frying chicken)
  • 1 large onion, chopped
  • 1/4 each, red and green bell pepper, chopped
  • 1 sprig of thyme or 1 tsp dried
  • 1 tsp pepper sauce
  • 1 tbsp tomato ketchup
  • 2 cups hot water
  • 1 tsp salt (to taste)

INSTRUCTIONS

Tip: Wash the chicken and make sure to dry it with paper towel to remove any water before frying.

  1. Season chicken with salt, black pepper, sugar, garlic and scallion (green onion).
  2. Marinate the chicken overnight or at least one hour before frying.
  3. Remove scallion from chicken and, on High heat, fry the chicken in cooking oil for 2 to 3 minutes on each side, until browned.
  4. Remove chicken from pan.
  5. Remove half the cooking oil in pan and use remaining oil to fry onions and bell peppers until onions are transparent.
  6. Add thyme, hot pepper sauce, tomato ketchup and 1 cup of hot water to pan and stir
  7. Taste gravy and add 1 tsp of salt, if needed; let simmer for 5 minutes.
  8. Add chicken to gravy.
  9. Add 1 cup of hot water and turn heat to Low and cover pan.
  10. Simmer chicken for 30 minutes or until it is tender and the gravy has thickened.
  11. Enjoy your delicious Caribbean Brown Stew Chicken with rice and peas, white rice, salad and/or fried plantains.

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