Brown Stew Chicken Recipe

This is a Jamaican inspired stew chicken with an adjusted recipe that doesn’t require a blender and can be prepared a bit quicker. This cooks enough for 2 big servings with left overs  (which doesn’t mean it’s enough for one more, you can’t serve Caribbean food without having left overs lol). The list of what you need looks long BUT, it’s just a lot of veg which you can pick up from the supermarket, you probably have half the ingredients at home already so have a look through first:

What you’ll need

  • 2 x Chicken Drumsticks and 2 Chicken Breasts Diced (uncooked)
  • 1.5 tablespoons Ground Cumin
  • 1 Tablespoon Ground Black Pepper
  • Fresh Thyme
  • Fresh Rosemary
  • 1 tablespoon of tomato puree OR ketchup
  • 2 tablespoons of light soy sauce
  • 1 tablespoon of Paprika
  • 2 x Spring Onions (bulb and stalk)
  • 2 x Garlic Cloves
  • Half a Sweet Pepper Diced
  • 1/2 Red or White Onion
  • 3 table spoons of brown sugar
  • 1/4 cup cooking oil (your choice)
  • Optional chicken seasoning or salt
  • 2 hot peppers
  • Lemon juice or lime juice (to wash your chicken)


Wash your chicken thoroughly with lemon, lime water and salt. Take off the skin if you so choose. Cut it up into cubes of different sizes,  I like to keep some of the big bones.

Chop up your spring onions including the green stalks

Dice your garlic cloves, slice your onion, slice your sweet pepper and add to a bowl with a sprinkle of rosemary leaves and some thyme (using a rolling pin slightly squash the mixed diced veg – Keep this bowl of veg aside you won’t need it for now.

Put your diced and washed chicken into a bowl and add your seasoning: ground cumin, ground black pepper, paprika, soy sauce,and an optional seasoning if you have one. Add some thyme and rosemary and some of your spring onions but keep the rest with the veg bowl for later.
Cover up the chicken and put your seasoned chicken the the fridge for at least 30 minutes.

In the meantime…

Grab your diced veg (spring onions etc) and put into a small saucepan. Put 1/2 a cup’s worth of boiling water into the saucepan and boil the veg in this water for about 10 minutes on a medium to high heat.
Set this veg pot aside and turn off the heat.

Get a large cooking pot or dutchie if you have one. Add 1/4 cup of cooking oil and turn the heat on high, wait for the oil to get hot.

Add 2 table spoons of brown sugar to the oil (this will brown the chicken later). Let the sugar turn a bit slushy, it should take a couple of minutes.
Once the brown sugar has gone slushy put the seasoned chicken into the oil and cover the pot. Leave it to cook for 10 minutes on a medium to high heat.
Drain the oil and excess moisture from the chicken (you will notice after cooking for around 10 minutes there is more liquid in the pot). Make sure you drain the chicken first as you’re going to add the veg in the water to the pot.

Now add the diced veg with the water to the pot
Continue to cook your chicken on a medium to high heat, when the chicken is cooked proper (try some) and adjust your seasoning, add a tablespoon of tomato paste OR ketchup and mix it into the chicken. The sauce should thicken overtime, it’s optional to add a spoonful of flour to the pot and stir it in thoroughly, this will thicken the sauce and won’t affect the taste at all. Cook until the stew chicken is cooked, the sauce is thick and it tastes how you want it.


Give this recipe a go and let me know how you find it.