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Jamaican brown stew chicken

Jamaican Brown Stew Chicken

If you love chicken, you'll love the delicious taste of this Jamaican brown stew chicken.
Course Main Course
Cuisine Jamaican
Keyword Jamaican brown stew chicken
Prep Time 15 minutes
Cook Time 50 minutes
Servings 6 Servings
Calories 232kcal
Author Lesa


  • 938 g Chicken
  • 40 g Chopped onion
  • 2 Garlic cloves crushed
  • 125 g Chopped bell pepper
  • 76 g Chopped tomatoe
  • 30 g Chopped scallion
  • ¼ Scotch Bonnet Pepper seeds removed and finely chopped
  • 3 Sprigs thyme
  • 5 Pimento berries (allspice)
  • 4 g Grated ginger
  • 3 tsp All purpose/chicken seasoning
  • 1 ½ tsp Browning sauce
  • 4 tbsp ketchup
  • ½ cube Chicken stock I used Knorr stock pot chicken
  • 2 ½ tsp Salt
  • 1 cup Cooking oil
  • 1 cup Water


  • Clean the chicken (remove skin and fat) and wash it in water with lime/lemon juice.
  • Drain away as much of the excess water from the chicken, dry and chop into small pieces.
  • Add onion, garlic, scallion, scotch bonnet pepper, thyme, pimento berries, ginger, chicken seasoning, ½ tsp of salt and the browning sauce to the chicken, rubbing all the ingredients into the chicken, making sure all pieces are well coated. (For maximum flavour, leave to marinate for at least an hour).
  • For maximum flavour, leave to marinate for at least an hour.
  • Separate the green seasoning (onion, thyme, scallion, garlic and pimento) from the chicken. Don't try to be perfect, as some of the seasonings will be too small.
  • Heat oil in a large cast-iron pot over medium-high heat and add chicken brown for about 3 minutes on all sides.
  • You may have to brown the chicken in batches.
  • Add 2 ½ cups of water, the green ingredients you separated earlier, bell pepper, tomato, chicken stock, ketchup, cover the pot and bring to a boil. (At this point, taste the sauce if flavoured to your liking, add salt as needed).
  • Add the chicken, cover and simmer for 30 minutes.
  • Once the liquid reduces and the gravy thickens, your Jamaican stew chicken is ready!


  1. If you eat the chicken skin, you don't have to remove it. 
  2. You can use more or less scotch bonnet pepper if you want the stew more or less spicy.
  3. The ketchup help to thicken the sauce and adds a hint of sweetness. If you decide not to use the ketchup, use cornstarch to thicken the sauce and add a little brown sugar for sweetness.


Serving: 300g | Calories: 232kcal | Carbohydrates: 12g | Protein: 14g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 1158mg | Potassium: 202mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg