Description
This vibrant and flavorful Brown Stew Chicken recipe features tender chicken thighs marinated in a rich blend of spices, then slow-cooked in a savory stew infused with Scotch bonnet peppers, fresh vegetables, and aromatic herbs. Perfectly served over steamed white rice, this traditional Caribbean dish combines sweet, smoky, and spicy flavors for a deeply satisfying meal.
Ingredients
Scale
Chicken & Marinade
- 1 Tbsp. dark brown sugar
- 1 Tbsp. soy sauce
- 2 tsp. onion or garlic powder (or 1 tsp. each)
- 1 tsp. browning sauce or dark molasses
- 1 tsp. freshly ground black pepper
- 1 tsp. ground allspice
- 1 tsp. kosher salt
- 1 tsp. regular or smoked paprika
- 1/2 tsp. dried thyme
- 8 boneless, skinless chicken thighs (about 2 lb. total)
Stew
- 2 Tbsp. neutral oil, divided
- 1 yellow onion, thinly sliced
- 1 red or green bell pepper, seeds and ribs removed, chopped
- 1 medium tomato, cored, chopped
- 4 scallions, white and pale green parts thinly sliced
- 1 to 2 Scotch bonnet peppers or habanero chiles, seeds removed, chopped
- 4 cloves garlic, finely chopped
- 3 cups low-sodium chicken broth
- 2 to 3 tbsp. ketchup
- 1 Tbsp. dark brown sugar
- 1 Tbsp. Worcestershire sauce
- 2 tsp. finely chopped peeled ginger
- 1 tsp. browning sauce or dark molasses
- 1 tsp. ground allspice
- 6 sprigs thyme
- 1 bouillon cube (optional)
- 3 bay leaves
- Freshly ground black pepper, to taste
- 2 tsp. cornstarch (optional, for thickening)
- Cooked white rice, for serving
Instructions
- Prepare the Marinade: In a small bowl or measuring cup, combine dark brown sugar, soy sauce, onion or garlic powder, browning sauce, freshly ground black pepper, ground allspice, kosher salt, paprika, and dried thyme. Mix thoroughly until well combined. Rub the marinade all over the chicken thighs, ensuring each piece is evenly coated.
- Marinate the Chicken: Transfer the marinated chicken into a large bowl. Cover with plastic wrap and refrigerate for at least 2 hours, ideally up to 12 hours, to allow the flavors to penetrate the meat deeply.
- Brown the Chicken: Heat 1 tablespoon of neutral oil in a large Dutch oven or straight-sided skillet over medium heat. Pat the chicken dry with paper towels. Add half of the chicken pieces to the hot oil and cook undisturbed for about 5 minutes until browned on one side. Flip and cook another 5 minutes until the other side is browned. Transfer the browned chicken to a plate. Repeat the process with the remaining chicken and the remaining 1 tablespoon of oil. If the pot skin blackens after the first batch, wipe it clean to prevent burning.
- Sauté the Vegetables: Using the same pot over medium-high heat, add sliced yellow onion and chopped bell pepper. Cook, stirring occasionally, until vegetables begin to brown, about 8 minutes. Add the chopped tomato and continue cooking, stirring occasionally, until the tomato breaks down and softens, about 5 minutes.
- Add Aromatics and Liquids: Stir in the sliced scallions, chopped Scotch bonnet peppers, finely chopped garlic, chicken broth, ketchup, brown sugar, Worcestershire sauce, chopped ginger, browning sauce, ground allspice, thyme sprigs, bouillon cube (if using), and bay leaves. Season with freshly ground black pepper to taste. Scrape the bottom of the pot to release any browned bits and cook for about 5 minutes over medium-high heat, stirring occasionally, until fragrant and warmed through.
- Simmer the Stew: Return the browned chicken along with any accumulated juices to the pot. Bring the stew to a boil, then cover and reduce heat to medium-low. Simmer until the liquid slightly reduces and the chicken reaches an internal temperature of 160°F (71°C), approximately 15 minutes.
- Thicken the Sauce (Optional): If a thicker sauce is desired, mix cornstarch with 1 teaspoon of water to form a slurry. Stir the slurry into the stew, bring to a boil, and cook while stirring frequently until the sauce reaches the desired consistency, about 30 seconds.
- Serve: Divide cooked white rice among bowls and spoon the brown stew chicken over the rice. Garnish as desired and serve hot for a comforting and flavorful meal.
Notes
- Marinating the chicken overnight enhances the depth of flavor but even 2 hours will make a noticeable difference.
- Adjust the number of Scotch bonnet or habanero peppers according to your heat preference; remove seeds to reduce spiciness.
- If you don’t have browning sauce, dark molasses is a suitable substitute to achieve the rich color and flavor.
- Using boneless, skinless chicken thighs helps maintain juiciness and tenderness in the stew.
- Wiping the pot between batches prevents burnt bits that can impart bitterness.
- The bouillon cube is optional but adds extra savory depth to the broth.
- Serve with steamed white rice to soak up the delicious sauce.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
Nutrition
- Serving Size: 1 serving (approx. 1 ¼ cup stew with ¾ cup rice)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
