Jamaican Brown Stew Chicken Recipe

Five star recipe without question. My husband was drooling just at the smells and the taste did not disappoint. I only marinated for four hours (unintentionally- I just kept getting distracted and forgetting) and it was still so flavorful and delicious. I'd run out of carrots so added in some zucchini and took the suggestion of less sugar in the marinade and diced tomatoes instead of ketchup. I also served over rice cooked with chicken broth and peas. My race wasn't perfect so I followed his advice and removed the chicken for the last 30 min or so and let the sauce reduce some more. Chef John recipes are so reliable, you really can't go wrong. Another win in my book!

I marinated “skinless” chicken thighs (no fat skimming needed later) in the marinade overnight. Didn’t have habanero, so used 2 serrano peppers, seeds/ribs removed. The heat was the right amount for us, just enough to warm you up from the inside and still taste the food. I did sub the acid with pineapple/pineapple juice instead of the ketchup b/c of tomato allergies in the family, and added some cornstarch/water mixture to thicken the sauce in the end. Served it over a mix of wild/brown/white rice. The sauce makes this a nice dish!

This was delicious! I made per the recipe, except for dried thyme instead of fresh. I also used jarred jalapeno chopped up for the marinade and added a fresh small jalapeno when I added the bell pepper. I added asparagus as well, and next time I think mushrooms would be really good. I didn't find it too sweet but I think without the jalapeno I would cut some of the sugar. This reduced really well. The instapot would be easier but I'm not sure how well it would reduce. Not a lot of gravy, but full of flavor! The braised chicken was oh so tender. This kept well for leftovers too, and in my opinion was even better the next day. Thanks for something different!

This got 5 yums up from the picky eaters convention that is my dining room table. I used what I had—boneless/skinless thighs—and ended up marinading them for about 27 hours. Went the diced tomatoes route and served it on couscous. DELICIOUS. Oh, and I completely forgot about the green onion tops and served it with cilantro. 🤷‍♀️

Like other people have said, add some cayenne pepper or add the habanero peppers at the last 15 minutes of cooking. I really loved the taste of this but it had zero heat or spice to it. I would also cut out a tablespoon of the brown sugar because it makes it really sweet. Also, I would use boneless chicken thighs because the bones and cartilage breaks down during the cooking. Lots of cartilage and bones to pick out of your mouth is no fun! I will make this again with adjustments.

I modified it a bit. I took the chicken skin off but used the grease to saute my onions in. I put the marinade, onions and chicken thighs in a baggie to marinade overnight. This morning I put about 3 cups of chicken broth and dumped the baggie into the crock pot and I am cooking it on high and will have it over white rice. It smells amazing! I cant wait!

This was very good overall. I did make some changes to the taste profile, because I felt like it had too much of an American stew taste, and not enough of the Caribbean vibe. I made my sauce thicker at the end with a little corn starch, and I also added some Grace jerk seasoning to take away the original stew taste and add more island flair. That is the only reason I did not rate it 5 stars, With a little bit of tweaks to your own families taste this dish will be a guarantee hit.

I made this for our guests last night and it was fantastic. I didn't mess with the peppers or carrots, and marinated the chicken in the rub for 2 days instead of 8 hours. I also cooked it in a slow cooker for a few hours after I seared the meat in a skillet. I highly recommend this recipe.

This was fantastic. First time making brown stew chicken for my in-laws, who are Jamaican. They raved about the "cooked down chicken"! I got the seal of approval! Marinated the chicken over night, tossing it a couple times. The only change I made was I reduced the brown sugar in the marinade from to 2T to 1T. Served it with Jamaican rice and peas, done in the instant pot.

AMAZING recipe! My 'taste testers' at work absolutely inhaled this one. The only minor changes I made was that I did decrease the brown sugar to 1 T total; I used 2 habaneros (woo!); and I did use a couple of tablespoons of browning sauce. Delicious and it will most certainly stay in my recipe rotation.

I made this, and instead of using boned chicken I used 2lbs of skinless boneless chicken breasts....I also used a dried peach ghost pepper finely diced in place of the scotch bonnet....I think this turned out delicious ! It was only better the second and third day...Thanks, this is a keeper recipe for me !

This recipe is easily modifiable when time and volume are critical. I had to shortcut the daylights out of this recipe with the time constraints I had and high volume of end product that were required. Even with all the shortcutting, the end result was amazing. I'm looking forward to following the recipe to a "T" next time. Definitely a keeper and a small army pleaser! Thank you for sharing this excellent recipe!

Absolutely delicious

Nice flavourful and spicy. Used about double as habañero and loved the taste of it while still maintaining mild spiciness.

This brown stew recipe is amazing! My family loves it. Definitely repeating...

This recipe is a whole mood.

One of my favorite recipes, it is way too good for how easy it is to make. It's also a great way to get rid of any vegetables you have in the fridge as pretty much anything works for this dish. The chicken is like a bomb of flavor when you bite into it, intensifying the taste of the gravy instead of taking away from it. If you can find them, try using scotch bonnet peppers instead of habanero, it makes a big difference, they give the dish a distinct fruity flavor.

This is the recipe I use every time I make stew chicken.

I have made brown stew chicken recently and my tween loved it but I followed another recipe. This one is a great recipe but my opinionated tween's feedback was it is too sweet. Next time I would make adjustments to increase the other seasonings and spices and reduce the brown sugar in the marinade and sauce.

Delicious. I used 4 whole leg quarters, skinned, but otherwise every thing as written. Mister requested more habanero next time but otherwise I will leave the recipe alone. It is fall-of-the-bone tender and juicy. Served over cauliflower rice with peas.