Delicious Brown Stew Chicken Recipe
Imagine walking into a kitchen filled with the aroma of warm spices and tender chicken simmering in a rich, savory sauce. It’s the kind of scent that instantly transports you to a different place and time, where hearty meals are lovingly shared with friends and family. That’s the magic of Brown Stew Chicken – a dish that hails from the heart of Jamaica and is beloved by food enthusiasts all around the world.
In this recipe article, I’ll be sharing with you my take on this classic dish. You’ll find everything you need to recreate an authentic Jamaican brown stew chicken that will transport your taste buds from your kitchen to the bustling streets of Kingston. I’ve spent years perfecting this recipe, working closely with Jamaican chefs to get every detail just right. From the warm, fragrant spices to the complex blend of savory and sweet flavors, my version of brown stew chicken is guaranteed to impress.
So come along for the ride as we dive into the world of Jamaican cuisine and explore one of its most beloved dishes. With a little bit of patience, some key ingredients, and an open mind (and palate!), I promise you’ll fall in love with Brown Stew Chicken just as I have. Get ready to fire up your stove, gather your friends and family, and settle in for a truly unforgettable meal.
Why You’ll Love This Recipe
Are you tired of the same old chicken recipes? Look no further than this brown stew chicken recipe! This recipe is jam-packed with flavor and spices that will leave your taste buds dancing.
What sets this recipe apart from others is the Jamaican twist. The combination of warm spices like thyme, garlic powder, and allspice with scotch bonnet pepper will give your chicken a depth of flavor that is unmatched. Not to mention, the addition of demerara sugar and turbinado sugar will give the chicken a sweetness that balances well with the heat.
This recipe also features a unique ingredient, browning sauce. Browning sauce adds a rich, dark color to the gravy which gives it that authentic Jamaican taste. Don’t worry about the sauce tasting bitter because the sugar and Worcestershire sauce balances it out for a perfect combination.
Not only is this recipe packed with flavor, but it’s also incredibly versatile. You can serve it over rice, with vegetables or even use it as a filling for sandwiches or wraps.
Overall, this brown stew chicken recipe is a crowd-pleaser that will have everyone asking for seconds! So why not give it a try and see for yourself what makes it so special?
Ingredient List
Here’s what you’ll need to make Jamaican Brown Stew Chicken:
Meat
- 6 chicken thighs, bone-in and skin-on
Vegetables
- 2 garlic cloves, minced
- 2 shallots, chopped
- 1 stalk celery, diced
- 1 scotch bonnet pepper or habanero pepper (optional)
- 2 sprigs of thyme
- Handful of cilantro, chopped (for garnish)
- 2 scallions, sliced (for garnish)
- Handful of chives, chopped (for garnish)
- Handful of parsley, chopped (for garnish)
Seasonings and Spices
- 2 garlic cloves, minced
- 1 teaspoon allspice
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon demerara sugar or turbinado sugar
- 1 teaspoon ginger, freshly grated or powdered
Liquid Ingredients
- Water, as needed
- Juice of 2 limes
Browning Sauce
To get the authentic deep color that Jamaican cuisine is known for, Jamaican cooks use a bottle of browning sauce. However, you can use Worcestershire sauce as a replacement. Here is what you’ll need:
– 2 teaspoons Browning sauce OR Worcestershire sauce
– 1/4 cup packed dark brown sugar
Note: The key to a good pot of Jamaican Brown Stew Chicken is properly marinating your chicken pieces in the seasoning blend overnight. Don’t skip this step!
The Recipe How-To
Now that you have all the necessary ingredients, let’s get cooking! Brown Stew Chicken is a classic Jamaican dish that will transport your taste buds to the Caribbean. This recipe is perfect for a dinner party or a family gathering because it can be prepared in advance and reheated when needed.
Step 1: Preparing The Chicken
The first step is to clean and prep the chicken. I prefer using chicken thighs because they are more flavorful than other parts of the chicken. Rinse the chicken thoroughly with cold water and pat dry with paper towels.
Step 2: Seasoning The Chicken
Seasoning is the key to making this dish succulent and full of flavor. In a small bowl, mix garlic powder, black pepper, and sea salt together. Sprinkle this seasoning over the chicken pieces and use your hands to evenly coat each piece.
Step 3: Browning The Chicken
Next, we want to give our chicken some color and texture by browning it. Heat up some oil in a large cast iron skillet or Dutch oven over medium-high heat. Place the chicken pieces in the pan, skin side down, and let them cook for about 5-6 minutes until the skin is crispy.
Step 4: Building The Sauce
Once the chicken is browned on both sides, set it aside on a plate. Add diced shallots, celery, and minced garlic cloves to the same pan where you cooked your chicken, sauté for about 1-2 minutes until translucent. Then add chopped bell peppers (red and green) until lightly browned.
Next, throw in a finely chopped Jamaican Scotch Bonnet Pepper for that signature Caribbean heat. If you prefer less heat, reduce the amount of peppers you add or substitute it with milder pepper like jalapeno.
Add allspice, thyme, demerara sugar or use turbinado sugar as a substitute along with browning sauce like Kitchen Bouquet or Browning & Seasoning Sauce . They both give that authentic Jamaican Brown Look.
Pour in water or substitute part of it with coconut milk then add dark soya sauce while stirring regularly scraping the bottom of the pan.
Step 5: Simmer And Stew The Chicken
Finally return your browned chicken to your pot and allow everything to cook down on medium-low heat for approximately 35-40 minutes. Stir occasionally ensuring all pieces are coated with gravy during cooking process until meat becomes tender and pulls away from bones easily.
After approximately 40 minutes of simmering/stewing feel free to taste test gravy partially covering pot if not thick enough roughly about another 10-20 minutes ensure not burning starch content creating thick consistency.
Your mouth watering Brown Stewed Chicken should now be ready! Serve with rice & peas, roasted vegetables or plantain slices for a truly authentic Jamaican meal experience!
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Substitutions and Variations
As a master of experimentation in the kitchen, I know that sometimes you don’t have all the ingredients on hand as specified. Don’t worry, there is always room for substitutions and variations. Here are some ideas:
– Protein: You can swap chicken thighs with chicken breast or even use beef stew meat.
– Heat Level: If you can’t find scotch bonnet peppers, habanero or jalapeño peppers are excellent substitutes that add a nice kick to the dish without being too overwhelming. If you prefer a milder version, omit the pepper altogether and use dried chili flakes instead.
– Sugar: You can use brown sugar, turbinado sugar or demerara sugar in place of granulated sugar. Keep in mind that using too much sugar can make the chicken taste bitter.
– Aromatics: Instead of shallots, use regular onions, or skip them entirely if you don’t have any on hand. For garlic cloves, you could substitute with garlic powder if needed.
– Herbs: Fresh cilantro, parsley, thyme or chives can be substituted for each other if necessary. You can also try adding some bay leaves or rosemary for more depth of flavor.
– Liquids: If you don’t have browning sauce on hand to achieve the rich color and flavor in the dish, you can use soy sauce or Worcestershire sauce instead. Some people add vinegar to their stew chicken to create extra tanginess.
In conclusion, use these substitutions and variations to make this Jamaican-style chicken stew your own. Experimenting is key to finding new flavors that you love, so don’t be afraid to get creative in your kitchen.
Serving and Pairing
I like to serve this hearty stew chicken dish with some fluffy white rice and steamed vegetables. However, you can mix it up by serving it with some Jamaican rice and peas, or even some roasted potatoes.
For a truly authentic Jamaican experience, try pairing the brown stew chicken with some fried plantains. The sweetness of the plantains will perfectly balance out the bold spices and heat of the stew.
If you’re hosting a party, you could also consider serving this as a one-pot meal, alongside some fresh bread or rolls for dipping into the rich gravy. Alternatively, you can put out some hot sauce on the side for those who want to add an extra kick to their dish.
To complement the flavors of the dish, I recommend pairing it with a cold beer or a tall glass of iced tea. If you’re feeling adventurous, you could try pairing it with a Jamaican Red Stripe beer which is known for its bold flavor that can stand up to the strong flavors in the stew chicken.
No matter how you serve it, you can be sure that this hearty and flavorful brown stew chicken recipe will be a crowd-pleaser that will have everyone coming back for seconds.
Make-Ahead, Storing and Reheating
As much as I love preparing fresh meals, I also understand the importance of planning ahead. Thankfully, this Brown Stew Chicken Recipe can be made in advance and stored in the fridge or freezer for later enjoyment.
To make-ahead: After cooking the chicken, allow it to cool completely before transferring it into an airtight container. Place it in the fridge for up to 3 days or in the freezer for up to 3 months. This is perfect if you’re planning a busy week and need a meal that’s ready to go.
When reheating: Take out the stew chicken from the fridge and heat it up on the stovetop or microwave until warm. If you feel like the sauce has become too thick, you can thin it down with some water to bring back its original consistency.
Storing Tips: An important point to note is not to store chicken at room temperature for more than two hours as bacteria can grow rapidly around that temperature. Also, avoid storing chicken along with vegetables or fruits as they produce ethylene gas that can accelerate spoilage.
With these tips, you can now make a large batch of Brown Stew Chicken and save some for those busy weeknights without compromising on taste or quality. This dish will still be worth all the effort even after being stored in your fridge or freezer!
Tips for Perfect Results
Cooking a delicious and authentic Jamaican Brown Stew Chicken comes down to a few key tips that can make all the difference in the world. As someone who has been making this dish for years, I’ve learned a few things along the way that I want to share with you.
First off, make sure you properly season your chicken with sea salt and black pepper before browning it. This initial step will help to create a wonderful depth of flavor throughout the entire dish.
Another important tip is to use fresh herbs rather than dried ones. I prefer using thyme, parsley, cilantro, chives, and scallion to add more layers of flavor.
When cooking this dish, ensure you cook it low and slow. Don’t be in a rush; instead, give the flavors enough time to meld together and intensify. Make sure to simmer on low heat until chicken is cooked tender, about 35-45 minutes.
Lastly, if you’re going for an authentic Jamaican taste experience when making Brown Stew Chicken, adding browning sauce is an absolute must! It gives the chicken that unique dark brown color and adds intensity to its flavor profile. Be careful not to overdo it though – only use about 1 tbsp per recipe or else risk having your stew chicken taste bitter.
With these tips in mind, you’ll be able to cook up the most flavorful and delicious Jamaican Brown Stew Chicken every time!
FAQ
Before we proceed with the conclusion, let me clarify some frequently asked questions (FAQs) about this Brown Stew Chicken Recipe. I know that recipe-making can be tricky sometimes, so let me help you out in case there are some concerns that you may have. Let us tackle these queries one by one to ensure you make the perfect brown stew chicken.
What is the difference between brown stew chicken and stew chicken?
This dish is often referred to as a braised chicken entree rather than a stew due to its bone-in chicken pieces and larger size. Its origins can be traced to Jamaica and other Caribbean regions, where it is a cherished and timeless recipe.
Why is it called brown stew chicken?
Jamaican Brown Stew Chicken, also known as stew chicken, is a popular meal among Jamaican locals and in the surrounding islands. The dish is named after the rich, brown sauce that coats the chicken, achieved by searing the meat with brown sugar for a caramelized taste and appearance.
Why does my brown stew chicken taste bitter?
When preparing brown stew chicken, it is important to avoid adding an excessive amount of browning sauce. This is because the sauce, which is created by caramelizing sugar, can impart a bitter taste if it is overused in the cooking process.
What’s the difference between curry chicken and brown stew chicken?
When it comes to defining curries and stews, it’s important to note that the former is characterized by the bright yellow colour imparted by the Turmeric spice, and are typically prepared with a thick Indian-style blend of strong spices, meat and vegetables. Stews, on the other hand, are more brown in colour but are characterized by their thick consistency that makes them perfect for colder weather.
Bottom Line
In conclusion, I recommend you try this authentic Jamaican Brown Stew Chicken recipe. Your taste buds will surely be thanking you for the warm spices and savory flavors of this dish. The perfect balance of sweet and savory, this recipe is versatile and can be customized to your liking by using different substitutions and adding your own twist to it.
Make sure to follow the recipe carefully for optimal results, but don’t hesitate to make it your own by adding different ingredients or making slight changes here and there. This recipe is easy to prepare, and even easier to eat, leaving you with a mouth-watering aroma and a kicking spice that your friends and family will be raving about long after the meal is finished.
With some delicious sides and a good crowd, you’re sure to have an amazing time enjoying this crowd-pleaser together. So why not make tonight a good one? Be adventurous and transport yourself into the Caribbean with this authentic Jamaican Brown Stew Chicken!
Brown Stew Chicken Recipe
Ingredients
- 3 lbs chicken, cut into eighths
- 4 chicken thighs
- 3 limes, juice of
- 1/3 cup kosher salt
- 4 cups water
- 1 1/4 cups green seasoning (recipe follows)
- 1/4 cup peanut oil
- 3 garlic cloves, mashed
- 10 -15 shallots, chopped to yield 1 1/2 cups
- 1/2 cup ginger, cut into batons
- 5 tablespoons demerara sugar or 5 tablespoons turbinado sugar
- 1/2 cup soy sauce
- 1 scotch bonnet pepper
- 1 teaspoon ground jamaican allspice
- 3 garlic cloves, sliced
- sea salt and pepper
- 1/2 cup chopped scallion (to garnish)
Green Seasoning
- 1 bunch parsley
- 1 bunch thyme
- 1 bunch chives
- 1 bunch scallion
- 1 bunch cilantro
- 1 bunch cutting celery
- 1 bunch shado beni or 1 bunch culantro
- 5 shallots, sliced
- 3 garlic cloves, sliced
- 1 tablespoon sea salt
- 1 tablespoon black pepper
Instructions
- Make the green seasoning: Wash all herbs and dry them in a salad spinner. If thyme stems are woody, remove leaves and discard stems. Chop parsley, chives, scallions, cilantro, celery, and shado beni coarsely. Place all ingredients in bowl of food processor with 1/2 cup water and process to a.
- rough paste. Herbs should not become liquefied. If necessary, continue to add up to 1/2 cup of water, 1 tablespoon at a time, to facilitate processing. Refrigerate for up to 1 week.
- Make the Stew: Wash the chicken pieces in cold water, then place them in a large, deep bowl or pot and add the lime juice, salt, and three cups of water. Stir the mixture until the salt is dissolved. Set aside, refrigerate for 1 hour.
- Remove the chicken from the brine and pat dry. Remove all the skin and fat and set aside.
- Add 1 cup of the green seasoning to the chicken and mix to coat. Mix reserved skin with 1/4 cup of green seasoning and mix to coat. Allow both mixtures to marinate for an hour.
- Place the chicken skin in a cast iron skillet over medium heat. When the fat has been rendered and the skin has fried crisp, remove the skin cracklings with a slotted spoon and set them aside. Pour the rendered fat and peanut oil into a large enamel or cast iron Dutch oven and add the chicken. Brown the chicken in a single layer, about 7-8 minutes per side, cooking in batches. Once the chicken pieces have been browned on both sides, remove chicken from pot and set aside on a wire rack set over a sheet tray or a paper towel-lined tray.
- Add the mashed garlic, shallots, and ginger to the pan. Fry until the shallots begin to soften, then remove shallot mixture from pan. Sprinkle sugar over bottom of pot and allow to melt. When sugar begins foaming, about 1 minute, add soy sauce, Scotch bonnet, and allspice. Return the shallot mixture to the pot, stirring well to mix.
- Return the chicken and any juices to the pot and lower heat to medium-low. Simmer, covered, over medium heat, stirring occasionally. After 45 minutes, remove the Scotch bonnet pepper. Add 1 cup of water and continue cooking for 20 minutes.
- Add the sliced garlic to the pot. Taste for seasoning and add salt and pepper, as needed. Stir to mix and remove from heat. Let sit for 10 minutes.
- Sprinkle the crispy skin and chopped scallions over the stew to serve. Serve with plain rice.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!