Real Recipes From Real Home Cooks ®

my version of jamaican brown stew chicken

Recipe by
Danielle Pettiford
Newark, NJ

My version of Jamaican brown stew chicken. Taught to me by my late Jamaican friend....Modified very little.

yield 2 serving(s)
prep time 10 Min
cook time 50 Min
method Stove Top

Ingredients For my version of jamaican brown stew chicken

  • 6 - 8
    chicken pieces of your choice (I used wings)
  • 2 - 4 tsp
    Jamaican all-purpose seasoning
  • 1 Tbsp
    garlic powder or 2 -3 cloves fresh garlic, crushed
  • Few dash
    black pepper
  • 1 Tbsp
    browning sauce
  • Few dash
    hot sauce of choice
  • 1 Tbsp
    light soy sauce
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    brown or white sugar
  • 1 md
  • 4 stalk
    green onion, minced or blended
  • 1 lg
    green pepper, chopped
  • 1 lg
    red pepper, chopped
  • 1 lg
    tomato, diced
  • 1
    chicken or tomato flavor bouillon cube
  • 4 sprig
  • 1 c
  • 1 can
    butter beans, drained and rinsed, optional
  • 1 Tbsp
    flour or cornstarch slurry, optional
  • cooked coconut rice, for serving, optional
  • sauteed cabbage, for serving, optional

How To Make my version of jamaican brown stew chicken

  • 1
    Season chicken with all purpose seasoning, garlic powder, pepper, browning suace, hot sauce, and soy sauce. Heat pan until hot; add olive oil. Brown chicken on all sides.
  • 2
    Take chicken out of pan and set to side. Add sugar to the same pan. With a whisk, stir until sugar starts to darken. Be fast.
  • My version of Jamaican brown stew chicken
    Add onions, green onions, peppers, and tomatoes to pan. Stir until vegetables start to sweat. Add bullion, thyme, and water.
  • 4
    Bring to a boil and add chicken back to pan. Simmer chicken for 50 minutes. If you decide to add the butter beans, add them in 15 minutes before the chicken is done. (Be sure to stir or adjust chicken before adding beans.) To thicken, I add a flour slurry at the end. I serve it with coconut rice and sautéed cabbage.