Brown Stew Chicken, a true taste of Jamaica on your plate! Lightly caramelized on the outside, melt-in-your-mouth tender on the inside, and enveloped in a richly aromatic sauce with that signature sweet and spicy flavor. This dish embodies everything that makes Jamaican food so special: warmth, spice, and pure comfort food vibes. No wonder it's a Sunday staple in Jamaican homes.
The dark, glossy color and rich flavor come from browning , a type of liquid caramel that gives dishes depth and color. Brown sugar that has been caramelized through frying also works.
If you want to keep things simple, try Tropical Sun's Brown Stew Chicken Marinade. It brings that authentic flavor to your plate – with perfectly balanced spices, without you having to spend ages mixing things up in the kitchen.
Ingredients Brown Stew Chicken A whole chicken cut into pieces, or about 1 kg of chicken thighs. 2 bell peppers (green and red) 2 onions 4 cloves of garlic 1 bunch of spring onions 2 sprigs of thyme 2 carrots 1/2 thumb-sized piece of ginger 2 small potatoes 3 tablespoons tomato paste or ketchup (optional)
Spices 2 tbsp (or more) YARDIES Island Spice 2-4 tbsp (or more) Tropical Sun Brown Stew Marinade alternatively 1 teaspoon browning sauce 4 tbsp soy sauce 1.5 tsp brown sugar (to taste) 6 allspice berries, e.g., YARDIES Allspice All Purpose Seasoning Chicken Seasoning Scotch Bonnet Pepper Sauce Salt, pepper, to taste
Find Jamaican spices here
Boiled Dumplings 2 cups of flour 1 level teaspoon of salt 1 pinch of baking powder 1/2-1 cup milk 1 pinch of butter
preparation Cut the chicken into small pieces, or the chicken thighs into 3 pieces. Cut the vegetables into bite-sized pieces: dice the bell pepper, onion, and garlic; slice the ginger, spring onions, and carrots. Marinate the chicken pieces with the vegetables (except the carrots) along with about half of the dry and liquid spices for several hours, ideally overnight.
Remove all vegetables from the chicken pieces, otherwise they will burn. Sear the chicken in a pan or a Jamaican Dutch pot. Once the chicken is crispy and browned on the outside, remove it from the pan or Dutch pot and add the vegetables in which the chicken was previously marinated, along with the carrots. Sauté the vegetables for a few minutes. Then add the tomato paste to the pan or Dutch pot and cook until it begins to brown. Return the chicken to the pan or Dutch pot. Add the remaining spices and enough water to cover the chicken. Simmer over medium heat for approximately 30-60 minutes. Season with salt and pepper. A little sugar can be added if desired.
For the dumplings, knead all the ingredients together to form a smooth dough. Let the dough rest for 20 minutes. Shape the dough into small balls, flatten them slightly, and press a small indentation into the center with your thumb.
Add the dumplings to the sauce towards the end of the cooking time. They will also help thicken the sauce. If they absorb too much sauce, add a little water or broth.
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