Brown Stew Chicken, a true taste of Jamaica on your plate! Slightly caramelized on the outside, buttery soft on the inside, and enveloped in a deeply aromatic sauce with that typical sweet and spicy note. This dish represents everything that makes Jamaican food so special: warmth, spice, and pure comfort food vibes. No wonder it's a staple in Jamaican households, especially on Sundays.

The dark, glossy color and rich flavor come from "Browning," a kind of liquid caramel that adds depth and color to dishes. Brown sugar caramelized by frying also works.

If you want to keep it 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 in the kitchen.

Brown Stew Chicken Recipe

Ingredients
One whole chicken cut into pieces or approx. 1 kg chicken thighs
2 bell peppers (green and red)
2 onions
4 cloves garlic
1 bunch spring onions
2 sprigs thyme
2 carrots
1/2 thumb-sized piece of ginger
2 small potatoes
3 tbsp tomato paste, optionally ketchup

Spices
2 tbsp (or more) YARDIES Island Spice 
2-4 tbsp (or more) Tropical Sun Brown Stew Marinade
Alternatively 1 tsp 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 flour
1 level tsp salt
1 pinch baking powder
1/2-1 cup milk
1 pinch butter

Preparation
Cut the chicken into small pieces or the chicken thighs into 3 parts. Cut the vegetables into bite-sized pieces, bell peppers, onions, garlic into cubes, ginger, spring onions, and carrots into slices. Marinate the chicken pieces with the vegetables (except the carrots) along with about half of the dry and liquid spices for several hours, preferably 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 on the outside and has turned brown, remove it from the pan or Jamaican Dutch Pot and add the vegetables in which the meat was previously marinated, as well as the carrots. Sauté the vegetables for a few minutes. Then add the tomato paste to the pan or Dutch Pot and sauté everything until the tomato paste develops roasted aromas. After that, you can return the meat to the pan or Dutch Pot. Add the remaining spices and pour in enough water to cover the meat well. Let everything cook for about 30-60 minutes over medium heat. Season with salt and pepper. If necessary, a little sugar can be added.

For the dumplings, knead all ingredients into a smooth dough. Let the dough rest for 20 minutes. Form small balls from the dough, flatten them slightly, and press a small indentation into the center with your thumb.

Towards the end of the cooking time, add the dumplings to the sauce. They also provide additional thickening. If they absorb too much sauce, add a little water or broth if necessary.