Jamaican Brown Stew Chicken with Rice

Jamaican Brown Stew Chicken with Rice is a comforting, hearty dish that brings the vibrant flavors of the Caribbean right to your dinner table. This recipe combines tender chicken simmered in a rich, deeply seasoned brown sauce with fluffy white rice—a perfect pairing that satisfies both the soul and the palate. With its blend of aromatic herbs, spices, and a touch of heat from the scotch bonnet pepper, this dish is a celebration of Jamaican culinary tradition that’s easy enough to make any night of the week.

Why I Love This Recipe

There’s something truly special about Jamaican Brown Stew Chicken with Rice that keeps me coming back for more. The chicken is seared to perfection, creating a beautiful caramelized crust that locks in all the juices. Then it’s slowly stewed in a sauce that’s packed with layers of flavor—from the warmth of allspice and thyme to the subtle heat of the scotch bonnet pepper. The addition of fresh vegetables like bell pepper and carrot adds a lovely texture and sweetness, perfectly balancing the savory sauce. Paired with plain white rice, it’s a meal that feels both indulgent and wholesome, a true taste of the islands that never disappoints.

Ingredient Rundown

• 2 pounds chicken, cut into pieces: Choose bone-in, skin-on pieces for the best flavor and tenderness.
• 2 tablespoons vegetable oil: For browning the chicken and sautéing the aromatics.
• 1 onion, chopped: Adds sweetness and depth to the sauce.
• 2 cloves garlic, minced: Infuses the stew with a savory aroma.
• 1-inch piece ginger, grated: Provides a fresh, zesty kick that brightens the dish.
• 1 bell pepper, chopped: Adds color and a mild crunch.
• 1 carrot, sliced: Brings sweetness and texture.
• 2 green onions, chopped: A fresh, mild onion flavor to finish the stew.
• 2 tablespoons soy sauce: Enhances umami and adds a salty depth.
• 1 tablespoon browning sauce: This gives the iconic dark color and rich flavor typical of Jamaican stew chicken.
• 1 teaspoon thyme: An essential herb in Caribbean cooking, lending a subtle earthiness.
• 1 teaspoon allspice: Adds a warm, aromatic spice reminiscent of cloves, cinnamon, and nutmeg.
• 1 scotch bonnet pepper, whole: Adds heat without overpowering – remove if you prefer less spice.
• 2 cups chicken broth: Keeps the chicken moist and forms the base of the stew sauce.
• Salt and pepper to taste: To season the dish perfectly.
• 2 cups white rice: The perfect neutral base to soak up the flavorful stew.
• 4 cups water: For cooking the rice.

Tools & Equipment Needed

• Large heavy-bottomed pot or Dutch oven: Ideal for browning the chicken and slow simmering the stew.
• Sharp knife and cutting board: For prepping vegetables and chicken pieces.
• Grater: To grate fresh ginger.
• Wooden spoon or spatula: For stirring and scraping the pan.
• Measuring cups and spoons: To get the seasoning just right.
• Medium saucepan with lid: For cooking the white rice.

Jamaican Brown Stew Chicken with Rice — Do This Next

Step 1: Prepare the Chicken

Pat the chicken pieces dry with paper towels and season generously with salt and pepper. This helps achieve a beautiful sear.

Step 2: Brown the Chicken

Heat the vegetable oil in your heavy-bottomed pot over medium-high heat. Add the chicken pieces in batches, making sure not to overcrowd the pan. Brown the chicken on all sides until it develops a deep golden color, about 5 to 7 minutes per batch. Remove and set aside.

Step 3: Sauté Aromatics and Vegetables

In the same pot, add the chopped onion, garlic, and grated ginger. Sauté until fragrant and translucent, about 3 minutes. Add the bell pepper, carrot, and green onions, cooking for another 3 to 4 minutes until slightly softened.

Step 4: Build the Flavor

Return the browned chicken to the pot. Stir in the soy sauce, browning sauce, thyme, and allspice. Add the whole scotch bonnet pepper carefully, as it will infuse the stew with heat but not dominate the flavor.

Step 5: Simmer the Stew

Pour in the chicken broth and bring everything to a boil. Reduce heat to low, cover, and simmer for about 40 minutes, or until the chicken is tender and cooked through. Taste and adjust salt and pepper as needed.

Step 6: Cook the Rice

While the chicken stews, rinse the white rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil. Add the rice and a pinch of salt, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 7: Serve

Remove the whole scotch bonnet pepper from the stew before serving (unless you like it extra spicy). Plate the fluffy white rice and ladle the rich, flavorful Jamaican Brown Stew Chicken over the top. Enjoy!

Substitutions by Category

• Chicken: Use boneless chicken thighs for quicker cooking or turkey pieces for a leaner option.
• Vegetables: Swap bell pepper for diced tomatoes or add okra for a different texture.
• Spices: If you don’t have allspice, a mix of cinnamon and cloves can work in a pinch.
• Heat: Replace the scotch bonnet pepper with a milder chili pepper like jalapeño if you prefer less spice.
• Rice: Try brown rice for a nuttier flavor and extra fiber, but increase cooking time accordingly.

If You’re Curious

Brown stew chicken is a staple in Jamaican homes and reflects the island’s rich history and diverse culinary influences. The browning sauce is unique to Jamaican cooking, adding not only color but a distinct, slightly smoky flavor that’s hard to replicate. Scotch bonnet peppers are famous for their fruity heat, so the whole pepper is added to infuse spice without overwhelming the dish. If you’re looking to explore more Caribbean flavors, consider trying dishes like jerk chicken or Dirty Rice Popeyes Cajun Rice for a spicy, savory side.

Freezer-Friendly Notes

Jamaican Brown Stew Chicken with Rice freezes beautifully, making it a great option for meal prep. Cool the stew completely before transferring to airtight containers. It will keep well in the freezer for up to 3 months. Freeze the rice separately in portion-sized bags or containers. To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop or in the microwave until heated through.

Your Questions, Answered

Can I use boneless chicken for this recipe?

Yes! Boneless chicken thighs or breasts can be used, but bone-in chicken tends to stay juicier and adds more flavor to the stew.

What if I don’t have browning sauce?

Browning sauce is key for that signature color and flavor. If you don’t have it, you can substitute with a combination of soy sauce and a small amount of molasses or caramelized sugar to mimic the effect.

How spicy is this dish with the whole scotch bonnet pepper?

The whole pepper adds a moderate heat that’s balanced by the stew’s other flavors. If you’re sensitive to spice, you can remove the pepper earlier or omit it altogether.

Can I cook the chicken and rice together?

While it’s possible, cooking them separately ensures the chicken stews properly and the rice turns out fluffy. If you want a one-pot meal, check out recipes like Oven Baked Chicken And Rice for inspiration.

Don’t Miss These

• Oven Baked Chicken And Rice – A comforting one-pot chicken and rice recipe.
• Dirty Rice Popeyes Cajun Rice – A flavorful Cajun-style rice that pairs perfectly with chicken dishes.

Time to Try It

Ready to bring the bold, warming flavors of Jamaica into your kitchen? This Jamaican Brown Stew Chicken with Rice recipe is approachable and rewarding, perfect for family dinners or meal prepping for the week. The rich stew and fluffy rice will quickly become a favorite, delivering comfort and vibrant taste in every bite. Gather your ingredients, fire up the stove, and savor a true Caribbean classic!

Share on Pinterest